This simple vegetarian okra meal is tasty enough to serve on its own for Sunday dinner or as a stew with cornbread. For the finest flavor and nutrients, only use fresh vegetables from your garden or the farmers market.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs 45 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 1 pound bulk Italian sausage
- 1 pound ground beef
- 1 cup chopped onion
- 4 cloves garlic, minced
- 2 (8 ounce) cans tomato sauce
- 1 (14 ounce) can crushed tomatoes
- 1 (14 ounce) can Italian-style crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- ½ teaspoon fennel seeds (Optional)
- ½ cup grated Parmesan cheese
- 12 lasagna noodles
- 1 egg
- 1 (15 ounce) container ricotta cheese
- 2 tablespoons chopped fresh parsley
- ½ teaspoon salt
- 1 pinch ground nutmeg
- 1 (16 ounce) package shredded mozzarella cheese, divided
- ¾ cup grated Parmesan cheese, divided
Instructions
- Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over medium heat, cooking and stirring until meat is cooked through, 10 to 15 minutes. Drain and discard grease. Stir tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons parsley, brown sugar, salt, Italian seasoning, black pepper, fennel seeds, and 1/2 cup Parmesan cheese into meat mixture. Bring to a boil, reduce heat to low, and simmer sauce for at least 1 hour (up to 6 for best flavor). Stir occasionally.
- Meanwhile, place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes.
- Beat egg in a bowl and stir ricotta cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg into egg until thoroughly combined.
- Preheat oven to 375 degrees F (190 degrees C).
- Cover bottom of a 9×13-inch baking dish with 1 cup sauce. Layer 4 soaked lasagna noodles, 1/3 of the ricotta cheese mixture, 1/3 of the shredded mozzarella cheese, and 1/4 cup Parmesan cheese in the dish. Repeat layers twice more, ending with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
- Bake until lasagna noodles are tender and casserole is bubbling, about 45 minutes. Remove foil and bake until cheese topping is lightly browned, 10 to 15 more minutes. Let stand 15 minutes before serving.
- This is great if you prepare it the day ahead and keep it refrigerated. Just cook it a little longer.
Nutrition Facts
| Calories | 594 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 5 g |
| Protein | 41 g |
| Saturated Fat | 14 g |
| Sodium | 1898 mg |
| Sugars | 10 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I used a 32oz jar of spaghetti sauce instead of making my own and it was amazing! Thank you.
I have been using this recipe for years, and as I am preparing to make some today i just want to thank you for this OUTSTANDING recipe!
IT WAS AWSOME !!!!!
This is a great one! Really enjoyed. Will do again.
so good!
Delicious Lasagna recipe! It was a real crowd pleaser for my family of the holiday period! Will make again!
I think the recipe is great. I did alter a few things but its all based on this recipe. The best thing about this recipe is that I seem to consistently produce a lasagna that is not too soupy. After its been in the fridge a while I use about 2 to 3 tablespoons of Del Grosso’s pizza sauce just sprinkled on top when heating. This juices it up a bit after its been drying out in the fridge. Changes to my taste: *93% lean ground beef -no grease to drain *Substituted Romano for Parmesan *Skipped Nutmeg and Felnel seeds *doubled the egg
Very good. The best. I added a quarter cup of beer, a dash cayenne, and cooked several hours in a crock pot. Thanks for the recipe.
Yes I enjoyed making this dish and it came out fantastic and tastes great I loved it
I’ve made many from scratch lazagnas before, but this was my BEST ever! Even my husband told me this! I made the recipe as written, including the fennel seeds, but added a bit more minced garlic to our liking, and WOW! It was delicious and I sealed wrapped and froze enough for 4 more dinners for both of us after eating it 2 days in a row.
I doubled the ricotta cheese and left out the fennel seeds. This lasagna was fantastic. I had extra sauce left over to use for spaghetti. Great recipe!
Best sauce recipe EVER!!!! The lasagna was great, but I am making the sauce my go to Italian sauce for spaghetti, whatever!!!!! Love this recipe!!!!
My SIL and I made this
Prepared it exactly as written,minus the fennel seeds,and it was excellent. Gonna keep this one for future use.
Noodles a bit dry. Not enough cheese.
I made it with ground beef only and turned out great. I decided to make it again.
Excellent! I have made it twice for company. I had people say it’s the best lasagna they ever had! And it’s the best I have ever made. I ended up with about a quart of sauce left over both times, which was fine. The first time I heated it to serve if anyone needed extra sauce, and no one felt they needed it. So I didn’t bother putting the extra sauce out the second time. We just saved it for another meal for the two of us. I doubted the used of fennel in the recipe, but I’m glad I didn’t leave it out. I also doubted the prep of the noodles in hot water. That worked like a charm! I will never boil lasagna noodles again!
Looks identical to Chef Johns recipe, both are great though!
Really yummy! Loved it!
Too dry. I like things a little saucier. Nice flavor.
Since I have prostate cancer, I had to substitute the eggs for chia seeds and the cheese as given for goat cheese. My wife said this was the best lasagna that she has ever had and I agree with her.