Homemade Lasagna

Layers of tender pasta, rich tomato sauce, and creamy ricotta cheese are, in essence, the building blocks of yummy lasagna. Whether you opt for a meaty, veggie, or cheese-filled version, this dish never disappoints. Once you've tried homemade lasagna, you'll never go back to the store-bought variety.

INGREDIENTS

• 1 lb. lasagna noodles
• 1 lb. ground beef
• 1 lb. Italian sausage
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 can (28 oz.) crushed tomatoes
• 1 can (6 oz.) tomato paste
• 2 tsp. salt
• 1 tsp. black pepper
• 2 tsp. sugar
• 2 tsp. dried basil
• 1 tsp. dried oregano
• 1 container (15 oz.) ricotta cheese
• 1 egg, beaten
• 3 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Chopped fresh parsley, for garnish

DIRECTIONS

1. Preheat the oven to 375°F. Cook the lasagna noodles according to the package instructions. Drain and set aside.

2. In a large skillet, cook the ground beef and Italian sausage over medium-high heat until browned. Add the onion and garlic and cook for an additional 5 minutes or until the onion is soft and translucent.

3. Add the crushed tomatoes, tomato paste, salt, pepper, sugar, basil, and oregano to the skillet. Stir well and let simmer for about 10-15 minutes.

4. In a separate bowl, mix the ricotta cheese and beaten egg until smooth.

5. To assemble the lasagna, spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish. Top with a layer of lasagna noodles, followed by a layer of the ricotta cheese mixture, and a layer of mozzarella cheese. Repeat the layers until you've reached the top of the baking dish, making sure to end with a layer of mozzarella cheese.

6. Sprinkle the grated Parmesan cheese on top.

7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25-30 minutes or until the cheese is melted and bubbly.

8. Let the lasagna cool for 10-15 minutes before serving. Sprinkle fresh parsley on top before slicing into portions and serving.

Notes

This dish can be made in advance and stored in the fridge or freezer until needed. Make sure to let the lasagna cool down before cutting into it.