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THE BEST HOMEMADE LASAGNA RECIPE

This homemade lasagna recipe is a family favorite, passed down from my mom. It features a rich meat sauce and a creamy ricotta cheese filling that everyone loves. Perfect for feeding a crowd, it can also be split into two batches and frozen for a future meal.

INGREDIENTS

  • 1 lb lean ground beef
  • 1 lb sweet Italian sausage (casings removed)
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 (6 oz) cans tomato paste
  • 2 (8 oz) cans tomato sauce
  • 2 (1 lb) cans whole peeled tomatoes
  • 1 tbsp white sugar
  • 1 tbsp oregano
  • 1 tbsp basil
  • 2 tsp salt
  • 3 bay leaves
  • 16 oz ricotta cheese
  • 4 egg yolks
  • 1 cup Parmesan cheese
  • 8 oz mozzarella cheese (sliced)
  • 8 oz provolone cheese (sliced)
  • ½ cup parsley, chopped
  • 1 box lasagna noodles

INSTRUCTIONS

  • Heat olive oil in a large pot and sauté the onion, garlic, sausage, and ground beef until browned. If there’s excess fat, drain it off.
  • Add the tomato paste, sauce, and whole peeled tomatoes to the pot, breaking up the tomatoes with your hands or a potato masher.
  • Stir in the sugar, oregano, basil, salt, and bay leaves. Let the sauce simmer for about an hour, or until it thickens and all the flavors are combined.
  • While the sauce simmers, boil the lasagna noodles according to package instructions, then drain and set aside to cool.
  • In a bowl, combine the egg yolks, ricotta cheese, and chopped parsley.
  • Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
  • Spread a thin layer of sauce on the bottom of the baking dish.
  • Layer the lasagna noodles on top, followed by a layer of the ricotta mixture, a layer of sauce, and a sprinkle of Parmesan cheese. Add a layer of mozzarella and provolone slices.
  • Repeat the layering process: noodles, ricotta, sauce, Parmesan, mozzarella, and provolone, until all ingredients are used.
  • Cover the pan with a piece of aluminum foil that’s been sprayed with cooking spray. Bake for 45 minutes.
  • Remove the foil and bake for an additional 15 minutes, until the top is golden and bubbly.
  • Let the lasagna stand for at least 15 minutes before serving to allow it to set.
  • If you have extra ingredients, you can prepare a smaller pan and freeze it for later use.
  • To freeze, assemble the lasagna, cover it tightly, and freeze. When ready to cook, thaw it overnight in the refrigerator and bake as directed, ensuring the center is fully heated through.

DELICIOUSLY ELLA’S CREAMY KALE AND SWEET POTATO SALAD

To celebrate 10 years of Deliciously Ella, the trailblazing plant-based food and wellness platform launched by Ella Mills in 2012, the brand has teamed up with Red to share one of its top 10 most-loved recipes from its bestselling cookbooks.

This creamy kale and sweet potato salad is a standout choice for warmer months—simple to make and bursting with flavor. Roasted sweet potatoes and chickpeas, seasoned with paprika and cumin, are combined with creamy cashew-coated kale, then topped with fresh parsley, chili flakes, and a sprinkle of black pepper.

While massaging kale might sound unconventional, it’s a game-changer. This technique softens the leaves, allowing them to absorb every bit of the delicious dressing. Here’s how to recreate Deliciously Ella’s beloved Creamy Kale and Sweet Potato Salad…

INGREDIENTS

For the Salad:

  • 2 large sweet potatoes (500g), peeled and cut into bite-sized pieces
  • 1 tin (400g) of chickpeas, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 200g kale, roughly chopped
  • 1 pinch chili flakes (optional, for heat)
  • Olive oil, for drizzling
  • Salt and pepper, to taste
  • A handful of fresh parsley, chopped

For the Dressing:

  • 150g cashews
  • 2 roasted garlic cloves
  • 6 tablespoons almond milk
  • 1 tablespoon nutritional yeast (optional)
  • 2 teaspoons Dijon mustard
  • Juice of 1 lemon
  • 1 pinch of salt

DIRECTIONS

  • Preheat the oven to 190°C (375°F), fan setting.
  • Roast the sweet potatoes and chickpeas: Spread the sweet potato chunks and chickpeas onto a baking tray. Drizzle with olive oil, sprinkle with cumin, paprika, and a pinch of salt. Toss to coat evenly, then roast for 30-35 minutes, or until the sweet potatoes are tender.
  • Prepare the dressing: While the vegetables roast, combine all the dressing ingredients in a high-powered blender. Blend until smooth and creamy.
  • Massage the kale: Place the kale in a large mixing bowl. Add a drizzle of olive oil and a pinch of salt, then massage the leaves with your hands for a few minutes until they become soft and tender. Pour the dressing over the kale and massage it in gently.
  • Assemble the salad: Once the sweet potatoes and chickpeas are roasted, allow them to cool slightly before tossing them through the kale. Transfer to a serving bowl, then top with fresh parsley, a crack of black pepper, and a pinch of chili flakes if desired.

Enjoy this vibrant and nourishing salad!