Description
This classic homemade lasagna recipe features a rich and savory meat sauce layered with tender lasagna noodles and a creamy ricotta cheese mixture, topped with melted mozzarella and Parmesan cheese. Slow-simmered to develop deep flavors and baked to bubbly perfection, this dish makes a comforting and hearty meal perfect for family dinners or special occasions.
Ingredients
Scale
For the Meat Sauce
- 1/2 lb sweet Italian sausage
- 1/2 lb lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 tbsp sugar
- 2 tbsp fresh parsley, chopped
- 1 tsp dried basil
- 1 tsp Italian seasoning
- 1/2 tsp fennel seeds (optional)
- Salt and black pepper to taste
For the Cheese Mixture
- 15 oz ricotta cheese (or cottage cheese)
- 1 egg, beaten
- 2 tbsp fresh parsley, chopped
- 1/4 tsp salt
Other Ingredients
- 12 lasagna noodles
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
- Make the Meat Sauce: In a large skillet over medium heat, cook the ground beef, sweet Italian sausage, diced onions, and minced garlic until browned and fully cooked. Drain off any excess fat to keep the sauce from being greasy.
- Simmer the Sauce: Stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, fresh parsley, dried basil, Italian seasoning, fennel seeds if using, salt, and black pepper. Allow the sauce to simmer uncovered on low heat for about 1 hour and 30 minutes, stirring occasionally to develop rich flavors.
- Cook the Lasagna Noodles: While the sauce simmers, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente, usually about 8 to 10 minutes. Drain the noodles and set them aside, ensuring they don’t stick together.
- Prepare the Cheese Mixture: In a medium bowl, mix together the ricotta cheese, beaten egg, chopped fresh parsley, and 1/4 teaspoon salt until smooth and well combined. Set aside for assembly.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Assemble the Lasagna: Spread a thin layer of the meat sauce evenly over the bottom of a 9×13-inch baking dish. Place 4 cooked lasagna noodles on top of the sauce layer.
- Layer Cheese and Sauce: Spread one-third of the ricotta cheese mixture evenly over the noodles. Sprinkle one-third of the shredded mozzarella cheese and a light sprinkle of grated Parmesan cheese over the ricotta layer. Then add another layer of meat sauce on top.
- Repeat Layers: Repeat the layering process two more times with the remaining noodles, ricotta mixture, mozzarella, Parmesan, and meat sauce, finishing with a final generous layer of meat sauce and Parmesan cheese on top.
- Bake the Lasagna: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil carefully and continue baking for another 25 minutes, or until the cheese on top is golden, bubbly, and slightly browned.
- Rest and Serve: Remove the lasagna from the oven and let it rest at room temperature for 15 minutes. This resting time allows the layers to set, making it easier to cut and serve warm, delicious portions.
Notes
- Fennel seeds are optional but add a nice subtle flavor to the meat sauce.
- Don’t overcook the lasagna noodles; al dente ensures they hold up well in the layers.
- Using fresh herbs enhances the flavor but dried herbs are fine substitutes.
- Letting the lasagna rest before slicing helps prevent it from falling apart.
- Leftovers can be stored covered in the refrigerator for up to 4 days and reheated thoroughly before serving.
