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Prepare the meatballs: In a large bowl, combine ground beef, Italian sausage, 1/4 cup Parmesan cheese, bread crumbs, egg, milk, 2 tablespoons fresh parsley, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined. Form into 1-inch meatballs.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides. They don't need to be cooked through. Remove meatballs from the skillet and set aside.

Prepare the sauce: In the same skillet (add a little more oil if needed), sauté the chopped onion until softened, about 5 minutes. Add 3 cloves minced garlic and cook for 1 minute more until fragrant.

Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low. Add the browned meatballs back into the sauce. Cover and simmer for at least 20 minutes to allow flavors to meld. If using oven-ready lasagna noodles, skip cooking them. If using regular noodles, cook according to package directions until al dente; drain and set aside.

Prepare the cheese mixture: In a medium bowl, combine ricotta cheese, 1 cup of the shredded mozzarella, 1/2 cup Parmesan cheese, 1 large egg, 2 tablespoons fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well.

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Assemble the lasagna: Spread a thin layer of sauce on the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce. Spread half of the ricotta cheese mixture over the noodles. Top with about 1/3 of the remaining sauce and meatballs, then sprinkle with 1/2 cup shredded mozzarella.

Repeat the layering: noodles, remaining ricotta mixture, 1/3 of the remaining sauce and meatballs, 1/2 cup shredded mozzarella. Finish with a final layer of noodles, the remaining sauce and meatballs, and the last 1 cup of shredded mozzarella.

Cover the baking dish loosely with aluminum foil. Bake for 30 minutes. Remove foil and bake for an additional 20-30 minutes, or until the cheese is bubbly and lightly golden.

Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with fresh basil.


Prepare the meatballs: In a large bowl, combine ground beef, Italian sausage, 1/4 cup Parmesan cheese, bread crumbs, egg, milk, 2 tablespoons fresh parsley, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined. Form into 1-inch meatballs.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides. They don't need to be cooked through. Remove meatballs from the skillet and set aside.

Prepare the sauce: In the same skillet (add a little more oil if needed), sauté the chopped onion until softened, about 5 minutes. Add 3 cloves minced garlic and cook for 1 minute more until fragrant.

Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low. Add the browned meatballs back into the sauce. Cover and simmer for at least 20 minutes to allow flavors to meld. If using oven-ready lasagna noodles, skip cooking them. If using regular noodles, cook according to package directions until al dente; drain and set aside.

Prepare the cheese mixture: In a medium bowl, combine ricotta cheese, 1 cup of the shredded mozzarella, 1/2 cup Parmesan cheese, 1 large egg, 2 tablespoons fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well.

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Assemble the lasagna: Spread a thin layer of sauce on the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce. Spread half of the ricotta cheese mixture over the noodles. Top with about 1/3 of the remaining sauce and meatballs, then sprinkle with 1/2 cup shredded mozzarella.

Repeat the layering: noodles, remaining ricotta mixture, 1/3 of the remaining sauce and meatballs, 1/2 cup shredded mozzarella. Finish with a final layer of noodles, the remaining sauce and meatballs, and the last 1 cup of shredded mozzarella.

Cover the baking dish loosely with aluminum foil. Bake for 30 minutes. Remove foil and bake for an additional 20-30 minutes, or until the cheese is bubbly and lightly golden.

Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with fresh basil.
