Homemade Lasagna

THE ABSOLUTE BEST homemade lasagna recipe that you will ever find – and that’s a promise!

My original homemade lasagna is by far my all-time favorite. Not only is it rich and full-bodied, but also very simple to make. What a perfect combination!

The version I’ve listed here uses store-bought lasagna sheets and pasta sauce. However, if you prefer to use fresh lasagna sheets and make your own sauce, go right ahead.

chicken spinach lasagna
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5 from 1 vote

Homemade Lasagna

THE ABSOLUTE BEST lasagna you will ever taste!
Course Main Course
Cuisine American, Italian
Keyword homemade lasagna, lasagna recipe
Prep Time 5 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 20 minutes
Servings 6 people
Calories 448kcal

Equipment

  • large, heavy-bottomed skillet
  • Large saucepan/ pot
  • lasagna dish (rectangular, deep-sided baking dish)

Ingredients

  • 4 fat Italian sausages
  • 4 cups spaghetti sauce (store-bought or you can make your own, whichever tickles your taste buds)
  • 1 pound lean ground beef/ mince (500g)
  • 1 package instant lasagna sheets (large)
  • ½ pound mozzarella cheese (shredded)
  • ½ pound cottage or ricotta cheese

Instructions

  • Cook sausages in frying pan until mostly cooked.
  • Cut up into small, bite sized pieces.
  • Brown ground beef (minced beef) in a large, heavy-bottomed skillet.
  • Add both the sausages and mince meat to the jars of spaghetti sauce in a large pot.
  • Mix well and let simmer for 1 to 2 hours (depending on how much time you have, but 2 hours is better).
  • When sauce is ready, preheat oven to 350 degrees Fahrenheit (180 degrees Celcius).
  • Spread a very thin layer of just spaghetti sauce (no sausage) over the base of your lasagna dish – really just to add some juice to the bottom of the dish.
  • Then spread instant lasagna sheets over the saucy base to cover the base. You might need to break/ cut some in order to fill gaps. Do not overlap the lasagna sheets.
  • Pour half of the sauce on top of the sheets.
  • Then spread half the cottage/ ricotta cheese on the sauce.
  • Layer with another set of lasagna sheets.
  • Then spread most of the rest of the sauce on top of sheets. (Leave a very little bit to spread over the next layer of lasagna sheets.)
  • Spread the remaining half of the cottage/ ricotta cheese onto the sauce.
  • Place the third and final layer of lasagna sheets over the cottage/ ricotta cheese.
  • Spread the last of the spaghetti sauce over the top layer of lasagna sheets.
  • Sprinkle grated/ shredded mozzarella cheese evenly over the top.
  • Cover with aluminium foil and bake for 30 minutes.
  • Remove foil – but keep it!
  • Return lasagna to the oven and and bake for a fruther 20 minutes, or until the top of the lasagna is golden brown.
  • Allow the lasagna to rest (covered in the foil you removed earlier) for 15 minutes.
  • Slice into 6 even portions and serve.

Notes

See ‘options’ heading below for suggestions about how you can personalize this recipe.

Options

Wow! There are SO many ways you can personalize this recipe to really make it your own!



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