Ingredients
- Meat Sauce Ingredients:
- 1 lb each of ground beef and beef sausage (remove casings)
- 1 large onion, finely chopped, and 3 minced garlic cloves
- Tomato components: 2 large cans of crushed tomatoes (28 oz each), 1 small can of tomato paste (6 oz), 1 medium can of tomato sauce (15 oz), and ½ cup of water
- Seasonings: 2 tbsp sugar, 1 tbsp basil, ½ tsp fennel seeds, 1 tsp Italian seasoning, 1 tbsp salt, ¼ tsp pepper
- Fresh touch: 2 tbsp chopped parsley
- Cheese Filling Ingredients:
- 16 oz Galbani Whole Milk Ricotta Cheese
- blended with 1 egg
- Seasoned lightly with ½ tsp salt, ¼ tsp pepper, and 2 tbsp parsley
- Lasagna Assembly Ingredients:
- 12 lasagna noodles, cooked
- Cheeses: 16 oz shredded mozzarella and 1 cup freshly grated vegetarian Parmesan-style cheese (or a plant-based Parmesan alternative)
Instructions
Preparing the meat sauce
Start by browning the ground beef and beef sausage in a large pot over medium heat. Add the chopped onion and garlic, and cook until fragrant. Here’s a tip: drain any excess fat before adding the tomato ingredients to keep the sauce from becoming greasy. Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Then, add the seasonings—sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and parsley. Let the sauce simmer for 1 ½ hours to let the flavors deepen. Give it an occasional stir to prevent sticking.
Mixing the cheese filling
In a mixing bowl, combine ricotta, egg, parsley, salt, and pepper. Mix until smooth. You can prepare this while the sauce is simmering, making good use of your time.
Assembling the lasagna
Preheat your oven to 375°F. Spread a layer of meat sauce on the bottom of your baking dish—it’ll prevent the noodles from sticking. Layer the lasagna noodles, followed by ricotta mixture, mozzarella, and Parmesan. Repeat this process until you’ve got three full layers, finishing with a generous sprinkle of cheese on top.
Baking to perfection
Cover the dish with aluminum foil (sprayed with cooking spray to avoid sticking), and bake for 25 minutes. Then, uncover and bake for another 25 minutes, or until the top is golden and bubbly. Let it cool for about 15 minutes to set the layers before slicing into it.
Notes
Leftover lasagna is a gift that keeps on giving! Store it in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual portions wrapped in plastic wrap and foil, then place them in a freezer-safe container. To reheat, bake in the oven at 350°F until warmed through, or use the microwave for a quicker option (though the oven preserves the texture better). If reheating from frozen, let it thaw overnight in the fridge first.
- Prep Time: 25 minutes
- Cook Time: 1 hour 40 minutes
- Category: Lunch