Ingredients Jump to Instructions ↓

  1. 1 pound dried lasagna noodles

  2. Olive oil

  3. 1 onion, chopped

  4. 2 cloves garlic, sliced

  5. 2 tablespoons fresh basil, chopped

  6. 3 bay leaves

  7. 1 1/2 pounds ground beef

  8. 1 pound ground Italian sausage

  9. 6 ounces tomato paste, (1 can)

  10. 30 ounces ricotta cheese, (2 containers)

  11. 1/4 cup Italian flat-leaf parsley, finely chopped

  12. 2 tablespoons fresh oregano, chopped

  13. Salt and black pepper, to taste

  14. 2 eggs, lightly beaten

  15. 1/2 cup grated Parmesan cheese

  16. 4 cups tomato sauce, prepared

  17. 1 pound mozzarella cheese, shredded

  18. Grated Parmesan and mozzarella, for topping

Instructions Jump to Ingredients ↑

  1. Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.

  2. Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.

  3. In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.

  4. To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.


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