Easy Homemade Lasagna

Ingredients

Scaled for your household (12 portions) · original serves 12

• Lasagna Noodles12
• Mozzarella4 cup
  Original recipe breakdown · used in multiple steps

  • 2 ½ cups shredded mozzarella cheese
  • 1 ½ cups shredded mozzarella cheese
• Parmesan½ cup
  Original recipe breakdown · used in multiple steps

  • ¼ cup shredded Parmesan cheese
  • ¼ cup shredded Parmesan cheese
• Beef mince½ lb
• Italian Sausage½ lb
• Brown onion1
• Garlic cloves2
• Dried pasta36 oz
• Tomato puree (paste)2 tbsp
• Italian Seasoning1 tsp
• Salt⅔ tsp
  Original recipe breakdown · used in multiple steps

  • ½ teaspoon salt (more to taste)
  • ¼ teaspoon salt
• Ricotta2 cup
• Flat-leaf parsley¼ cup
• Eggs1

Method

1. 1

   Set the oven to 350°F. Bring a large pot of salted water to a boil. stir in the lasagna noodles; then cook until al dente (firm) following the packet directions. Drain, rinse under cold water, and reserve.

2. 2

   Meanwhile, in a roomy skillet or Dutch oven, brown the beef, sausage, onion,; then garlic on medium-high heat until no pink remains. Drain any fat.

3. 3

   Mix in the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon of salt,; then ¼ teaspoon of black pepper. Simmer uncovered on medium heat for about 5 minutes or until slightly thickened. Taste and season with additional salt if desired.

4. 4

   In a separate medium bowl, mix together 1 ½ cups mozzarella cheese, ¼ cup parmesan cheese, ricotta, parsley, egg,; then ¼ teaspoon salt.

5. 5

   Spread 1 cup of the meat sauce in a 9x13 pan or casserole dish. Top it with 3 lasagna noodles. Layer with 1 cup of the ricotta cheese mixture; then 1 cup of meat sauce. Repeat twice more. Finish with 3 noodles topped with remaining sauce.

6. 6

   Put the lid on with foil and bake for about 45 minutes.

7. 7

   Remove the foil; then scatter the top of the lasagna with 2 ½ cups mozzarella cheese and ¼ cup Parmesan cheese . Bake uncovered for an additional 15 minutes or until browned and bubbly. Broil for about 2-3 minutes if desired.

8. 8

   At this stage, rest for at least 15 minutes before cutting.