Classic Lasagna 

This is from the Bride and Groom First and Forever Cookbook. This cookbook is featured a lot on this blog. If it’s still in print, it is a great wedding shower gift. The cheese mixture makes this creamy and delicious and the basil makes it slightly sweet. We use a local sauce that is also really sweet so that is probably why my kids love it. I want to try it with a homemade sauce that doesn’t have so much sugar, but my family keeps pushing back. Maybe one day, but for now, we will just enjoy it as is. It is truly a treat.

Package sizes have changed over the years so when I used to make this, I would always buy a 9 ounce box of no-boil lasagna noodles. The package I just bought was 16 ounces so I just used a little over half. I was making two and one was in a really large pan so I just added a couple sheets. This recipe is pretty saucy so you can just use your judgement as to how many sheets. I haven’t tried my sourdough pasta recipe for this, but I’ll try it next time and let you know. It would be so easy to roll it out and cut the dough in lasagna shapes if you don’t have a pasta maker.

Also, this freezes best when using no-boil lasagna sheets!

Ingredients

• 8 ounces ground beef
• 8 ounces mild italian sausage links, removed from casings and crumbled or Shady Grove Ranch Italian sausage
• 1/2 teaspoon course Celtic sea salt
• 1/2 teaspoon freshly ground pepper
• 6 cups marinara sauce (we love a local sauce called Monjuni’s that is pretty sweet and pairs well with this lasagna, but I also make a homemade sauce that I will be testing soon – stay tuned)
• 8 ounces ricotta cheese
• 8 ounces cream cheese at room tempurature
• 1 cup grated parmesan cheese, preferably parmigiano-reggiano
• 1 package (8-9 ounces; 12 sheets) “No-Boil” lasagna noodles (best to use if freezing prior to baking); or 1 package (12 sheets) or 9 ounces worth) regular lasagna noodles
• 1 cup lightly packed fresh basil leaves, torn into small pieces
• 2 cups (8 ounces) shredded mozzarella cheese

Directions

Preheat oven to 375 degrees.

Lightly spray a 9×13 baking dish with vegetable-oil cooking spray. This makes a large lasagna so a deep dish 9×13 is best, or place on cookie sheet if it looks too full.

If using regular lasagna noodles, boil per package directions. Sprinkle salt and oil in the pot so they don’t stick. Drain and leave them in colander and you can use the same pot for the next step if desired.

Combine the ground beef and sausage in a large sauté pan over medium high heat. Season with the kosher salt and 1/4 teaspoon of the pepper. Cook until the meat is lightly browned, 8-10 minutes.

Using a slotted spoon, transfer the meat to a medium bowl. Add the marinara sauce to the meat and stir to combine. Set aside.

Mix the ricotta cheese, cream cheese, and parmesan cheese in a medium bowl. Season with the remain 1/4 teaspoon pepper. Set aside.

Cover the bottom of the prepared baking dish with 1 cup of the meat sauce.

Arrange a single layer of uncooked lasagna noodles (3 sheets) on top of the sauce.

Spread 1 1/2 cups of the meat sauce evenly on top.

Add half of the cheese mixture by spoonfuls evenly over the meat sauce, then scatter half the basil leaves on top.

Top with a layer of lasagna noodles, 1 1/2 cups of the sauce, the remaining cheese mixture, and the remaining basil.

Top with a layer of lasagna noodles, 1 1/2 cups of the meat sauce, and a final layer of lasagna noodles.

Spread the remaining meat sauce over the top, and sprinkle with the mozzarella cheese.

Cover with aluminum foil and bake covered for 30 minutes. Uncover and bake until the cheese is bubbly and golden brown, 10 to 15 minutes more. Let stand 15 minutes before serving.

After covering with aluminum foil, this can be frozen for later use. Before baking, thaw completely and be sure to test the middle for doneness because it may take a little longer to bake than if everything was put in the oven warm.

This can also be put in the fridge after covering with aluminum foil and baked within 24 hours.