Kinda Homemade Lasagna

If you love pasta, you’ll love this! Lasagna is great fresh from the oven or as leftovers the next day.

Here’s what you need to make this recipe:

General

• 16-32oz lasagna noodles
• 4 cups mozzarella
• 1 cup shredded Parmesan 
• Dried parsley to garnish

Meat Sauce

• 2 lbs ground beef or sausage
• 2 45oz containers spaghetti sauce
• 1/2 large yellow onion
• 2 Tbsps olive oil
• 2 Tbsps minced garlic
• 2 Tbsps hot sauce
• 2 Tbsps Worcestershire sauce
• 1 Tbsp Italian seasoning
• 1 Tbsp onion butter seasoning (or onion powder)
• Salt and pepper to taste

Cheese Filling

• 32 oz ricotta cheese
• 4 cups mozzarella 
• 2 cups fresh grated Parmesan
• 2 eggs
• 1 Tbsp Italian seasoning
• Salt and pepper to taste

Let’s get cooking!

Starting out, boil noodles to directions for al dente. Once cooked, add to cool water immediately to stop cooking and set aside.

In a medium pan, add olive oil and onion and cook until translucent. Add beef, cooking until browned. Drain some of excess grease. 

Next, add garlic and cook until fragrant. Then add all additional ingredients, stir occasionally and let it simmer on low for 10 minutes.

Preheat oven to 375°F.

In a separate bowl, mix together all cheese ingredients and set aside.

Next, grease the bottom of 2 casserole dishes and layer your lasagna starting with meat sauce, noodles and cheese mixture until you have 3 layers of noodles.

Top with a light layer of meat sauce then the rest of the mozzarella and parmesan.

After that, cover with lightly greased tin foil and bake 35 minutes. Uncover and bake an additional 10 minutes.

Optional* broil for a couple minutes to add color to the cheese.

Let cool 10-15 minutes and top with parsley to garnish.

Print Recipe

5 from 1 vote

Kinda Homemade Lasagna

Servings: 2 pans

Author: Justin Holmes

Ingredients

• 16-32 oz lasagna noodles
• 8 cups mozzarella
• 1 cup shredded Parmesan
• Dried parsley to garnish
• 2 lbs ground beef or sausage
• 2 45 oz containers spaghetti sauce
• ½ large yellow onion
• 2 Tbsps olive oil
• 2 Tbsps minced garlic
• 2 Tbsps hot sauce
• 2 Tbsps Worcestershire sauce
• 3 Tbsp Italian seasoning
• 1 Tbsp onion butter seasoning or onion powder
• 32 oz ricotta cheese
• 2 cups fresh grated Parmesan
• 2 eggs
• Salt and pepper to taste

Instructions

• Starting out, boil noodles to directions for al dente. Once cooked, add to cool water immediately to stop cooking and set aside.
• In a medium pan, add olive oil and onion and cook until translucent. Add beef, cooking until browned. Drain some of excess grease.
• Next, add garlic and cook until fragrant. Then add all additional ingredients, stir occasionally and let it simmer on low for 10 minutes.
• Preheat oven to 375°F.
• In a separate bowl, mix together all cheese ingredients and set aside.
• Next, grease the bottom of 2 casserole dishes and layer your lasagna starting with meat sauce, noodles and cheese mixture until you have 3 layers of noodles.
• Top with a light layer of meat sauce then the rest of the mozzarella and parmesan.
• After that, cover with lightly greased tin foil and bake 35 minutes. Uncover and bake an additional 10 minutes.
• Optional* broil for a couple minutes to add color to the cheese.
• Let cool 10-15 minutes and top with parsley to garnish.

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