Easy & Delicious Homemade Lasagna
This homemade lasagna recipe uses homemade sauce, ricotta, and loads of mozzarella for a soul satisfying dish.
Servings: 6 servings
For the sauce
- 2 14 oz cans chopped tomatoes
- 1 lb ground beef
- 1/2 cup Italian pork sausage meat crumbled
- 1/4 cup tomato puree
- 1/2 onion chopped
- 1 clove garlic crushed
- 1 tsp Italian herbs
- 1 tsp salt
- 1/4 tsp oregano
- 1/4 tsp fennel seeds
- 1/4 tsp ground black pepper
- 1/4 tsp white sugar
For Homemade Pasta Sheets (optional)
For the lasagna
- 12 sheets no-boil lasagna noodles can be substituted with homemade pasta sheets
- 1 cup ricotta cheese
- 2 cups mozzarella cheese grated
For the tomato sauce
Put the tomatoes in a medium saucepan over low heat.
Brown the ground beef and sausage in a skillet over medium high heat. Do not stir it until a brown layer has formed on the bottom. Add the onion, garlic and herbs and mix together thoroughly until the meat is no longer pink.
Add the meat mixture to the saucepan with the tomatoes and add the white sugar. Allow to simmer for up to 4 hours.
For the homemade lasagna sheets (optional)
Make a mound out of the flour (reserving about 20 grams to use only if necessary). Swirl a whole in the middle of the mound with your fingers. Crack the eggs into the center of the mound.
Using a fork, beat the eggs gently, then start to incorporate the surrounding flour, slowly, until fully combined. Add the extra flour only if the dough is too sticky. Then knead the dough until it’s smooth and elastic.
Roll out the dough by hand or with a pasta roller. Cut long thin strips or pass the dough through a pasta extruder.
Cook the pasta at a low boil for approximately 3-5 minutes, to your desired level of doneness.
To assemble the lasagna
Spread a few spoonfuls of sauce on the bottom of the baking dish. Add a layer of pasta sheets, making sure not to overlap. Cover the pasta with a large scoop of meat sauce (around ¼ of the total). Crumble or spread ¼ of the ricotta cheese on top. Sprinkle 1/4 of the mozzarella on top. Repeat with 3 more layers.
On the top layer, only spread on the remaining meat sauce. Reserve the remaining mozzarella. Cover the baking dish with tin foil and put it in the oven to bake for 30 minutes.
Remove the tin foil, top the lasagna with the remaining mozzarella cheese. Return to the oven for an additional 20 minutes.
Fresh homemade pasta sheets don't need to be precooked. Neither do "no boil" lasagna sheets.
Some people prefer to substitute the ricotta with cottage cheese or a bechamel sauce. That's fine, if it's your preference.
Calories: 651kcal | Carbohydrates: 46g | Protein: 36g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 118mg | Sodium: 834mg | Potassium: 508mg | Fiber: 2g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 2mg | Calcium: 310mg | Iron: 3mg