Description
This classic homemade lasagna recipe features a rich meat sauce layered with creamy ricotta cheese, mozzarella, and Parmesan, all baked to golden perfection. Perfect for a comforting family dinner, this recipe combines traditional Italian flavors and textures for a satisfying and hearty meal.
Ingredients
Scale
Meat Sauce
- 1 lb ground beef
- 1 lb Italian sausage, casing removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and black pepper to taste
Lasagna Noodles
- 12 lasagna noodles
- Salt for boiling water
Ricotta Mixture
- 15 oz ricotta cheese
- 2 large eggs, beaten
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1/2 tsp garlic powder
- Pinch of ground nutmeg
- Salt to taste (optional)
Additional Cheese
- 16 oz shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese, for topping
Other
- Cooking spray or butter (for greasing the baking dish)
Instructions
- Prepare the Perfect Meat Sauce: Heat a large skillet over medium-high heat and brown the ground beef and Italian sausage, breaking them into small pieces with a wooden spoon. Once browned, add diced onions and cook until translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute. Add crushed tomatoes, tomato paste, basil, and oregano; stir to combine. Reduce heat to low and simmer gently for 20-30 minutes. Season with salt and pepper to taste.
- Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package directions, usually 8-10 minutes, until al dente. Drain noodles and lay them flat on a clean kitchen towel to prevent sticking.
- Create the Creamy Ricotta Mixture: In a large bowl, combine ricotta cheese, beaten eggs, Parmesan cheese, chopped parsley, garlic powder, and a pinch of nutmeg. Mix until smooth and well incorporated. Taste and adjust seasoning with salt if needed.
- Assemble Your Masterpiece: Preheat oven to 375°F and grease a 9×13-inch baking dish. Spread a thin layer of meat sauce on the bottom. Layer 4 noodles, followed by half the ricotta mixture, one-third of the meat sauce, and one-third of the mozzarella cheese. Repeat the layering: noodles, remaining ricotta mixture, half remaining meat sauce, and one-third mozzarella. Top with final layer of noodles, remaining meat sauce, remaining mozzarella, and Parmesan cheese.
- Bake to Golden Perfection: Cover the lasagna with foil tightly, avoiding contact with the cheese surface. Bake for 35 minutes, then remove foil and bake an additional 10-15 minutes until cheese is melted, bubbly, and golden brown. Let cool slightly before serving.
Notes
- The eggs in the ricotta mixture help bind the filling so the lasagna slices hold together better.
- For extra flavor, you can add a pinch of red pepper flakes to the meat sauce.
- Allow the lasagna to rest for 10-15 minutes after baking to set, making slicing easier.
- If preferred, substitute fresh basil for dried basil in the sauce at a 3:1 ratio.
- Use no-boil noodles to save time, but adjust layering to avoid dry noodles.
