Comforting Lasagna
Creamy, juicy, and full of layered flavor, Comforting Lasagna is the kind of dish that makes everyone at the table smile before the first forkful.
Servings: 8 servings
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Meat
- 1.5 pounds lean ground beef raw
- 1.5 pounds Italian sausage raw, casings removed if necessary
Vegetables
- 1 medium onion chopped
- 8 ounces sliced mushrooms cleaned and sliced
Seasonings
- 1 teaspoon salt for seasoning meat while cooking
- 1 teaspoon ground black pepper freshly ground recommended
- 1 teaspoon garlic salt for extra savory depth
- 64 ounces spaghetti sauce Prego recommended
Cheese
- 32 ounces ricotta cheese whole-milk ricotta preferred
- 16 ounces shredded mozzarella cheese divided (8 ounces for inside, 8 ounces for top)
- 1 cup grated Parmesan cheese divided (3/4 cup for top, 1/4 cup for mixing if desired)
Eggs
- 2 large eggs beaten, room temperature
Spices
- 2 teaspoons garlic powder for ricotta mixture
- 2.5 teaspoons parsley flakes divided (use 2 tsp in ricotta, 0.5 tsp for sprinkling)
- 2 teaspoons Italian seasoning dried
Pasta
- 1 box lasagna noodles cooked according to package directions and drained
Instructions
- Preheat your oven to 350°F. Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package directions until al dente. Drain and lay sheets flat on a clean kitchen towel to prevent sticking.
- In a large skillet over medium heat, brown the ground beef and Italian sausage, breaking up meat with a spoon. Stir occasionally until no longer pink and nicely browned, about 8–10 minutes. Drain excess fat, then return the skillet to the heat. Add the sliced mushrooms and chopped onion and cook until the vegetables are soft and any liquid has reduced, about 5–7 minutes. Season with salt, black pepper, and garlic salt. Stir in the spaghetti sauce and simmer for 5 minutes to blend flavors.
- In a large mixing bowl, whisk the beaten eggs, then fold in the ricotta cheese. Add 1 cup of shredded mozzarella, garlic powder, parsley flakes, and Italian seasoning. Mix thoroughly until smooth and evenly combined. Taste and adjust salt and pepper if needed.
- Spread about 1 tablespoon of meat sauce across the bottom of a 13×9 inch baking dish to prevent sticking. Arrange a layer of cooked lasagna noodles over the sauce. Spread about 1/2 cup of the ricotta mixture evenly over the noodles. Lightly sprinkle with shredded mozzarella. Spoon and spread more meat sauce over the cheese layer. Repeat layers—noodles, ricotta, mozzarella, meat sauce—until you reach the top of the dish. On the final layer of noodles, cover completely with meat sauce. Sprinkle the remaining mozzarella cheese, then top with the grated Parmesan and the remaining parsley flakes.
- Cover the dish tightly with foil. To prevent cheese from sticking to foil, lightly spray the underside of the foil with non-stick spray or tent the foil so it doesn’t touch the cheese. Bake in the preheated oven for 30 to 40 minutes until bubbling around the edges and cheese is melted. Remove foil for the last 5–10 minutes if you’d like a golden top. Allow the lasagna to stand for about 15 minutes before cutting into squares to help it set and make serving easier.
Notes
Serve slices with a crisp green salad tossed in a light vinaigrette to cut the richness. Garlic bread or warm focaccia work beautifully for soaking up sauce. Steamed green beans or roasted Brussels sprouts add a fresh, slightly bitter contrast.