Sunday Dinner Lasagna
Sunday Dinner Lasagna
Ingredients
For the Meat Sauce
- 1 yellow onion, diced
- 1 bell pepper, diced
- 1 carrot, diced
- 1 pound ground pork
- 1 pound ground beef, grass-fed
- 2 teaspoons Italian seasoning, divided
- 1 teaspoon smoked paprika, divided
- 1 teaspoon onion powder, divided
- 1 teaspoon garlic powder, divided
- 1 1/2 teaspoons salt, divided, plus more as needed
- 2 tablespoons roasted garlic, mashed
- 29 ounces Hunts tomato sauce, 100% natural
- 1 teaspoon granulated sugar
- 3 sprigs fresh thyme
- 2 bay leaves
For the Homemade Pasta
- 2 cups pasta flour, King Arthur brand or similar
- 2 large eggs, plus 2 large yolks
- 1/2 teaspoon salt
For the Ricotta Mixture
- 15 ounces ricotta cheese, whole milk
- 1/4 cup fresh basil, finely chopped
- 5.2 ounces Boursin garlic and herb cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Gruyere cheese, grated
For Assembly
- 2 cups mozzarella cheese, shredded
Instructions
- 1
Heat a large pot over medium-high heat. Add the diced onions, bell peppers, and carrots to the pot and sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add the ground pork and ground beef to the pot with the sautéed vegetables. Break up the meat with a wooden spoon and cook until browned.
⏱️ 10 min
- 3
Season the browning meat with 1 teaspoon of Italian seasoning, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, and 1 teaspoon of salt. Continue cooking until the meat is fully browned and no pink remains.
⏱️ 5 min
- 4
Once cooked, carefully remove the browned meat from the pot, leaving the sautéed vegetables behind. Set the meat aside in a bowl.
⏱️ 2 min
- 5
Pour the Hunts tomato sauce into the pot with the vegetables. Add the mashed roasted garlic.
⏱️ 2 min
- 6
Using an immersion blender, blend the tomato sauce, vegetables, and roasted garlic together until the sauce is smooth. Alternatively, carefully transfer to a regular blender and blend in batches, then return to the pot.
⏱️ 5 min
- 7
Season the blended sauce with the remaining 1 teaspoon of Italian seasoning, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of salt. Stir well.
⏱️ 2 min
- 8
Sprinkle the granulated sugar into the sauce and stir to combine.
⏱️ 1 min
- 9
Add the fresh thyme sprigs and bay leaves to the sauce.
⏱️ 1 min
- 10
Return the cooked ground meat to the sauce and stir to incorporate.
⏱️ 1 min
- 11
Bring the sauce to a gentle simmer, then reduce heat to low, cover the pot, and simmer for at least 2 hours, stirring occasionally. This can be done while preparing other components.
⏱️ 120 min - 12
On a clean countertop, create a mound with the pasta flour and make a well in the center.
⏱️ 2 min
- 13
Crack the whole eggs and egg yolks into the well of flour. Sprinkle the salt over the eggs.
⏱️ 1 min
- 14
Using a fork, gradually incorporate the flour from the inner edge of the well into the eggs. Once a shaggy dough forms, begin kneading by hand for 8-10 minutes until a smooth, uniform dough ball forms.
⏱️ 10 min
- 15
Place the pasta dough in a plastic bag or wrap tightly in plastic wrap and let it rest at room temperature for approximately 30 minutes.
⏱️ 30 min
- 16
After resting, cut the dough ball into four equal pieces. Using a pasta machine, roll out each piece into long, thin sheets suitable for lasagna noodles. Follow your pasta machine's instructions for desired thickness (usually setting 6 or 7 for lasagna).
⏱️ 15 min
- 17
Finely chop the fresh basil.
⏱️ 3 min
- 18
In a mixing bowl, combine the ricotta cheese, chopped fresh basil, and Boursin garlic and herb cheese.
⏱️ 2 min
- 19
Season the ricotta mixture with Italian seasoning, salt, grated Parmesan cheese, and grated Gruyere cheese.
⏱️ 2 min
- 20
Stir all the ingredients together thoroughly until well combined. Cover the bowl with plastic wrap and place the ricotta mixture in the refrigerator until ready to assemble.
⏱️ 2 min
- 21
Preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375
- 22
In a 9x13 inch baking dish, spread a thin layer of the prepared meat sauce on the bottom.
⏱️ 2 min
- 23
Place a layer of the homemade pasta sheets over the sauce, trimming to fit if necessary.
⏱️ 2 min
- 24
Spread a layer of the seasoned ricotta mixture evenly over the pasta.
⏱️ 2 min
- 25
Generously sprinkle shredded mozzarella cheese over the ricotta layer.
⏱️ 1 min
- 26
Repeat the layers: meat sauce, pasta, ricotta, mozzarella. Continue until the baking dish is full, ensuring the top layer is mozzarella cheese.
⏱️ 5 min
- 27
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min
- 28
Bake in the preheated oven for 45 minutes.
⏱️ 45 min•🌡️ 375
- 29
After 45 minutes, carefully remove the aluminum foil. Continue baking for an additional 15 minutes, or until the cheese on top is golden brown and bubbly.
