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Classic Lasagna

A mouthwatering slice of classic lasagna, featuring layers of pasta, rich meat sauce, and melted cheese, sprinkled with herbs.
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A hearty, layered meat lasagna, perfect for family gatherings and special meals. This recipe delivers distinct layers of rich meat sauce, creamy ricotta, and melted mozzarella for a comforting Italian-American classic.

Ingredients

Scale
  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6.5 ounce) cans canned tomato sauce
  • 2 (6 ounce) cans tomato paste
  • 1/2 cup water
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon black pepper
  • 4 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese

Instructions

  1. In a Dutch oven or large saucepan, cook sausage, ground beef, onion, and garlic over medium heat until meat is browned; drain off excess fat.
  2. Stir in crushed tomatoes, tomato sauce, tomato paste, and water.
  3. Season with 2 tablespoons parsley, 1 teaspoon salt, 1 teaspoon basil, and 1/2 teaspoon oregano.
  4. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  5. Meanwhile, cook lasagna noodles according to package directions. Drain.
  6. In a medium bowl, mix ricotta cheese with egg, 3/4 teaspoon salt, 1/4 teaspoon pepper, and 4 tablespoons parsley.
  7. Preheat oven to 375 degrees F (190 degrees C).
  8. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.
  9. Arrange 6 noodles lengthwise over meat sauce.
  10. Spread with the ricotta cheese mixture.
  11. Top with a layer of sliced mozzarella cheese.
  12. Repeat layers: meat sauce, noodles, ricotta mixture, mozzarella cheese.
  13. Top with the remaining noodles and meat sauce. Sprinkle with grated Parmesan cheese.
  14. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make a pocket by Hôm nay, you can use a baking sheet to tent the foil.
  15. Bake for 25 minutes.
  16. Remove foil and bake for an additional 25 minutes, or until bubbly and golden brown.
  17. Let stand for 15 minutes before serving.

Notes

  • For a make-ahead option, assemble the lasagna up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the covered baking time.
  • If you prefer a less meaty sauce, you can substitute half of the ground meat with extra ricotta cheese.
  • Consider using no-boil lasagna noodles to save time, following package directions for their use.

Nutrition

Find it online: https://blissbatter.com/classic-lasagna-recipe/