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Delicious Authentic Lasagna Recipe

Homemade Lasagna Recipe

This is one of my favorite Italian dishes, and for good reason: It's AWESOME! A depth of flavors that you won't find very often, and that sweet and spicy flavor you get from the sweet sausage and seasonings. I also like to make a TON of this at a time, this can be my Sunday cooking project. I will get some aluminum baking pans and make a bunch of these, then put the extras in the freezer. Perfect for those days when I don't want to cook but want lasagna. When re-heating, I will often put some extra cheese on before popping in the oven.
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Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Italian
Servings 0

Ingredients
  

  • 1 pound Sweet Italian Sausage
  • 3/4 pound Lean ground beef
  • 1/2 cup Onion; minced
  • 2 cloves Garlic; crushed
  • 1 28- oz can No Salt Added Tomatoes; crushed
  • 1 can 12 ozTomato paste
  • 1/2 cup Water
  • 2 6.5- oz can No Salt Added Tomato Sauce
  • 2 tblspoons Dried Basil Leaves
  • 1/2 teaspoon Fennel Seeds
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Salt
  • 1/4 teaspoon Black Pepper; ground
  • 4 Tablespoons Fresh parsley; chopped
  • 12 Lasagna Noodles
  • 16 ounces Ricotta Cheese
  • 1 Egg
  • 1/2 teaspoon Salt
  • 3/4 pound Mozzarella Cheese; sliced
  • 3/4 cup Parmesan cheese; grated

Instructions
 

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Notes

This can be made Gluten-Free if you use GF lasagna noodles. To get a more classic flavor I usually use the Barilla GF Lasagna Noodles.  I also try to manage our sodium intake by using the No Salt Added tomatoes, but the regular ones work great as well!
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