Classic Three Cheese Lasagna Recipe

Heat oven to 350 degrees F. Lightly brush a 9 x 13-inch baking dish with a small amount of olive oil.

Cook the lasagna noodles according to package directions. Drain and place on a baking sheet lined with parchment paper that has been sprayed with cooking spray. Set aside.

In a large skillet heat the olive oil over medium heat. Add the ground beef and sausage with the onion and garlic, crumbling the meat as it cooks. Cook until the mixture is well browned about 4-6 minutes. Add in the salt and pepper. Drain the excess fat if needed.

Stir in the tomatoes, tomato paste, sugar and Italian seasoning. Set aside.

In a medium mixing bowl combine the ricotta, 1/2 cup mozzarella, 1/4 cup grated Parmesan and the beaten egg.

Spread 1 cup of the tomato/meat mixture into the bottom of the baking dish.

Place 3 lasagna noodles next.

Top the noodles with half of the ricotta mixture and 1 cup of the mozzarella.

Repeat with a second layer.

Top with remaining lasagna noodles, tomato/meat mixture, 1 cup mozzarella and remaining Parmesan.

Bake for 35-45 minutes until the top is bubbling.

Let cool for 15 minutes before serving.

Garnish the top with the chopped fresh basil leaves.

Save prep time by using no-boil lasagna noodles. You won’t have to boil pasta and the noodles will have a deliciously chewy texture.

Don’t cook the pasta completely. Remember that the noodles will finish cooking in the oven. It’s better to keep the noodles on the chewy side instead of mushy.

Cover the pan with foil as it bakes. This will keep your lasagna from drying out. Just be sure to uncover it for the last 15 minutes to brown the cheese on top.

Experiment with additional ingredients. Try including diced mushrooms, different types of cheeses, olives, or any other ingredients that sound good to you! Just make sure to precook vegetables with high water content (spinach, mushrooms, etc.) since the extra moisture can make for a mushy lasagna.