Comforting Lasagna
Creamy, cheesy, and deeply satisfying — this Comforting Lasagna is the ultimate weeknight hug in a casserole dish.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Meat
- 1.5 pounds lean ground beef raw
- 1.5 pounds Italian sausage raw (mild or sweet, casings removed)
Vegetables
- 1 medium onion chopped
- 8 ounces sliced mushrooms cleaned
Seasonings
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic salt
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 2.5 teaspoons parsley flakes divided
Sauce
- 64 ounces spaghetti sauce room temperature (Prego is recommended)
Dairy
- 32 ounces ricotta cheese room temperature
- 16 ounces shredded mozzarella cheese divided (keep half for topping)
- 1 cup grated Parmesan cheese divided
Eggs
- 2 large eggs beaten
Pasta
- 1 box lasagna noodles cooked according to package directions and drained
Instructions
- Preheat your oven to 350°F and bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions until al dente, drain and lay flat on a sheet of parchment or lightly oiled foil to prevent sticking.
- In a large skillet set over medium heat, add the ground beef and Italian sausage. Brown the meats, breaking them apart with a spatula, until no pink remains, about 7–10 minutes. Drain excess fat from the skillet and return it to the heat.
- Add the chopped onion and cleaned sliced mushrooms to the skillet with the cooked meat. Sauté until the onion is translucent and mushrooms are tender, about 5–7 minutes. Stir in salt, black pepper, and garlic salt. Remove from heat and stir the meat mixture into the spaghetti sauce, saving a small ladle to spread on the bottom of the pan.
- In a large mixing bowl, combine the ricotta cheese with the beaten eggs, 1 cup of the shredded mozzarella, 2 teaspoons garlic powder, 2 teaspoons Italian seasoning, and 2 teaspoons of the parsley flakes. Mix until smooth and evenly seasoned.
- Spread about 1 tablespoon of the meat sauce on the bottom of a 13×9 inch baking dish to prevent sticking. Lay enough cooked lasagna noodles over the sauce to cover the bottom (3–4 noodles typically). Spread 1/2 cup of the ricotta mixture over the noodles, smoothing it to the edges. Lightly sprinkle a small handful of mozzarella over the ricotta, then spread more meat sauce on top.
- Repeat layers (noodles, ricotta mixture, mozzarella, and meat sauce) until you have used all components and reach the top of the dish. Finish with a final layer of noodles, fully covered with meat sauce. Sprinkle the remaining mozzarella, the remaining Parmesan cheese, and the last 1/2 teaspoon of parsley evenly on top.
- Cover the baking dish tightly with aluminum foil. (Spray the underside of the foil with non-stick spray so it won’t stick to the cheese.) Bake in the preheated oven for 30 to 40 minutes, until the cheese is melted and the sauce is bubbling around the edges.
- Remove the foil and let the lasagna stand for about 15 minutes before cutting. This resting time helps the layers hold together for neat, warm slices.
Notes
For extra flavor, stir a tablespoon of tomato paste or a splash of red wine into the meat sauce while cooking.