Dont second guess the cream cheese cubes-its wonderful! Can freeze either prior to or after baking.


    • 1/2 of a (1-pound) package lasagna noodles, uncooked OR 1 whole box Oven-Ready lasagna noodles
    • 1 lb bulk Italian sausage
    • 1/2 lb ground beef
    • 1 cup chopped onion
    • 2 cloves garlic, minced
    • 1 (28 oz) can tomatoes, cut up (undrained)
    • 2 (6 oz) cans tomato paste
    • 2 teaspoons sugar
    • 2 teaspoons salt
    • 1 1/2 teaspoons dried basil leaves
    • 1/2 teaspoons fennel seed
    • 1/4 teaspoons pepper
    • 1 (15 oz) container ricotta cheese
    • 1 egg beaten
    • 1 tablespoon parsley flakes (or 2 teaspoons fresh minced parsley)
    • 1/2 teaspoons salt
    • 4 cups of shredded mozzarella cheese
    • 3/4 cup grated Parmesan cheese


  1. Preheat oven to 375 F.
  2. In large skillet, combine Italian sausage, ground beef, onion, and garlic. Cook until sausage is no longer pink and onion is tender; drain. Stir in next 7 ingredients. Bring to boil. Reduce heat; simmer 20 minutes.
  3. Fill a baking pan with hot tap water and place the uncooked noodles into the water. Set aside.
  4. In medium bowl, blend ricotta, egg, parsley, and salt. Spoon 1 1/2 cups of meat sauce into 13 x 9 inch baking dish. Layer one-third each lasagna, meat sauce, ricotta mixture, Mozzarella cheese, and Parmesan cheese. Repeat layers two more times.
  5. Cover with aluminum foil. Bake in preheated oven for 25 minutes.
  6. Uncover, bake until hot and bubbly, about 20 minutes longer.
  7. If top is not browned enough, you can turn the temperature of the oven up to 500 F and baked for a few more minutes. Be sure to WATCH and check every couple of minutes as it will brown quickly!
  8. Let stand 10 minutes before cutting.

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