Paula Deen Lasagna Recipe
Paula Deen's lasagna is all about layers of cheesy goodness and deep, hearty sauce!I always mix ricotta with a beaten egg and a bit of Italian seasoning to make sure it bakes up creamy, not runny.A mix of ground beef and sausage adds so much more to the dish than beef alone. The sausage gives it a little extra kick without overpowering the sauce.Letting the lasagna rest after baking is key—cutting into it too soon will leave you with a messy plate instead of those clean, beautiful layers!One thing I always do is layer the ingredients evenly—this keeps everything balanced and prevents dry or overly heavy sections.If you’re tempted to use no-boil noodles, think twice—regular lasagna noodles that have been boiled give a much better texture!
Servings: 10
Ingredients
- 1 lb Ground Chuck
- 1 lb Italian Sausage
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 tsp Oregano
- 1 tsp Basil
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 can Diced Tomatoes 32 oz.
- 1 can Tomato Sauce 15 oz.
- 1 can Tomato Paste 6 oz.
- 12 Lasagna Noodles
- 2 cups Ricotta Cheese
- 1 cup Parmesan Cheese grated
- 2 cups Mozzarella Cheese (shredded
Instructions
- Preheat your oven to 350°F (175°C).
- Set the oven rack in the middle position.
- In a large saucepan, brown the ground chuck and Italian sausage over medium heat with the onion and garlic.
- Drain the excess fat once the meat is browned.
- Stir in oregano, basil, salt, pepper, diced tomatoes, tomato sauce, and tomato paste.
- Let it simmer for 30 minutes, stirring occasionally.
- Cook the lasagna noodles according to package instructions until al dente.
- Drain and set aside on a kitchen towel.
- In a 9x13 inch baking dish, spread a thin layer of meat sauce.
- Layer 1/3 of the noodles, 1/3 of the ricotta, 1/3 of the Parmesan cheese, and 1/3 of the mozzarella cheese.
- Repeat the layers two more times.
- Cover with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 25 minutes until the cheese is melted and bubbly.