Picture it.
You're home.
It's a Sunday morning.
You don't have a big day planned, other than some light chores and maybe a walk with the dogs.
You're sipping your coffee when that domestic bug hits you...
"I want to cook today. I want to put on my apron and really cook something today. I want my house to smell like I've been cooking. And I want to feel like I'm an Italian cooking goddess."
It happens. I understand. My husband can vouch for me.
So I'd like to share with you a recipe that will appeal to your domestic side, and thoroughly please whoever may be joining you for dinner later that evening.
Unlike many recipes, this lasagna recipe was perfect the first time I made it. I've made some tweaks ever since, but I've since decided you really can't screw this one up.
The sauce takes time, so you'll have to be home and have a little extra time. But oh my, is it ever worth it.
And this recipe freezes beautifully. So if it's just you (or two of you) I highly recommend slicing it up into individual servings, and storing for a day when you just don't feel like cooking.
So the next time your domestic side cries out to you, hold on to your apron strings and get ready. You have the perfect recipe for homemade lasagna that's sure to please even the truest Italian.
Until our next meal,
Rebecca
Three Cheese Homemade Lasagna
Three Cheese Homemade Lasagna
Ingredients:
- 1 Pound Sweet Italian Sausage Links
- 3/4 Pound Lean Ground Beef
- 4 Garlic Cloves, Crushed
- 1/2 Cup Minced Onion
- 28 oz Crushed Tomatoes
- 13 oz Canned Tomato Sauce
- 12 Oz Canned Tomato Paste
- 1/2 Cup Water
- 1 Tbs Sugar
- 1/2 Tsp Pepper
- 1 1/2 Tsp Dried Basil
- 1 Tsp Italian Seasoning
- 4 Tbs Parsley, Divided
- 16 Oz Ricotta Cheese
- 1 Egg
- Lasagna Noodles
- 3/4 Pound Mozzarella Cheese (Slices if Available)
- 3/4 Cup Parmesan Cheese
- Salt
Directions:
- Remove the sausage from its casing.
- Combine the sausage, beef, onion and garlic in a Dutch oven, and cook until brown.
- Add the crushed tomatoes, tomato sauce, tomato paste and water.
- Stir in sugar, pepper, basil, Italian seasoning, 1/2 tsp pepper, and 2 tbs parsley.
- Cover and simmer for 1 1/2 hours, stirring occasionally.
- In a mixing bowl, combine ricotta cheese, egg, 1/2 tsp salt, and 2 tbs parsley.
- Lightly coat a 9X13 inch baking dish with cooking spray.
- Spread 1 1/2 cups of sauce in bottom of dish.
- Arrange 6 noodles over sauce.
- Spread 1/2 of the ricotta mixture over the noodles.
- Cover the ricotta with a single layer of mozzarella cheese slices. (1/4 pound If using shredded cheese.)
- Spoon 1 1/2 cups meat sauce, and then sprinkle with ¼ cup parmesan cheese.
- Repeat layers finishing with remaining sauce, then parmesan and then mozzarella.
- Cover with aluminum foil.
- Bake 30 minutes @ 375. Remove foil and bake 25 minutes, or until the top layer of mozzarella starts to brown.
- Cool 15 minutes before serving.
Cooking Tip: When baking something with cheese on top, and covering it with aluminum foil, spray the foil with cooking spray before placing on the baking dish. It will keep the cheese from sticking to the foil, so you end up with a perfect top.
- Prep time: 30 Minutes
- Cook time: 3.5 hours including sauce
Have you tried this recipe? Do you have a question or comment for me?
I invite you to leave it as a comment below!
