Cooking, Main Dishes

Homemade Lasagne




1 pound ground beef
1 pound Italian mild sausage
1 can tomato sauce
1 big can crushed tomatoes
1 can fire roasted diced tomatoes
2 tablespoons dried onion
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon fennel seeds
1/3 cup chopped fresh parsley
1 tablespoon honey


1 egg beaten slightly
1 container ricotta cheese (15-ounce)
4 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese



1. 1 package lasagna pasta as directed on the box

2. Spray a 9 by 13-inch baking dish with nonstick cooking spray

3. For the sauce: In a skillet, cook the beef and sausage over medium heat stirring until they are no longer pink. In a Dutch oven, add the tomato sauce, crushed tomatoes, and diced tomatoes and blend well. Add the onion, oregano, basil, salt, pepper, garlic powder, fennel seeds, parsley, and honey and blend well. Add the meat and mix well. Cook for 10 to 15 minutes, stirring to prevent sticking

4. For the cheese: In a medium bowl, mix the egg and ricotta until smooth. Add 3 cups of the mozzarella and the Parmesan to the ricotta mixture and mix together

5. Preheat the oven to 375 degrees F.

6. Spread 1 cup of the sauce on the bottom of the baking dish. Layer with the pasta, the sauce, and the cheese mixture. Repeat the layers two more times, ending with the cheese. Top with the remaining cup of mozzarella and cover the dish with aluminum foil

7. Bake for 45 minutes. Uncover and bake for another 10 minutes, or until the cheese is melted. Let stand for 5 minutes before serving.


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