For chilly autumn days, try this sweet and nutty squash soup. Prepare yourself for an inside hug. Sprinkle with fresh thyme, pumpkin seeds, non-dairy cream, and olive oil, if desired.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 1 9×13-inch lasagna |
Ingredients
- ½ pound bulk spicy pork sausage
- ½ pound ground beef
- ½ cup minced onion
- 3 cloves garlic, minced
- 1 (32 ounce) jar tomato basil pasta sauce
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes
- 1 cup dried parsley, divided
- ¼ cup Italian seasoning
- 1 tablespoon white sugar
- 1 ½ teaspoons sea salt
- ½ teaspoon coarsely ground black pepper
- 1 (16 ounce) package lasagna noodles
- cooking spray
- 3 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded sharp Cheddar cheese (such as Cabot® Seriously Sharp)
- 3 large eggs, beaten
- 1 ½ cups shredded mozzarella cheese, or to taste
Instructions
- Cook and stir sausage, beef, onion, and garlic in a large, deep skillet over medium heat until browned. Stir in pasta sauce, tomato sauce, diced tomatoes, 3/4 cup parsley, Italian seasoning, sugar, salt, and pepper; bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until flavors blend, about 30 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse in cold water.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Stir ricotta, Parmesan, Cheddar, eggs, and remaining 1/4 cup parsley together in a large bowl until smooth.
- Spread 1 cup tomato sauce in the bottom of the prepared baking dish. Cover sauce with a layer of lasagna noodles, then spread some ricotta mixture over top. Spread a layer of tomato sauce over ricotta, then place another layer of noodles. Repeat the layering procedure once more. Spread remaining sauce over the final layer of noodles. Sprinkle mozzarella cheese over top. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until lasagna is hot throughout and bubbling, 30 to 40 minutes. Remove the aluminum foil and continue to bake until cheese is golden, about 10 more minutes.
- Remove from the oven and let cool for 10 minutes before serving.
- I like to use a spicy moose sausage in this recipe, but you can use pork, deer, lamb, or any other spicy sausage.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 5 g |
| Protein | 24 g |
| Saturated Fat | 9 g |
| Sodium | 1231 mg |
| Sugars | 12 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This is the very best lasagna I’ve ever had, my own or anyone else’s. It is an amazing, delicious and beautiful dish. I served several guests with the recipe and everyone raved about it. It is the very BEST!
It was fantastic!! Will make it again!
nice
Just made it. Yummy! I think you can adjust cheeses and meats however you like. My grocery store only had ricotta cheese in 2-cup tub so that’s what I used. I used more cheddar and mozzarella, more meats, and only 2 eggs. All because it was just more convenient for me. It’s a very satisfying dish. Best part is I portioned it into 6 blocks and froze all but one. I’m set for six months!
Excellent! Followed the recipe exactly as printed. We used Muir Glenn basil tomato sauce and tomatoes. Served it for Easter dinner. Definitely will use this recipe again! Thank you!!
I did change it a little. I did not use cheddar, little more meat, used provel, and used ready bake noodles(it was what I had). This was my first lasagna so the less then perfect rating is on me probably. The eggs made a huge difference with the ricotta layer. I will make again with regular pasta and use more pork then beef.
Very tasty! I substituted all meat with turkey and added extra mozzarella cheese in with ricotta cheese mix…SUPERB!!!!
Thank you for this recipe. It wasn’t complicated to make and my family enjoyed it. I will be making again.
BEST. LASAGNA. EVER. I tweak the sauce and add a little red pepper flakes and a little more sugar. Other than that, it turns out perfecto! ??????
My Italian family says that this is the best lasagna they’ve ever had. Quite a testimonial. Unfortunately, I am now the designated lasagna maker for every family occasion.
Flavor was okay, I did like all the parsley flavor. I was almost hesitant to put 1 cup total of parsley in this recipe but I did not see any reviews of anyone complaining about the amount of parsley. I really believe there needs to be a nice layer of motz cheese between layers, to which I did not do and that was what was missing. I’m going back to just creating my own version which I think is better than this one. So far, I like the ‘best’ lasagna recipe the best from this site as it’s hardy and tasty.
This was pretty good
I made this with a few changes. I didn’t have Italian seasonings so I put in thyme, oregano and sweet basil in its place. I also used one pound of ground beef and about half a pound of Italian sausage. I also used two cups of cottage cheese (since we are on a budget). I used about 4 strips of lasagna for each layer (1 horizontal) and the other three vertical. I also didn’t use basil tomato sauce but used regular tomato sauce but only 24 ounces verse 32. I also used Italian tomatoes. But everyone LOVED it and even our roommate who is a chef! He said it’s better than most lasagnas he’s ever had! 🙂
I made it last week and now my niece is making it this moment too! Love this recipe!
Awesome, but I looove mushrooms so I had to add some.
BEST LASAGNA WE’VE EVER EXPERIENCED. Small side note. Don’t take the foil off until 50 mins cooking. Then foil off for 10 mins. Next time I may put capers in my red sauce. Also, Putting three cheeses on the top after taking the foil off and baking for the last 10 mins. MMMMMMM Is all we can keep saying. Made with texas toast gahlic bread. Next time were going to need a bigger pan. Hahaha
I don’t rate things unless they were either really one way or another and this was a win! Great recipe and got a lot of compliments at dinner. I no longer need to search for new lasagna recipes. I didn’t have a full cup of parsley I had about 1/3 but other than that I followed the recipe as it was. I did have some left over sauce and wished I had just used it. I thought if I used it all it was going to be too saucy but it would have been fine so I know for next time.
Used half box of noodles
we loved it…. great flavor !
Thank you for posting your recipe. I searched for one I felt most like our favorite restaurant serves. All our family agreed the flavor was tops.
hey Gordo this recipe is absolutely delishes luv luv luv it thanks so much for sharing it is my goto lasagna 🙂