Description
This easy lasagna recipe combines a hearty meat sauce with rich ricotta and melted mozzarella for a classic Italian favorite that’s perfect for feeding a crowd. Layers of tender pasta, savory meat sauce, and creamy cheese bake to bubbly perfection, making it an ideal comforting meal for family dinners or special occasions.
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 the ground beef, Italian sausage, and finely chopped onion until the meat is browned and the onion is tender. Drain excess fat. Add minced garlic and cook for another minute to release its aroma. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Add sugar, dried basil leaves, Italian seasoning, salt, black pepper, and chopped fresh parsley. Cover and simmer for 30 minutes, stirring occasionally to blend the flavors.
- Prepare the Cheese Mixture: In a medium bowl, combine ricotta cheese, beaten egg, chopped fresh parsley, and salt. Mix well until smooth and set aside for layering.
- Cook the Noodles: Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain the noodles carefully and lay them flat on parchment paper to prevent sticking until ready for assembly.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread 1½ cups of the meat sauce evenly on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles over the sauce. Spread one-third of the ricotta cheese mixture over the noodles, then sprinkle with one-third of the shredded mozzarella and grated Parmesan cheeses. Repeat the layering process two more times, finishing with the remaining meat sauce and cheese 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 lightly browned. Remove from oven and let the lasagna sit for 10 minutes to set before slicing and serving.
Notes
- Make sure to drain excess fat from the cooked meat to prevent a greasy sauce.
- Using fresh parsley in both the sauce and cheese mixture adds bright flavor.
- Letting the lasagna rest after baking helps it hold its shape when cut.
- Lasagna noodles can be prepared a few hours ahead and kept covered to prevent drying.
- For a spicier version, add crushed red pepper flakes to the meat sauce.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
