Description
Classic Homemade Lasagna is a hearty Italian favorite featuring layers of rich meat sauce, creamy ricotta cheese mixture, tender noodles, and melted mozzarella, baked to golden perfection. This comforting dish is perfect for family dinners or special occasions, combining savory beef and sausage with a blend of cheeses and Italian seasonings in a slow-simmered tomato sauce.
Ingredients
Scale
Meat Sauce
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 pound lean ground beef
- 1 pound Italian sausage
- 1 (28 ounce) can crushed tomatoes
- 1 cup beef broth
- 6 cloves garlic, minced
- 1 tablespoon white sugar
- 1/2 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1 pinch crushed red pepper flakes (optional)
- Pepper to taste
Cheese Mixture
- 1 large egg
- 2 cups shredded mozzarella cheese
- 15 ounces whole milk ricotta cheese
- 1 cup freshly grated parmesan cheese
- 1/4 cup (packed) fresh parsley, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
Other
- 12 uncooked lasagna noodles
- 2 cups shredded mozzarella cheese (for topping)
- Garnish: fresh basil and chopped parsley (optional, to taste)
Instructions
- Sauté and Brown Meat: In a pot or Dutch oven, heat olive oil over medium-high heat and sauté the chopped onion for about 4 minutes until softened. Add ground beef and Italian sausage, breaking up the meat with a spoon, and cook for 8-10 minutes until browned. Drain most of the fat, leaving a few tablespoons for flavor.
- Make Meat Sauce: To the browned meat, add crushed tomatoes, beef broth, minced garlic, white sugar, Italian seasoning, salt, crushed red pepper flakes (if using), and pepper to taste. Bring to a simmer, reduce heat to low-medium, partially cover the pot, and let it simmer for 30 minutes, stirring occasionally, until the sauce thickens.
- Prepare Cheese Mixture: While the sauce simmers, beat the large egg in a large bowl with a fork. Add shredded mozzarella, ricotta, parmesan, chopped parsley, salt, and Italian seasoning. Mix everything together until well combined.
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the oven rack in the top third.
- Cook Noodles: About 15-20 minutes before the sauce is done, bring a large pot of salted water to a boil. Add lasagna noodles and cook for 7-8 minutes or until al dente, stirring occasionally. Drain without rinsing, then lay the hot noodles on parchment paper individually to prevent sticking.
- Assemble Lasagna: Spread about 1 cup of meat sauce evenly over the bottom of a deep 9×13-inch casserole dish. Arrange 4 noodles overlapping slightly on top. Spread half the cheese mixture over the noodles, then spoon 1/3 of the meat sauce over the cheese. Repeat layers with another 4 noodles, remaining cheese mixture, and 1/3 meat sauce. Add the last 4 noodles, top with remaining meat sauce, and finish with 2 cups shredded mozzarella cheese.
- Bake: Cover the casserole tightly with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 20 minutes. Optional: Broil for a few minutes to brown the cheese on top, watching closely to prevent burning.
- Rest and Serve: Let the lasagna sit for 15 minutes after baking to set. Garnish with chopped fresh parsley and basil if desired. Cut into squares and serve. Season with extra salt and pepper as needed.
Notes
- Italian sausage can be spicy or mild depending on your preference; adjust seasoning accordingly.
- Do not rinse noodles after boiling to preserve the starch that helps the layers bind together.
- Resting the lasagna before serving is crucial for easier slicing and better texture.
- For a vegetarian version, substitute the meat with sautéed vegetables like mushrooms, zucchini, and spinach.
- Make ahead tip: The assembled lasagna can be refrigerated for up to 24 hours before baking.
