This ultimate lasagna recipe is hearty, delicious, and totally worth the effort! With layers of rich meat sauce, creamy ricotta, and melted cheese, it’s a comforting family favorite.
Prep Time: 30 mins
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs 15 mins
Servings: 12
How to Make Lasagna
Though making lasagna can be time-consuming, the end result is totally worth it. Here’s a breakdown of the process:
Ingredients
This lasagna is a classic with a meaty base and rich flavor. Here’s what you need:
- Meats: Sweet Italian sausage and lean ground beef for a robust meat sauce.
- Tomato Products: Crushed tomatoes, tomato sauce, and tomato paste for a rich, flavorful sauce.
- Seasonings: A blend of onion, garlic, parsley, basil, fennel, Italian seasoning, and black pepper.
- Lasagna Noodles: Use pre-cooked or fresh lasagna noodles.
- Cheeses: Ricotta, mozzarella, and Parmesan make it irresistibly cheesy.
- Egg: Helps bind the ricotta layer, preventing it from running.
Step-by-Step Instructions
- Make the Meat Sauce
Brown the sausage and beef with onions and garlic. Add tomatoes, sauces, paste, water, sugar, and seasonings. Simmer for at least 1.5 hours. - Cook the Lasagna Noodles
Boil the noodles until al dente. Drain and rinse with cold water to prevent sticking. - Prepare Ricotta Mixture
Combine ricotta with egg, fresh parsley, and salt. - Layer the Lasagna
Spread meat sauce at the bottom of your dish, followed by noodles, ricotta mixture, mozzarella slices, and Parmesan. Repeat until the dish is full, ending with a sprinkle of Parmesan. - Bake the Lasagna
Cover with foil and bake at 375°F for 50 minutes. Remove foil for the final 25 minutes to let the cheese bubble and brown. Rest for 15 minutes before slicing.
Reheating and Freezing Tips
Reheating: For best results, reheat in the oven at 350°F for 30 minutes, covered with foil.
Freezing: Cool lasagna completely, wrap it tightly with plastic and foil, and freeze for up to 3 months. To reheat, thaw in the fridge overnight and bake.
Ingredients List
- 1 lb sweet Italian sausage
- ¾ lb lean ground beef
- ½ cup minced onion
- 2 cloves garlic, crushed
- 1 (28 oz) can crushed tomatoes
- 2 (6.5 oz) cans tomato sauce
- 2 (6 oz) cans tomato paste
- ½ cup water
- 2 tbsp white sugar
- 4 tbsp fresh parsley, divided
- 1 ½ tsp dried basil
- 1 ½ tsp salt, divided
- 1 tsp Italian seasoning
- ½ tsp fennel seeds
- ¼ tsp ground black pepper
- 12 lasagna noodles
- 16 oz ricotta cheese
- 1 egg
- ¾ lb mozzarella cheese, sliced
- ¾ cup grated Parmesan cheese
Directions:
Step 1
Prepare all your ingredients.
Step 2
Brown sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until fully cooked.
Step 3
Add crushed tomatoes, tomato sauce, tomato paste, and water to the pot. Season with sugar, 2 tablespoons of parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Cover and simmer for 1 ½ hours, stirring occasionally.
Step 4
Boil lasagna noodles in a large pot of lightly salted water for 8 to 10 minutes. Drain and rinse with cold water to prevent sticking.
Step 5
In a bowl, mix ricotta cheese with the egg, remaining 2 tablespoons of parsley, and 1/2 teaspoon salt.
Step 6
Preheat your oven to 375°F (190°C).
Step 7
To assemble, spread 1 ½ cups of meat sauce in a 9×13-inch baking dish. Layer 6 noodles over the sauce, slightly overlapping. Spread half of the ricotta mixture on top, followed by 1/3 of the mozzarella slices. Add 1 ½ cups of meat sauce, and sprinkle 1/4 cup of Parmesan cheese.
Step 8
Repeat the layers, finishing with the remaining mozzarella and Parmesan. Cover the dish with foil, ensuring the foil doesn’t touch the cheese or spraying it with cooking spray to prevent sticking.
Step 9
Bake for 25 minutes with the foil on, then remove the foil and bake for another 25 minutes until the cheese is bubbly and golden.
Step 10
Allow the lasagna to rest for 15 minutes before serving.
Enjoy this rich and comforting lasagna!
Nutrition Facts (Per Serving):
Servings: 12
- Calories: 448
- Total Fat: 21g (27% DV)
- Saturated Fat: 10g (50% DV)
- Cholesterol: 82mg (27% DV)
- Sodium: 1400mg (61% DV)
- Total Carbohydrates: 37g (13% DV)
- Dietary Fiber: 4g (14% DV)
- Sugars: 9g
- Protein: 30g (59% DV)
- Vitamin C: 17mg (19% DV)
- Calcium: 442mg (34% DV)
- Iron: 4mg (23% DV)
- Potassium: 876mg (19% DV)