Description
This easy lasagna recipe features layers of rich meat sauce, creamy ricotta cheese mixture, and melted mozzarella and Parmesan cheeses, baked to golden perfection. With a hearty blend of ground beef and Italian sausage simmered in a flavorful tomato sauce, it’s a classic Italian-American comfort food perfect for family gatherings or weeknight dinners.
Ingredients
Scale
Meat Sauce
- 1/2 lb sweet Italian sausage
- 1/2 lb lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 tbsp sugar
- 2 tbsp fresh parsley, chopped
- 1 tsp dried basil
- 1 tsp Italian seasoning
- 1/2 tsp fennel seeds (optional)
- Salt and black pepper to taste
Cheese Mixture
- 15 oz ricotta cheese (or cottage cheese)
- 1 egg, beaten
- 2 tbsp fresh parsley, chopped
- 1/4 tsp salt
Other Ingredients
- 12 lasagna noodles
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
- Make the Meat Sauce: In a large skillet over medium heat, cook the ground beef, sweet Italian sausage, diced onions, and minced garlic until browned. Drain off any excess fat to keep the sauce from being greasy.
- Simmer the Sauce: Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, fresh parsley, dried basil, Italian seasoning, optional fennel seeds, salt, and black pepper. Let the sauce simmer uncovered for 1 1/2 hours, stirring occasionally to develop rich flavors.
- Cook the Lasagna Noodles: While the sauce simmers, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions (about 8-10 minutes) until al dente. Drain and set aside to prevent sticking.
- Prepare the Cheese Mixture: In a medium bowl, combine ricotta cheese, beaten egg, chopped parsley, and salt. Mix thoroughly to create a creamy layer for the lasagna.
- Preheat the Oven: Set your oven to 375°F (190°C) to get it ready for baking the assembled lasagna.
- First Layer Assembly: Spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish. Arrange 4 cooked lasagna noodles over the sauce, side by side.
- Add Cheese and Sauce Layers: Spread one-third of the ricotta cheese mixture evenly over the noodles. Sprinkle one-third of the shredded mozzarella cheese and a portion of the grated Parmesan on top. Add another layer of meat sauce over the cheeses.
- Repeat Layers: Repeat the layering process two more times with noodles, ricotta mixture, mozzarella, Parmesan, and meat sauce, ending with a final meat sauce layer topped generously with Parmesan cheese.
- Bake the Lasagna: Cover the assembled lasagna with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes until the cheese is golden brown and bubbling.
- Rest and Serve: Allow the lasagna to rest for 15 minutes after baking. This helps the layers set, making it easier to slice and serving optimal texture and flavor.
Notes
- Fennel seeds are optional but add a subtle anise flavor that complements the sausage.
- You can substitute cottage cheese for ricotta if preferred.
- To save time, you can prepare the meat sauce a day ahead; flavors improve after resting.
- Use no-boil lasagna noodles as a shortcut, adjusting layering as needed.
- Leftover lasagna can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
