Ingredients and Weight:
- 12 sheets fresh lasagna noodles
- 1 pound ground beef
- 1 pound Italian sausage
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup bechamel sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Preparation Time:
30 minutes
Cooking Time:
60 minutes
Difficulty Level:
3
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Brown ground beef and Italian sausage in a skillet. Drain off excess fat.
- Add onion, carrots, and celery to the skillet and cook until softened.
- Stir in marinara sauce and simmer for 15 minutes.
- In a separate bowl, mix ricotta cheese with 1/2 cup of bechamel sauce.
- Assemble the lasagna: Spread 3 cups of marinara sauce on the bottom of a 9x13 inch baking dish. Top with 6 lasagna noodles.
- Spread with ricotta mixture and then meat sauce.
- Repeat layers and finish with remaining lasagna noodles.
- Pour remaining bechamel sauce over the noodles.
- Top with mozzarella and Parmesan cheeses.
- Bake for 30-35 minutes, or until bubbly and golden brown.
Nutritional Information:
(per serving)
Calories: 450
Fat: 15g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 950mg
Carbohydrates: 50g
Dietary Fiber: 5g
Protein: 25g
Dish Characteristics:
- Rich and flavorful
- Layers of tender noodles, savory meat, creamy cheese, and tangy sauce
- Golden brown and bubbly top
User Comments:
- "This lasagna was incredible! The flavors were perfectly balanced and the noodles were cooked to perfection."
- "I love how easy this recipe was to follow. It came out so delicious, my family couldn't get enough."
- "This is my go-to lasagna recipe now. It's always a crowd-pleaser and so comforting on a cold night."
Special Precautions and Tips:
- To make the lasagna ahead of time, assemble it as directed and refrigerate for up to 24 hours. Bake before serving.
- To make a vegetarian lasagna, substitute the ground beef and Italian sausage with chopped vegetables such as eggplant, zucchini, and mushrooms.
