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Classic Family Lasagna

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Servings 8 servings

Equipment

  • 9x13 inch Baking Dish
  • Large skillet
  • Large pot
  • Mixing bowl
  • Aluminum Foil
  • Wooden Spoon

Ingredients
  

  • 1 pound Ground Beef 85/15 lean ratio preferred
  • 1/2 pound Ground Turkey or additional ground beef
  • 1 medium Yellow Onion diced
  • 4 cloves Garlic minced
  • 24 ounces Marinara Sauce good quality jarred sauce
  • 6 ounces Tomato Paste
  • 1 cup Beef Broth halal-certified
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper freshly ground
  • 15 ounces Ricotta Cheese whole milk ricotta
  • 1 large Egg
  • 1/2 cup Parmesan Cheese freshly grated
  • 2 tablespoons Fresh Parsley chopped
  • 1/2 teaspoon Salt
  • 12 sheets Lasagna Noodles regular or no-boil
  • 16 ounces Mozzarella Cheese shredded, divided
  • 1/4 cup Parmesan Cheese for topping

Instructions
 

  • Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  • In a large skillet over medium-high heat, cook ground beef and turkey until browned, about 8-10 minutes. Add diced onion and cook until softened, 3-4 minutes.
  • Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 2 minutes.
  • Add marinara sauce, beef broth, Italian seasoning, salt, and pepper. Simmer for 10-15 minutes until sauce thickens slightly. Remove from heat.
  • In a mixing bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, chopped parsley, and salt. Mix until smooth and well combined.
  • Spread 1 cup of meat sauce in the bottom of a greased 9x13-inch baking dish.
  • Layer 4 lasagna noodles over the sauce, overlapping slightly. Spread half of the ricotta mixture over noodles, then sprinkle with 1/3 of the mozzarella cheese.
  • Add half of the remaining meat sauce, then another layer of 4 noodles. Repeat with remaining ricotta mixture and another 1/3 of mozzarella.
  • Top with final 4 noodles, remaining meat sauce, remaining mozzarella, and 1/4 cup Parmesan cheese.
  • Cover tightly with aluminum foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes until cheese is golden and bubbly.
  • Let lasagna rest for 10-15 minutes before cutting to allow layers to set. Cut into squares and serve hot.

Notes

MAKE-AHEAD:
Assemble lasagna completely, cover tightly, and refrigerate up to 24 hours or freeze up to 3 months. Add 15-20 minutes to baking time if cooking from cold.
LAYERING TIPS:
Spread each layer evenly to the edges for clean, even slices. Don't overfill layers as this can cause bubbling over during baking.
STORAGE:
Refrigerate leftovers up to 4 days. Individual portions reheat well in microwave for 2-3 minutes or oven at 350°F for 20 minutes.
TROUBLESHOOTING:
If top browns too quickly, tent with foil. If lasagna seems watery, ensure meat sauce was simmered long enough to reduce excess liquid.

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