Go Back
–+ servings
Serving of Italian lasagna

Homemade Lasagna with Italian Sausage and Ground Beef

This recipe for homemade lasagna makes a huge pan of the most flavorful mix of Italian meats, cheeses, and spices and tastes better the next day.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Additional Time 15 minutes
Total Time 1 hour 35 minutes
Course Dinner Recipes
Cuisine Italian
Servings 24 servings
Calories 261 kcal

Ingredients
  

  • 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

Instructions
 

  • Preheat the oven to 350 degrees
  • Brown garlic, onion, beef, and sausage in olive oil over medium high heat. 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.
  • Repeat.
  • Top with remaining mozzarella and provolone slices.
  • Cover with foil and bake for 45 mins.
  • Remove foil and continue baking for 15 minutes until the cheese is golden brown.
  • Remove from oven, let stand for 15-20 mins before serving.

Notes

Use a few toothpicks to hold the foil up and keep it from sticking to the cheese while the lasagna bakes.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1gCalories: 261kcalCarbohydrates: 9gProtein: 16gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 70mgSodium: 674mgPotassium: 440mgFiber: 2gSugar: 4gVitamin A: 704IUVitamin C: 10mgCalcium: 242mgIron: 2mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

Tried this recipe?Tag @hearthnvine on Instagram