BEST LASAGNA EVER RECIPE | BRIANNA K

When GG tells you it’s the best lasagna she’s ever had in 81 years of life, you know it’s a good one. Especially because she does not sugar coat ANYTHING. Hope you enjoy this special lasagna recipe I make for our family and that your family thinks it’s the best lasagna ever too!

INGREDIENTS

For the meat sauce:

• 3 tablespoons olive oil
• 1 red onion diced
• 2 tablespoons minced garlic 
• 1 pound ground beef 
• 1 pound ground veal
• 2 jars garden style tomato pasta sauce
• 1 teaspoon Italian Seasoning
• 1/4 cup Apothic Red wine
• Salt to taste

For the cheese layer:

• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 2 cups whole milk ricotta cheese
• 1 teaspoon Italian seasoning
• salt & pepper to taste

For layering lasagna:

• 1 pound box pre-cooked lasagna noodles (our store sells noodles that do not need to be boiled, and I used those for this recipe. If yours does not have that, make sure you boil the pasta for 2/3 the time called for on the box before layering)
• 2 cups shredded mozzarella cheese

DIRECTIONS

1. For the meat sauce, heat olive oil over medium heat in a large pot. Add in onion and garlic and saute 2 minutes. Add in ground beef and veal. Break meat apart until browned completely. Once meat has browned, pour in tomato sauce, Italian Seasoning, wine, and salt. Bring to boil, then reduce heat to simmer. Cook sauce 3 hours on low, stirring occasionally, until very thick.
2. While meat sauce cooks, make the cheese layer. Stir cheeses together in a bowl with Italian seasoning, salt & pepper. Set aside.
3. To assemble Lasagna, spread 1/2 cup prepared sauce in the bottom of a lightly greased 9×13 baking dish. Layer in 5-6 cooked noodles, then spread half of the cheese mixture on top of the noodles. Then one third of the remaining sauce. Top with more noodles, the second half of the cheese mixture and another third of the sauce. Final layer is the last of the noodles and the last 1/3 of the meat sauce. Sprinkle with the 2 cups shredded mozzarella cheese.  
4. To bake: preheat oven to 350 degrees. Cover lasagna with greased foil. Bake 60 minutes with foil on. Remove foil and bake another 15 minutes or until cheese has browned and everything it hot all the way through. Remove from oven, cover lightly with foil and rest 20-30 minutes before cutting and serving. Sprinkle with dried parsley flakes, cut into squares and serve.

TIP: Let the Lasagna rest the 20-30 minutes so cuts well.

FREEZING DIRECTIONS

• Freezing baked Lasagna: Wrap lasagna with plastic wrap and foil. Can stay frozen for up to two months. Wrap with fresh foil and bake at 350 degrees until thoroughly warm.

Thanks so much for reading my blog! I hope you check out my instagram and my YouTube videos for more motivation and helpful ways to be a homemaker!

Love,

Brianna K

xoxo