Lasagna
Harper 5★ Ratings
- W: ★★★★★
- J: ★★★★★
- L: ★★★
- H: ★★★★
Times
- Prep time: 30 minutes
- Cook time: 35–45 minutes
- Cool time: 10–15 minutes
- Total time: 1 hour 15 minutes – 1 hour 30 minutes
Yield
8 servings
Lasagna
Ingredients
Noodles:
- 6 oven-ready lasagna noodles
- 1 lb ground beef
- ½ lb bulk Italian sausage
- ¾ cup onions, chopped
- 1 (28 oz) can Italian diced tomatoes, undrained
- 1 (6 oz) can tomato paste
- 1 tsp dried basil leaves
- ½ tsp dried oregano leaves
- ½ tsp sugar
- ¼ tsp garlic powder
- ¼ tsp salt
- 1 (15 oz) container ricotta cheese
- 1 (8 oz) container cottage cheese
- 2 eggs, beaten
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- 1 (16 oz) bag shredded mozzarella cheese
Instructions
- In a large saucepan or Dutch oven, combine ground beef, sausage, and onions; cook over medium heat for 8–10 minutes or until beef and sausage are thoroughly cooked, stirring frequently. Drain. Add all remaining meat sauce ingredients; mix well.
- Bring to a boil. Reduce heat to low; simmer for 30–45 minutes or until very thick, stirring occasionally.
- In a medium bowl, combine all cheese mixture ingredients except mozzarella cheese; blend well.
- Heat oven to 350°F.
- Spread about ¾ cup meat sauce over the bottom of the ungreased 13″x9” baking dish. Top with 3 noodles, half of the ricotta cheese mixture, half of the remaining meat sauce and half of the mozzarella cheese.
- Repeat layers, ending with mozzarella cheese.
- Bake for 35–45 minutes or until bubbly.
- Cover, let stand 10–15 minutes before serving.
Notes
Nutrition Info:
“Italian Classic Lasagna,” Pillsbury Complete Cookbook: Recipes from America’s Most Trusted Kitchens (New York, NY: Clarkson Potter/Publishers, 2000), 111.
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