A little backstory: I was away from home when my mom tried this recipe and took the pictures for me. So, when I tried it for the first time, it was actually warmed up! But, even it it's re-warmed state, it was delicious!
Now, I want to share this recipe with you. Enjoy!
- 20 lasagna noodles
- 2 Tbsp. olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 1/2 pounds ground beef
- 1 pound sausage
- 1 (28 ounce) can diced tomatoes
- 1 (28 ounce) can tomato sauce
- 1 tsp. salt
- 1 tsp. pepper
- 1 (30 ounce) container whole milk ricotta cheese
- 1 pound mozzarella, grated
- 1 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup parsley, minced
- 1/4 cup basil, minced
- Heat the olive oil and saute the onions and garlic until they are starting to soften, (about 4 to 5 minutes).
- Remove the vegetables from the pan and set aside. Use the same pan to brown the sausage and ground beef. Drain.
- Add the vegetable mixture, tomatoes, half of the salt and half of the pepper to the pan and let simmer for about half an hour.
- Cook the lasagna in salted water until al dente. Drain and lay flat on foil to cool.
- Make the ricotta filling. Stir together the ricotta, 1/2 cup of the mozzarella, 3/4 cup of the Parmesan, eggs, the remaining salt and pepper, parsley and basil.
- Spread 2 to 3 tablespoons of the ricotta filling onto each of the cooled noodles and roll them up. (Each noodle should be rolled up with the filling on the inside.)
- After all of the ingredients are ready, assemble the lasagna. First, spread a layer of the sauce onto the bottom of a 9-by-13-inch pan.
- Lay the rolled up ricotta noodles "seam" down on the layer of sauce. Pour the remaining sauce over the top of the noodles. Sprinkle the rest of the grated cheese on top of the sauce.
- When you're ready to make the noodles, preheat the oven to 375 and bake the lasagna until warmed through and bubbly (about 20 minutes).