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Classic Lasagna

A generous slice of delicious lasagna, showcasing layers of pasta, rich meat sauce, creamy cheese, and a sprinkle of herbs.
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A comforting and hearty classic lasagna with layers of rich meat sauce, creamy ricotta, and melted mozzarella cheese. This recipe provides tips for a perfect bake and clean slices.

Ingredients

Scale
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 1/2 cup water
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 12 lasagna noodles (no-boil or regular)
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. In a large pot or Dutch oven, cook the ground beef and Italian sausage over medium heat until browned. Drain off excess grease.
  2. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the crushed tomatoes, tomato paste, water, basil, oregano, salt, pepper, and red pepper flakes. Bring to a simmer, then reduce heat and cook for at least 30 minutes, stirring occasionally. For a richer flavor, simmer for up to 1 hour.
  4. If using regular lasagna noodles, cook them according to package directions. Drain and rinse with cold water to prevent sticking. If using no-boil noodles, you can use them directly from the package.
  5. In a medium bowl, combine the ricotta cheese, egg, parsley, salt, and pepper. Mix well.
  6. Preheat your oven to 375°F (190°C).
  7. Spread about 1 cup of the meat sauce in the bottom of a 9×13 inch baking dish.
  8. Arrange a layer of lasagna noodles over the sauce. If using no-boil noodles, ensure they are fully covered by sauce in subsequent layers.
  9. Spread half of the ricotta mixture evenly over the noodles.
  10. Sprinkle 1 1/2 cups of mozzarella cheese over the ricotta mixture.
  11. Spoon about 1 1/2 cups of meat sauce over the mozzarella.
  12. Repeat the layers: noodles, remaining ricotta mixture, 1 1/2 cups mozzarella, and 1 1/2 cups meat sauce.
  13. Top with a final layer of noodles, the remaining meat sauce, and the remaining mozzarella and Parmesan cheeses.
  14. Cover the baking dish tightly with aluminum foil.
  15. Bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
  16. Let the lasagna rest for 10-15 minutes before cutting and serving. This allows the layers to set, making it easier to get clean slices.

Notes

  • For a less watery lasagna, ensure your meat sauce is not too thin. Simmering it longer can help thicken it.
  • If you prefer a meatless lasagna, substitute the meat with sautéed mushrooms, zucchini, and spinach.
  • You can prepare this lasagna a day in advance. Cover it tightly and refrigerate. Add a few extra minutes to the covered baking time.
  • To freeze, assemble the lasagna but do not bake. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding extra time if needed.

Nutrition

Find it online: https://blissbatter.com/lasagna-tips-perfect-layers/