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Lasagna with Meat Sauce

Pantry To Table
A homemade red sauce filled with chunks of ground beef and Italian sausage and herbs is what sets this dish off apart from others.
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Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Italian
Servings 12
Calories 620 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 pound Italian sausage, sweet, mild, or hot
  • 1 medium red onion, diced
  • 1 tablespoon garlic, finely minced
  • 6 ounces tomato paste
  • 2 28-ounce cans whole, peeled plum tomatoes
  • 2 teaspoons dried Mediterranean oregano
  • 1 tablespoon beef base dissolved in 1/2 cup hot water
  • 1/2 cup fresh basil, chopped or torn
  • 1 tablespoon balsamic vinegar
  • kosher salt, to taste
  • 1 teaspoon freshly ground black pepper
  • 16 ounces mozzarella cheese, shredded
  • 3/4 pound lasagna noodles, cooked according to package directions; salt your water

Ricotta Mixture:

  • 32 ounces ricotta cheese
  • 2 eggs, lightly beaten
  • 1/2 teaspoon ground nutmeg
  • 2 cups mozzarella cheese, shredded
  • 1 cup Parmesan cheese, shredded
  • 1/2 cup fresh Italian parsley, finely chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt, more or less or to taste

Instructions
 

  • Preheat the oven to 350 degrees.
  • Grease a 9×13” deep lasagna pan and set aside.
  • In a stockpot or Dutch oven over medium-high heat, brown both meats with onion and garlic until no pink remains. Drain and return the meat mixture to the pan.
  • Add the tomato paste, oregano, salt, pepper, beef base, basil, tomatoes (crushing by hand as you add them) along with the juices from the cans, and the balsamic vinegar.
  • Taste and add salt and pepper. Simmer uncovered on low heat, stirring occasionally for 20 minutes.
  • While the sauce is simmering, combine all the ricotta mixture ingredients in a large bowl and set aside.
  • To assemble, spread about ¾ cup of the meat sauce in the bottom of the greased pan. Top with 3 lasagna noodles.  Spread about a third of the ricotta mixture evenly over the noodles. Top with approximately 1 ½ cups of the meat sauce.  Layer with 3 more noodles, and continue to make layers until your ingredients are used up, ending with a sauce layer on top. (Depending on the size of your pan, that could be 2 or 3 more layers.)
  • Evenly sprinkle the shredded mozzarella over the top of the lasagna.
  • Cover the lasagna with aluminum foil and place in the oven for 40 minutes. (You can spray the foil with a non-stick cooking spray so that the cheese doesn’t stick to the foil as the it melts.)
  • After 40 minutes, remove the foil and continue to bake for another 15 minutes. (If you’d like the top more browned, turn broiler on, but stay close by and keep an eye on it, so a lovely browning doesn’t turn into scorched cheese.)
  • Remove the lasagna from the oven and allow to stand at room temperature for 15 to 20 minutes.
  • Serve warm.
Nutrition Facts
Lasagna with Meat Sauce
Amount per Serving
Calories
620
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword lasagna, meat sauce, marinara, ground beef, Italian sausage
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