Ingredients
Meat Sauce
- ½ lb lean ground beef
- ½ lb Italian sausage, casings removed
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 36 oz pasta sauce
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
Cheese Filling
- 2 cups (16 oz) ricotta (or cottage cheese)
- 1 ½ cups shredded mozzarella
- ¼ cup shredded parmesan
- 1 large egg, beaten
- ¼ cup fresh parsley, chopped
- ¼ tsp salt
Assembly
- 12 lasagna noodles, cooked
- 2 ½ cups shredded mozzarella
- ¼ cup shredded parmesan
Directions
- Preheat oven to 350°F. Cook lasagna noodles in salted boiling water until al dente, drain, and rinse.
- Brown beef, sausage, onion, and garlic in a large skillet over medium-high heat until no pink remains. Drain fat.
- Stir in pasta sauce, tomato paste, Italian seasoning, salt, and pepper. Simmer uncovered 5 minutes until slightly thickened.
- Stir together ricotta, mozzarella, parmesan, egg, parsley, and salt in a bowl.
- Spread 1 cup meat sauce in a 9x13 baking dish. Layer 3 noodles, 1 cup ricotta mixture, and 1 cup meat sauce. Repeat twice. Top with the 3 remaining noodles and remaining sauce.
- Cover with foil and bake 45 minutes, until heated through and bubbling.
- Uncover, top with mozzarella and parmesan, and bake 15 more minutes until browned and bubbly.
- Rest 15 minutes, until set enough to slice cleanly.
Notes
- Make Ahead: Assemble up to 2 days ahead, refrigerate, and add 10–15 minutes to bake time.
- Storage: Airtight container in the fridge up to 4 days, or freeze up to 3 months.
- Substitution: Replace sausage with additional ground beef; add ½ tsp Italian seasoning and ¼ tsp fennel seeds.
- Add-In: Thaw and squeeze dry a 10 oz package of frozen spinach and mix into the cheese filling.