Lasagna
Lasagna was one of the first recipes I learned to make after I got married. Now, almost 20 years later, our family enjoys this cozy homemade meal on Sundays throughout the Winter months. Some years, we even have this lasagna for our Christmas Eve dinner. To make a healthier version, you can use ground turkey instead of sausage and add in vegetables like diced zucchini, bell peppers, and mushrooms. If you enjoy a saucier lasagna, add in a 2nd jar of marinara! I hope you love our homemade lasagna as much as we do.
Lasagna
Indulge in a homemade lasagna featuring layers of Italian sausage, marinara sauce, and a blend of ricotta, mozzarella, and Parmesan cheeses. Baked to perfection, this comforting dish offers a range of simple flavors in every bite—a delightful version of a classic lasagna recipe for a satisfying and memorable meal.
Equipment
- 1 small mixing bowl
- 1 large saute pan
- 1 9 x 13 inch baking dish
Ingredients
- 8 ounces cream cheese room temperature
- 8 ounces ricotta cheese
- 1 cup grated parmesan cheese
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
- 1/2 cup onion diced
- 2 cloves garlic diced
- 1 lb ground italian sausage
- 1 jar marinara sauce such as Raos 28 oz
- 1 package no boil lasagna noodles
- 1 cup basil leaves chopped
- 12 ounces mozzarella cheese grated
Instructions
Preparation
- Grate the mozzarella cheese. Set aside.
- In a small bowl, mix with a fork the ricotta, cream cheese, and parmesan cheese. Season with pepper. Transfer the cheese mixture to a piping bag or large plastic bag. This will make assembly easier.
Cooking
- Preheat the oven to 375 ℉. Spray the 9 x 13 in baking pan with olive oil cooking spray or pour and spread a little olive oil to coat.
- Preheat a large saute pan over medium heat. Add 2 tbsp olive oil.
- Add the diced onions to the hot pan and saute for 3-5 minutes. Add the garlic and saute for 1-2 additional minutes, stirring occasionally, until fragrant but not burned.
- Once the onions are translucent, add the ground sausage and break it up with a spoon into small pieces. Cook until just browned 6 to 10 minutes. Pour in the jar of marinara sauce and turn off the heat.
Assembly
- Begin by scooping 1 cup of the meat sauce to cover the bottom of the baking dish.
- Add a layer of lasagna noodles (3 sheets). Press down into the sauce.
- Spoon 1 cup of meat sauce to cover the noodles.
- Get the bag filled with the cheese mixture and cut off the tip to make about 1/2-1 inch hole. Pipe 3 rows of cheese onto the 3 noodle sheets. No need to spread out. Sprinkle basil on top of the cheese.
- Add a second layer of noodles. Press down to flatten out the cheese you just piped. Then 1 cup of sauce. Then 3 rows of cheese and sprinkle basil. Add a third layer of noodles. Press down. Then 1 cup of sauce. Then the rest of the cheese and basil. Add a fourth layer of noodles. Press down. Then pour on the rest of the sauce to cover the noodles.
- Cover the top layer with the grated mozzarella.
Bake
- Cover with foil and bake at 375 ℉ for 30 minutes. Uncover, rotate in the oven, and bake for an additional 10 to 15 minutes until cheese is bubbly and slightly browned. Let rest for 15 minutes to set up before serving.
Notes
Enjoy with a green salad and some garlic bread. Store in an airtight container for up to one week in the fridge.