Happy Father’s Day
Happy early Father’s Day!!! There’s a lot going on in our world but celebrating Father’s Day with your family is a great opportunity to relax and appreciate those around you. I, unfortunately, am not able to celebrate Father’s Day with my dad since I’m still here on the west coast, but this Classic Meaty Lasagna post is for you, old man!
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Dad’s Famous Lasagna
I know this is kind of strange considering that my family is Asian, but one of my Dad’s classic dishes is Lasagna. When we don’t know what to make or bring over to a potluck, this Classic Meaty Lasagna is our go-to recipe!
I actually don’t even know where this recipe came from or remember how this lasagna came to be such a classic. All I know is that we’ve been making this recipe for years and it’s always been a crowd pleaser. This recipe is my Dad and I’s thing. You would never catch either of us making this alone — unless we’re in different states like we are now. It’s always been a father-daughter team effort.
This Classic Meaty Lasagna recipe is exactly what you’d expect it to be — layers of pasta, savory meat sauce, stringy cheese, and creamy ricotta. We aren’t dolling it up with anything or taking any unique twists. It’s just your classic lasagna and it always hits the spot! Though this is just a lasagna recipe, the memories and meaning behind it mean so much to me.
Thanks Dad!
I may look like my mother but I most definitely have the personality of my father. We share the same dumb sense of humor and I’ve adopted some of his weird quirks. He’s been my best bud since the beginning of time and part of my culinary growth traces back to him. Before I learned to drive, my dad was the one who would drive to several grocery stores to pick up ingredients for me. I would have an endless list and he would dedicate his whole day to running around for me. Even during past Father’s Days he would have to shop for his own ingredients. That is dedication, people.
If your dad is a meat and potatoes guy but you’re too intimidated to grill up a hunk of steak, definitely try out this recipe! The meatiness of the lasagna is sure to satisfy his cravings! I am forever grateful for my dad’s help and everything he does for my family. This Classic Meaty Lasagna will always hold a special place in my heart. I wish you all a Happy (early) Father’s Day and I will catch you in my next post!
Classic Meaty Lasagna
Ingredients
- 1 lb Sweet Italian Sausage (removed from casings)
- 1 lb Ground Beef
- 38 oz Marinara Sauce
- 9 Lasagna Sheets
- 1 lb Mozzarella (grated)
- 1 cup Grated Parmesean
- 2 cups Ricotta
- 1 Egg
- 1 tsp Garlic Powder
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1/2 tsp Red Pepper Flakes
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Heat a non-stick pan over medium high heat. When the pan has heated, add in the sweet italian sausage. Cook and crumble the sausage into pieces. When the sausage has browned and fully cooked, transfer it to a bowl and set it aside for later. Drain most of the excess oil but leave a little to coat the bottom of the pan.
- In the same pan, add in the ground beef. Cook and crumble the beef until it has fully cooked. Drain off any excess oil. Add the sausage back into the pan with the beef and pour in 25 oz (about 2 3/4 cups) of the marinara sauce. Mix the sauce together with the meat until everything is combined. Bring the sauce to a boil then lower the heat so that the sauce is simmering. Simmer for 10 minutes, stirring every few minutes. Remove it from the heat and set it aside for later.
- Bring a pot of water to a boil. Once the water has boiled, sprinkle in a generous amount of salt. Add in the lasagna sheets and cook for about 6-7 minutes. It is okay if the lasagna sheets are not completely cooked through. They will continue to cook in the oven. Drain the lasagna sheets into a strainer and rise with cold water. Blot each of the lasagna sheets with paper towels so that they are completely dry. Set it aside for later.
- In a medium sized bowl, combine the ricotta, egg, garlic powder, oregano, basil, red pepper flakes, salt, and pepper.
- Preheat the oven to 375˚F. Spray a 13×9 pan with non-stick spray.
- Spread about 1/3 (about 1/2 cup) of the remaining marinara sauce onto the bottom of the pan. Lay down 3 of the lasagna sheets, side by side. Spread half of the ricotta mix onto the lasagna sheets until this layer is completely covered. Evenly distribute half of the meat sauce on top of the ricotta. Sprinkle 1/3 of the mozzarella and 1/3 of the parmesean on top of the meat sauce.
- Repeat this process and lay down 3 of the lasagna sheets, side by side. Spread half of the ricotta mix onto the lasagna sheets until this layer is completely covered. Evenly distribute half of the meat sauce on top of the ricotta. Sprinkle 1/3 of the mozzarella and 1/3 of the parmesean on top of the meat sauce.
- Lay down the last 3 lasagna sheets on top of the meat sauce. Evenly spread the remaining marinara sauce (about 1 cup) on top of the lasagna sheets. Top the lasagna with a sprinkling of the remaining mozzarella and parmesean. Spray a sheet of aluminum foil with non-stick spray and wrap it over the pan. This will prevent the cheese from sticking to the foil.
- Place the pan onto a sheet tray and bake it in the oven for about 45 mins. Then remove the foil and bake for an additional 10 minutes. Remove the lasagna from the oven and allow it to sit for 10 minutes before serving. Enjoy!
