Everyone thinks their own is the ultimate lasagna recipe, but with twice the meat and cheese filling as most recipes, this lasagna really is the ultimate!
Once your sauce is made and your lasagna noodles are cooked, putting this famous Italian-American casserole together really isn't too hard. This is a perfect choice for feeding large groups.
- For the Meat Sauce:
- 3 tablespoons of olive oil
- 1 pound Italian sausage
- 1 pound lean ground beef
- 8 ounces mushrooms (chopped or sliced)
- 1 onion (diced)
- 4 cloves garlic (minced)
- 6 cups marina sauce
- 1/2 cup water
- 1 1/2 teaspoon salt
- 1/2 freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon Italian dried herb blend.
- For the Cheese Filling:
- 2 egg (beaten)
- 2 pounds ricotta cheese
- 8 ozunces mozzarella cheese (cubed)
- 2/3 cup freshly grated Reggiano-Parmigiano
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Large pinch of cayenne
- The Rest:
- 1 pound lasagna noodles (about 18)
- 8 ounces mozzarella cheese (torn into small pieces for top)
- 1/2 cup grated Parmesan cheese to top
To make the sauce: In a heavy skillet or Dutch oven, add the olive oil and cook the sausage, beef, mushrooms, onions, and garlic over medium-high heat until the meat is browned and the onions have softened. Add the marinara sauce and the seasonings. Bring up to a simmer reduce the heat to low, and cook, uncovered, for 2 hours, stirring occasionally. Add a splash of water when needed if the sauce is getting too dry.
Add all the ingredients for the cheese filling to a mixing bowl. Mix until thoroughly combined. Reserve. Boil the lasagna noodles one minute less than the directions state. Drain and hold in cold water until needed.
Preheat oven to 375 F.
Spread 2 cups of the meat sauce into a 15x10-inch lasagna pan. Top with 1/3 of the noodles. Spread over 1/2 of the cheese mixture. Ladle over 2 cups of the meat sauce. Repeat this layer. Finish with the last of the noodles over the top. Spread over the rest of the sauce, and top with the mozzarella and Parmesan cheese.
Cover with foil (be careful not to let the surface touch the foil when wrapping. Bake, covered for 35 minutes. Remove foil and bake another 35-40 minutes, or until bubbly and browned. Let rest at least 15 minutes before serving.