Description
This classic homemade lasagna recipe features layers of rich meat sauce, creamy ricotta cheese, and melted mozzarella. Slow-simmered for maximum flavor, it’s the perfect comforting Italian dish to make for family dinners or special occasions.
Ingredients
Scale
Sauce Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 pound Italian sausage, casing removed
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 1/2 cup water
- 2 tablespoons sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Pasta and Cheese Ingredients
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound mozzarella cheese, shredded
Instructions
- Prepare the sauce: Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
- Brown the meat: Add ground beef and Italian sausage to the pot. Cook, breaking up the meat with a spoon, until browned all over. Drain off excess fat to keep the sauce from being greasy.
- Simmer the sauce: Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Add sugar, dried basil, fennel seeds, Italian seasoning, salt, and black pepper. Bring to a gentle simmer, then reduce heat to low. Cover and let simmer for at least 1 hour, stirring occasionally; simmering up to 3 hours intensifies the flavors.
- Cook the noodles: While the sauce simmers, cook the lasagna noodles according to package instructions until al dente. Drain and rinse with cold water to prevent sticking, then set aside.
- Mix the ricotta filling: In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and black pepper. Mix thoroughly to create a creamy filling.
- Preheat your oven: Set the oven temperature to 375°F (190°C) to prepare for baking the lasagna.
- Assemble the first layer: Spread a thin layer of meat sauce evenly over the bottom of a 9×13 inch baking dish. Arrange 3 to 4 lasagna noodles on top of the sauce.
- Add cheese and sauce layers: Spread half of the ricotta mixture over the noodles, followed by one-third of the shredded mozzarella cheese. Spoon about 1 1/2 cups of the meat sauce evenly over the cheese.
- Repeat layers: Layer noodles again, followed by the remaining ricotta, another one-third of mozzarella, and another 1 1/2 cups of meat sauce. Finish with a final layer of noodles on top, cover them with the remaining meat sauce, then sprinkle with the rest of the mozzarella and some extra Parmesan cheese if desired.
- Cover and bake: Cover the baking dish loosely with aluminum foil to prevent drying. Bake in the preheated oven for 25 minutes.
- Bake uncovered: Remove the foil and continue baking for another 20 to 25 minutes, until the cheese on top is bubbly and lightly browned.
- Rest and serve: Allow the lasagna to rest for 10 to 15 minutes after baking before slicing. This helps set the layers for easier serving and better flavor distribution.
Notes
- Simmering the sauce longer develops deeper flavor—plan ahead if possible.
- Rinsing noodles prevents them from sticking but some prefer not to; adjust based on preference.
- Use freshly grated Parmesan cheese for best flavor.
- Cover the lasagna loosely with foil to avoid burning the cheese before the dish is fully cooked.
- Letting the lasagna rest is key to clean slices and better texture.
- You can prepare the meat sauce and ricotta mixture a day ahead to save time.
- If desired, substitute half the ground beef with ground turkey for a leaner option.
- Prep Time: 30 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Course
- Method: Baking, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (about 1/10th of recipe)
- Calories: 520
- Sugar: 8g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
Keywords: lasagna, homemade lasagna, Italian lasagna recipe, meat lasagna, ricotta cheese lasagna, baked pasta recipe
