Description
This classic Italian lasagna recipe features layers of rich meat sauce, creamy ricotta cheese mixture, and melted mozzarella, baked to golden perfection. Slow-simmered for deep flavor, this hearty lasagna is perfect for family dinners or special occasions, serving 12 with generous portions and traditional ingredients.
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 (or onion, celery, carrot)
- 12 ounces tomato paste (2 (6-ounce) cans)
- 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, if needed)
- 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
Other
- 16 lasagna sheets
- 3 cups freshly shredded mozzarella cheese (12 ounces, divided)
- 1/4 cup Parmesan cheese (optional, for topping)
- Fresh parsley (optional, for garnish)
Instructions
- Cook Meat: In a large, heavy-bottomed pot, heat 1.5 tablespoons olive oil over high heat. Add the ground beef and Italian sausage in a single layer, allowing them to sear undisturbed. As the meat browns, break it up into smaller pieces using a spoon. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper during browning. Once cooked, remove the browned meat with a slotted spoon and set aside without draining the grease, or drain leaving 1–2 tablespoons for the next step.
- Cook Veggies: In the same pot, heat the remaining 1.5 tablespoons olive oil over medium-low heat. Add the garlic, finely chopped onion, celery, and carrot (mirepoix). Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté for 8 to 10 minutes until the onion becomes translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Make Meat Sauce: Add the tomato paste, crushed tomatoes, tomato sauce, Italian seasoning, dried basil, dried thyme, dried oregano, beef bouillon powder, Worcestershire sauce, bay leaves, optional sugar, fresh parsley, and 1/2 cup water to the pot. Stir everything to combine. Return the browned meat to the pot. Increase the heat to bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot and let the sauce simmer for 1.5 to 2 hours, stirring occasionally and promptly replacing the lid to maintain moisture and flavor concentration.
- Prepare Oven and Dish: Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch ceramic or glass baking dish with cooking spray or oil to prevent sticking.
- Make Cheese Mixture: In a medium bowl, combine the ricotta cheese, large egg, and 3/4 cup grated Parmesan cheese. Season the mixture with 1/4 teaspoon salt and mix well until smooth and creamy.
- Cook Pasta: Boil the lasagna sheets according to package directions until al dente. Drain the cooked sheets carefully and lay them out flat on parchment paper to prevent sticking while assembling.
- Assemble Lasagna: Spread 1 cup of the meat sauce evenly on the bottom of the prepared baking dish. Layer 4 lasagna sheets over the sauce. Spread one-third of the ricotta cheese mixture over the noodles, then sprinkle 1 cup of shredded mozzarella cheese on top. Cover with 1.5 cups more meat sauce. Repeat this layering process two more times, finishing with a final layer of 4 lasagna noodles topped with any remaining meat sauce and the optional 1/4 cup Parmesan cheese.
- Bake: Cover the assembled lasagna with foil. To prevent cheese from sticking to the foil, spray the inner side of the foil with cooking spray. Bake in the preheated oven for 25 minutes.
- Finish Baking: Remove the foil carefully and continue baking the lasagna uncovered for an additional 25 minutes, until the top is bubbly and golden brown.
- Rest and Serve: Remove the lasagna from the oven and allow it to rest for 10 minutes before slicing. Garnish with fresh chopped parsley if desired, then serve warm to enjoy the layers of flavors and textures.
Notes
- You may drain excess grease from the cooked meat if preferred, but leaving some fat enhances flavor for sautéing vegetables.
- Mirepoix refers to a mix of onion, celery, and carrot finely chopped used to build depth in the sauce.
- If the sauce tastes too acidic, add 1 to 2 teaspoons of sugar gradually to balance flavors.
- The meat sauce can be made a day ahead and refrigerated to enhance flavor development.
- Spraying the foil prevents melted cheese from sticking and tearing the top layer of lasagna while baking.
