Cheesy Lasagna has been calling my name about once a week! Despite it being the middle of spring, I still love this winter time favorite. Straight up pasta junky any time of year!
My mom would always say she was not as hungry during the summer because it is so hot out. Unfortunately for me, I’ve never had this problem. Girl’s gotta eat, no matter the weather.
This cheesy lasagna is SO easy to make. Mostly because I use the no boil noodles. Why doesn’t everyone use these?? They are so easy, and I also love their delicate texture. They look and taste more like homemade lasagna noodles.
I also just whip together a really simple sauce that gets most of it’s flavor from the ground sausage! You can easily omit the meat from this sauce and make it vegetarian!
I am also freaking obsessed with my Revol baking dish from Sur La Table. I use the 2.75 quart size. It is perfect for lasagnas, casseroles, and anything you need to roast or bake! It is so pretty and makes for an effortless and beautiful presentation. They also wipe clean really easily and cook things beautifully!
- 9 no boil lasagna noodles (or boil the boiling ones!)
- 1 quart of ricotta cheese
- 1/2 cup of parmesan cheese
- 1 Tablespoon of dried basil
- 2 teaspoons of dried oregano
- salt and pepper
- 2 cups of shredded mozzarella cheese
- 1 lb. of ground beef
- 1/2 lb. of ground Italian sweet sausage
- 1 Tablespoon garlic powder
- 2 teaspoons onion powder
- 1 Tablespoon dried basil
- 28 oz. can of tomato puree, preferably san marzano
- 1 16 oz. can of diced tomatoes, preferably san marzano
- 2 Tablespoons sugar
- Start by making the meaty tomato sauce. Preheat the oven to 375 degrees.
- Brown the ground beef and sausage in a large, heavy bottomed pan. Drain some of the excess fat, but not all as it will give the sauce flavor.
- Add the garlic powder, onion powder, and basil. Stir to coat.
- Add the tomatoes, stirring to combine. Cook on a low simmer for at least 20 minutes, but up to 2 hours. Add the sugar and salt and pepper to taste.
- Combine the ricotta, parmesan cheese, salt, pepper, dried basil, and dried oregano. Make this filling saltier than you think it should be. The cheese filling will be tasteless combined with the noodles, if it is not highly seasoned.
- Coat the bottom of the baking dish with some of the red sauce.
- Add three of the no boil noodles (or as many that will cover the bottom of the dish)
- Add about 1/2-1 cup of the ricotta mixture. Top with more sauce. Then repeat with noodles.
- Repeat these layers until about 1/2 an inch from the top of the dish.
- Sprinkle the mozzarella cheese over the top. cover loosely with aluminum foil. Bake for 30 minutes, covered, and then uncover for another 15-20 minutes.
- Sprinkle with chopped parsley and serve!
- I used a 12x9 baking dish