Ingredients:
For the meat sauce:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound (450g) ground beef
- 1 pound (450g) Italian sausage, casings removed
- 1 can (28 ounces or 800g) crushed tomatoes
- 2 cans (6 ounces or 170g each) tomato paste
- 1/2 cup (120ml) water
- 2 tablespoons granulated sugar
- 1/4 cup (15g) chopped fresh basil leaves (or 1 tablespoon dried basil)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
For the cheese mixture:
- 1 container (15 ounces or 425g) ricotta cheese
- 1 egg
- 1/4 cup (15g) grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other ingredients:
- 12 lasagna noodles, cooked according to package instructions
- 4 cups (450g) shredded mozzarella cheese
- 1 cup (90g) grated Parmesan cheese
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.
- Add the ground beef and Italian sausage to the skillet, breaking it up with a spoon, and cook until browned and cooked through, about 8-10 minutes. Drain any excess fat from the skillet.
- Stir in the crushed tomatoes, tomato paste, water, sugar, basil, salt, black pepper, and crushed red pepper flakes (if using) into the skillet. Simmer the sauce for 20-30 minutes, stirring occasionally, until thickened.
- In a medium bowl, mix together the ricotta cheese, egg, grated Parmesan cheese, chopped parsley, salt, and black pepper until well combined.
- To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Arrange 4 lasagna noodles on top of the sauce, slightly overlapping them.
- Spread half of the ricotta cheese mixture over the noodles, followed by a third of the shredded mozzarella cheese. Spoon a third of the meat sauce over the cheese.
- Repeat the layers with 4 more lasagna noodles, the remaining ricotta cheese mixture, another third of the shredded mozzarella cheese, and another third of the meat sauce.
- Top the lasagna with the remaining 4 lasagna noodles, the remaining meat sauce, and the remaining shredded mozzarella cheese. Sprinkle the grated Parmesan cheese over the top.
- Cover the baking dish loosely with aluminum foil and bake the lasagna in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 25-30 minutes, or until the lasagna is bubbly and golden brown on top.
- Remove the lasagna from the oven and let it cool for 10-15 minutes before slicing and serving.
- Enjoy your delicious homemade lasagna with a side salad and garlic bread for a hearty and satisfying meal!
- This recipe makes about 12 servings of lasagna. Feel free to customize it by adding your favorite vegetables or using different types of meat and cheese.