Hearty Italian Lasagna

Name: Hearty Italian Lasagna
Total time: 120 min
Yield: 2 servings
Ingredients: 9 lasagna noodles; 1 tbsp olive oil; 1 lb ground beef; 1 lb bulk Italian sausage; 16 oz canned sliced mushrooms, drained; 1 tsp garlic salt; 1 tsp dried oregano; 0.5 tsp dried thyme; 0.25 tsp dried basil; 4 (15 oz) cans tomato sauce; salt and pepper to taste; 1 (15 oz) container ricotta cheese; 3 eggs, beaten; 0.33333334326744 cup grated Parmesan cheese; 1 lb shredded mozzarella cheese

This hearty lasagna dish features a choice between hot or sweet Italian sausage. It may require some time in the kitchen, but it feeds a crowd and the leftovers taste great too!

Recipe Info

Prep Time

120 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories647kcal

carbohydrates31g

fat41g

fiber4g

protein39g

sodium2027mg

sugar9g

Dinner Lunch Italian

Ingredients

9 lasagna noodles

1 tbsp olive oil

1 lb ground beef

1 lb bulk Italian sausage

16 oz canned sliced mushrooms, drained

1 tsp garlic salt

1 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp dried basil

4 (15 oz) cans tomato sauce

salt and pepper to taste

1 (15 oz) container ricotta cheese

3 eggs, beaten

0.33333334326744 cup grated Parmesan cheese

1 lb shredded mozzarella cheese

Directions

Preheat the oven to 350°F (175°C).

In a large pot of boiling, salted water, cook lasagna noodles with olive oil until al dente, 8 to 10 minutes; drain.

Cook ground beef and sausage in a large pot over medium heat. Drain the excess fat. Stir in mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper. Let it simmer for 30 minutes.

Meanwhile, combine ricotta cheese, eggs, and Parmesan cheese in a bowl.

Coat the bottom of a 9x13-inch baking dish with a thin layer of sauce. Layer 3 lasagna noodles over the sauce. Spread about 1/3 of the ricotta mixture over the noodles. Sprinkle about 1/4 of the mozzarella cheese over the ricotta mixture. Ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, finishing with remaining mozzarella cheese.

Bake in the preheated oven until the cheese melts and the sauce bubbles, approximately 90 minutes. If the cheese begins to get too dark, cover the lasagna with foil.

Let the lasagna rest for 10 to 15 minutes before serving.