The first time I shared my lasagna recipe in 2012, the recipe was mixed with relatively tragic photos and a step was left out! Despite that, so many of you used it and made this delicious dish so I wanted to re-share it today with updated photos.
This is the crowd-pleaser of crowd-pleasers. I usually make mine exactly like the recipe calls for, but you could certainly make this meatless and kick up the mozzarella between the layers a bit. A few other tips are to add a bit of salt between the layers, don’t skimp on the fresh basil, and make sure the cheese is browning and bubbling on top when you remove it from the oven!
8 oz ground beef
8 oz ground sausage (mild or hot depending on your preferences)
6-8 cups marinara sauce (I’ve been loving Mezzetta Marinara sauce these days)
8 oz whole milk ricotta cheese
8 oz cream cheese
1 cup of grated parmesan
1 package “no-boil” lasagna noodles
1 cup lightly packed fresh basil leaves, torn into small pieces
3-4 cups shredded mozzarella
2 cloves of garlic, minced
Preheat the oven to 375. Place a saute pan over medium heat, and add ground beef, ground sausage, and minced garlic. Saute meat until cooked all the way through, then add marinara sauce to the pan to mix together.
While meat is cooking, grab a large ziplock bag and throw in the cream cheese, parmesan, and ricotta. Squeeze together with your hands until it’s mixed well, then cut off the bottom corner of the bag to use as a “piping bag”.
In a large oven-safe dish, add a thin layer of marinara to the bottom. Top with one layer of noodles, placed in an even row. Add another layer of marinara mixed with meat, and top that with a few rows of the cheese mixture piped into a few lines. Then top with torn basil and a bit of salt. Repeat these steps until you reach the top of the noodles layer. Finish the top of the dish with a thin layer of marinara and a generous helping of shredded mozzarella.
Cover in foil and bake at 375 for 30 minutes, then remove the foil and allow the lasagna to continue baking for another 15 minutes. It will be extremely hot after removing from the oven, so it’s best to give it about 10 minutes to cool down and set a bit.
I love serving lasagna with either a Caesar salad or an Italian salad on the side.