Easy Lasagna Recipe
About this recipe
This easy lasagna recipe is a crowd-pleaser, featuring layers of creamy ricotta cheese, hearty meat sauce, and gooey mozzarella. It's perfect for family dinners or gatherings, and the best part? It comes together in just 60 minutes!
The combination of Italian sausage and ground beef adds depth of flavor, while the garlic and herbs elevate the sauce, ensuring every bite is packed with taste.
Ingredient notes
- The recipe calls for 3 cloves of garlic, but more can be added for flavor.
Tips from Preppy Kitchen’s video
- Use a wooden spoon to break up the meat while browning to ensure even cooking and smaller pieces.
- Simmer the sauce for about 25 minutes to thicken it up, which enhances the flavors before layering it in the lasagna.
Good to know
- How many servings does this lasagna recipe yield?
- This recipe yields 8 servings.
- What is the total cooking time for this lasagna?
- The total cooking time for this lasagna is 60 minutes.
- Can I adjust the amount of garlic in the recipe?
- Yes, the recipe calls for 3 cloves of garlic, but you can add more for extra flavor.
- What size casserole dish is recommended for this lasagna?
- A 9x13 inch casserole dish is recommended for assembling the lasagna.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large Dutch oven over medium-high heat, add the Italian sausage (340g) and ground beef (340g) after removing the casing from the sausage. Brown the meat for 6 to 8 minutes, breaking it up with a wooden spoon.
- 3
While the meat is browning, dice one medium onion and mince 7 cloves of garlic.
- 4
Once the meat is browned, add the diced onion and minced garlic to the pot. Cook for about 5 minutes, stirring frequently, until softened.
- 5
Add 170g of tomato paste to the meat mixture and cook until it coats the meat, about 1 minute.
- 6
Stir in 400g of crushed tomatoes, 15oz of tomato sauce, 1 tbsp of granulated sugar, 1 tbsp of Italian seasoning, 1 tsp of dried basil, 1.5 tsp of salt, and 0.75 tsp of cracked black pepper. Simmer for about 25 minutes until thickened.
- 7
In a large pot, bring salted water to a boil. Add 12 sheets of lasagna noodles and cook until al dente, then drain and rinse with cold water to stop the cooking process.
- 8
In a large bowl, combine 425g of ricotta cheese, 1 large egg, 1 tbsp of chopped fresh parsley, 0.5 tsp of salt, and 0.25 tsp of cracked black pepper. Mix until well combined.
- 9
To assemble the lasagna, lightly grease a 9x13 inch casserole dish. Spread 2 cups of the meat sauce on the bottom of the dish.
- 10
Layer the cooked lasagna noodles over the meat sauce, followed by a layer of the ricotta mixture, and then more meat sauce. Repeat the layers until all ingredients are used, finishing with a layer of meat sauce on top.
- 11
Top the final layer with 450g of sliced fresh mozzarella cheese.
- 12
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
Heads up — we had to guess a little:
- The recipe calls for 3 cloves of garlic, but I inferred that more can be added for flavor.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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