You've got to try this LasagnaRecipe, layered with a flavorful tomato sauce, sweet Italian sausage, ground beef, tender pasta, and a melt-in-your-mouth cheese blend
COOK MEAT: In a large, heavy-bottomed pot, heat 1.5 tbsp of oil over high heat. Add beef and sausage in a single layer. Allow to sear, then break it up as it browns. Season (I add 1/2 tsp salt & 1/4 tsp pepper) while browning. Remove browned meat with a slotted spoon and set aside.We do not drain off the grease in this recipe, but you can if you'd like leaving 1-2 tbsp for sautéing the veggies.
VEGGIES: In the same pot, heat the remaining 1.5 tbsp of oil over medium-low heat. Add the garlic, onion, carrot, & celery. Season (I add 1/2 tsp salt & 1/4 tsp pepper). Sauté for 8-10 minutes until onion is translucent. Add garlic and sauté for an additional 1 minute.
MEAT SAUCE: To the pot, add the remaining "meat sauce" ingredients along with 1/2 cup water. Stir to combine. Return the browned meat to the pot. Increase the heat to bring the mixture to a simmer, then reduce to the lowest setting. Cover and let it simmer for 1.5 to 2 hours, stirring occasionally. Ensure the lid is replaced promptly after stirring. (See Note 5 for make-ahead option).
PREP OVEN: Preheat your oven to 375°F (190°C) and generously grease a 9x13-inch ceramic or glass baking dish.
CHEESE & PASTA: In a separate bowl, mix together the ingredients listed under "Cheese Mixture". Season to taste (I add 1/2 tsp salt) and mix well. Boil the pasta according to package directions. Drain noodles and lay out on parchment paper.
ASSEMBLE: Spread 1 cup of the meat sauce in prepared dish. Top with 3 lasagna noodles. Spread with 1/3 of the cheese mixture. Sprinkle 1 cup mozzarella cheese on top and one more cup of meat sauce. Repeat these layers twice more. Finish with 3 noodles topped with any remaining sauce and the optional 1/4 cup Parmesan.
BAKING: Cover the lasagna with aluminum foil. To prevent the cheese from sticking, spray the inner side of the foil with cooking spray. Bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 25 minutes. Allow the lasagna to rest for 10 minutes before serving.
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Notes
Note 1: Meats: We use 93/7 lean ground beef and a good sweet Italian sausage -- delicious combo! If you'd like some heat use spicy Italian sausage.Note 2: Mirepoix: Use a food processor to quickly chop equal amounts of onion, carrot, and celery or you can buy this mix labeled "mirepoix" (already prepped onion, celery, carrots) at a lot of stores in the produce section or frozen vegetable section of the store.Note 3: Beef Bouillon Powder & Worcestershire Sauce: These are the "secret" ingredients to unlocking loads of flavor. Note 4: Parmesan: Don't use Parmesan from the can, it doesn't melt well and will be too salty. Use fresh finely grated Parmesan instead!Note 5: Make Ahead: I like making this meat sauce the night before then refrigerating and reheating on the stovetop the next day--wonderful flavor and breaks up work!