Prep Time: 20 mins | Cook Time: 1 hr | Resting Time: 10 mins | Servings: 15
I’m keeping it simple today. I’ll be making again my husband’s favorite lasagna with two types of meat, three kinds of cheese, and our good old bud jarred spaghetti sauce. Enjoy all the amazing flavours bursting in every bite!
Ingredients
½ lb. sweet Italian sausage
1 lb. ground beef
1 tsp minced garlic
15 oz. ricotta cheese (use your favorite)
3 c. shredded mozzarella cheese
48 oz. spaghetti sauce (use your favorite)
3/4 c. grated Parmesan cheese
2 large eggs
12 lasagna noodles
¼ c. water
2 tsp dried parsley or 4 tbsp freshly snipped
¼ tsp salt
¼ tsp ground pepper
How to make Easy Lasagna
Step 1: Cook the ground beef and sausage in a large skillet over medium heat until no longer pink. Drain the excess grease when done.
Step 2: To the skillet, add the minced garlic and spaghetti sauce. Allow it to simmer for about 5 minutes.
Step 3: Combine the ricotta, 2 cups of the mozzarella cheese, eggs, ½ cup of grated Parmesan cheese, dried parsley, salt, and ground black pepper in a large bowl until well mixed.
Step 4: Using cooking spray, grease a 9 x 13-inch baking pan. On the bottom of the pan, spread 3/4 cup of the sauce, then lay 3 uncooked lasagna noodles on top.
Step 5: On top of the lasagna noodles, spread 1/3 of the cheese mixture, then 1/4 of the sauce. Do the same layers again (noodles, cheese, sauce, noodles, cheese, sauce). Finally, top the last layer with another 3 noodles followed by the rest of the sauce, 1 cup mozzarella, and Parmesan cheese. Add half a cup of water to the edges of the pan if the sauce turned out thick and hearty.
Step 6: Using cooking spray, grease a sheet of aluminium foil, then tent the pan with it to prevent the cheese from sticking.
Step 7: Place the pan in a preheated 350 degrees F oven and bake the lasagna for about 50 minutes. Remove the cover and bake for another 10 minutes.
Step 8: Take the lasagna out of the oven and allow it to stand for at least 10 minutes before slicing.
Nutrition Facts:
Calories: 383kcal | Carbohydrates: 23g | Protein: 23g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 98mg | Sodium: 898mg | Potassium: 534mg | Fiber: 2g | Sugar: 5g | Vitamin A: 754IU | Vitamin C: 7mg | Calcium: 256mg | Iron: 2mg
Ingredients
- ½ lb. sweet Italian sausage
- 1 lb. ground beef
- 1 tsp minced garlic
- 15 oz. ricotta cheese (use your favorite)
- 3 c. shredded mozzarella cheese
- 48 oz. spaghetti sauce (use your favorite)
- 3/4 c. grated Parmesan cheese
- 2 large eggs
- 12 lasagna noodles
- ¼ c. water
- 2 tsp dried parsley or 4 tbsp freshly snipped
- ¼ tsp salt
- ¼ tsp ground pepper
Instructions
Step 1: Cook the ground beef and sausage in a large skillet over medium heat until no longer pink. Drain the excess grease when done.
Step 2: To the skillet, add the minced garlic and spaghetti sauce. Allow it to simmer for about 5 minutes.
Step 3: Combine the ricotta, 2 cups of the mozzarella cheese, eggs, ½ cup of grated Parmesan cheese, dried parsley, salt, and ground black pepper in a large bowl until well mixed.
Step 4: Using cooking spray, grease a 9 x 13-inch baking pan. On the bottom of the pan, spread 3/4 cup of the sauce, then lay 3 uncooked lasagna noodles on top.
Step 5: On top of the lasagna noodles, spread 1/3 of the cheese mixture, then 1/4 of the sauce. Do the same layers again (noodles, cheese, sauce, noodles, cheese, sauce). Finally, top the last layer with another 3 noodles followed by the rest of the sauce, 1 cup mozzarella, and Parmesan cheese. Add half a cup of water to the edges of the pan if the sauce turned out thick and hearty.
Step 6: Using cooking spray, grease a sheet of aluminium foil, then tent the pan with it to prevent the cheese from sticking.
Step 7: Place the pan in a preheated 350 degrees F oven and bake the lasagna for about 50 minutes. Remove the cover and bake for another 10 minutes.
Step 8: Take the lasagna out of the oven and allow it to stand for at least 10 minutes before slicing.
