Description
This classic lasagna recipe combines a rich, savory meat sauce with layers of creamy ricotta, mozzarella, and Parmesan cheeses, baked to perfection. Perfect for family dinners or special occasions, this traditional Italian favorite features a homemade sauce simmered with Italian seasoning and fresh herbs, layered with tender lasagna noodles and a flavorful cheese mixture for a comforting, hearty meal.
Ingredients
Scale
Sauce
- 1 pound sweet Italian sausage
- 1 pound lean ground beef
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 28 ounces crushed tomatoes
- 12 ounces tomato paste
- 15 ounces tomato sauce
- ½ cup water
- 1 Tablespoon sugar
- ½ cup chopped fresh basil or 2 teaspoons dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon fennel seeds
- 1 teaspoon ground oregano
- 1½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 4 Tablespoons chopped fresh parsley, divided
Assembly
- 12 lasagna noodles (regular or no-cook)
- 16 ounces ricotta cheese
- 1 large egg
- ½ teaspoon salt
- Pinch of nutmeg
- ¾ pound freshly grated mozzarella cheese
- 1 cup freshly grated Parmesan cheese
Instructions
- Make the Sauce: In a large dutch oven over medium heat, cook the sweet Italian sausage, lean ground beef, chopped onion, and minced garlic until browned, stirring occasionally. Drain excess grease carefully to keep the sauce rich but not oily.
- Add Tomato Ingredients: Stir in the crushed tomatoes, tomato paste, tomato sauce, and water into the browned meat mixture for a robust base.
- Season the Sauce: Mix in sugar, fresh or dried basil, fennel seeds, Italian seasoning, oregano, kosher salt, ground black pepper, and half of the chopped fresh parsley (2 Tablespoons). Reduce the heat to low, cover, and let the sauce simmer gently for 1½ hours, stirring occasionally to develop deep, melded flavors.
- Prepare the Noodles: Preheat the oven to 375°F (190°C). If using regular lasagna noodles, soak them in very hot tap water directly in the baking dish for 20-30 minutes to soften instead of boiling, or cook according to package instructions. No-cook noodles can be used directly without soaking or boiling.
- Mix Ricotta Filling: In a medium bowl, combine ricotta cheese, large egg, ½ teaspoon salt, a pinch of nutmeg, and the remaining 2 Tablespoons of chopped fresh parsley. Stir until well blended.
- Assemble the Lasagna – First Layer: Spread 1½ cups of the meat sauce evenly over the bottom of a 9×13-inch baking dish. Lay a single layer of lasagna noodles over the sauce. Dollop and spread half of the ricotta mixture evenly over the noodles. Sprinkle with one-third of the mozzarella cheese and ¼ cup of Parmesan cheese. Top with another 1½ cups of sauce.
- Assemble the Lasagna – Second Layer: Repeat by layering noodles, remaining ricotta mixture, half of the remaining mozzarella cheese, ¼ cup of Parmesan cheese, and 1½ cups of sauce.
- Assemble the Lasagna – Third Layer: Finish with the last layer of noodles. Cover with the remaining sauce, then sprinkle the remaining mozzarella and Parmesan cheeses evenly on top.
- Bake the Lasagna: Cover the baking dish tightly with foil. 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 melted and beginning to brown.
- Rest and Serve: Remove the lasagna from the oven and let it sit for at least 15 minutes before slicing. This resting time helps the layers set and makes serving easier and cleaner.
Notes
- You can use no-cook lasagna noodles to skip the soaking or boiling step entirely.
- Soaking regular noodles in hot water inside the baking dish reduces extra pots and makes prep easier.
- Let the lasagna rest after baking to prevent it from falling apart when sliced.
- Adjust seasoning to taste, especially salt and herbs, based on your preferences.
- For a vegetarian version, substitute meat with sautéed vegetables and use vegetarian Italian sausage or omit meat entirely.
