Description
This easy lasagna recipe features layers of rich meat sauce, creamy ricotta cheese mixture, and melted mozzarella and Parmesan cheeses baked to perfection. A classic Italian-American comfort food dish perfect for family gatherings or cozy dinners.
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 onion over medium heat until the meat is browned and the onion is tender. Drain any excess fat from the pan. Add minced garlic and cook for another minute until fragrant. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, dried basil, Italian seasoning, salt, pepper, and chopped fresh parsley. Cover and simmer the sauce for 30 minutes, stirring occasionally to allow flavors to meld.
- Prepare the Cheese Mixture: In a medium bowl, combine ricotta cheese, egg, chopped fresh parsley, and salt. Mix thoroughly until well blended. Set aside for layering.
- Cook the Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, typically about 8-10 minutes. Drain the noodles carefully and spread them flat on parchment paper or a lightly greased surface to prevent sticking.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread 1½ cups of the prepared meat sauce evenly over the bottom of a 9×13-inch baking dish. Lay 4 lasagna noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, then scatter one-third of the shredded mozzarella and grated Parmesan cheeses evenly on top. Repeat this layering process two more times, finishing with the remaining meat sauce and cheeses on top.
- Bake the Lasagna: Cover the assembled dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil carefully and bake 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 sit for 10 minutes before slicing to allow it to set for easier serving.
Notes
- For quicker preparation, use no-boil lasagna noodles to skip cooking them separately.
- Leftover lasagna can be refrigerated for up to 3 days or frozen for up to 3 months.
- Fresh herbs can be substituted for dried at a higher quantity for more vibrant flavor.
- Ensure to drain excess fat from the meat to avoid greasy sauce.
- Allowing the lasagna to rest after baking helps it hold its shape when sliced.
