Description
This homemade lasagna recipe features a rich, savory meat sauce layered with creamy ricotta cheese, tender lasagna noodles, and a blend of mozzarella and Parmesan cheeses. Perfect for family dinners or special occasions, this classic Italian dish is baked to golden perfection and served warm for a comforting, hearty meal.
Ingredients
Scale
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
Cheese Mixture
- 15 oz ricotta cheese (or cottage cheese)
- 1 egg, beaten
- 2 tbsp fresh parsley, chopped
- 1/4 tsp salt
Others
- 12 lasagna noodles
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
- Make the Meat Sauce: In a large skillet, cook the sweet Italian sausage, lean ground beef, diced onions, and minced garlic over medium heat until the meat is fully browned. Drain any excess fat to ensure the sauce is not greasy.
- Simmer the Sauce: Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, fresh parsley, dried basil, Italian seasoning, optional fennel seeds, salt, and black pepper. Let the sauce simmer uncovered for 1 1/2 hours, stirring occasionally to enhance the flavors and thicken the sauce.
- Cook the Lasagna Noodles: Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente, about 8 to 10 minutes. Drain and set aside to cool slightly.
- Prepare the Cheese Mixture: In a medium bowl, combine ricotta cheese, beaten egg, fresh parsley, and salt. Mix well to create a smooth, creamy filling and set it aside.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled lasagna.
- Assemble the Lasagna: Spread a thin layer of the meat sauce in the bottom of a 9×13-inch baking dish. Arrange 4 cooked lasagna noodles over the sauce.
- Add Cheese and Sauce Layers: Spread one-third of the ricotta cheese mixture over the noodles, then top with one-third of the shredded mozzarella and a sprinkle of grated Parmesan cheese. Follow with another layer of meat sauce.
- Repeat Layers: Repeat the layering process two more times—noodles, ricotta mixture, mozzarella, Parmesan, and meat sauce—ending with a final layer of meat sauce topped generously with Parmesan cheese.
- Bake the Lasagna: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes until the cheese is golden, bubbly, and slightly browned on top.
- Rest and Serve: Let the lasagna rest for 15 minutes after baking. This allows the layers to settle and makes slicing easier. Serve warm and enjoy!
Notes
- Fennel seeds are optional but add a subtle licorice flavor that complements the sausage.
- You can substitute cottage cheese for ricotta if preferred.
- Ensure noodles are cooked al dente to prevent them from becoming too soft after baking.
- Letting the lasagna rest before slicing helps it hold its shape better.
- For a make-ahead option, assemble the lasagna and refrigerate for up to 24 hours before baking.
