Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.
Ingredients
- lasagna noodles: 9 piece
- olive oil: 1 Tbsp
- ground beef: 1 pound
- bulk Italian sausage: 1 pound
- mushrooms: 1 can (16 ounce can, drained, sliced)
- garlic salt: 1 tsp
- oregano: 1 tsp (dried)
- thyme: 0.5 tsp (dried)
- basil: 0.25 tsp (dried)
- tomato sauce: 4 cans (15 ounce cans)
- salt and pepper: (to taste)
- ricotta cheese: 1 container (15 ounce container)
- eggs: 3 piece (beaten)
- Parmesan cheese: 0.33333 cup (grated)
- mozzarella cheese: 1 pound (shredded)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
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Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
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Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
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Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
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Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.
