This recipe is, again, an amalgamation from a few different sources. Honestly, from a cooking perspective I’m not sure if I will ever be able to claim personal inspiration, but I am really good at mixing and matching the creative genius of others…and then doubling the recipe in order to feed a crowd : ) This batch of lasagna will comfortably feed 18 people – and if you don’t expect 18 people, well, buy some plastic containers and send a few portions home with your guests. Lasagna is always better the second day! (And if you want to halve the recipe because you only need to feed your family for a few days, that’s awesome too : )
I use 2 large, disposable roasting dishes to make this – it’s meant to feed alot of people. If you use smaller dishes just have a third one on hand if you have extra : ) Make that one and pop it into the freezer for a family dinner later on.
As always, feel free to tweak this recipe. If you like less meaty sauce, use less meat! Use more if you’re a super carnivore! Add sauteed onions if you want to the sauce! Toss some cherry tomatoes in to give it a super fresh texture! Really, I mean for you to own this and make it yours : )
I always enjoy the help that I get from little hands….well…”always” might be the wrong word…but in this case it worked out : )
You’ll notice that I have more food pictured than what I use in the recipe. Sometimes I do this. Buy too much and then tweak as I go : )
- 2-4 lbs ground beef (depending on how "meaty" you want the sauce)
- 1lb ground sausage (I used spicy Italian)
- 58 oz canned tomatoes (I used San Marzano tomatoes and fire roast diced tomatoes)
- 6 oz tomato paste
- 1 package fresh basil
- 1 package fresh oregano
- 3 cloves of garlic
- 1 tsp of red pepper flakes
- 79 oz ricotta cheese (2.5 containers)
- 3 packages of pre-sliced italian cheese (I’ll use mozzarella, fontina or asiago…or mix them!)
- 2 packages of pre-shredded Italian cheese (I’ll use a mix or straight parmesan)
- 2 packages of no-cook lasagna noodles (I used Il Grando Di Armando La Lasagna Oven Ready noodles)
- 2 Eggs
- 1 cup of water
- Salt and pepper to taste (in sauce and ricotta mixture)
- Turn oven to 350. Get out your baking dishes and set aside.
- Brown the meat in a large pot.
- While browning, use a food processor to puree your tomatoes and tomato paste. If you want a chunky sauce, puree two of your cans then add and lightly pulse your last can.
- Chiffon and chop your herbs and garlic and set aside.
- Mix your ricotta cheese, eggs and a heavy amount of ground pepper together in a large bowl.
- Mix together your meat, sauce, herbs and garlic.
- Assemble the lasagna as follows: A thin layer of sauce with ½ of water in each baking dish, lasagna noodles, layer of sliced cheese, ricotta mixture, and meat sauce. Aim to finish with lasagna noodles on top. Make sure to divide your ingredients (remembering you have two dishes to make!) evenly as you go along!
- Cover the top layer of noodles with your package of shredded cheese and any left over herbs that you have.
- Spray a sheet of tin-foil with cooking oil and cover the lasagna.
- Repeat the whole process for your second dish!
- Bake until sides are bubbling (about 20-25 minutes for this large dish). Then remove foil and continue baking until top of golden brown and fully melted.