Absolute Best Ever Lasagna
Prep
1 hr 30 mins
Cook
1 hr
Servings
12
Difficulty
Hard
After years of trying fancy restaurant versions and complicated recipes, I finally perfected my own lasagna that beats them all. This dish combines lean ground beef with Italian sausage for incredible depth of flavor, while the ricotta and mozzarella create those gooey, melting layers everyone craves. What I love most is that it comes together in just 90 minutes of prep, making it perfect for weeknight dinners or impressing guests without spending all day in the kitchen. The tomato paste is packed with lycopene, a powerful antioxidant that's even more concentrated when cooked. Trust me, once you make this version, you'll never go back to the box again.
Ella x
Ingredients
- 11 1/2 lbs lean ground beef
- ½ kgitalian sausage or 1/2 lb ground veal
- 1 largeonion(chopped)
- 12 -3 garlic cloves(minced)
- 1 teaspoonsalt
- 1 teaspoonfresh coarse ground black pepper
- 1 tablespoondried parsley flakes
- 1 tablespoondried oregano
- 1 tablespoondried basil
- 12(14 1/2 ounce) cans whole tomatoes, undrained and chopped (or canned chopped tomatoes)
- 112 ounces tomato paste
- 124 ounces ricotta cheese
- 12 eggs(beaten)
- 1 teaspoonpepper
- 2 tablespoonsparsley
- 237 mlgrated parmesan cheese
- ½ kgmozzarella cheese(divided)
- 112 -15 lasagna noodles
Detail level
Instructions
- 1
Brown ground meat, onion and garlic.
- 2
Add salt, pepper, parsley, oregano, basil, chopped tomatoes with juice, tomato paste; stirring until well mixed.
- 3
Cover and simmer 1 hour (or longer,but watch for getting too dry).
- 4
Cook lasagna noodles according to package directions; drain and set aside.
- 5
Spray a 13 x 9" baking pan with cooking spray.
- 6
Combine riccota cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 1lb of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
- 7
Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.
- 8
Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes.
- 9
Let sit for 15-20 minutes before cutting and serving.
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