Description
A hearty, layered Italian classic filled with rich meat sauce, creamy ricotta cheese, and gooey melted mozzarella. This lasagna recipe is perfect for family gatherings or a cozy dinner at home.
Ingredients
For the Meat Sauce:
- 1 pound ground beef
- 1 pound Italian sausage, casings removed
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 can (15 oz) tomato sauce
- 1/2 cup water
- 2 tbsp sugar
- 1 tbsp dried basil leaves
- 1/2 tsp fennel seeds
- 1 tsp Italian seasoning
- 1 tbsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
For the Cheese Filling:
- 16 oz ricotta cheese
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
For the Lasagna:
- 12 lasagna noodles
- 16 oz mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
Instructions
1️⃣ Prepare the Meat Sauce:
In a large pot, cook the ground beef, Italian sausage, onion, and garlic over medium heat until browned. Drain any excess fat.
Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Add sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and parsley.
Simmer the sauce, covered, for about 1 ½ hours, stirring occasionally.
2️⃣ Prepare the Cheese Filling:
In a mixing bowl, combine ricotta cheese, egg, salt, pepper, and parsley. Mix until well blended.
3️⃣ Cook the Lasagna Noodles:
Cook lasagna noodles according to package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
4️⃣ Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
Spread 1 cup of meat sauce on the bottom of a 9×9-inch baking dish.
Arrange 3 lasagna noodles lengthwise over the meat sauce.
Spread one-third of the ricotta mixture over the noodles. Top with one-third of the mozzarella cheese and ¼ cup of Parmesan cheese.
Repeat layers two more times, starting with meat sauce and ending with a final layer of mozzarella and Parmesan cheese on top.
5️⃣ Bake the Lasagna:
Cover the dish with aluminum foil (spray foil with cooking spray to prevent sticking).
Bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is golden and the sauce is bubbling.
Let the lasagna cool for 15 minutes before slicing and serving.
Notes
- Make-Ahead Tip: Assemble the lasagna up to a day in advance and refrigerate. Bake when ready to serve.
- Freezing: This lasagna freezes beautifully. Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before baking.
- Customizations: Add spinach, mushrooms, or bell peppers for extra veggies.
- Prep Time: 30 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size: 8