The first time I shared my lasagna recipe in 2012, the recipe was mixed with relatively tragic photos and a step was left out! Despite that, so many of you used it and made this delicious dish so I wanted to re-share it today with updated photos.
This is the crowd-pleaser of crowd-pleasers. I usually make mine exactly like the recipe calls for, but you could certainly make this meatless and kick up the mozzarella between the layers a bit. A few other tips are to add a bit of salt between the layers, don’t skimp on the fresh basil, and make sure the cheese is browning and bubbling on top when you remove it from the oven!
Kate’s Lasagna
8 oz ground beef
8 oz ground sausage (mild or hot depending on your preferences)
6-8 cups marinara sauce (I’ve been loving Mezzetta Marinara sauce these days) 8 oz whole milk ricotta cheese
8 oz cream cheese
1 cup of grated parmesan
1 package “no-boil” lasagna noodles
1 cup lightly packed fresh basil leaves, torn into small pieces
3-4 cups shredded mozzarella
2 cloves of garlic, minced
 
Preheat the oven to 375. Place a saute pan over medium heat, and add ground beef, ground sausage, and minced garlic. Saute meat until cooked all the way through, then add marinara sauce to the pan to mix together.

While meat is cooking, grab a large ziplock bag and throw in the cream cheese, parmesan, and ricotta. Squeeze together with your hands until it’s mixed well, then cut off the bottom corner of the bag to use ...