Hi guys! I hope this week has started out great for you! I am enjoying this reprieve from the cold we’ve had (today is the 6th) and I wanted to make my homemade lasagna for my husband. He loves it lol. I started making this in high school and had no idea what I was doing when I started. I have just added and taken away over the years until I got it the way I wanted it. And you know I had to share it with y’all! This recipe comes with the added bonus of having dinner for tonight and one for the freezer too, or you can half it and do only one pan.
First the meat sauce. I use 2 pounds of sausage and 1 pound of ground beef in my lasagna. I like the seasoning of the sausage and beefiness of the beef. I bet a lot of people wonder why I use breakfast sausage so much and it’s a really simple answer. That’s what my grandmother used and I absolutely can’t stand fennel seeds. So a lot of time when a recipe needs Italian sausage I go with breakfast sausage and just season it accordingly. I get the meat in my deep skillet to cook down and brown and then drain it. I then add some minced garlic, dried oregano and basil along with about half a cup of white sugar. The sugar helps to cut the acid in the tomato sauce. When that’s all heated through and the sugar has given the meat an extra little glaze, I dump in the jars of sauce. I used the Classico Traditional this time and really liked it! It’s just a good basic pasta sauce. I got them on sale for $1 each and I’m so glad I stocked up!
Next I get my assembly line set up. I lay my pans in front of me and the sauce to the right. In front is the ricotta and other cheeses and to my left is my boxes of noodles. Then I get to stacking it up! First I pour some sauce in the bottoms of the pans, then noodles. I chose the Barilla Oven Ready lasagna noodles and they were perfect! I didn’t have to go through the mess of boiling them beforehand and not a single one was broken! They really expand to the edges of the pan as they cook too. On top of the noodles I did a layer of meat sauce and then another layer of pasta. I carefully spread the ricotta over, one 15 ounce container per pan. I sprinkle about a quarter cup of Parmesan on top of the ricotta and cover it with pasta. Next comes more meat sauce, noodles then the remainder of the sauce and a final layer of pasta. Over the top of it all I spread 3 cups of mozzarella per pan, and about a half a cup of shredded Parmesan.
Then I bake one of the pans in the oven at 375* for 25 minutes covered with foil and for an additional 5 minutes uncovered. After that I wanted a little more browning so we popped it under the broiler for only a minute. Perfect. I have been making this lasagna for over 20 years and I seriously think this is the best I have ever made. While the first pan baked, I carefully wrapped the second pan with a couple of layers of plastic wrap and then a couple of layers of foil. I jotted down the instructions and taped them to the foil and stuck it in the freezer. So easy and one night I don’t have to do anything more than bake some garlic bread and prepare a side salad!
Easy Homemade Lasagna
- 2 pounds TN Pride sausage
- 1 pound ground beef
- 3 – 24 oz. jars Classico Traditional Pasta sauce
- 8 oz. can mushroom pieces
- 6 cups shredded mozzarella cheese
- 1 1/2 cups shredded Parmesan cheese
- 2 – 15 oz. containers Ricotta cheese
- 2 tablespoons minced garlic
- 1/2 cup white sugar
- dried basil and oregano to taste
- 2 – 9 oz. boxes Barilla Oven Ready Lasagna Noodles (I only used 1 1/2 box)
- Brown meat and drain. Add in garlic and sugar. Let sugar melt and stir in basil and oregano to your taste. Add in pasta sauce, warm through and taste. Adjust seasonings as needed. Set aside.
- Prepare all other ingredients and pans. Begin assembly.
- Layer sauce, pasta, sauce, pasta, ricotta and sprinkle of parm, pasta, sauce, pasta, remaining sauce, pasta, and top with cheeses.
- Bake one pan at preheated oven at 375* for 25 minutes covered with foil.
- While baking first pan, wrap second pan well with plastic wrap and foil. Label with instructions and place in freezer. * Instructions- Thaw 24 hours in fridge. Bake at 375 for 70 minutes, uncover the last 5 minutes.*
- Remove foil from first pan and bake additional 5 minutes. Broil for a minute if desired.