March 12, 2015

Our Favorite Lasagna Recipe

A long, long time ago...before there was Pinterest or I read a blog, I found the best lasagna recipe. I had tried several and I wanted one that had Italian sausage in it.  This one has both ground beef and sausage in it and is delicious!
I can't remember where I found it and I'm sorry that I can't give credit where credit is due.  But my family begs until I make it and the whole pan is gone in two days so I thought I'd share it with you~

Ingredients for tomato sauce:
2 tbls of olive oil
1 1/2 cups finely chopped onion
1 cup finely chopped carrot
1 tbls minced garlic
1/4 tsp red pepper flakes
1 lb ground beef
1 lb ground Italian sausage
2 cans (28 oz ea) plum tomatoes
2 tbls tomato paste
1 1/2 tsp salt
1/2 tsp black pepper

other ingredients:
1 pkg (12 oz) lasagna noodles (I use the ones you don't have to boil)

ingredients for cheese mixture:
30 oz ricotta cheese
3/4 cup grated Parmesan cheese
1/3 cup finely chopped fresh parsley
l large egg
1/2 tsp black pepper
2 cups mozzarella cheese

Make your tomato sauce in a large sauce pan. Heat olive oil on medium heat, add chopped onions and carrots and cook for 8 minutes. Add garlic and red pepper. Cook an additional 30 seconds. Add beef and sausage and cook till browned. Stir in  tomatoes, tomato paste, salt and 1/2 tsp black pepper. Bring to a boil. Lower heat and simmer for 45 minutes.

Cook noodles (if needed) and cool in cold water. Combine ricotta cheese, 1/2 cup of Parmesan cheese, parsley, 1 egg, 1/2 tsp black pepper in a medium bowl. Mix well.

Heat oven to 400.  Spread 1 cup tomato sauce in 9x13 pan.  Add a layer of noodles, a layer of ricotta mixture, a layer of sauce.  Repeat layers, ending with sauce.

Cover with foil and bake for 45 minutes.  Remove foil, cover with remaining mozzarella cheese and bake uncovered for an additional 10 minutes.  Take out of oven and let set for 15 minutes before serving.  Serves 9-12

If you have a food processor I would highly recommend using it for the onions, carrots and parsley. I usually make my sauce in the morning and let it simmer for several hours, occasionally mashing the tomatoes.  I will often double the recipe and freeze the second pan for another day.  Saves me lots of work!

The original recipe called for 1/2 lb of sausage and 1/2 lb of ground beef but that was inconvenient and I've always made it with a full pound of each.  I usually have some sauce left over because of this and I set it aside to put over spaghetti another night.  

This is a family favorite and has even won the heart of my son-in-law whose mom is a wonderful cook.  Hope your family loves it as much as mine!

love and blessings~

 But He answered and said, "It is written, `MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.' " Matthew 4:4


  1. Sounds wonderful, Lynda. We absolutely love lasagna.

  2. If you use the noodles that you don't have to cook, do you add more liquid to the sauce? Or is there enough liquid in the sauce to "cook" the noodles? This does sound wonderful!

    1. Thank you, Dorothy! No, I don't change the recipe - everything the same for both kinds of noodles.