Description
This classic Homemade Lasagna recipe layers rich meat sauce, creamy ricotta, and melted mozzarella cheese, baked to perfection for a comforting Italian-American dinner.
Ingredients
Scale
Meat Sauce
- 1 pound ground beef
- 1/2 pound Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 (6-ounce) cans tomato paste
- 2 tablespoons chopped fresh basil (or 2 teaspoons dried)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup water
Noodles
- 12 lasagna noodles
Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
Garnish
- Chopped parsley (optional)
Instructions
- Cook Meat and Vegetables: In a large skillet or Dutch oven over medium heat, cook the ground beef, Italian sausage, and diced onion until browned and cooked through. Add the minced garlic and cook for an additional 1 minute, stirring frequently to release the aroma.
- Prepare Meat Sauce: Drain the excess grease from the meat mixture. Stir in crushed tomatoes, tomato paste, chopped basil, oregano, salt, black pepper, red pepper flakes if using, and water. Bring to a simmer and cook uncovered for 30 minutes, stirring occasionally to blend the flavors and thicken the sauce.
- Cook Lasagna Noodles: While the sauce simmers, cook the lasagna noodles according to package instructions until al dente. Drain immediately and set aside to prevent sticking.
- Mix Cheese Filling: In a medium bowl, combine ricotta cheese, large egg, and grated Parmesan cheese. Mix well until smooth and evenly blended.
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking once assembly is complete.
- Assemble Lasagna: Spread a thin layer of the meat sauce on the bottom of a 9×13 inch baking dish. Layer 4 cooked lasagna noodles over the sauce. Spread one-third of the ricotta cheese mixture evenly over the noodles, followed by one-third of the meat sauce, then one-third of the shredded mozzarella cheese. Repeat this layering process two more times, finishing with mozzarella cheese on top.
- Bake Covered: Cover the assembled lasagna tightly with foil to retain moisture and bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil carefully and continue baking an additional 20 to 25 minutes, until the cheese on top is bubbly and slightly browned, indicating a perfectly cooked lasagna.
- Rest and Serve: Allow the lasagna to rest for 15 minutes after baking to set up, making it easier to cut and enhancing flavor melding. Garnish with chopped parsley if desired before slicing and serving.
Notes
- You can substitute all ground beef or all Italian sausage based on preference.
- Cottage cheese can be used as an alternative to ricotta cheese.
- For convenience, assemble the lasagna up to one day in advance, cover, and refrigerate until ready to bake.
