Extra Cheesy Homemade Lasagna Recipe (Mozzarella & Parmesan)

Lasagna

• 12 lasagna noodles (uncooked)
• 4 cups shredded mozzarella cheese (divided)
• ½ cup shredded Parmesan cheese (shredded and divided)
• ¾ teaspoon salt (plus more to taste)

Tomato Sauce

• ½ pound ground beef
• ½ pound Italian sausage
• 1 yellow onion (diced)
• 2 cloves garlic (minced)
• 36 ounces pasta sauce
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning

Cheese Mixture

• 2 cups ricotta cheese or cottage cheese
• ¼ cup chopped fresh parsley
• 1 large egg beaten

Lasagna Instructions

1. Preheat the oven to 350°F.
2. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente (firm) according to package directions.
3. Drain, rinse under cold water, and set aside.

Tomato Sauce Instructions

1. Meanwhile, in a large skillet or Dutch oven, brown the beef, sausage, onion, and garlic over medium-high heat until no pink remains.
2. Drain any fat. Stir in the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
3. Simmer uncovered over medium heat for 5 minutes or until slightly thickened. Taste and season with additional salt if desired.

Cheese Mixture Instructions

1. In a separate medium bowl, combine 1 ½ cups mozzarella cheese, ¼ cup parmesan cheese, ricotta, parsley, egg, and ¼ teaspoon salt.

Layering and Baking Instructions

1. Spread 1 cup of the meat sauce in a 9×13 pan or casserole dish. Top it with 3 lasagna noodles.
2. Layer with ⅓ of the ricotta cheese mixture and 1 cup of meat sauce. Repeat twice more.
3. Finish with 3 noodles topped with remaining sauce. Cover with foil and bake for 45 minutes.
4. Remove the foil and sprinkle the top of the lasagna with the remaining 2 ½ cups mozzarella cheese and ¼ cup parmesan cheese.
5. Bake uncovered for an additional 15 minutes or until browned and bubbly. Broil for 2-3 minutes if desired. Rest for at least 15 minutes before cutting.