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Try This Easy Lasagna Recipe: Just 5 Steps!

Written By: Jason lee

Wondering what to drink tonight and what to prepare for dinner?

Don't worry, you're in good hands!  
This easy lasagna recipe couldn’t be more straightforward.
Here’s What You’ll Need: 
1-pound sweet Italian sausage 
¾ pound lean ground beef 
½ cup minced onion 
2 cloves garlic, crushed 
1 (28 oz) can crushed tomatoes 
2 (6 oz) cans tomato paste 
2 (6.5 oz) cans canned tomato sauce  
½ cup water 
2 tablespoons white sugar 
1 ½ teaspoons dried basil leaves 
½ teaspoon fennel seeds 
1 teaspoon Italian seasoning 
1 ½ teaspoons salt, divided or to taste 
¼ teaspoon ground black pepper 
4 tablespoons chopped fresh parsley 
12 lasagna noodles 
16 ounces ricotta cheese 
1 egg  
1 pound (16oz) mozzarella cheese, sliced 
¾ cup grated Parmesan cheese 
5 Easy Steps to a Great Tasting Lasagna Dinner: 
Step 1: 
Cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer while covered for about 1 1/2 hours, stirring occasionally. 
Step 2: 
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles and rinse with cold water. In a mixing bowl, combine ricotta cheese with the egg, remaining parsley, and 1/2 teaspoon salt. 
Step 3: 
Preheat the oven to 375 degrees F (190 degrees C). 
Step 4: 
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles, lengthwise, over the meat sauce. Spread one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices.  
Spoon 1 1/2 cups of meat sauce over the mozzarella and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with foil. To prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese. 
Step 5: 
Bake in preheated oven for 25 minutes. Remove foil and bake for an additional 25 minutes. Cool for 15 minutes before serving. 
Don’t Forget the Wine! 
This dish must be paired up with our wonderful Red Elephant Cabernet. 
Red Elephant Cabernet SKU# 06667 
This pour is a ruby red color with bright red highlights. It carries an intense strawberry and raspberry on the nose with a hint of cacao. Pleasant and lively on the palate, medium-bodied, and with well-forged tannins on the finish, this wine is great with steak or lasagna. 
Make sure to grab two bottles because I drank half of the bottle while cooking and listening to Sade! 

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