Italian Lasagna

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This Italian Lasagna came out perfect. I’ve been making this lasagna recipe for over 20 years!


Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 15
Calories: 398cal


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


  • Preheat oven to 375 F.
  • 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.
  • Fill a baking pan with hot tap water and place the uncooked noodles into the water. Set aside.
  • 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.
  • Cover with aluminum foil. Bake in preheated oven for 25 minutes.
  • Uncover, bake until hot and bubbly, about 20 minutes longer.
  • 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!
  • Let stand 10 minutes before cutting.


If you are using regular lasagna noodles, use half of a box. If you are using oven-ready, use the whole box. This is based on using Creamette and the shape of their noodles. The oven-ready noodles are shorter and wider, therefore I layer them in the pan differently than I do the regular noodles. Watch the video and you’ll see me making this recipe with the oven-ready noodles. The regular lasagna noodles are long and narrow and fit the full length of a 13×9 baking dish. You basically need about 12 noodles to make lasagna. A regular box of noodles will have about twice that many, while a box of no-boil noodles will have 12-14.


Serving: 1slice | Calories: 398cal | Carbohydrates: 21g | Protein: 22g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 87mg | Sodium: 1098mg | Potassium: 589mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1170IU | Vitamin C: 13.9mg | Calcium: 303mg | Iron: 2.2mg

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