This lasagna recipe with homemade sauce includes Italian sausage and ground beef. Then four types of cheese and other Italian staples are combined for an amazing pasta dinner that feeds a crowd.
My best friend coined this recipe as "the ever-expanding lasagna," Several years ago when she moved into her first home, I brought her this homemade lasagna so that they wouldn't have to worry about cooking a meal that day.
Later she told me how much they liked it and its magical properties of expansion. "It's the ever-expanding lasagna. Every time we would cut a piece the rest of it would fill into the empty spot."
This recipe came from my mother who originally got it from a vacation spot we went to when I was a kid. Of course, like many recipes, especially common ones like lasagna, she and I have changed it over the years.
It does make a huge lasagna. If you are going to make this you will need a good deep lasagna pan. However, these days I usually make two and freeze one using two standard 9 x 13 glass pans.
Tip: Place a few toothpicks in the lasagna so that the foil doesn't stick to the cheese while baking. You don't want to miss out on a single bit of tasty cheese.
Homemade Lasagna Options
- I use boiled noodles but you can use no-boil lasagna noodles. However, you may want to add a little water to the sauce.
- Ricotta cheese. I usually use whole milk ricotta for extra richness but you can use part-skim to cut down on the fat if you want.
- Mom's recipe calls for whole canned tomatoes but they are a bit chunky so sometimes I'll use cans of diced tomatoes instead.
- Play around with the other cheese mixes. I love the taste of Provolone but you could use all mozzarella or substitute Romano for the Parmesan.
Truly one of our favorite family recipes. Perfect for a large gathering or pot luck offering. And, if you have a new neighbor or a friend who's moving into a new house, I know they will appreciate this hearty tasty dish.
- 2 cloves of garlic - crushed
- 1 pound ground beef
- 1 pound ground Italian sausage
- 1 large sweet onion diced
- 1 12 oz can tomato paste
- 1 15 oz can tomato sauce
- 2 28 oz cans whole or diced tomatoes
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon oregano
- 2 bay leaves
- 1 tablespoon basil
- 1 box Lasagna noodles
- 2 eggs - lightly beaten
- 1/4 cup chopped fresh parsley
- 1 pound ricotta cheese
- 1/2 pound sliced provolone cheese
- 1/2 pound sliced mozzarella cheese
- 1 cup Parmesan cheese
- Preheat oven to 350 degrees
- Brown garlic, onion, beef, and sausage in olive oil. Add the canned tomatoes, sauce, paste, and spices. Break up the tomatoes with a spoon as they cook. Simmer for 1 hour.
- In a separate bowl combine, ricotta, eggs, and parsley.
- In a deep lasagna pan start with a light layer of sauce on the bottom of the pan.
- Next place your noodles close together.
- Then spread about 1/2 of the ricotta mixture.
- Top with some of the mozzarella and provolone. What I do is slice them in half and lay each slice close together alternating the provolone and mozzarella.
- Then spread half of the meat mixture followed by a sprinkle of Parmesan.
- Top with remaining mozzarella and provolone slices.
- Cover with foil and bake for 45 mins.
- Remove foil and continue baking for 15 mins.
- Remove from oven let stand for 15-20 mins before serving.
Use a few toothpicks to hold the foil up and keep it from sticking to the cheese while the lasagna bakes.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 266Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 67mgSodium: 665mgCarbohydrates: 11gFiber: 2gSugar: 6gProtein: 19g