Homemade, oven-baked lasagna! This family favorite will feed a crowd!

(makes 8-10 servings)

Ingredients

2 tablespoons olive oil

1 medium onion, diced

Salt, pepper, Italian seasoning blend, and (optional) red chili flakes, to taste

8oz lean ground beef

8oz Italian sausage (mild or spicy)

1-2 garlic cloves, sliced or minced

2 tablespoons tomato paste

½ cup chicken stock, red wine, or water

1 – 28oz can San Marzano tomatoes, pureed

1lb (16oz) box lasagna noodles

Hot water from tap

32oz container Ricotta cheese

1 large egg

2 tablespoons chopped parsley, plus more for garnish

3-4 cups (8oz) mozzarella cheese, shredded

¾ cup parmesan cheese, grated

Non-stick cooking spray

Instructions

Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat.

Add diced onion.  Season with salt, pepper, Italian seasoning, and optional red chili flakes.  Stir and cook until onion is softened, about 6-7 minutes.

Add ground beef or turkey and Italian sausage.  Break apart, stir and cook until no trace of pink remains, about 5-7 minutes.

Add garlic and tomato paste.  Cook, stirring, about 1 minute.

Pour in ½ cup chicken stock, red wine, or water.  Stir to remove browned bits form bottom of pan, and let liquid partially evaporate.

Add pureed tomatoes, stir and bring to a low simmer.  Cover partially and simmer for 30 minutes to 1 hour, stirring occasionally.

Place lasagna noodles in a large baking dish.  Cover with very hot tap water and let sit until softened.

In a large bowl combine ricotta cheese, egg, salt, pepper, optional red chili flakes, chopped parsley, ½ cup shredded mozzarella cheese, and ¼ cup grated parmesan cheese.  Stir until combined.

Preheat your oven to 375 degrees F (190 degrees C).

Coat a 9x13” baking dish with non-stick cooking spray.

Ladle in a thin layer of meat sauce and distribute evenly.

Place a layer of softened lasagna noodles on top of sauce.  (You may need to trim the noodles for fit).

Ladle in 1/3 of remaining meat sauce and smooth into an even layer.

Spoon in 1/3 of cheese mixture and spread evenly with the back of the spoon.

Sprinkle on 1/3 of remaining shredded mozzarella cheese.

Repeat layers with remaining ingredients.  Sprinkle remaining parmesan over top.

Cover with aluminum foil.  Bake in the center of your preheated oven for 45 minutes.

Uncover and return to oven until cheese is browned and bubbly, about 20-25 minutes more.

*IMPORTANT* Let rest for at least 30 minutes before serving. 

Garnish with chopped parsley, and serve.

*Can be made ahead up to the point of baking. Cover with aluminum foil and let rest in refrigerator for up to 2 days. Remove from refrigerator about 30 minutes before cooking, and increase cooking time if necessary to cook thoroughly.