There are very few meals that are more comforting than a lasagna. This homemade lasagna recipe is beyond tasty and can be made easily in advance and reheated for a weeknight meal.
Featured food story
“My mother’s lasagna is the best. It always has the tastiest meat sauce.”
Yield: 12 servings
Prep time: 30 minutes
Cook time: 1 hour
Ingredients:
- 12 lasagna noodles, uncooked
- 4 cups mozzarella cheese, shredded and divided
- 1/2 cup parmesan cheese, shredded and divided
- 1/2 lb. lean ground beef
- 1/2 lb. Italian sausage
- 1 onion, diced
- 2 cloves garlic, minced
- 36 oz. pasta sauce
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 2 cups ricotta cheese
- 1/4 cup fresh parsley, chopped
- 1 egg, beaten
Directions
- Heat oven to 350°F. Cook pasta al dente according to package directions. Rinse under cold water and set aside.
- Brown beef, sausage, onion and garlic over medium high heat until no pink remains. Drain any fat.
- Stir in pasta sauce, tomato paste, Italian seasoning. Simmer 5 minutes.
- Make Cheese Mixture by combining 1 ½ cups mozzarella, ¼ cup parmesan cheese, ricotta, parsley, and egg.
- Add 1 cup meat sauce to a 9×13 pan. Top with 3 lasagna noodles. Layer with ⅓ of the Cheese Mixture and 1 cup of meat sauce. Repeat twice more. Finish with 3 noodles topped with remaining sauce.
- Cover with foil and bake 45 minutes.
- Uncover, sprinkle with remaining cheese (2 ½ cups mozzarella cheese and ¼ cup parmesan), and bake an additional 15 minutes or until browned and bubbly. Broil 2-3 minutes if desired.
- Rest 10-15 minutes before cutting.
Did you know that 56% of the wheat grown in Ontario is actually used in Ontario? 22% of the wheat grown in Ontario goes to mills to make flour to use for human consumption in products like crackers, cookies, cereals, cakes, pastries and more. If Ontario wheat is not used in mills, it may be used in animal feed, as 31% of domestic wheat is used to make animal feed. Click here to learn more about where Ontario wheat goes after it is harvested.
Recipe from Spend with Pennies.
