Sandra This Paula Deen Lasagna Recipe is a cheesy and meaty recipe, which is made with a creamy ricotta cheese filling and Italian sausage. It’s the ultimate comfort food recipe, ready in about 1 hour and 40 minutes.
Paula Deen Lasagna Recipe Ingredients
Cheese Filling
- 15 oz. ricotta cheese (2 cups)
- 1 large egg
- 2 cups mozzarella cheese
- ¾ cup Parmesan cheese, freshly grated
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ tsp pepper
Meat Sauce
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- ¾ lb. ground beef
- ¾ lb. ground Italian sausage
- 3 cloves garlic, minced
- ½ cup chicken broth
- 40 oz. marinara sauce
- 1 tablespoon tomato paste
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
Lasagna Noodles/Cheese Topping
- 12 lasagna noodles, plus extra in case of breakage
- 2.5 cups mozzarella cheese
How To Make Paula Deen Lasagna
- Make the cheese filling: In a medium bowl, combine the ricotta cheese, egg, 2 cups of mozzarella, Parmesan cheese, Italian seasoning, salt, and pepper. Set aside.
- Start the meat sauce: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and cook for 10 minutes until softened.
- Cook the meat: Increase the heat to medium-high. Add the ground beef and Italian sausage to the pot. Use a spatula to break the meat into fine crumbles and cook for 8-10 minutes until browned. Add the minced garlic and cook for 1 more minute until fragrant. Drain off any excess grease.
- Simmer the sauce: Pour in the chicken broth and scrape the bottom of the pot to release any flavorful bits. Stir in the marinara sauce, tomato paste, hot sauce, and Worcestershire sauce. Bring to a boil, then reduce the heat to a simmer. Cover partially and let it cook while you prepare the noodles.
- Cook the noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain the noodles and rinse them with cold water to stop the cooking process. Lay the cooled noodles flat on parchment paper.
- Assemble the lasagna: Preheat your oven to 375°F (190°C). Spread 1 heaping cup of meat sauce in the bottom of a 9×13-inch casserole dish. Arrange 4 lasagna noodles on top. Spread one-third of the ricotta cheese mixture over the noodles, followed by about 1 ½ cups of meat sauce.
- Repeat the layers: Repeat the process of layering noodles, ricotta mixture, and meat sauce two more times.
- Top and bake: Finish with the remaining meat sauce and top evenly with the 2 ½ cups of mozzarella cheese. Spray a piece of foil with nonstick spray and cover the dish tightly (spray-side down).
- Finish baking and rest: Bake for 35 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly. Let the lasagna rest for at least 15 minutes before slicing and serving.
Recipe Tips
- How do I get the best cheesy texture? For the creamiest, best-melting results, always buy blocks of cheese and grate them yourself. Pre-shredded cheeses are coated in starches that can prevent them from melting as smoothly.
- How do I keep the noodles from sticking together? After boiling, rinsing the noodles in cold water is a key step. It not only stops the cooking process but also washes away excess starch. Laying them flat on parchment paper while you assemble prevents them from becoming a sticky clump.
- Why let the lasagna rest before serving? This is a crucial, non-negotiable step. Resting allows the hot, bubbly layers of sauce and cheese to set up. If you cut into it right out of the oven, it will be runny and won’t hold its shape.
- Can I use no-boil noodles? Yes, this recipe works with no-boil or fresh lasagna noodles. Simply skip the boiling step and use them directly in the assembly process.
What To Serve With Lasagna
This hearty lasagna is a classic Italian-American feast. It pairs perfectly with:
- Warm garlic bread with cheese
- A simple Caesar salad or a crisp green salad with vinaigrette
- Steamed green beans or roasted broccoli
How To Store Lasagna
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze: Lasagna is a perfect freezer meal. You can assemble the entire lasagna (before baking), cover it tightly with both plastic wrap and foil, and freeze for up to 3 months. Thaw it completely in the refrigerator before baking as directed, adding about 10 extra minutes to the covered baking time.
Lasagna Nutrition Facts
- Calories: 487kcal
- Carbohydrates: 30g
- Protein: 31g
- Fat: 27g
- Saturated Fat: 13g
- Cholesterol: 107mg
- Sodium: 1207mg
- Potassium: 632mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 968IU
- Vitamin C: 8mg
- Calcium: 396mg
- Iron: 3mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Yes. To make it vegetarian, simply omit the ground beef and sausage. You can replace them with sautéed vegetables like mushrooms, zucchini, spinach, and bell peppers for a delicious vegetable lasagna.
Adding a small amount of chicken broth and scraping the bottom of the pan (deglazing) helps to lift all the flavorful browned bits of meat and onions off the pot and incorporate them into the sauce, making it much richer.
No. A small amount of hot sauce, like Frank’s, acts as a flavor enhancer. It adds a subtle background tang that balances the richness of the cheese and the sweetness of the tomatoes, but it won’t make the final dish taste spicy.
Try More Recipes:
Paula Deen Lasagna Recipe
Description
A classic, crowd-pleasing lasagna with layers of tender noodles, a creamy three-cheese ricotta filling, and a rich, savory meat sauce.
Ingredients
Instructions
- Combine all cheese filling ingredients in a bowl and set aside.
- Make the meat sauce: Sauté onion, then add and brown the beef and sausage. Add garlic. Stir in broth, marinara, and other sauce ingredients. Simmer.
- Preheat oven to 375°F. Boil lasagna noodles until al dente; drain and rinse with cold water.
- Assemble in a 9×13 dish: Start with a layer of meat sauce, then noodles, then 1/3 of the ricotta mixture, then more meat sauce.
- Repeat the layers of noodles, ricotta, and meat sauce two more times.
- Top with the 2.5 cups of mozzarella cheese. Cover with sprayed foil.
- Bake for 35 minutes. Uncover and bake for 10 more minutes until bubbly.
- Rest for 15 minutes before slicing and serving.
Notes
- Grating your own cheese from a block provides the best, creamiest results.
- Letting the lasagna rest after baking is crucial for allowing the layers to set.
- This lasagna can be assembled ahead of time and refrigerated or frozen before baking.
- For a shortcut, no-boil lasagna noodles can be used instead.
