Is there anything more comforting than homemade lasagna with garlic bread? I think not! Check out our family’s favorite lasagna recipe.
On Sunday, we like to make a big brunch before we get our weekend chores done. Usually around 3pm I start making Sunday Supper in the midst of my prep day. Homemade lasagna can take a bit longer than other meals to make, but it’s OH SO WORTH IT. Plus, leftovers for days!
I like to use a combination of fresh ingredients and veggies with a little help from the store. Semi-homemade meat sauce is the key to delicious lasagna. Instead of simply using Italian sausage, I add a combination of ground pork and beef to really bulk up the sauce. Also, feel free to clean out the fridge with whatever veggies you have on hand: carrot, zucchini, peppers and more! These little touches really can doctor up a regular store bought jarred sauce.
The ricotta layer has spinach and pesto, which adds tons of flavor. Even if you have picky eaters, the spinach always seems to be a hit in our home. As you can see above, Gabby loves to help mix up the ricotta!
- 1 lb bulk Italian sausage (about 3 links)
- 1 lb pork/beef mixture
- 1 onion
- 1 bell pepper
- 1 Tablespoon Italian seasoning
- 3 cloves garlic , minces
- 1 jar pasta sauce
- 1 can tomato paste
- 2 cups water
- 2 beef bouillon cubes
- 10 oz frozen spinach , defrosted and drained
- 15 oz ricotta
- 2 eggs
- 2 cups Italian cheese
- 2 teaspoons pesto
- Oven ready lasagna noodles
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In a sauce pot, add a splash of olive oil, Italian sausage and ground meat. Crumble with a flat spatula while cooking over medium heat. Once almost cooked through, add onion, pepper, Italian seasoning, garlic cloves. Stir and cook for 4-5 minutes.
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Slowly pour in pasta sauce and tomato paste. Stir. Add water and 2 bouillon cubes. Cover and bubble for 20 minutes.
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Preheat oven to 350. Spray 9x13 pan with cooking spray. Set aside.
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In a medium bowl, add ricotta, spinach, pesto, 1/2 cup Italian cheese and eggs. Mix with a fork.
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Time to layer the lasagna! Add about 1 cup of sauce to bottom of 9x13 pan. Spread to cover.
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Add 1 layer lasagna noodles. Spread 1/3 ricotta mixture on top of noodles. More sauce, top with cheese. Repeat 2 more layers.
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Spray a piece of foil with cooking spray. Cover lasagna and bake for 40 minutes. Uncover and let brown for 10 minutes.
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Allow to rest 10 minutes before cutting.
You can’t have lasagna without garlic bread! I don’t always make my own garlic bread, but I really should. It’s so simple! Whenever I’m at the grocery store, I look for markdown loaves of Italian bread and I stash them in my freezer. When it’s time to use the bread, I just take it out and defrost on the counter for about 4 hours.
- 1 Loaf of Italian bread
- 1 stick butter, softened
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic powder
- Italian Cheese or Parmesan to top
- Slice bread into 10-12 pieces of toast. Line a baking sheet with parchment paper.
- On one side of the bread, drizzle with olive oil. place on baking sheet.
- In a small bowl, add butter, olive oil, garlic powder and Italian seasoning. Mash with a fork.
- Spread butter mixture on top of toast. Sprinkle with cheese.
- Bake at 350 for 12-15 minutes, until toasted.
Note: If you have a smaller crowd to feed, feel free to freeze half of the loaf for your next Italian meal. Simply place on a lined cookie sheet and freeze in individual pieces, then transfer to a zip top bag.
What’s your favorite Sunday supper to make?
Rachee says
This looks AMAZING! Thank you for sharing this recipe!
Kimberly Harbour says
This recipe was so delicious! I made both the lasagna and the garlic bread! It was a huge hit at home! My son loved it and he’s a very picky eater! Defiantly making this again!
Virginia says
I made this for my family and even my super picky little brother liked it!
Dash Of Evans says
OMG, I love to hear this! YAY!
Lindsey says
This was my first time making lasagna for me to take in lunches over the week. I did make the mistake of over-cooking the noodles, and didn’t exactly layer my lasagna correctly, but it still turned out very yummy! I added some chopped mushrooms to the sauce as well. Giving it 4 stars as it did take me a long time to make, but hopefully it will get faster with practice.
Mary says
I made this for my kids and grands and everyone liked it.