Our Very Favorite Lasagna Recipe

Name: Our Very Favorite Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 12 lb sweet Italian sausage (about 3 links) or 12 lb hot Italian sausage (about 3 links); ½ cup chopped onion; 2 garlic cloves, minced; 1 ½ teaspoons dried basil leaves; 1 ½ teaspoons dried oregano; ¼ cup parsley, chopped; 1 teaspoon salt; 1 teaspoon sugar; 1 (28 ounce) can san marzano tomatoes, undrained and chopped; 2 (6 ounce) cans tomato paste; ½ cup water (If necessary); 1 (15 ounce) container part-skim ricotta cheese; 1 egg; ½ teaspoon salt; 16 ounces shredded part-skim mozzarella cheese; ½ cup grated parmesan cheese; 12 no-cook lasagna noodles (approximately)

Servings: persons

1 lb ground beef
12 lb sweet Italian sausage (about 3 links) or 12 lb hot Italian sausage (about 3 links)
½ cup chopped onion
2 garlic cloves, minced
1 ½ teaspoons dried basil leaves
1 ½ teaspoons dried oregano
¼ cup parsley, chopped
1 teaspoon salt
1 teaspoon sugar
1 (28 ounce) can san marzano tomatoes, undrained and chopped
2 (6 ounce) cans tomato paste
½ cup water (If necessary)
1 (15 ounce) container part-skim ricotta cheese
1 egg
½ teaspoon salt
16 ounces shredded part-skim mozzarella cheese
½ cup grated parmesan cheese
12 no-cook lasagna noodles (approximately)

1
Remove sausage meat from casings and brown with ground beef, onion and garlic in a large Dutch oven or sauce pot.
2
Stir frequently until well browned - about 15 minutes.
3
Add basil, oregano, half the parsley,salt, and sugar; mix well.
4
Stir in tomatoes and tomato paste, adding water if mixture is too thick.
5
Bring to a boil, reduce heat and simmer, covered and stirring occasionally, for 1 to 1-1/2 hours.
6
Meanwhile, in a medium bowl, combine ricotta, egg, remaining parsley, salt, half the mozzarella and half the Parmesan.
7
When sauce is ready,preheat oven to 375 degrees and spray a 13x9-inch pan with nonstick cooking spray.
8
Spoon about 1-1/2 cups sauce in bottom of pan, then layer with about 4 lasagna noodles, half the cheese mixture and about 1-1/2 cups sauce.
9
Repeat layer again, then top off with a layer of lasagna noodles.
10
Spread with remaining sauce; top with remaining mozzarella and Parmesan.
11
Cover with foil and bake for 25 minutes.
12
Remove foil and bake, uncovered, for 25 minutes longer, or until bubbly.
13
Cool 15 minutes before slicing and serving.

1967

kcal

Calories

Fat

254

Carbs

106

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 lb ground beef, 12 lb sweet Italian sausage (about 3 links) or 12 lb hot Italian sausage (about 3 links), ½ cup chopped onion, 2 garlic cloves, minced, and more.

Yes, Our Very Favorite 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!

Our Very Favorite Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions