Lasagna, much like pizza, has endless possibilities. All you need is some kind of ground meat, a tomato-ey sauce, and some gooey white cheese. The only really necessary item is the noodles. I’ve seen chorizo-marscapone lasagna, multi-meat lasagna, “deconstructed” lasagna, etc. But, for simplicity’s sake, I present my everyday combination:
BEEF AND SAUSAGE LASAGNA
- 9 ready-to-bake lasagna noodles
- 1.5 lbs ground beef
- 1 tbsp garlic powder
- 1/2 lb ground Italian sausage
- 20-24 oz. marinara or other tomato sauce
- 1 small onion, chopped finely
- 4 cloves garlic, minced
- 3 tbsp oregano, in 1 tbsp portions
- 8 oz shredded mozzarella
- 8 oz shredded provolone
- 2 eggs
- 1/4 cup milk
- 15 oz ricotta cheese
- Parmesan cheese for topping
Preheat oven to 375 degrees F. In a pot, heat sausage over medium-high heat until completely browned, crumbling thoroughly. When done, add tomato sauce, bring to a simmer, and cook for 10 minutes. In a large skillet, heat ground beef, seasoned with garlic powder and 1 tbsp of oregano, over medium-high heat until browned, also crumbling thoroughly. When cooked, add onion and minced garlic. Cook until onions are tender.
Add sausage and sauce to skillet and stir together. Add another tablespoon of oregano. Simmer for 10-20 minutes. Meanwhile, in a bowl whisk together eggs, milk, ricotta, and last tablespoon of oregano. In another bowl, combine cheeses.
Now for the assembly: Spoon out a very thin layer of the meat mixture into the bottom of a 9×13 baking dish. Place three noodles into dish. Cover with a third of the meat mixture and spread out evenly. Add half of the ricotta mixture and spread out evenly. Cover with half of the cheeses. Add another layer of three noodles, then half of the remaining meat mixture, then the rest of the ricotta, and the remainder of the cheese. Add the last three noodles, then last of the meat mixture. Top with as much Parmesan as you like. Bake in oven covered with foil for 30 minutes. Uncover and bake for another 15 minutes.
Makes 6-8 servings. Enjoy!