Classic Lasagna

Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don’t be scared off by the long cooking time. The wait is well worth it. It’s a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.

Ingredients

• 9 lasagna noodles


• 1 tablespoon olive oil


• 1 pound ground beef


• 1 pound bulk Italian sausage


• 1 (16 ounce) can sliced mushrooms, drained


• 1 teaspoon garlic salt


• 1 teaspoon dried oregano


• 1/2 teaspoon dried thyme


• 1/4 teaspoon dried basil


• 4 (15 ounce) cans tomato sauce


• salt and pepper to taste


• 1 (15 ounce) container ricotta cheese


• 3 eggs, beaten


• 1/3 cup grated Parmesan cheese


• 1 pound shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).


2. Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.


3. Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.


4. Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.


5. Ladle enough of the meat sauce into a 9×13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.


6. Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

Classic Lasagna