Description
Paula Deen’s lasagna embodies Southern comfort with layers of rich beef, creamy cheeses, and hearty tomato sauce. Melted mozzarella and a perfectly seasoned meat blend promise a delightful Italian-American classic you’ll crave again and again.
Ingredients
Scale
Meats and Proteins:
- 1 ½ pounds (0.68 kilograms) ground chuck
- 1 pound (0.45 kilograms) ground Italian sausage
- 2 large lightly beaten eggs
Cheeses:
- 1 ½ cups small curd cottage cheese
- 1 (5 ounces/142 grams) package grated Parmigiano-Reggiano cheese
- 2 (8 ounces/227 grams) packages shredded mozzarella cheese
Other Ingredients:
- 1 onion
- 2 cloves minced garlic
- 2 teaspoons ground oregano
- 1 teaspoon ground basil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 (14.5 ounces/411 grams) can diced tomatoes with basil, garlic and oregano
- 2 (15 ounces/425 grams) cans tomato sauce
- 1 (6 ounces/170 grams) can tomato paste
- 2 tablespoons chopped fresh parsley
- 9 oven ready lasagna noodles
Instructions
- Warm the oven to 350°F (175°C), ensuring the rack is positioned in the middle for even heating.
- In a spacious skillet, brown the ground chuck and Italian sausage over medium-high heat, breaking the meat into fine crumbles. Add finely chopped onions and minced garlic, cooking until the vegetables become translucent and fragrant.
- Drain excess grease thoroughly using a colander, then return the meat mixture to the pan.
- Enhance the meat sauce with dried oregano, fresh basil, kosher salt, and cracked black pepper. Pour in diced tomatoes, rich tomato sauce, and concentrated tomato paste.
- Bring the sauce to a robust simmer, then reduce heat and let it gently bubble for 35-40 minutes, allowing flavors to meld and concentrate.
- Prepare the cheese mixture by whisking cottage cheese, grated Parmigiano-Reggiano, chopped fresh parsley, and beaten eggs until smooth and well-incorporated.
- Coat the bottom of a 13 x 9 x 2-inch (33 x 23 x 5 cm) baking dish with a thin layer of meat sauce.
- Arrange lasagna noodles in a single layer, carefully avoiding overlap, creating a solid foundation for subsequent layers.
- Spread one-third of the cheese mixture evenly over the noodles, followed by a generous portion of meat sauce and one-third of the shredded mozzarella.
- Repeat layering process twice, ensuring each layer is distributed evenly and the top is covered with sauce.
- Reserve the final third of mozzarella for the final topping.
- Cover the lasagna with aluminum foil and bake for 40 minutes.
- Remove foil, sprinkle remaining mozzarella on top, and bake an additional 15-20 minutes until cheese turns golden and bubbly.
- Allow the lasagna to rest for 12-15 minutes, enabling the layers to set and making cutting and serving easier.
Notes
- Simmering sauce intensifies the depth of homemade lasagna, transforming ordinary ingredients into an extraordinary culinary experience.
- Removing excess meat fat prevents soggy layers, ensuring each bite stays perfectly structured and deliciously balanced.
- No-boil pasta sheets dramatically reduce kitchen time while maintaining ideal texture and absorbing sauce beautifully.
- Allowing lasagna to rest creates clean, precise slices that hold together elegantly when served.
- Garnishing with fresh herbs adds vibrant color and bright, aromatic notes to your finished masterpiece.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 500
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg