Homemade Lasagna With Meat and Three Cheeses
by Andrea Alden
- 1 package of lasagna noodles – your preference for oven ready, or not
- 2 cloves of garlic, grated or pressed
- 1 medium sized onion, diced
- 1 can of diced tomatoes
- 2 cans of tomato sauce
- 6 fresh basil leaves, chopped
- 1 tbsp. Italian seasoning blend
- 1 lb. ground beef
- 4 italian style sausages, casings removed, these sausages are perfect for this recipe
- 4 cups of freshly grated mozzarella cheese
- 1 package of ricotta cheese, crumbled
- 1 cup of grated fresh parmesan cheese
Sweat the diced onion in a large pot; once they become a little translucent, add the garlic. Pour in the tomatoes, and tomato sauces. Add the basil and bring to a simmer while you gather all of the other ingredients, about 30 minutes.
While the tomato sauce is heating, brown both the sausage and the ground beef with the Italian seasoning blend.
Boil your noodles until they’re mostly cooked – less than al dente – if you purchased noodles that need to be boiled. If you bought oven ready noodles, you can skip this step.
Once you have the ricotta crumbled, mozzarella and parmesan shredded, and all of the other ingredients lined up, it’s time to assemble your lasagnas. I was able to fill two 9x9-inch baking trays. Spray your baking trays with nonstick and start layering. Begin with a scoop of tomato sauce on the bottom. Layer noodles, followed by mozzarella, ricotta, meat, and more sauce. When you put down the next noodle layer, lay them in the opposite direction from the first layer. This will help keep your lasagna together. Repeat the layering process up to the next layer of noodles. On top of the last layer of noodles add mozzarella, and then parmesan.
If you’re eating right away, preheat your grill to 400°F.
Bake the lasagna, uncovered, for 25 to 35 minutes, over indirect heat until the top is golden and crispy, and everything is hot and gooey inside.
Serve immediately with your favorite sides like this Hassleback Garlic Bread
. One tray of lasagna will feed 6 people.
If you’re freezing these, wrap securely in foil. Thaw overnight in the fridge, and cook as per #5 and #6 above.
Slice it into six portions
Serve hot off the grill
Fork it up
Garlic bread goes great with this
Making this Homemade Lasagna With Meat and Three Cheeses was a total success. Since it is only my husband and I, we froze the second lasagna and are enjoying the leftovers from the first one for our lunches. There will definitely be an encore presentation of this recipe in the near future. I did find that we had a little bit of extra sauce and meat when all was said and done. If that is the case with you, toss the two together and freeze in a container for a fast and easy meat sauce when you’re pressed for time. What is your favorite make-ahead meal?