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Classic Italian Lasagna With Ground Beef And Sausage
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- #31337
This dish is the epitome of classic Italian comfort food. The ground beef and sausage give it a rich, meaty flavor, while the lasagna noodles are perfectly cooked and soaked in the delicious sauce.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
1 comment
ingredients
6 uncooked lasagna noodles
1 pound lean ground beef
1/2 pound bulk Italian pork sausage
3/4 cup chopped onions
1 can (28 ounce size) Italian-style peeled tomatoes, undrained, cut up
1 can (6 ounce size) tomato paste
1 teaspoon dried basil leaves
1/2 teaspoon sugar
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 eggs
1 container (15 ounce size) ricotta cheese
1 cup cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
4 cups shredded mozzarella cheese
directions
Preheat the oven to 350 degrees F.
Heat a 4-quart saucepan over medium high heat. Add the ground beef, pork sausage, and onions. Cook, stirring frequently, for 5 minutes or until no longer pink. Drain off any excess grease.
Add the tomatoes, tomato paste, basil, sugar, oregano, salt, and garlic powder to the saucepan. Bring the mixture to a boil then reduce the heat to a simmer. Let simmer for 35-45 minutes, stirring frequently, until the sauce has thickened.
Place the eggs in a bowl and whisk until uniform in color. Stir in the ricotta cheese, cottage cheese, Parmesan cheese, and parsley. Mix well then set aside.
Cook the lasagna noodles as directed on the package. Drain well and rinse in cold water to stop the cooking process.
Spread 1/2 cup of the sauce mixture in the bottom of a 9x13-inch baking dish. Place 3 lasagna noodles in a single layer in the baking dish over the sauce. To with half of the ricotta mixture, half of the remaining sauce, and half of the Mozzarella cheese. Repeat the layers of lasagna noodles, ricotta, sauce, and Mozzarella.
Place the lasagna in the oven and bake, uncovered, for 40 minutes or until the sauce is bubbly and the cheese is golden brown. Remove the lasagna from the oven and cover the pan with foil. Let the lasagna sit for 10 minutes before slicing and serving.
recipe tips
Let the lasagna rest for at least 10 minutes before cutting into it to allow the layers to set.
Try different types of cheese, such as provolone or asiago, for a unique twist on the classic dish.
Add a layer of sauteed vegetables, like spinach or mushrooms, for added nutrition and flavor.
If the top of the lasagna is browning too quickly, tent it with foil during the end of baking.
To reheat leftovers, cover the dish with foil and bake at 350 degrees F until heated through.
common recipe questions
What is the purpose of adding sugar to the sauce?
Sugar is added to balance the acidity of the tomatoes and enhance the overall flavor of the sauce.
Can I use pre-cooked lasagna noodles for this recipe?
You can use oven-ready or pre-cooked lasagna noodles, but the texture of the final dish may vary slightly.
What can I substitute for cottage cheese in the ricotta mixture?
You can substitute cottage cheese with additional ricotta cheese or even Greek yogurt for a creamier texture.
Can I prepare the lasagna ahead of time?
You can assemble the lasagna ahead of time and refrigerate it until ready to bake. This allows the flavors to meld together even more.
Do I need to let the lasagna sit before slicing and serving?
Letting the lasagna sit after baking allows the layers to set and makes it easier to slice without falling apart.
Can I freeze the lasagna for later?
You can freeze the lasagna either before or after baking. Be sure to wrap it well to prevent freezer burn. Let it thaw overnight in the refrigerator before baking.
What is the purpose of covering the lasagna with foil after baking?
Covering the lasagna with foil allows it to rest and set properly, making it easier to slice and serving it at the ideal temperature.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 19, 2012
If you think it didn't have flavor, that is because you didn't taste as you cooked and adjust accordingly.
not much flavor, needed garlic basil and thyme, I tossed the leftovers. Not a true Italian dish.
September 30, 2007
AMAZING - This honestly may be the best lasagna I have ever had. The sauce was the perfect consistancy, the flavors were great... I added a few cloves of garlic in the sauce in the beginning and topped it off with oregeno and basil in the end. It came out delisious. 5 stars