Lasagna is something I don’t make from a recipe. Having said that, it seems to always come out different every time I make it. This time it came out unusually well. Sometimes I make it with the no cook lasagna noodles and sometime the type you have to cook. I think I prefer it with the ones you cook, as I like it the traditional way. It very easy to make, and can be made in a variety of ways. Its just a matter of taste!


Nice & crispy, just around the edges!


1 box lasagna noodles
1 lb ground beef
2 or 3 Italian sausage links, casings removed and broken up
1 onion, chopped
2 – 28 oz. cans crushed tomatoes
1 garlic clove, minced
oregano, basil, parsley, touch of sugar, salt & pepper
2- 3 lb. container of ricotta (I use whole milk and freshly made if possible)
2 eggs
1/2 cup-3/4 cup grated Parmesan cheese
3 Tbsp dried parsley
8 oz. bag shredded 6 cheese Italian cheeses (Parmesan, Mozzarella, Provolone, Asiago, Romano & Fontina)
8 oz bag shredded Mozzarella cheese

Boil lasagna noodles according to package directions, drain and set aside.

Brown onion in a little oil until slightly tender and add ground beef and sausage. Continue cooking meat until slightly browned. Add crushed tomatoes, garlic, spices, and a touch of sugar. Cook approx. 15-20 minutes, or until sauce is slightly thickened. Set aside.

In a large bowl, combine ricotta cheese, parsley, Parmesan cheese, and eggs. Mix until combined.

Preheat oven to 325° F.

In a 13″ X 9″ baking dish, put a little meat sauce in the bottom (just to make sure the noodles don’t stick). Layer one layer of cooked noodles. Put a generous layer of ricotta cheese mixture and sprinkle a little of the Italian shredded cheese mixture on top of the ricotta. Top with a little of the meat sauce.

Continue to repeat the above steps ending with noodles. Top the noodles with meat sauce and sprinkle with grated Parmesan cheese.

Top the casserole with aluminum foil and cook covered about 15-20 minutes. Remove foil and cook for an additional 35-45 minutes, or until  cooked all the way through.

Remove the foil from the top and top entire casserole with 8 oz. package of grated Mozzarella cheese. Put back in to the oven for 10-15 minutes, or until the cheese is just melted.

Note: After putting shredded Mozzarella cheese on top, don’t leave in the oven too long, or the cheese will get brown, very tough, and not very good looking!



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    Lasagna « Bashfulbao
    February 15, 2012 at 7:44 am

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  • Reply
    Anita at Hungry Couple
    March 30, 2012 at 12:06 am

    Looks mouthwatering. And I love the pan 🙂

  • Reply
    Jennie @themessybakerblog
    March 30, 2012 at 10:51 am

    Your lasagna looks amazing. I so want a piece. Your photos are beautiful.

  • Reply
    March 31, 2012 at 10:18 am

    Your lasagna looks fantastic!

    • Reply
      March 31, 2012 at 10:32 am

      Thanks. It really came out good this time. I used 3 lbs of fresh whole milk ricotta, which really made a difference over the store bought kind!

  • Reply
    » Lasagna
    August 29, 2012 at 1:58 pm

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