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–+ servings

Homemade Lasagna

Danielle Dunn
Layered noodles with meat sauce and cheese
5 from 1 vote
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Prep Time 30 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 50 minutes
Cuisine Italian
Servings 12

Equipment

  • 10 x 15 baking dish. 9 x 13 can be used as well.

Ingredients
  

  • 1 lb Ground chuck
  • 1 lb Italian sausage
  • Salt & pepper to taste
  • 1 Tbsp Extra virgin olive oil
  • 1/2 Large yellow onion (chopped)
  • 1 Bell pepper (chopped)
  • 3 Garlic cloves (minced or diced)
  • 6 oz Can tomato paste
  • 28 oz Can crushed tomatoes
  • 15 oz Can tomato sauce
  • 14.5 oz Can diced tomatoes
  • 1 tsp Salt
  • 2 Tbsp sugar
  • 1/4 tsp crushed red pepper
  • 1 Tbsp Italian seasoning
  • 5 oz Fresh basil (chopped)
  • 1/2 cup Fresh parsley
  • 12 Lasagna noodles
  • 1 Egg
  • 15 oz Whole milk Ricotta cheese
  • Dash of nutmeg
  • 1 tsp Italian seasoning
  • 1 1/2 cup Freshly grated Parmesan cheese
  • 2 cup Shredded Mozzarella cheese
  • 6 slices Provolone cheese

Instructions
 

  • Prep your ingredients. This includes chopping veggies, shredding and grating cheeses.
  • Heat 1 Tbsp olive oil in a dutch oven or large enameled pot over medium-high heat. Crumble ground chuck and Italian sausage in heated oil. Seasoned lightly with salt and pepper. Stir until meat is browned.
  • Remove from heat and drain meat. Once drained, return to pot.
  • Return pot to medium-high heat. Add onion and bell pepper. Stir and cook about 5 minutes.
  • Add tomato paste ,crush tomatoes, tomato sauce, and diced tomatoes. Stir together. Add garlic, 1 tsp salt, sugar, Italian seasoning and crushed red pepper. Stir together. Add basil and parsley. Stir together.
  • Bring to simmer, and reduce heat to low. Cook covered for minimum of 1 hour. The longer the sauce cooks, the better it will be. Stir occasionally. Sauce will reduce and thicken. Taste sauce after it has cooked, and add more salt if needed.
  • Cook pasta according to instructions until al dente. Drain pasta. Do not rinse. I recommend cooking more than 12 lasagna noodles. Sometimes these noodles break. It's always good to have extras on hand.
  • In a small mixing bowl, lightly beat egg. Add Ricotta cheese, dash of nutmeg and tsp of Italian seasoning. Mix together thoroughly.
  • Preheat oven to 375 degrees. In baking dish, spread a generous amount of meat sauce in bottom of dish (about 1 cup). Align 4 noodles over sauce (I align 3 horizontally, then 1 vertically at the end). Spread half of ricotta mixture over noodles. Sprinkle 3/4 cup mozzarella cheese evenly over ricotta mixture. Add layer of meat sauce (about cup and a half). Sprinkle with 1/2 cup of Parmesan cheese.
  • Align 4 noodles over sauce. Spread rest of ricotta mixture over noodles. Sprinkle 3/4 cup mozzarella cheese evenly over ricotta mixture. Add layer of meat sauce (about cup and a half). Sprinkle with 1/2 cup of Parmesan cheese.
  • Align 4 noodles over sauce. Spread remainder of meat sauce over noodles. Sprinkle rest of mozzarella over sauce. Layer pieces of provolone with mozzarella. Sprinkle with rest of Parmesan.
  • Cover with foil and bake in preheated oven for 30 minutes.
  • Remove foil and return to oven uncovered for 20 minutes.
  • Remove from oven and let sit for 15 minutes before cutting and serving.

Notes

Add about Tbsp olive to boiling pasta water.  This will help prevent noodles from sticking together.
Cook more noodles, just in case some noodles break or you decide to layer yours differently.
This recipe make a lot.  If it's too much for you, use smaller baking dish, and layer noodles according to size of baking dish. Freeze remaining sauce up to 3 months.
 
Keyword lasagna, pasta
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