Prep your onions by chopping them along with your Italian parsley and basil. Gather your favorite all purpose seasoning. In this recipe I will be making two versions of the timeless classic lasagna. This recipe calls for two small lasagnas.

In a large sauce pan add your ground meat and Italian sausage let brown. In an additional pan add in your veggies and sauté. Add your seasonings i.e. all purpose seasoning Italian seasoning and garlic.

Once you’ve browned your meat and your veggies add half onion to each pan and a half a can of tomato paste into each pan. Stir until well incorporated. Once Inc. add in your marinara sauce and diced Tomatoes. This recipe calls for a half a can of marinara sauce per sauce pan.

For your ricotta mixture add in one tub of ricotta, a half a cup of shredded Parmesan cheese, And your chopped Italian parsley and basil. Add in Italian seasoning, all purpose seasoning, garlic powder, and onion powder. Stir until well incorporated and smooth in texture.

In a large pot boil your lasagna noodles for five minutes. Quickly move your noodles into cold water in order to stop the healing process.

Once your meat mixture, veggie mixture, lasagna noodles, and ricotta cheese mixture is completed you can start assembling your lasagna. Start by adding one layer of your meat or veggie mixture. Then add a row of lasagna noodles. Add another layer of your meat or veggie mixture and then a layer of your ricotta cheese mixture. Add a layer of mozzarella cheese and Parmesan cheese to each layer and then Repeat this step until you’ve created three layers in each pan.

Cook your lasagnas at 350° for one hour or until golden brown. Let sit for 30 minutes to cool down before serving. Enjoy!