Sunday Baked Lasagna

Name: Sunday Baked Lasagna
Total time: 2 h 30 min
Yield: 10 servings
Ingredients: 1 lb ground beef; 1/2 lb Italian sausage, casings removed; 1 onion, finely diced; 2 (28 oz) cans crushed tomatoes; 1 lb lasagna noodles; 2 cups whole milk ricotta; 1 egg; 1 lb mozzarella, shredded; 1 cup grated Parmesan; Salt, pepper, and dried oregano

Easy Dinners Casseroles Freezer Friendly Ground Beef High-Protein

Layers of slow-simmered meat sauce, seasoned ricotta, and melted mozzarella baked until the edges bubble and brown. This is the pan I build on a quiet afternoon and eat from for days.

Course: Easy Dinners
Time: 2 hr 30 min
Servings: 10

Cooking Notes

Reduce the meat sauce until it is thick rather than soupy. Excess liquid is one of the main reasons lasagna spreads across the plate instead of holding a clean slice.
Season the ricotta mixture on its own. Once it is layered between pasta and sauce there is no practical way to correct bland filling.
Let the finished lasagna rest for at least twenty to thirty minutes before cutting. The layers firm as the pan cools, which makes serving much easier.

Recipe Card

Sunday Baked Lasagna

By Gabriella

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Category: Easy Dinners
Total Time: 2 hr 30 min
Difficulty: Intermediate

Servings: 10

Ingredients

1 lb ground beef
1/2 lb Italian sausage, casings removed
1 onion, finely diced
2 (28 oz) cans crushed tomatoes
1 lb lasagna noodles
2 cups whole milk ricotta
1 egg
1 lb mozzarella, shredded
1 cup grated Parmesan
Salt, pepper, and dried oregano

Instructions

1
Brown the beef and sausage together, add the onion, and cook until everything is deeply colored before pouring in the tomatoes and a big pinch of oregano.
2
Let the sauce simmer at least an hour, until it tastes rounded and no longer sharp, then season it more assertively than feels right.
3
Stir the egg and half the Parmesan into the ricotta with plenty of black pepper so the filling has real flavor of its own.
4
Layer sauce, noodles, ricotta, and mozzarella three times in a deep dish, finishing with sauce and the remaining cheeses on top.
5
Bake covered at 375°F for forty minutes, uncover for another twenty until blistered, and let it rest a full half hour before cutting so the slices hold.