Description
This is THE lasagna recipe. Our homemade Italian-style lasagna combines fresh, whole ingredients with an easy no-boil pasta method!
Ingredients
Scale
- 1 pound ground turkey sausage
- 1 pound ground beef
- 1 large white onion (diced)
- 5 cloves minced garlic
- 2 tablespoons granulated sugar
- 1/2 cup chopped fresh basil
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1 (28 ounce can) crushed tomatoes
- 2 (6 ounce cans) tomato paste
- 1 (15 ounce can) tomato sauce (passata or tomato puree)
- 1/2 cup beef broth
- 1 pound lasagna pasta
- 30 ounces ricotta cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 pound thinly sliced mozzarella cheese
- 1 cup freshly grated Parmesan cheese
Instructions
- Step 1: In a large pot over medium heat, cook 1 pound ground turkey sausage and 1 pound ground beef, breaking the meat into small pieces. Add 1 large white onion (diced) and 5 cloves minced garlic and cook until the meat is browned and onion is softened. Drain excess grease if needed.
- Step 2: Stir in 2 tablespoons granulated sugar, 1/2 cup chopped fresh basil, 1 teaspoon fennel seeds, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup chopped fresh parsley. Pour in 1 (28 ounce can) crushed tomatoes, 2 (6 ounce cans) tomato paste, 1 (15 ounce can) tomato sauce, and 1/2 cup beef broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1–4 hours, stirring occasionally.
- Step 3: Meanwhile, place 1 pound lasagna pasta in a 9×13 pan. Pour hot tap water over noodles until fully submerged. Let soak for 30 minutes. Drain and discard water.
- Step 4: In a mixing bowl, combine 30 ounces ricotta cheese, 1 large egg, 2 tablespoons chopped fresh parsley, 1/2 teaspoon salt, and 1/8 teaspoon ground nutmeg. Refrigerate until ready to assemble.
- Step 5: Preheat oven to 375°F (190℃). Lightly grease a deep dish 9×13-inch pan.
- Step 6: Slice 1 pound thinly sliced mozzarella cheese and set aside.
- Step 7: Spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 lasagna sheets on top. Spread with 1/3 of the ricotta mixture. Top with 1/4 of the mozzarella slices. Spoon 1 1/2 cups meat sauce over the mozzarella, then sprinkle with 1/4 cup Parmesan cheese.
- Step 8: Repeat layering two more times with noodles, ricotta, mozzarella, meat sauce, and Parmesan, creating three complete layers.
- Step 9: Finish with a final layer of noodles. Spread 1 cup of meat sauce over the top. Add remaining mozzarella and remaining Parmesan.
- Step 10: Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 25 minutes, until cheese is melted and lightly browned.
- Step 11: Let rest 15 minutes before slicing. Serve hot.
Notes
Use whole milk ricotta for best results. For the pasta shortcut, soak regular lasagna sheets in hot tap water for 30 minutes to avoid boiling.
- Prep Time: 105 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 720 kcal
- Sugar: 8 g
- Sodium: 1150 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 125 mg
Keywords: lasagna, bolognese, no-boil pasta, Italian-style, family dinner