Talk about a delicious classic!
Lasagna has been changed so much to meet everyone’s needs. Vegan lasagna is the same just add the meat substitute or mushrooms or some sauteed veggies of your choice or canned lentils. Use vegan. Cheese substitutes do not miss out on any of the cheesy goodness.
For others, you can use ground turkey for the meat.
You can just replace the dairy cheese with a non-dairy option if that’s what you prefer.
Some helpful reminder is to try to find fresh lasagna noodles. So that you can avoid boiling them prior to placing them in the baking pan. Also, nothing is better than fresh lasagna noodles.
However, in most places that is not easy to come by unless you make your own so you include the boiling lasagna step with the boxed lasagna noodles.
▢ 12 lasagna noodles uncooked
▢ 4 cups mozzarella cheese shredded and divided
▢ ½ cup parmesan cheese shredded and divided
▢ ½ pound lean ground beef
▢ ½ pound Italian sausage
▢ 1 onion diced
▢ 2 cloves garlic minced
▢ 24 ounces pasta sauce
▢ 2 tablespoons tomato paste
▢ 1 teaspoon Italian seasoning
▢ 2 cups ricotta cheese
▢ ¼ cup fresh parsley chopped
▢ 1 egg beaten
Heat oven to 350°F. Cook pasta al dente according to package directions. Rinse under cold water and set aside.
Brown beef, sausage, onion and garlic over medium high heat until no pink remains. Drain any fat.
Stir in pasta sauce, tomato paste, Italian seasoning. Simmer 5 minutes.
Combine 1 ½ cups mozzarella, ricotta, ¼ cup parmesan cheese, parsley, and egg.
Add 1 cup meat sauce to a 9×13 pan. Top with 3 lasagna noodles. Layer with ⅓ of the cheese mixture and 1 cup of meat sauce. Repeat finishing with noodles topped with sauce.
Cover with foil and bake 45 minutes. Uncover, add cheese and bake an additional 15 minutes or until browned and bubbly. Broil 2-3 minutes if desired.
Rest 10-15 minutes before cutting.