Mimi’s Lasagna

This lasagna is absolutely scrumptious and a beloved dish among my family. Indulge in the delightful explosion of flavors that can be found in every single layer of this amazing lasagna recipe. If you prefer a meatless option, simply skip the Italian sausage and create a delicious vegetable layer instead. It goes perfectly with a refreshing side salad drizzled with some olive oil. So, let’s roll up our sleeves and let’s get cooking!

Mimi’s Lasagna

This lasagna is delicious and a family favorite. Enjoy the bursting flavors found in each layer of this lasagna recipe. You can easily make this meatless by just omitting the Italian sausage and preparing a vegetable layer. It pairs well with a simple side salad dressed in olive oil. Let's get cooking!

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main Course

Cuisine Italian

Servings 8 people

Calories 3687 kcal

Equipment

• 1 sauce pan
• 1 colander
• 1 large pot
• 1 9×13 baking dish
• 1 wax paper
• 1 aluminum foil

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 16 ounce lasagna noodles
• ▢ 1 28 ounce canned diced tomatoes
• ▢ 1 6 ounce canned tomato paste
• ▢ 2 garlic cloves chopped
• ▢ 3 tbsp olive oil
• ▢ ½ tsp salt
• ▢ ½ tsp pepper
• ▢ ½ onion finely chopped
• ▢ 1 tsp Italian seasoning or oregano
• ▢ 1 pound ground Italian pork sausage or ground beef
• ▢ 2 cups mozzarella cheese shredded
• ▢ 16 ounces ricotta cheese
• ▢ ½ cup parmesan cheese shredded
• ▢ 2 cups fresh spinach chopped, steamed (optional)
• ▢ 4 roasted red peppers finely diced
• ▢ ¼ cup parsley chopped

US CustomaryMetric

Instructions

 

• ▢
  Boil lasagna noodles according to package directions. You will use about 3 noodles per lasagna layer.
  1 16 ounce lasagna noodles
  
• ▢
  Once the noodles are finished cooking, drain, rinse under cold water, and toss carefully with small amount of olive oil to prevent sticking, and place in single layer on waxed paper to cool.
  
• ▢
  In a saucepan, heat 1 tablespoon olive oil over medium low heat. Add chopped garlic and stir for 1 to 2 minutes. Watch carefully so it doesn’t burn and remove from heat as soon as it releases its distinct aroma.
  2 garlic cloves, 3 tbsp olive oil
  
• ▢
  Stir in the tomatoes, tomato paste, peppers (if using), onion, salt, pepper and Italian seasoning. Simmer over medium low heat for 20 minutes. Stir to ensure the sauce does not burn. Taste and adjust seasonings. If you would like a less chunky sauce, you can break up tomatoes with the back of a spoon or with a stick blender.
  1 28 ounce canned diced tomatoes, 1 6 ounce canned tomato paste, ½ tsp salt, ½ tsp pepper, ½ onion, 1 tsp Italian seasoning
  
• ▢
  While the sauce is cooking, prepare the cheese layer. Mix together 1 ½ cups of mozzarella cheese, ricotta cheese, parmesan cheese, and parsley. Set aside.
  2 cups mozzarella cheese, 16 ounces ricotta cheese, ½ cup parmesan cheese, ¼ cup parsley
  
• ▢
  Prepare the meat layer ingredients by placing 1 tablespoon of oil in a sauce pan. Add chopped garlic and stir for 1 to 2 minutes. Watch carefully so it doesn't burn and remove from heat as soon as it releases its distinct aroma. Add in the sausage and cook thoroughly or until there is no pink. Crumble the meat as it is cooking. Once ready, remove and set aside.
  1 pound ground Italian pork sausage
  
• ▢
  Prepare the vegetable ingredients by using the same pan as the pork. Prepare the pan with 1 tablespoon of oil. Add in the spinach and red peppers. Cook until spinach is soft. Add the cooked vegetables to the meat and set aside.
  2 cups fresh spinach, 4 roasted red peppers
  
• ▢
  In a 9 x 13 inch pan, spread a thin layer of sauce evenly to cover the bottom. Place a layer of lasagna over the sauce.
  
• ▢
  Spread a layer of meat and vegetables over the pasta. Repeat layering in that order (aka. sauce, pasta, meat and vegetables, sauce, pasta, cheese, ending with sauce.)
  
• ▢
  Cover the lasagna dish with aluminum foil and bake at 350 degrees for 25 minutes. Uncover and top with remaining mozzarella cheese and parmesan cheese and bake an additional 20-30 minutes. Remove before it begins to look dry around the edges.
• ▢
  Serve with a simple green salad or garlic bread and enjoy!
  

Notes

The sauce can be made ahead. Store in your refrigerator until ready to use. Lasagna can be assembled a day ahead. Cover tightly and refrigerate overnight. Remove from refrigerator 45 minutes before cooking.

You can easily make this dish vegetarian by leaving out the meat and just making a vegetable layer. 

Nutrition

Calories: 3687kcal | Carbohydrates: 42g | Protein: 188g | Fat: 307g | Saturated Fat: 132g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 131g | Cholesterol: 787mg | Sodium: 9161mg | Potassium: 2632mg | Fiber: 6g | Sugar: 7g | Vitamin A: 11640IU | Vitamin C: 121mg | Calcium: 2946mg | Iron: 14mg

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