⏱️ 15 min•🌡️ 375
- 30
Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Sunday Dinner Lasagna
For the Meat Sauce
- 1 yellow onion, diced
- 1 bell pepper, diced
- 1 carrot, diced
- 1 pound ground pork
- 1 pound ground beef, grass-fed
- 2 teaspoons Italian seasoning, divided
- 1 teaspoon smoked paprika, divided
- 1 teaspoon onion powder, divided
- 1 teaspoon garlic powder, divided
- 1 1/2 teaspoons salt, divided, plus more as needed
- 2 tablespoons roasted garlic, mashed
- 29 ounces Hunts tomato sauce, 100% natural
- 1 teaspoon granulated sugar
- 3 sprigs fresh thyme
- 2 bay leaves
For the Homemade Pasta
- 2 cups pasta flour, King Arthur brand or similar
- 2 large eggs, plus 2 large yolks
- 1/2 teaspoon salt
For the Ricotta Mixture
- 15 ounces ricotta cheese, whole milk
- 1/4 cup fresh basil, finely chopped
- 5.2 ounces Boursin garlic and herb cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Gruyere cheese, grated
For Assembly
- 2 cups mozzarella cheese, shredded
Instructions
- 1
Heat a large pot over medium-high heat. Add the diced onions, bell peppers, and carrots to the pot and sauté until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add the ground pork and ground beef to the pot with the sautéed vegetables. Break up the meat with a wooden spoon and cook until browned.
⏱️ 10 min - 3
Season the browning meat with 1 teaspoon of Italian seasoning, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, and 1 teaspoon of salt. Continue cooking until the meat is fully browned and no pink remains.
⏱️ 5 min - 4
Once cooked, carefully remove the browned meat from the pot, leaving the sautéed vegetables behind. Set the meat aside in a bowl.
⏱️ 2 min - 5
Pour the Hunts tomato sauce into the pot with the vegetables. Add the mashed roasted garlic.
⏱️ 2 min - 6
Using an immersion blender, blend the tomato sauce, vegetables, and roasted garlic together until the sauce is smooth. Alternatively, carefully transfer to a regular blender and blend in batches, then return to the pot.
⏱️ 5 min - 7
Season the blended sauce with the remaining 1 teaspoon of Italian seasoning, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of salt. Stir well.
⏱️ 2 min - 8
Sprinkle the granulated sugar into the sauce and stir to combine.
⏱️ 1 min - 9
Add the fresh thyme sprigs and bay leaves to the sauce.
⏱️ 1 min - 10
Return the cooked ground meat to the sauce and stir to incorporate.
⏱️ 1 min - 11
Bring the sauce to a gentle simmer, then reduce heat to low, cover the pot, and simmer for at least 2 hours, stirring occasionally. This can be done while preparing other components.
⏱️ 120 min - 12
On a clean countertop, create a mound with the pasta flour and make a well in the center.
⏱️ 2 min - 13
Crack the whole eggs and egg yolks into the well of flour. Sprinkle the salt over the eggs.
⏱️ 1 min - 14
Using a fork, gradually incorporate the flour from the inner edge of the well into the eggs. Once a shaggy dough forms, begin kneading by hand for 8-10 minutes until a smooth, uniform dough ball forms.
⏱️ 10 min - 15
Place the pasta dough in a plastic bag or wrap tightly in plastic wrap and let it rest at room temperature for approximately 30 minutes.
⏱️ 30 min - 16
After resting, cut the dough ball into four equal pieces. Using a pasta machine, roll out each piece into long, thin sheets suitable for lasagna noodles. Follow your pasta machine's instructions for desired thickness (usually setting 6 or 7 for lasagna).
⏱️ 15 min - 17
Finely chop the fresh basil.
⏱️ 3 min - 18
In a mixing bowl, combine the ricotta cheese, chopped fresh basil, and Boursin garlic and herb cheese.
⏱️ 2 min - 19
Season the ricotta mixture with Italian seasoning, salt, grated Parmesan cheese, and grated Gruyere cheese.
⏱️ 2 min - 20
Stir all the ingredients together thoroughly until well combined. Cover the bowl with plastic wrap and place the ricotta mixture in the refrigerator until ready to assemble.
⏱️ 2 min - 21
Preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375 - 22
In a 9x13 inch baking dish, spread a thin layer of the prepared meat sauce on the bottom.
⏱️ 2 min - 23
Place a layer of the homemade pasta sheets over the sauce, trimming to fit if necessary.
⏱️ 2 min - 24
Spread a layer of the seasoned ricotta mixture evenly over the pasta.
⏱️ 2 min - 25
Generously sprinkle shredded mozzarella cheese over the ricotta layer.
⏱️ 1 min - 26
Repeat the layers: meat sauce, pasta, ricotta, mozzarella. Continue until the baking dish is full, ensuring the top layer is mozzarella cheese.
⏱️ 5 min - 27
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min - 28
Bake in the preheated oven for 45 minutes.
⏱️ 45 min•🌡️ 375 - 29
After 45 minutes, carefully remove the aluminum foil. Continue baking for an additional 15 minutes, or until the cheese on top is golden brown and bubbly.
⏱️ 15 min•🌡️ 375 - 30
Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min