Prep time: 30 minutes
Cook time: 1 hour
Classic Italian
Lasagna
Tender lasagna noodles cradle slow-simmered tomato sauce, savoury sausage and generous layers of Bella Casara Ricotta. As it bakes, the Ricotta softens into a rich, velvety layer creating the perfect balance of flavour and texture—a true crowd pleasing classic.
Ingredients
Pasta sauce
- 1 small onion, diced
- 1/2pound lean ground beef
- 1/2pound Italian sausage, casings removed
- 1 jar(720 mL) marinara sauce
- 1tsp Italian Seasoning
Cheese mixture
- 500g Bella Casara Ricotta
- 1 egg, lightly beaten
- Salt and pepper
- Lasagna noodles, cooked slightly before al dente
- 1pkg (125 g) Bella Casara Buffalo Mozzarella, thinly sliced
Instructions
- Preheat the oven to 350°F (177°C).
- In a large sauce pan, heat oil to medium- high heat. Add onions and cook until softened,
about 5 minutes. Add the beef and sausage, cook until lightly browned and cooked
through, about 8 minutes. Remove any excess fat from the pan, leaving about 2 tbsp. - Add the pasta sauce and let simmer for 5 minutes.
- In a medium bowl, add Ricotta and egg and stir to combine. Season with salt and pepper
- In a 9×13 casserole dish spread approximately 1 cup of the sauce on the bottom. Top with
lasagna noodles covering the sauce. Layer the noodles with 1/3 of the ricotta mixture and
1 cup of the sauce. Repeat this 2 more times, finishing with 3 noodles and the remaining
sauce on top. - Cover with tin foil and bake for about 45 minutes. Remove the foil and top with the
mozzarella cheese. Continue to bake uncovered until browned and bubbly, about 15 to 20
minutes. - Rest for about 15 minutes before serving.
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