easy lasagna recipe on ohsweetbasil.com

Easy Homemade Lasagna with Sweet Cheddar

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12 -15 servings


  • 1 package no boil lasagna noodles
  • 5 cups whole-milk mozzarella cheese shredded
  • 3 cups sweet cheddar cheese grated

For the sauce

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion chopped fine
  • 8 cloves of garlic minced or pressed
  • 2/3 pound ground beef
  • 1/3 pound italian sausage ground
  • 2 teaspoons salt
  • 2 teaspoons fresh ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon basil chopped (or 1 1/2 teaspoons dried)
  • 2 teaspoons parsley chopped (or 1 teaspoon dried)
  • 1/4 cup heavy cream
  • 2 can pureed tomatoes 28 oz each
  • 2 cans diced tomatoes drained (28 oz each)
  • 1 tablespoon tomato paste

for the ricotta layer

  • 15 oz part skim ricotta
  • 2 1/2 oz parmesan cheese
  • 1/2 cup fresh basil chopped
  • 1 large egg lightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper


  • Preheat the oven to 375 degrees.
  • Heat the oil and butter in a large dutch oven over medium heat until shimmering, but not smoking.
  • add the onion and cook stirring occasionally for about 2min.
  • Add the garlic and cook until fragrant, about 2 min.
  • Increase the heat to med-high and add the meat, salt and pepper; cook, breaking the meat into small pieces with a wooden spoon.
  • cook until the meat has lost its raw color, but has not browned, about 4 min.
  • Add the cream and simmer, stirring occasionally until the liquid evaporates and only the fat remains, about 4 min.
  • Add the herbs, pureed, diced tomatoes, and tomato paste, and bring to a simmer; reduce to low and simmer slowly until the flavors blend, about 3 min.
  • set aside. (the sauce can be cooled and stored for 2 days and then reheated and assembled.)

for the layers

  • In a small bowl, mix the ricotta, 1 cup of the parmesan, basil, egg, salt and pepper in a medium bowl with a fork until well combined.
  • set aside.
  • Cover the bottom of a 9x13 with 1/2 cup of the meat sauce (avoiding large chunks of meat) place 3-5 noodles on the bottom of the dish, depending on the noodle size.
  • Spread 3 tablespoons of the ricotta mixture down the center of each noodle, pressing down with the back of a spoon.
  • cover with 1 cup of mozzarella cheese and 1/3 cup of the cheddar.
  • Spoon 1 1/2 cup of the meat sauce evenly over the cheese.
  • repeat the layers ending with the cup of mozzarella, 1/4 cup parmesan and the extra sweet cheddar if there is any.
  • Spray some foil with nonstick spray and place over lasagna.
  • bake 15 min then remove the foil and continue to bake until the cheese is bubbly and spotty brown, about 25 min.
  • cool 10 min and serve!
Nutrition Facts
Easy Homemade Lasagna with Sweet Cheddar
Amount Per Serving (1 g)
Calories 491
% Daily Value*
Cholesterol 110.1mg37%
Carbohydrates 24.9g8%
Fiber 4.9g20%
Sugar 7g8%
Protein 28g56%
* Percent Daily Values are based on a 2000 calorie diet.