I’ve tried several different lasagna recipes throughout the years, but this one has to be my favorite so far. It is relatively simple and it was so yummy! I suggest you give it a try! If you decide to try it, please leave me a comment here and let me know what you think!
Traditional Lasagna
Print recipe
| Serves | 12 |
| Allergy | Egg, Milk |
| Meal type | Main Dish |
| Misc | Freezable, Serve Hot |
| From book | Taste of Home Cooking School Cookbook |
Warm, comforting and delicious recipe for lasagna.
Ingredients
- 9 Lasagna noodles
- 1 1/4lb Bulk Italian sausage
- 3/4 Pound Ground beef
- 1 Medium onion
- 1 Garlic clove (minced)
- 2 Cans Crushed tomatoes ((one 28 oz can, one 15 oz can))
- 2 Cans Tomato paste ((6 ounce cans))
- 2/3 Cup Water
- 2 - 3 Tablespoons Sugar
- 3 Tablespoons Fresh parsley (Minced (for sauce))
- 1/4 Cup Fresh parsley (Minced (for cheese mixture))
- 2 teaspoons Dried basil
- 3/4 teaspoons Fennel seed
- 3/4 teaspoons Salt (Divided)
- 1/4 teaspoon Pepper
- 1 Egg (Lightly beaten)
- 1 Carton Ricotta cheese (15 ounces)
- 4 Cups Shredded part-skim mozzarella cheese (16 ounces)
- 3/4 cups Parmesan cheese (Grated)
Directions
| Step 1 | |
| Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the sausage, beef, and onion over medium heat until meat is no longer pink. Add garlic; Cook 1 minute longer. Drain. | |
| Step 2 | |
| Stir in the tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel seed, 1/2 teaspoon salt and pepper. Bring to a boil. Reduce the heat; simmer, uncovered, for 30 minutes, stirring occassionally. In a small bowl, combine the egg, ricotta, and remaining parsley and salt. | |
| Step 3 | |
| Drain noodles. Spread 2 cups meat sauce into an ungreased 13 in x 9 in baking dish. Layer with three noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses. | |
| Step 4 | |
| Cover and bake at 375 degrees for 25 minutes. Uncover; bake 25 minutes longer or until bubbly and a thermometer reads 160 degrees. Let stand for 15 minutes before cutting. | |
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March 2, 2013 at 3:35 pm
So much meat and cheese. I used to make lasagna with ground turkey, cuts down on the fat.
March 11, 2013 at 2:54 pm
Sometimes you just want a good tried and true recipe! Thanks!