A classic recipe to add to your dinner rotation.
Ingredients
12 lasagna noodles uncooked
4 cups mozzarella cheese shredded and divided
½ cup parmesan cheese shredded and divided
½ pound lean ground beef
½ pound Italian sausage
1 onion diced
2 cloves garlic minced
36 ounces pasta sauce *see note
2 tablespoons tomato paste
1 teaspoon Italian seasoning
2 cups ricotta cheese
¼ cup fresh parsley chopped
1 egg beaten
Directions
Preheat the oven to 350°F. In a large pot of salted water, boil lasagna noodles until al dente according to package directions. Drain, rinse under cold water, and set aside.
In a large skillet or dutch oven, brown beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
Stir in the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Simmer uncovered over medium heat for 5 minutes or until thickened.
In a separate bowl, combine 1 ½ cups mozzarella, ¼ cup parmesan cheese, ricotta, parsley, egg, and ¼ teaspoon salt.
Spread 1 cup of the meat sauce in a 9×13 pan or casserole dish. Top it with 3 lasagna noodles. Layer with ⅓ of the ricotta cheese mixture and 1 cup of meat sauce. Repeat twice more. Finish with 3 noodles topped with remaining sauce.
Cover with foil and bake for 45 minutes.
Remove the foil and sprinkle with the remaining 2 ½ cups mozzarella cheese and ¼ cup parmesan cheese. Bake for an additional 15 minutes or until browned and bubbly. Broil for 2-3 minutes if desired.
Rest for at least 15 minutes before cutting.
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