Homemade Lasagna

Priscilla's Homemade Lasagna

Lasagna is one of my go-to favorite Italian dishes to make and eat!  I do prefer to use a deep lasagna pan that is 9x13 and can fit 3 layers of noodles.

Yield:  12

Cook time:  50 minutes 

Prep will take approximately 45-60 minutes

Ingredients:

1 lb sausage

1 lb ground beef

1/2 tsp minced garlic

58 oz of my Homemade tomato sauce from personal recipe (this has been posted)

6 oz tomato paste

1/4 tsp ground black pepper

2 large eggs, beaten lightly

30 oz ricotta cheese (whole or part skim)

3 cups shredded parmesan cheese; 2 cups for ricotta mixture, 1 cup for top

1 tbsp grated parmesan cheese, for top

5-6 cups shredded mozzarella

15 oven-ready "no boil" lasagna noodles

1-2 tbsp fresh parsley, for garnish

Instructions:

1.  Preheat oven to 400 degrees Fahrenheit. Spray a deep 9x13 inch baking dish with non-stick spray; set aside.

2.  In a deep saucepan over medium heat, crumble the sausage and ground beef and cook until no pink remains; drain off the fat. Add garlic and tomato paste, then stir and cook for about a minute.

3.  Stir in the homemade tomato sauce. Pour slowly so it doesn't splatter. Bring to a low boil. Reduce heat to low and simmer, uncovered, about 5-10 minutes to heat through. 

4.  In a separate bowl while the sauce cooks, stir together the eggs, ricotta, 2 cups parmesan cheese, and pepper. Mix well. Remove the sauce from heat.

5.  Start by spreading some of the meat sauce in the bottom of the prepared baking dish. You don't need a lot, just enough to cover the bottom and for the noodles to lay in and help cook.  Layer with 5 noodles, then ~1/2 of the ricotta mixture. (see note)

6.  Sprinkle with mozzarella cheese. Repeat layers. The 3rd layer, I lay the noodles and top with remaining meat sauce, mozzarella, shredded parmesan, and then grated parmesan.

7.  Cover with foil sprayed with non stick spray. Place on a rimmed baking sheet (this will catch any drips if it bubbles over). Bake for 30 minutes. Uncover and bake for 15-20 more minutes, or until browned on top and bubbly. Let sit at least 15 minutes before serving. Add the parsley for garnish and serve hot and fresh!

Notes:

Prepare in a casserole dish that is a deep 9x13 inches. Place the dish on a rimmed baking sheet while in oven, just in case any of the sauce drips over the edge.

When layering the ricotta, you will use 1/3-1/2 of the mixture for each layer depending on the depth and the size of your pan. I tend to use 1/2 and it still fills the pan to the top.

Always let the lasagna rest for at least 15-20 minutes before slicing. This will help the cheese set so that it slices better and the layers don't spill out.

Garnish with fresh parsley or you can use fresh basil!