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Kayla’s Homestyle Lasagna

Courses ,
Difficulty Advanced
Time
Prep Time: 30 mins Cook Time: 3 hrs Rest Time: 15 mins Total Time: 3 hrs 45 mins
Servings 24
Ingredients
    Meat
  • 1 lb Mild Ground Italian Sausage
  • 1 1/2 lb Lean Ground Beef
  • 1 Yellow Onion (minced)
  • 4 clove Garlic (minced)
  • Salt & Pepper
  • 1 tsp Olive Oil
    • Sauce Base
  • 1 (28 oz) can Crushed Tomatoes
  • 2 (6 oz) can Tomato Paste (garlic version, if available)
  • 1 (680 ml) can Tomato Sauce
  • 1 cup Water
  • 2 Zucchini (grated)
  • 2 Carrots (grated)
  • 2 Red Peppers (finely diced)
    • Seasonings
  • 2 tbsp White Sugar
  • 1 1/2 tsp Dried Basil Leaves
  • 1/2 tsp Oregano
  • 2 tsp Dried Parsley
  • 1 tsp Italian Seasoning
  • 1/2 tsp Fennel Seeds
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tbsp Lemon Juice
    • Ricotta Layer
  • 1 kg Ricotta Cheese
  • 1 Egg
  • 1 tsp Dried Parsley
  • Salt & Pepper
    • Lasagna Layers
  • 2 (375 g) Boxes Lasagna Noodle Sheets (oven ready (or pre-boil regular ones))
  • 900 g Mozzarella Cheese (shredded)
  • 24 Mozzarella Cheese (slices)
  • 2 cup Parmesan Cheese (grated)
  • Garlic Powder
  • Italian Seasoning
Instructions

  1. In a Dutch oven or large pot, cook sausage, ground beef, onion, garlic, salt & pepper over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, water, zucchini, carrots and red peppers. Add all seasonings and mix well. Bring sauce to a boil and turn down to low heat. Simmer for 1 1/2 to 2 hours, stirring every 15-30 minutes to prevent the bottom from burning.

  2. In a mixing bowl, combine ricotta cheese with egg, 1 tsp parsley, and salt & pepper.

  3. Preheat oven to 375 degrees F (190 degrees C).

  4. Spray your baking dish with non-stick cooking spray. To begin assembly, add a light layer of sauce first, following lasagna noodles, ricotta mixture, sauce and parmesan cheese. For the second layer, lay down lasagna noodles, mozzarella slices, and sauce on top. Repeat lasagna noodles, sauce and parmesan cheese until your last layer. The last layer should be lasagna noodles, sauce, shredded mozzarella cheese and parmesan. Lightly sprinkle garlic powder and Italian seasoning over the top of the last layer.

  5. Cover lasagna with foil that has been sprayed with non-stick cooking spray, to prevent it from sticking to the cheese.

  6. Bake in preheated oven for 30 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 448kcal
% Daily Value *
Total Fat 21.3g33%
Sodium 1400.4mg59%
Total Carbohydrate 36.5g13%
Protein 29.7g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe makes two 9 x 13 baking dishes, or four 9 x 6 foil lasagna pans. 

 

FREEZING METHOD: The foil lasagna pans are handy to use if you would like to freeze this for another day. Assemble lasagna as per the recipe directions, but do not bake the lasagna. Place in the freezer until you are ready to cook the lasagna. To cook a frozen lasagna, partially thaw in the fridge overnight and bake at 350 F for 60-75 minutes. Remove the foil for the last 20 minutes of baking. Let stand for 15 minutes before cutting into. 

Read it online: https://cookwithkayla.com/recipe/kaylas-homestyle-lasagna/