Our Best Lasagna

Dad was a baker by profession. I loved baking and cooking with him when I was a kid. I am a grandmother of 5 and love nothing better than baking/cooking for family and friends at our beachside home.

3 Tbsp. olive oil

1 large (12 oz.) yellow onion, finely chopped (2 cups)

3 medium (2 oz. each) carrots, finely chopped (1 ¼ cups)

2 medium (1 ½ oz. each) celery stalks, finely chopped (½ cup)

4 large garlic cloves, finely chopped (2 Tbsp.)

1 cup dry white wine

1 cup whole milk

1 lb. ground sirloin

1 lb. mild Italian ground pork sausage

2 tsp. dried Italian seasoning

1 tsp. kosher salt

1 (40-oz.) jar marinara sauce

3 Tbsp. finely chopped fresh flat-leaf parsley, divided

3 Tbsp. chopped fresh basil, divided

15 uncooked lasagna noodles (from 1 [1-lb.] pkg.)

1 (32-oz.) container whole-milk ricotta cheese

4 cups pre-shredded low-moisture part-skim mozzarella cheese (16 oz.)

1 (8-oz.) pkg. pre-shredded Parmesan cheese (2 cups)

Directions at southernliving.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer