Homemade Lasagna

/ stlmaryland
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Last night I pulled the heaviest pan of lasagna out of the oven, and I’m not exaggerating when I say it had to weigh at least five pounds. This isn’t just a dinner, it’s a full-on event — the kind of meal that makes the whole house smell amazing and leaves plenty for the next day. My cousin is the one who hooked me on ZENB pasta, and I instantly fell in love with their Yellow Pea Lasagna Sheets. They bake beautifully, hold up to all the layers, and my kids absolutely love them. Best of all, they’re oven-ready, which means no boiling required. Sadly, ZENB has decided to stop all sales to the United States. Their website says products are still available in some retail stores while supplies last, but it’s only a matter of time before they’re gone. Luckily, I can still find the lasagna sheets at Ocean State Job Lot here in town, though who knows for how long. Even if you can’t get your hands on them, don’t worry — just use any lasagna noodles you have on hand. If you’re using regular noodles, you’ll want to start by cooking them in salted water until they’re just tender, then toss them with a little olive oil so they don’t stick.

The best part about making lasagna is that it’s two dinners in one. I always refrigerate the leftovers overnight, then the next day I cut the lasagna in half. One half goes back in the fridge for quick lunches or second helpings, and the other half I wrap up and freeze for another night. It’s like having a homemade meal ready to go on a busy evening — and that makes all the effort of layering and baking feel even more worth it.

Homemade Lasagna

Ingredients

  • 1 pound lasagna noodles (oven-ready if available)
  • Olive oil
  • 1 onion, chopped
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 pound ground beef
  • 1 pound ground Italian sausage
  • 6 oz tomato paste (1 can)
  • 30 oz ricotta cheese
  • 1/4 cup Italian flat-leaf parsley, finely chopped
  • 2 eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 48 oz pasta sauce, prepared
  • 2 pounds mozzarella cheese, shredded
  • Extra grated Parmesan and mozzarella, for topping
  • Salt & black pepper, to taste

Directions

  1. Prepare the noodles
    • If using oven-ready noodles, no boiling is necessary.
    • If using regular lasagna noodles, cook in salted water until just tender (about 10 minutes). Drain and toss with a little olive oil to prevent sticking.
  2. Cook the meat sauce
    • Heat olive oil in a skillet. Sauté onion, mushrooms, garlic, and herbs for 5 minutes.
    • Add beef and sausage, cooking until browned. Drain excess fat.
    • Stir in tomato paste and set aside.
  3. Mix the ricotta filling
    • In a bowl, combine ricotta, parsley, oregano, eggs, Parmesan, salt, and pepper.
  4. Assemble the lasagna
    • Spread a ladle of pasta sauce on the bottom of a 13×9 pan.
    • Arrange noodles in a slightly overlapping layer, tucking a couple at the ends to hold in the corners.
    • Spread half the meat mixture, then half the ricotta mixture, followed by half the mozzarella and a ladle of sauce.
    • Repeat layers. Finish with noodles, sauce, mozzarella, and Parmesan.
  5. Bake
    • Bake at 350°F for 1 hour.
    • Remove from oven and let rest for 10-30 minutes before slicing.
  6. Serve & save leftovers
    • Cut into hearty squares and enjoy. Refrigerate overnight, then freeze half for another meal if desired.

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