Classic Beef & Sausage Lasagna

Photo: jules / stonesoup · CC BY 2.0 · source

Tall, sliceable layers of meaty sauce, creamy ricotta and molten mozzarella under a browned, bubbling top. The Sunday dinner that feeds you through Wednesday.

Ingredients

• 1 lb ground beef
• 1 lb Italian sausage, casings removed
• 1 onion, diced
• 4 garlic cloves, minced
• 2 jars (48 oz) marinara
• 1 box lasagna noodles
• 15 oz ricotta
• 1 egg
• 1 cup grated Parmesan, divided
• 4 cups shredded mozzarella
• fresh basil

From your pantry: 1 tbsp olive oil, 1 tsp dried oregano, salt, pepper.

Instructions

1. Brown the beef and sausage with the onion in the oil, 10 minutes. Add the garlic and oregano, then the marinara and ½ cup water. Simmer 15 minutes.
2. Boil the noodles 2 minutes short of the package time. Drain and lay flat on oiled foil.
3. Mix the ricotta, egg, ½ cup Parmesan, chopped basil, salt and pepper.
4. In a 9x13, layer: 1 cup sauce, noodles, ⅓ of the ricotta, 1 cup mozzarella, sauce. Repeat twice, then finish with noodles, sauce, the remaining mozzarella and Parmesan.
5. Cover with oiled foil and bake at 375°F for 40 minutes, uncover and bake 15 minutes more until browned. Rest 20 minutes before cutting, or it won't hold its shape.

Tip: Freeze half before baking. Bake from frozen, covered, at 375°F for about 90 minutes.

Nutrition per serving

Good for

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