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
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.
Slowly pour in pasta sauce and tomato paste. Stir. Add water and 2 bouillon cubes. Cover and bubble for 20 minutes.
Preheat oven to 350. Spray 9x13 pan with cooking spray. Set aside.
In a medium bowl, add ricotta, spinach, pesto, 1/2 cup Italian cheese and eggs. Mix with a fork.
Time to layer the lasagna! Add about 1 cup of sauce to bottom of 9x13 pan. Spread to cover.
Add 1 layer lasagna noodles. Spread 1/3 ricotta mixture on top of noodles. More sauce, top with cheese. Repeat 2 more layers.
Spray a piece of foil with cooking spray. Cover lasagna and bake for 40 minutes. Uncover and let brown for 10 minutes.
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.