the best lasagna is here! layered with a rich meat sauce and a creamy parmesan white sauce, plus the perfect amount of mozzarella cheese! no ricotta cheese needed.
A classic recipe of one of the most loved foods in the world. The ultimate comfort food = homemade lasagna. Family and friends gather around the dinner table at any time for this lasagna recipe. A big warm comforting hug within layers of pasta, tomato sauce, white sauce and melted cheese!
My mama’s famous lasagna recipe is hands down the best lasagna I have ever had in my life. She learnt her ways from her Italian friends when she lived in New York City, adjusting the recipe through the years to perfect it…and every single person that tries her recipe comes back for seconds, thirds and leftovers for the next day!
This recipe is not exactly ideal to look at and salivate over in a month that we are all on our low carb, Keto, paleo, weight watchers, cabbage soup, low fat, low carb, rabbit food diets. But…It’s Lasagna. And I DO know that many of us still have to cook ‘normal’ foods for our families.
Best Lasagna – A delicious recipe you don’t wanna miss 😋
Ingredients :
1 1/2 pound lean ground beef
1 1/2 pound Italian sausage
1 chopped onion
1 8oz or larger (depending on your liking ) of sliced mushrooms cleaned
1 teaspoon salt
1 teaspoon Ground Pepper Black
1 teaspoon Garlic salt
1 jar 64 oz spaghetti sauce of your choice, I use Prego
2 eggs, beaten
1 32 ounce container ricotta cheese
1- 2 packages (16 ounces) shredded mozzarella cheese, divided.. I will add a little of some shredded cheddar in as well
2 teaspoon Garlic Powder
2 1/2 teaspoon Parsley Flakes, divided
2 teaspoon Italian Seasoning
1 box of lasagna noodles, cooked
1 cup grated Parmesan cheese, divided
Instructions :
Step 1. Preheat oven to 350°. Boil noodles, using directions provided on box
Step 2. Meanwhile, brown ground beef and sausage in large skillet on medium heat; stirring occasionally. Drain fat. Return skillet back to stove, add in mushrooms and onion, cook till mushrooms and onions are to your textured desired.
Step 3. In large bowl mix ricotta cheese with beaten eggs. Add 1 cup of mozzarella cheese, garlic powder, Italian seasoning and 2 teaspoon of parsley. Mix well.
Step 4. Spread about 1 large spoonful of meat sauce onto the bottom of a 13×9 inch baking dish. Lay noodles over meat sauce. Spread 1/2 cup of ricotta mixture over noodles. Spread mozzarella cheese lightly over ricotta. Spread more meat sauce evenly on top. Repeat noodles, ricotta, and mozzarella and meat sauce. Top remaining noodles with meat sauce, making sure to cover noodles with sauce. I usually put the noodles that go on top and saturate them in remaining meat sauce to ensure noodles are sauced up. Sprinkle with remaining mozzarella cheese, parmesan and remaining parsley.
Step 5. Cover with foil. Spray foil with non-stick spray to avoid cheese sticking to top. Bake 30-40 minutes. Let stand 15 minutes before cutting.
Enjoy!!