Go Back
+ servings
baked lasagna
Print

American Lasagna

Check out this recipe for easy homemade American lasagna with three layers of lasagna noodles, meat sauce, and lots of creamy ricotta, mozzarella, and parmesan cheeses.  Oh, and it's make-ahead and freezer-friendly, too. You're welcome! 
Course Main Course
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 12 servings
Calories 392kcal
Author Anne Clark

Equipment

  • heavy 5-qt sauce pan
  • Pasta strainer
  • measuring cup(s)
  • measuring spoons
  • small bowl
  • 9" x 13" casserole dish

Ingredients

  • 1 pound ground beef
  • ½ pound sweet Italian sausage
  • 1 teaspoon minced garlic
  • 24 ounces jarred marinara sauce (Rao's is excellent)
  • 8 ounces tomato sauce
  • 3 teaspoons dried Italian seasoning (DIVIDED)
  • 1 teaspoon dried parsley flakes
  • ¼ teaspoon black pepper
  • salt to taste (go easy on the salt since the cheeses contain plenty of salt. Always test sauce before adding salt)
  • 15 ounces whole fat ricotta cheese
  • 2 cups shredded mozzarella cheese (DIVIDED)
  • ½ cup shredded parmesan cheese (DIVIDED)
  • 9 lasagna noodles

Instructions

  • Add the ground beef and sausage to a heavy 5-quart pan. Break up the meat and sausage with a spatula and cook until done, about 6-8 minutes.  Drain off the fat.
  • Add the jar of marinara sauce and tomato sauce. Add the minced garlic, 2-½ teaspoons Italian seasoning, black pepper, and parsley.  Stir well to combine all the ingredients.  Let the sauce slow simmer, covered, for 30 minutes.  After 30 minutes, taste the sauce for flavor.  Add salt if desired, but remember that the cheeses contain salt so I would be careful about adding a lot of salt at this time.
  • While the sauce is cooking, cook the pasta according to the package directions.   You can skip this step if using no-boil pasta or the refrigerated lasagna.
  • In a small bowl, combine the ricotta cheese, 1 cup of the mozzarella cheese, ¼ cup parmesan cheese, and ½ teaspoon of Italian seasoning. Divide the mixture into 3 equal parts; it doesn't have to be perfect but try to have 3 similar size portions.
  • Preheat oven to 350F. In a 9x13 casserole dish, spread a very thin layer of meat sauce to the bottom of the dish.
    Layer 1: Place 3 lasagna noodles in the casserole dish. Spread a layer of ricotta cheese mixture on top of noodles.  Then add a layer of meat mixture (about 1 cup).
  • Layer 2: Repeat with another layer of three noodles, a layer of ricotta cheese mixture, and 1 cup of meat sauce.
  • Layer 3: Layer the remaining three lasagna noodles, a layer of ricotta cheese mixture, remaining meat sauce, 1 cup mozzarella cheese, and ¼ cup parmesan cheese.
  • Spray a sheet of aluminum foil with non-stick spray and cover the lasagna with the sprayed side down (this prevents the cheese from sticking to the foil).  Bake for 30 minutes.  Remove foil and bake for another 10-15 minutes or until the cheese is nice and browned.  Let lasagna rest for about 10 minutes.  Cut into 12 squares!

Notes

  • Store leftover lasagna in airtight containers for up to 3 days in the refrigerator. 
  • Make-ahead up to 2 days in advance.  Keep covered in the refrigerator.  Bake as directed.
  • Freeze lasagna for up to 3 months, baked or unbaked.
  • Alternatively, you can bake the frozen lasagna without thawing, but you will have to bake it longer. Plan to bake it for about 90 minutes and cover the dish with foil (check the lasagna after 1 hour just to make sure it isn't getting overbaked).
  • Serve with a simple green salad and garlic bread for a complete meal.
  • Easily make this lasagna vegetarian by substituting sautéed veggies or plant-based meats for the meat sauce.

Nutrition

Serving: 7oz | Calories: 392kcal | Carbohydrates: 22g | Protein: 22g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 737mg | Potassium: 478mg | Fiber: 2g | Sugar: 4g | Vitamin A: 644IU | Vitamin C: 6mg | Calcium: 243mg | Iron: 2mg