Description
This easy lasagna recipe features layers of rich meat sauce, creamy ricotta mixture, and gooey melted mozzarella and Parmesan cheeses baked to perfection. Perfect for a comforting family dinner, this hearty Italian classic is made with ground beef, Italian sausage, tomato sauce, and traditional herbs, resulting in a delicious and satisfying meal that serves 12.
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 over medium heat, cook ground beef, Italian sausage, and chopped onion until the meat is browned and the onion is tender. Drain any excess fat. Add minced garlic and sauté for another minute until fragrant. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season the sauce with sugar, dried basil, Italian seasoning, salt, black pepper, and fresh parsley. Cover and let it simmer for 30 minutes, stirring occasionally to blend the flavors.
- Prepare the Cheese Mixture: In a medium bowl, combine ricotta cheese, egg, chopped fresh parsley, and salt. Mix well until all ingredients are thoroughly combined. Set aside this creamy mixture for layering.
- Cook the Noodles: Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package instructions until they are al dente. Drain noodles carefully and lay them flat on parchment paper or a clean surface to prevent sticking while you assemble the lasagna.
- 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. Place 4 lasagna noodles over the sauce. Spread one-third of the ricotta cheese mixture over the noodles, then sprinkle one-third of the shredded mozzarella and grated Parmesan cheeses on top. Repeat this layering process two more times, making sure to finish with the remaining meat sauce and cheeses on top.
- Bake: Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 25 minutes, or until the cheese on top is bubbly and slightly browned. Once done, let the lasagna rest for 10 minutes before slicing and serving to allow it to set and make cutting easier.
Notes
- For best results, use full-fat cheeses to achieve creamy texture and rich flavor.
- You can prepare the meat sauce a day ahead and refrigerate to deepen the flavors.
- To save time, you can use no-boil lasagna noodles, adjusting cooking times accordingly.
- Letting the lasagna rest after baking helps it slice more cleanly.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
