A comforting and flavorful lasagna recipe featuring a rich meat sauce made with ground beef and Italian sausage, a creamy ricotta mixture, and layers of cheesy goodness. This recipe requires 1 aluminum lasagna pan or a large glass pan.
1. In a large skillet or pot, brown the ground beef and ground mild Italian sausage over medium-high heat. Drain any excess fat.
2. Add the diced yellow onion, diced green pepper, and minced garlic cloves to the skillet with the browned meat. Cook until the vegetables are softened, about 5-7 minutes.
3. Stir in the spaghetti sauce, tomato paste, Italian seasoning, 1 tablespoon onion powder, 1 tablespoon garlic powder, cayenne pepper, 1 teaspoon salt, 1 teaspoon pepper, sugar, and hot sauce. Bring to a simmer, then reduce heat and let it cook for at least 15-20 minutes, stirring occasionally, to allow flavors to meld.
4. While the sauce is simmering, prepare the ricotta mixture: In a medium bowl, combine the ricotta cheese, Parmesan cheese, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon pepper, and the egg. Mix well until all ingredients are thoroughly combined.
5. Preheat your oven to 325°F (160°C).
6. To assemble the lasagna: Spread a thin layer of the meat sauce in the bottom of an aluminum lasagna pan or a large glass pan.
7. Arrange a layer of lasagna noodles over the sauce. (If using no-boil noodles, no prior cooking is needed. If using traditional, ensure they are pre-cooked according to package directions).
8. Spread about half of the ricotta mixture evenly over the noodles.
9. Top with a layer of mozzarella cheese and cheddar cheese.
10. Add another layer of meat sauce.
11. Repeat the layers of noodles, ricotta, cheese, and sauce until the pan is full, ensuring the final layer is sauce topped generously with mozzarella and cheddar cheese.
12. Cover the pan tightly with aluminum foil.
13. Bake in the preheated oven for 45 minutes at 325°F (160°C).
14. For a browned top, you may remove the foil for the last 5-10 minutes of baking.
15. Let the lasagna rest for 10-15 minutes after baking before slicing and serving.
16. Pair with a fresh salad and garlic bread.
