Total TimePrep: 35 min. + chilling Bake: 55 min. + standing
- 1 pound ground beef
- 1 pound bulk hot Italian sausage
- 1 can (15 ounces) pizza sauce
- 2 cups marinara sauce
- 2 large eggs, lightly beaten
- 1 carton (15 ounces) whole-milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon pepper
- 12 no-cook lasagna noodles
- 4 cups shredded part-skim mozzarella cheese
- In a large skillet, cook and crumble beef and sausage over medium-high heat until no longer pink; drain. Stir in marinara and pizza sauces. In a bowl, mix eggs, ricotta cheese, Parmesan cheese, parsley and pepper.
- Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, half of the ricotta cheese mixture, 1 cup meat sauce and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, meat sauce and mozzarella cheese. Refrigerate, covered, 8 hours or overnight.
- Preheat oven to 375°. Remove lasagna from refrigerator while oven heats. Bake, covered, 45 minutes. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.
Nutrition Facts1 piece: 462 calories, 27g fat (12g saturated fat), 117mg cholesterol, 931mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 30g protein.
Nov 5, 2019
I live in the UK, but have lived in the US and I understand the cooking cultures differ somewhat. I think in the states (which I love there is more emphasis on short cuts and time saving and as such, we don't see the depth of flavours you would typically get over here and for example in Italy. A ragu or bolognase should be cooked for 3 to 4 hours and the meat and vegetables should be lightly caramalised to start. The Anna Del Conti recipe is THE recipe for ragu. It contains a mix of beef and pork, onions, garlic, celery, carrots, red wine (a MUST), stock.....a few other things such as pancetta. Classic Italian lasagne is made with a bechemel sauce on top and not ricotta. you would use dots of mozzarella. No need to use no cook lasagne sheets either - they are awful - they collapse. Make your sauce slightly more liquidy and use standard lasagne. Two of the best brands are Cecco and Barilla widely available in the US and far better than the store brands. Lasagne should be moist and gloopey and really not solid like a cake! Use fresh tomatoes if you can and please NO bought sauces......Carluccio (who died recently) was adamant....no herbs in ragu, other than a touch of thyme....definitely no basil and oregano which I used to use and imo he is right - it gives a cleaner flavour.. Bake on around 375 F and stand a small pan of water in the oven, this stops the top going too brown - the one in the photo is too burnt (unless you like it like that)......but each to their own and there is no right way and wrong way really. Just better ways.... Check out Anna Del Conte......Nigella Lawson uses her recipe....
Oct 25, 2019
So much better than expected! Easy to make, and probably the best recipe I've ever found. Pizza sauce is a clever shortcut to otherwise having extra steps and ingredients. Love this recipe.
Oct 10, 2019
I made this the other day and it was delicious. The whole family loved it. It will be my goto recipe for lasagne.
Jul 30, 2019
I had a question I had to cook my lasagna noodles do I need to adjust the baking time?
Dec 29, 2018
I was unable to try the recipe because an ad covered most of the ingredients! Was really looking forward to trying it too. I reported it but assume it won't make a difference. It looks great!
Mar 26, 2018
I made this for the whole family last night for Sunday dinner. It was awesome! Everyone loved it. Adding the pizza sauce to the meat sauce is what made it so good. Outstanding!
Jan 16, 2018
Is this dish freezer-friendly?
Oct 28, 2016
Definitely making this for dinner tonight! Yum!
Sep 29, 2016
Not too different than other lasagna recipes but I really like the addition of the eggs. Also, I have always substituted cottage cheese for Ricotta as I just like the creaminess better.
Sep 29, 2016
"1 carton ricotta cheese"How large a carton would that be?