It’s been nearly one year since I launched this blog and I can’t believe I haven’t posted a lasagna recipe yet. I have a few different versions, so I guess I just took my time deciding which to choose. I assure you, I chose well, my friends. This recipe is sure to be a crowd pleaser for you, especially for Sunday dinners or large family gatherings. I just made this lasagna a few nights ago for my father-in-law’s birthday dinner and even my nephew, who has a very picky palate, had SECONDS!!! Woohoo! I hope you love it, too
My family can vouch for me on this one, but lasagna is my go-to mainstay for family gatherings. I can assemble it ahead of time and keep in the refrigerator for a day or two before baking. Otherwise, I pop it in the freezer and have it on hand when I need it. (If I freeze it, I always defrost it completely before baking!!)
1 28 oz. can crushed tomatoes (I prefer Dei Fratelli)
1 15 oz. container ricotta cheese (I prefer Lamagna)
1 1/2 cup freshly grated Parmesan cheese
2 1/2 cups shredded mozzarella cheese (I prefer Lamagna)
2 1/2 cups shredded provolone cheese (I prefer Lamagna)
1 8 oz. fresh mozzarella ball, sliced into 1/8 inch slices (I prefer Lamagna)
1 9 oz. box no boil lasagna noodles (I prefer the flat noodles from DeLallo Foods)
10 basil leaves, chopped
small bunch flat leaf Italian parsley, chopped
salt and pepper
In a medium saute pan, brown the ground meat and sausage until cooked through. Drain and set aside.
In a medium bowl, combine ricotta cheese, eggs, 1 cup Parmesan cheese, handful of fresh parsley, and half of the chopped basil. Season with pinch of salt and pepper. Set aside.
Preheat the oven to 350 degrees.
In a 9 x 13 inch baking dish, ladle half of one can of the crushed tomatoes and evenly spread on the bottom of the dish. Top with one layer of lasagna noodles, spacing the noodles 1/8 to 1/4 of an inch a part as they will expand as they bake. Top with half of the cooked ground meat and sausage. Add half of the ricotta cheese mixture and the remaining half of the first can of crushed tomatoes. Using a spatula, spread evenly across the layer. Top with 1 cup of mozzarella cheese and 1 cup of provolone cheese.
Repeat to complete another layer beginning with lasagna noodles and ending with cheese.
Top with a final layer of lasagna noodles. Ladle the remaining 1/2 can crushed tomatoes across the top and spread evenly using your spatula. Top with remaining 1/2 cup shredded mozzarella cheese, 1/2 cup shredded provolone cheese, and remaining 1/2 cup grated Parmesan cheese.
Cover and bake on the middle rack for 50 minutes at 350 degrees.
Uncover and line the top with sliced fresh mozzarella cheese.
Continue to bake, uncovered for 25 minutes.
Move lasagna to the top rack and broil for 5 minutes.
Remove from the oven and allow to rest for 15 minutes before slicing and serving.