Italian Lasagna Recipe

Name: Italian Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs lasagna noodles; 750 g gound sirloin; 500 g plum tomatoes; 16 ounces ricotta cheese; 8 ounces mascarpone cheese; 16 ounces mozzarella cheese; 1 teaspoon salt; 4 tablespoons dried basil; 3/4 cup extra virgin olive oil; 1 cup merlot (or your favorite red wine); 2 eggs; 1 teaspoon ground nutmeg

Servings: persons

2 lbs lasagna noodles
750 g gound sirloin
500 g plum tomatoes
16 ounces ricotta cheese
8 ounces mascarpone cheese
16 ounces mozzarella cheese
1 teaspoon salt
4 tablespoons dried basil
3/4 cup extra virgin olive oil
1 cup merlot (or your favorite red wine)
2 eggs
1 teaspoon ground nutmeg

1
Place ricotta, mascarpone, 2 eggs and nutmeg in a bowl and beat on low until creamy. Refrigerate.
2
Add tomatoes, basil, salt ,1/2 cup olive oil and red wine to pot and bring to boil. Reduce and simmer 1 hours Crush the tomatoes while cooking.
3
Bring to boil pot of water and cook lasagna noodles according to directions. Rinse in cold water and drizzle with olive oil to prevent sticking.
4
Brown ground beef and drain.
5
Add cooked beef to sauce and mix.
6
Preheat oven to 375u00b0F.
7
Place a layer of noodles on bottom of 9x12-inch baking pan.
8
Cover with just enough sauce to cover noodles.
9
Add another layer of noodles crosswise (opposite pattern from first layer).
10
Add sauce again to cover.
11
Add another layer of noodles crosswise (opposite pattern from second layer).
12
Add cheese mixture from frig.
13
Add another layer of noodles crosswise (opposite pattern from third layer)You will have leftover noodles as 1 lb is not enough and 2 lb is to much.
14
Add remainder of sauce.
15
Grate mozzarella and spread over top.
16
Drizzle lightly with olive oil and sprinkle some salt on top.
17
Place toothpicks strategically to prevent foil from sticking to cheese.
18
Cover with foil and bake for 20 minutes.
19
Uncover and bake additional 20 minutes (note monitor this step as to not burn the cheese, all ovens are different).
20
Take out of oven and let rest 30 minutes to set up (this is a must otherwise it will be a mess when you serve).
21
Serve with a caeser salad and lots of garlic bread.
22
Enjoy!

2079

kcal

Calories

107

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs lasagna noodles, 750 g gound sirloin, 500 g plum tomatoes, 16 ounces ricotta cheese, and more.

Yes, Italian Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions