Description
This classic Italian lasagna features layers of rich meat sauce, creamy ricotta mixture, and melted mozzarella and Parmesan cheeses, baked to bubbly perfection. A comforting, hearty dish perfect for family dinners or special occasions.
Ingredients
Lasagna Components
- 9 lasagna noodles
- 4 cups shredded part-skim mozzarella cheese
- 3/4 cup grated Parmesan cheese
Meat Sauce
- 1-1/4 pounds bulk Italian sausage
- 3/4 pound ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
- 2 cans (6 ounces each) tomato paste
- 2/3 cup water
- 2 to 3 tablespoons sugar
- 3 tablespoons minced fresh parsley (divided)
- 2 teaspoons dried basil
- 3/4 teaspoon fennel seed
- 3/4 teaspoon salt (divided)
- 1/4 teaspoon coarsely ground pepper
Cheese Filling
- 1 large egg, lightly beaten
- 1 carton (15 ounces) ricotta cheese
- 1/4 cup minced fresh parsley
- 1/4 teaspoon salt
Instructions
- Brown the beef and sausage: Bring a large pot of salted water to a boil for the noodles. Meanwhile, heat a Dutch oven over medium heat. Add the bulk Italian sausage, ground beef, and diced onion. Cook for 8 to 10 minutes or until the meat is no longer pink, breaking it up with a large spoon to create crumbles. Add the minced garlic and cook for one more minute until fragrant.
- Cook the noodles: Stir the boiling water like a whirlpool and add the lasagna noodles according to package directions. Once cooked, drain and set aside to prevent sticking.
- Make the meat sauce: Drain any excess fat from the cooked meat mixture in the Dutch oven. Add crushed tomatoes, tomato paste, water, sugar, 3 tablespoons of parsley, dried basil, fennel seed, 1/2 teaspoon salt, and coarsely ground pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
- Prepare the cheese filling: In a small bowl, whisk together the beaten egg, ricotta cheese, remaining 1/4 cup minced parsley, and 1/4 teaspoon salt. Grate mozzarella and Parmesan cheeses if not pre-grated.
- Preheat oven: Set your oven to 375°F (190°C) to prepare for baking.
- Layer the lasagna: Spoon 2 cups of meat sauce into an ungreased 13×9-inch baking dish, spreading evenly. Layer three noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, then sprinkle with 1 cup mozzarella and 2 tablespoons Parmesan. Repeat this layering process two more times, finishing with meat sauce and cheese on top.
- Bake the lasagna: Cover the baking dish with foil and bake for 25 minutes. Remove foil and continue baking uncovered for another 25 minutes, until sauce bubbles and cheese melts completely.
- Rest before serving: Let the lasagna stand for 15 minutes after baking to set, then slice and serve.
Notes
- To prevent noodles from sticking, stir the boiling water to create a whirlpool before adding lasagna sheets.
- Grating your own cheeses fresh offers better flavor and texture compared to pre-grated options.
- Letting the lasagna rest after baking helps it firm up for easier slicing.
- You can adjust the sugar amount in the sauce to balance acidity according to your preference.
- Use part-skim mozzarella to reduce fat but maintain good meltability.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
