Name: Homemade Lasagna - Food, But Simple
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 12
Cuisine: Italian
Ingredients: 9 lasagna noodles; 1-1/4 pounds bulk Italian sausage; 3/4 pound ground beef; 1 medium onion, diced; 3 garlic cloves, minced; 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes; 2 cans (6 ounces each) tomato paste; 2/3 cup water; 2 to 3 tablespoons sugar; 3 tablespoons plus 1/4 cup minced fresh parsley, divided; 2 teaspoons dried basil; 3/4 teaspoon fennel seed; 3/4 teaspoon salt, divided; 1/4 teaspoon coarsely ground pepper; 1 large egg, lightly beaten; 1 carton (15 ounces) ricotta cheese; 4 cups shredded part-skim mozzarella cheese; 3/4 cup grated Parmesan cheese

Lasagna is a classic Italian dish that is always a hit with family and friends. This particular recipe is easy to follow, and the results are mouth-watering. The combination of Italian sausage, ground beef, and tomato sauce is sure to please even the most discerning palate. And the best part is, this lasagna can be made ahead of time, so it’s perfect for busy weeknights.

Homemade Lasagna - Food, But Simple

Homemade lasagna is one of those classic dishes that never goes out of style. This particular recipe is hearty and flavorful, with a delicious homemade sauce.

Type: Main Course

Cuisine: Italian

Recipe Yield: 12

Preparation Time: PT1H

Cooking Time: PT45M

Total Time: PT1H45M

Recipe Ingredients:

9 lasagna noodles
1-1/4 pounds bulk Italian sausage
3/4 pound ground beef
1 medium onion, diced
3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Recipe Instructions: Preheat oven to 375°.Cook noodles in a large pot of boiling water for about 12 minutes or until almost tender. Drain and rinse with cold water; set aside.In a Dutch oven, cook sausage, beef and onion over medium heat until meat is no longer pink; drain.Add garlic; cook for one minute.Stir in the tomatoes, tomato paste, water, sugar, three tablespoons parsley, basil, fennel seed and half the salt.Bring to a boil. Reduce heat; simmer for 30 minutes to allow flavors to blend, stirring occasionally.In a small bowl, mix egg, ricotta cheese, pepper and remaining parsley and salt.To assemble, spread two cups meat sauce into a 13×9 casserole dish.Bake, uncovered, for 30 minutes. Sprinkle with parmesan cheese.Bake for an additional 15 minutes or until lasagna is heated through and cheese is melted.Let stand for 15 minutes before serving.

Tips for Making Homemade Lasagna

Here are a few tips to make sure your lasagna turns out perfectly:

Be sure to cook the noodles until they are just tender. If they are cooked all the way through, they will be too mushy when you assemble the dish.

When adding the tomato sauce, be to taste it before you add any sugar. Some canned tomato sauces can be quite acidic, so you may not need to add any sugar at all.

If you are making the lasagna ahead of time, be sure to cool it completely before refrigerating. This will help prevent the noodles from getting soggy.

If you find that your lasagna is getting too brown on top, you can cover it with foil during the last 15 minutes of cooking.

Leftover lasagna can be stored in the refrigerator for up to four days. Be sure to reheat it slowly, covered, so that the noodles don’t get dry and crumbly.