Lasagna

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Classic Lasagna is a tried and true family favorite dinner made with a homemade meat sauce and layers pasta and lots of melty cheese. A great dinner for any night of the week and a great dish to serve for guests.

Prep Time10

Cook Time1 50

Total Time2

Course: Main Dishes

Cuisine: American

Keyword: classic lasagna, lasagna with meat sauce, pasta casserole

Servings: servings

Calories: 491kcal

Author: Milisa

Ingredients

1 pound lean ground beef
1 pound ground sausage
1 tablespoon olive oil
1 large onion diced
4 garlic cloves minced
6 cups roasted tomato sauce
2 tablespoons oregano
2 tablespoons basil
3 teaspoons kosher salt divided use
2 teaspoon pepper divided use
24 ounces cottage cheese or ricotta cheese
1 egg
2 tablespoons minced fresh rosemary
8 ounces shredded Italian cheese
16 ounces mozzarella cheese sliced

Instructions

Brown ground beef and sausage over medium heat in a large pan. Stir often and break into pieces to brown all sides.
Add olive oil, onion and garlic and continue to cook until onion softens, about 5 minutes.
Stir in tomato sauce with basil, oregano, 1 teaspoon of salt and 1 teaspoon pepper. Simmer sauce for 45 minutes to one hour. Stir occasionally.
Bring a large pot of water to boil with 1 teaspoon of salt.
Cook pasta in batches for 5 minutes. Remove with tongs to a greased or lined baking sheet in a single layer. Use foil or parchment paper to layer pasta without sticking together.
If you are using cottage cheese, drain well. Mix with fresh rosemary, 1 teaspoon of salt and 1 teaspoon of pepper. Mix in beaten egg. Refrigerate until ready to layer casserole.
Preheat oven to 350°.
Spoon sauce into bottom of a 9 x 13 inch casserole dish.
Add lasagna noodles in a single layer to cover the sauce.
Top with an even layer of cottage cheese mixture. Sprinkle with shredded cheese.
Repeat with a layer of noodles, sauce, cottage cheese mixture, shredded cheese and pasta.
Add a layer of sliced mozzarella, meat sauce, noodles, sauce and finish with the remaining sliced mozzarella.
Cover with aluminum foil that is coated with non stick cooking spray. Place on a sheet pan to catch any over flow while cooking.
Bake for 25 minutes, remove foil and continue to cook another 25 minutes.
Remove from oven and allow to rest 15 minutes before slicing and serving.

Notes

Store in the casserole dish covered with foil or plastic wrap up to 5 days.

Freeze baked lasagna wrapped in 2 layers of plastic wrap and a layer of foil for up to 3 months. Thaw in refrigerator before reheating.

Reheat lasagna in a 300° oven, covered with foil for 30 minutes. If using a glass casserole dish, do not put a cold dish into a hot oven. Transfer to a room temperature dish before reheating.

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