Lasagna is a wide, flat pasta noodle, usually baked in layers in the oven. Like most Italian dishes, its origins are hotly contested, but we can at least say that’s its stronghold is in the region of Emilia-Romagna, where it transformed from a poor man’s food to a rich meal filled with the ragù, or meat sauce.

  Ingredients of Lasagna

  1. Preheat the oven to 350 degrees F. Bring a large pot of lightly salted water to a boil.
  2. Add lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes, drain.
  3. Cook ground beef and sausage in large saucepan over medium heat; drain.
  4. Stir in mushrooms, garlic salt, oregano, thyme, basil and tomato sauce.
  5. Season with salt and pepper, simmer for 30 minutes.
  6. Meanwhile, combine ricotta, eggs and Parmesan cheese in a bowl.
  7. Pour enough meat sauce into a 9 x 13-inch baking dish to coat the bottom with a thin layer. Layer the sauce with 3 lasagna noodles.
  8. Spread about 1/4 of the ricotta mixture over the noodles.
  9. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture, then pour about 1/3 of the meat sauce over the mozzarella cheese.
  10. Repeat the layering two more times, garnishing with the remaining 1/4 pound mozzarella.
  11. Bake in the preheated oven for 90 minutes.
  12. Let stand 10 to 15 minutes before serving.

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