Just Like Mom’s But With A Twist: Homemade Lasagna

Growing up my mom made homemade lasagna and it was hands down my favorite savory dish.  I have never made it for my family and thought it was time to share a dish that holds so many memories for me.  My first step was to look through my mom’s recipe book.   I actually found her recipe, but as you can see in the below picture, much of the ink is worn away.  By the looks of the recipe card you can tell this recipe was made many times over the years.  Although I didn’t have her exact recipe, I knew she did not use a beef and sausage mixture, but wanted to provide that twist to a classic.  I’m so happy I decided to make this dish, the recipe I created worked out great and it will be my new family tradition.  Having my mom’s lasagna pan made the whole experience even better.

Do you add a twist to your Lasagna??  Leave a comment and inspire others

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Homemade Lasagna

Prep Time: 30 mins
Cook Time: 45-60 mins
Servings: 6-8

Ingredients

  • 1 Pound - Ground Beef
  • 1 Pound - Sweet Italian Sausage (out of casing)
  • 3 Tablespoons - Olive Oil
  • 3 Garlic Cloves
  • 2 (26 ounce) Cans - Crushed Tomatoes
  • 2 (26 ounce) Cans - Crushed Tomatoes
  • 1 Teaspoon - Dried Oregano
  • Large Pinch of Salt
  • 1 box - Oven Ready Lasagna Noddles
  • 1 Bag - Shredded Mozzarella Cheese
  • 1 Small Container - Grated Parmesan
  • CHEESE MIXTURE
  • 1 Quart - Ricotta Cheese
  • 1/4 Cup - Grated Parmesan Cheese
  • 1 Egg
  • Salt and Pepper to taste

Method

  1. On medium to high heat, add ground beef to a dry skillet. Brown until there is no more pink. Season the meat with a pinch of salt. Once cooked placed in a strainer sitting on top of a bowl. The liquid will drain through and collect in the bowl. Set aside
  2. On medium to high heat, add the sausage to a dry skillet. Brown until there is no more pink. Season the meat with a pinch of salt. Once cooked placed in a strainer sitting on top of a bowl. The liquid will drain through and collect in the bowl. Set aside
  3. In a large pasta pot heat oil and garlic until you start to smell the garlic. At that point add the crushed tomatoes, salt and oregano. Bring to a simmer
  4. Once the sauce comes to a simmer, add the cooked ground beef and sausage. On low heat, simmer for 1 hour
  5. Meanwhile, make the cheese mixture. In a medium bowl, mix the ricotta, egg, parmesan, salt and pepper. Wrap with plastic wrap and chill until meat sauce is ready and you are about to assemble
  6. After the hour is complete and meat sauce is ready, preheat oven to 375 degrees
  7. ASSEMBLE LASAGNA
  8. Spoon a small about of meat sauce to the bottom of a 9x13" pan, just to make sure the bottom is covered and noddles are not touching the bottom of the pan
  9. Place oven ready dry lasagna noddles over the sauce. My pan had 4 across and 1 at the top. I had to break it slightly to make it fit.
  10. Now add a layer of cheese mixture, then meat sauce, sprinkle a layer of mozzarella. Repeat two more times
  11. Once at the top level, finish with a sprinkle of parmesan cheese
  12. Cover the pan with foil (since we are using dry oven ready noddles), bake at 375 degrees for 45 minutes. Remove the foil and bake for another 10-15 or until the top cheese is nicely melted
  13. Once the lasagna is cooked, remove from oven and allow it to cool and set, 15-25 minutes. Serve with garlic bread and enjoy!

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