Description
This easy lasagna recipe features layers of hearty meat sauce, creamy ricotta cheese mixture, and gooey melted mozzarella and Parmesan cheeses. Perfectly baked to a bubbly golden finish, this classic Italian-American dish serves as a comforting family meal that feeds up to 12 people.
Ingredients
Scale
Meat Sauce
- 1 pound ground beef
- 1 pound Italian sausage
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 (6 oz) cans tomato paste
- 2 (15 oz) cans tomato sauce
- 1/2 cup water
- 2 tablespoons sugar
- 3 teaspoons dried basil leaves
- 2 teaspoons Italian seasoning
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Cheese Mixture
- 16 ounces ricotta cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
Other Ingredients
- 12 lasagna noodles
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
- Prepare the Meat Sauce: In a large skillet, cook ground beef, Italian sausage, and finely chopped onion over medium heat until the meat is browned and the onion is tender. Drain off any excess fat. Add minced garlic and cook for an additional minute until fragrant. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, dried basil, Italian seasoning, salt, black pepper, and fresh parsley. Cover and simmer for 30 minutes, stirring occasionally to blend the flavors.
- Prepare the Cheese Mixture: In a medium mixing bowl, combine ricotta cheese, beaten egg, chopped fresh parsley, and salt. Mix thoroughly until all ingredients are well incorporated and smooth. Set this mixture aside for layering.
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain the noodles carefully and lay them flat on parchment paper or a clean kitchen towel to prevent sticking while assembling.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread 1 ½ cups of the prepared meat sauce evenly on the bottom of a 9×13-inch baking dish. Layer 4 cooked lasagna noodles over the sauce. Spread one-third of the ricotta cheese mixture evenly over the noodles. Sprinkle one-third of the shredded mozzarella and grated Parmesan cheeses on top. Repeat these layering steps two more times, finishing with the remaining meat sauce and cheese on the top layer.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and continue baking for an additional 25 minutes, or until the cheese on top is bubbly and slightly golden brown. Remove from the oven and let the lasagna rest for 10 minutes before slicing and serving to allow it to set properly.
Notes
- To prevent noodles from sticking together, lay them flat on parchment paper after draining.
- Letting the lasagna rest before slicing improves portioning and keeps the layers intact.
- You can prepare the meat sauce a day ahead to save time on baking day.
- For a spicier sauce, add red pepper flakes along with the Italian seasoning.
- Use fresh herbs if available for enhanced flavor, substituting dried with about one-third the quantity.
