I know, I know… my family eats a whole lotta pasta. You gotta do what you gotta do when you have to feed two toddlers and especially when on a budget. This isn’t something that I make all the time since my two little ones are at my feet almost 24/7, haha.
This recipe is great for special occasions, to bring to new mommies or to double to have dinner and then have a freezer meal for later!
I won’t claim that this is an “easy” meal because it does take quite a bit of prep to get it into the oven. You need to make sure to plan ahead of time for this one. It is easy to make it the day before and then bake the next day too!
Don’t get me wrong, I wouldn’t classify this as a difficult meal. We aren’t making the sauce from fresh tomatoes so don’t freak out! 😛
I think what sets this lasagna apart is the homemade loaded meat sauce that is simmered for at least an hour and a half. Makes a huge difference! I also swear by the fact that the added sweet Italian turkey sausage creates a wonderful flavor without it lingering with you hours later!
Don’t forget your wine pairing!
Traveling Vineyard’s Tanglerose: 
https://www.travelingvineyard.com/guide/bree/food-wine-pairings/recipes/NRC100/
and one of their new releases Sky Blossom:
https://www.travelingvineyard.com/guide/bree/food-wine-pairings/recipes/MNC100/
Ok so the first step (besides dicing onions) is to cook the turkey sausage, ground beef, onion and garlic in a large dutch oven until browned.
Next add crushed tomatoes, tomato paste, tomato sauce, and water. Stir together. Then add in basil, italian seasoning, salt, pepper, sugar and 2 tablespoons parsley. Stir to combine.
Simmer, uncovered, for at least 1 ½ hours stirring occasionally. You should have a nice thick meat sauce that you want to just eat like soup!
In a bowl, combine ricotta cheese, egg, remaining parsley and ½ teaspoon salt. Preheat oven to 375°. I never took pictures of this, but I think it is pretty self-explanatory. 🙂
Spread about 1 ½ cups sauce in the bottom of a 9 X13 baking dish. If you measure the sauce out exactly you will DEFINITELY have extra sauce leftover (which isn’t necessarily a bad thing!). It really is up to you how much you want to do. I just make sure the whole bottom of the pan is covered.
Arrange a single layer of noodles over the sauce. Spread with ½ of ricotta mixture. Top with ⅓ of mozzarella cheese.
Spoon an even layer of sauce over the mozzarella and sprinkle with ¼ cup parmesan cheese. In the below picture I used bothe grated and freshly shredded parmesan. Who doesn’t like MORE cheese AMIRIGHT?!
Repeat layers, and top with remaining cheese and fresh herbs (if you wish).
Cover with foil and bake for 25 minutes. It should look like the below picture after the first 25.
Remove foil and bake an additional 25 minutes, or until sauce and cheese is bubbly.
Cool 15 minutes prior to serving. This will be VERY difficult to do, but don’t dig in until it is set!! This would be a good time to mix up your salad so you aren’t tempted 🙂
World’s Best Lasagna!!
Equipment
- Dutch oven
- 13 X 9 baking dish
Ingredients
- 1.25 lbs sweet italian turkey sausage 1 lb works as well, most packs are a little over that though.
- 1 lb ground beef
- 1/2 cup onion minced
- 2 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 2 6 oz cans tomato paste
- 2 8 oz cans tomato sauce
- 1/2 cup water
- 2 tablespoons sugar
- 1 1/2 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 2 teaspoons salt
- 1/4 teaspoon ground pepper
- 4 tablespoons chopped fresh parsley divided
- 12 oven ready lasagna noodles
- 16 oz ricotta
- 1 egg
- 3/4 cup grated parmesan
- 3/4 cup shredded mozzarella
Instructions
- In a large dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until brown.
- Add crushed tomatoes, tomato paste, tomato sauce and water. Stir together. Then add in basil, italian seasoning, salt, pepper, sugar and 2 tablespoons parsley. Stir to combine.
- Simmer, uncovered, for at least 1 ½ hours stirring occasionally.
- In a bowl, combine ricotta cheese, egg, remaining parsley and ½ teaspoon salt. Preheat oven to 375°.
- Spread about 1 ½ cups sauce in the bottom of a 9 X13 baking dish. Arrange a single layer of noodles over the sauce. Spread with ½ of ricotta mixture. Top with ⅓ of mozzarella cheese. Spoon an even layer of sauce over the mozzarella and sprinkle with ¼ cup parmesan cheese.Repeat layers, and top with remaining cheese and fresh herbs (if you wish).
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 25 minutes, or until sauce and cheese is bubbly.
- Cool 15 minutes prior to serving.
