Description
A foolproof, rich, and hearty homemade lasagna recipe that balances flavor and texture. This step-by-step guide ensures tender noodles, a slow-simmered meat sauce, and a creamy ricotta layer for a crowd-pleasing comfort food dish.
Ingredients
Scale
- 1 lb Ground Beef (80/20 lean-to-fat ratio)
- 1 lb Italian Sausage (casings removed)
- 1 large Onion (finely diced)
- 4 cloves Garlic (minced)
- 28 oz Can Crushed Tomatoes (San Marzano recommended)
- 2 tbsp Tomato Paste
- 1/2 cup Dry Red Wine (Cabernet or Merlot)
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1 tsp Sugar
- Salt and Black Pepper to taste
- 15 oz Whole Milk Ricotta Cheese
- 1 Large Egg
- 2 tbsp Fresh Parsley (chopped)
- 1/2 tsp Garlic Powder
- 12 Lasagna Noodles
- 16 oz Mozzarella Cheese (shredded from block)
- 1/2 cup Parmesan Cheese (freshly grated)
Instructions
- Bring a large pot of salted water to a boil.
- In a large skillet, brown the ground beef and Italian sausage over medium-high heat. Drain excess fat if necessary.
- Add diced onion to the skillet and cook until soft, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Stir in tomato paste, crushed tomatoes, red wine, oregano, basil, sugar, salt, and pepper. Bring to a simmer, then reduce heat to low and cook uncovered for 20-30 minutes. Taste and adjust seasoning.
- Add lasagna noodles to the boiling water and cook according to package directions, stopping 1 minute before fully al dente. Drain and lay flat on a towel or parchment paper.
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a medium bowl, combine ricotta cheese, egg, chopped parsley, garlic powder, and a pinch of salt. Mix until smooth.
- Spread a thin layer of meat sauce on the bottom of the baking dish.
- Place 3-4 noodles over the sauce. Spread half of the ricotta mixture, sprinkle with one-third of the mozzarella and one-third of the parmesan, and spoon a generous amount of meat sauce over the cheese.
- Repeat the layering process with another layer of noodles, remaining ricotta, cheeses, and sauce.
- Top with the final layer of noodles, remaining meat sauce, and the rest of the mozzarella and parmesan.
- Cover loosely with foil and bake for 25 minutes.
- Remove foil and bake for another 15-20 minutes until cheese is bubbly and golden brown. Optionally broil for 2 minutes for extra color.
- Let the lasagna rest for 15-20 minutes before cutting to allow layers to set.
Notes
Do not overcook the noodles as they will finish cooking in the oven. Let the sauce cool slightly before assembling to prevent soggy noodles. Shred your own cheese for better melting. Resting the lasagna for 15-20 minutes is crucial for clean slices. You can freeze the assembled lasagna before baking; add 10-15 minutes to baking time if cooking from frozen.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 475
- Sugar: 6
- Sodium: 850
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
Keywords: homemade lasagna, italian recipe, comfort food, easy lasagna, meat sauce, ricotta lasagna, dinner ideas