“Want to know how to make lasagna for a casual holiday meal? You can’t go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too.” —Pam Thompson, Girard, Illinois
|Servings||Prep Time||Cook Time|
|12servings||1hour||50minutes + standing|
|50minutes + standing|
- 9 lasagna noodles
- 1-1/4 lb bulk Italian sausage
- 3/4 lb ground beef
- 1 medium onion diced
- 3 garlic cloves minced
- 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
- 2 cans tomato paste 6 ounces each
- 2/3 cup water
- 2 to 3 tbsp sugar
- 3 tbsp plus 1/4 cup minced fresh parsley divided
- 2 tsp dried basil
- 3/4 tsp fennel seed
- 3/4 tsp salt divided
- 1/4 tsp coarsely ground pepper
- 1 large egg lightly beaten
- 1 carton ricotta cheese 15 ounces
- 4 cups shredded part-skim mozzarella cheese
- 3/4 cup grated Parmesan cheese
What side dishes go with lasagna?
A simple side salad is a classic side for lasagna, as well as garlic bread.
Is lasagna better with ricotta or cottage cheese?
It's a personal preference! Some prefer the richness and creaminess of ricotta cheese, while others like the lower-in-fat cottage cheese option that is chunkier due to the curds. Try our traditional lasagna for the perfect combo of both.
Why is my lasagna watery?
To avoid watery lasagna, make sure your lasagna noodles are drained properly before layering. Once they are cooked and drained, do not rinse with water but immediately place in a single layer on a lightly oiled tray. Not rinsing in water will allow the sauce to cling to the starches on the noodle. If using cottage cheese, drain it for an hour or so before using. Simmer the sauce for at least 30 minutes uncovered to allow excess water to evaporate. Also, uncover the lasagna during the last 25 minutes of baking to release any extra moisture in the pan.
1 piece: 519 calories, 27g fat (13g saturated fat), 109mg cholesterol, 1013mg sodium, 35g carbohydrate (10g sugars, 4g fibre), 35g protein.