Description
This classic Italian lasagna recipe features layers of rich meat sauce, creamy ricotta cheese mixture, and melted mozzarella baked to perfection. It combines ground beef and Italian sausage simmered with aromatic vegetables and herbs, then layered with tender pasta and cheese for a hearty, comforting meal that serves 12. Perfect for family gatherings or meal prep, this dish offers traditional flavors with a made-from-scratch sauce and a luscious cheesy finish.
Ingredients
Scale
Meat Sauce
- Cooking spray
- 3 tablespoons olive oil, divided
- 1 pound ground beef
- 1 pound Italian sausage
- Salt and pepper to taste
- 1 tablespoon minced garlic
- 3 cups finely chopped mirepoix (onion, celery, carrot)
- 12 ounces tomato paste (2 cans, 6 ounces each)
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 teaspoons beef bouillon powder
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 1 to 2 teaspoons sugar (optional)
- 1/4 cup finely chopped fresh parsley (optional)
- 1/2 cup water
Cheese Mixture
- 15 to 16 ounces ricotta cheese (full-fat)
- 1 large egg
- 3/4 cup finely grated Parmesan cheese
Assembly
- 16 lasagna sheets
- 3 cups freshly shredded mozzarella cheese (about 12 ounces), divided
- 1/4 cup Parmesan cheese (optional)
- Fresh parsley (optional, for garnish)
Instructions
- Cook Meat: In a large, heavy-bottomed pot, heat 1.5 tablespoons olive oil over high heat. Add ground beef and Italian sausage in a single layer and allow to sear without stirring initially. Then break up the meat as it browns. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Once browned, remove the meat with a slotted spoon and set aside. You may leave 1–2 tablespoons of grease in the pot for sauteing the vegetables.
- Cook Veggies: Lower the heat to medium-low and add the remaining 1.5 tablespoons olive oil to the pot. Add the minced garlic and finely chopped mirepoix (onion, carrot, celery). Season again with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté for 8–10 minutes until the onions become translucent. Add extra garlic if desired and sauté for one more minute to enhance flavor.
- Make Meat Sauce: Add tomato paste, crushed tomatoes, tomato sauce, Italian seasoning, dried basil, dried thyme, dried oregano, beef bouillon powder, Worcestershire sauce, bay leaves, and water to the pot. Stir all ingredients well to combine. Return the browned meat to the pot, bring mixture to a simmer over medium heat, then reduce heat to the lowest setting. Cover and let the sauce simmer gently for 1.5 to 2 hours, stirring occasionally. Immediately cover again after stirring to preserve moisture and develop flavors. Add sugar and fresh parsley if desired to balance acidity and enhance freshness.
- Prepare to Assemble: Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch ceramic or glass baking dish with cooking spray or olive oil.
- Make Cheese Mixture: In a mixing bowl, combine ricotta cheese, large egg, and 3/4 cup grated Parmesan. Season lightly with 1/4 teaspoon salt and mix until smooth and well incorporated.
- Cook Lasagna Sheets: Boil lasagna noodles according to package instructions until al dente. Drain the noodles carefully and lay them out individually on parchment paper to prevent sticking.
- Assemble Lasagna: Begin by spreading 1 cup of meat sauce at the bottom of the prepared baking dish. Arrange 4 lasagna noodles over the sauce. Spread one-third of the ricotta cheese mixture evenly over the noodles. Sprinkle 1 cup of shredded mozzarella over the cheese. Top with 1.5 cups more meat sauce. Repeat this layering process two more times: noodles, cheese mixture, mozzarella, meat sauce. Finish with a final layer of 4 noodles topped with any remaining meat sauce and, if desired, the optional 1/4 cup Parmesan cheese.
- Bake: Cover the assembled lasagna tightly with aluminum foil. To prevent cheese from sticking to the foil, spray the underside of the foil with cooking spray. Bake in the preheated oven for 25 minutes. Carefully remove the foil and bake an additional 25 minutes uncovered, allowing the top to brown and cheese to bubble.
- Rest and Serve: Once baked, remove lasagna from oven and let it rest for 10 minutes before cutting and serving. Garnish with fresh parsley if desired for an extra burst of color and freshness.
Notes
- You can substitute ground beef for ground turkey or chicken for a leaner option, but the flavor will be different.
- Mirepoix traditionally includes onion, celery, and carrot finely chopped; using fresh vegetables enhances the sauce’s depth.
- Not draining the meat grease adds richness to the sauce, but if you prefer less fat, drain leaving 1–2 tablespoons for sautéing veggies.
- The simmering time of 1.5 to 2 hours allows the flavors to meld and the sauce to thicken beautifully.
- This lasagna can be made ahead: assemble, cover tightly, and refrigerate for up to 24 hours before baking or freeze for longer storage.
- Spraying the foil prevents the melted cheese from sticking and makes for easier cleanup.
