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Best Lasagna Recipe

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4.8 from 69 reviews

This classic lasagna recipe combines layers of rich Italian sausage and ground beef meat sauce with creamy ricotta, shredded mozzarella, and Parmesan cheeses, all baked to bubbling perfection. Perfect for family dinners or entertaining, this hearty dish offers a satisfying blend of flavors and textures that everyone will love.

Ingredients

Meat Sauce

  • 9 lasagna noodles
  • 1-1/4 pounds bulk Italian sausage
  • 3/4 pound ground beef
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 cans (28 ounces and 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
  • 2 teaspoons dried basil
  • 3/4 teaspoon fennel seed
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon coarsely ground pepper

Cheese Mixture

  • 1 large egg, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 1/4 cup minced fresh parsley

Toppings & Assembly

  • 4 cups shredded part-skim mozzarella cheese
  • 3/4 cup grated Parmesan cheese

Instructions

  1. Cook Noodles: Prepare lasagna noodles according to the package directions until al dente, then drain and set aside.
  2. Prepare Meat Sauce: In a Dutch oven over medium heat, cook the Italian sausage, ground beef, and diced onion for 8-10 minutes or until the meat is no longer pink, breaking it into crumbles as it cooks. Add the minced garlic and cook for 1 minute more. Drain excess fat.
  3. Simmer Sauce: Stir in the crushed tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, dried basil, fennel seed, 1/2 teaspoon salt, and ground pepper. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 30 minutes, stirring occasionally.
  4. Mix Cheese Filling: In a small bowl, combine the lightly beaten egg, ricotta cheese, remaining 1/4 cup parsley, and 1/4 teaspoon salt until well blended.
  5. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the lasagna.
  6. Assemble Lasagna: Spread 2 cups of the meat sauce evenly in an ungreased 13×9-inch baking dish. Layer with 3 cooked noodles, one-third of the ricotta cheese mixture, 1 cup shredded mozzarella, and 2 tablespoons grated Parmesan. Repeat these layers two more times. Top the final layer with the remaining meat sauce and cheeses—note the dish will be quite full.
  7. Bake Covered: Cover the baking dish with foil and bake for 25 minutes.
  8. Bake Uncovered: Remove the foil and continue baking for an additional 25 minutes, or until the lasagna is bubbly and golden on top.
  9. Rest Before Serving: Let the lasagna stand for 15 minutes before cutting and serving. Optionally, garnish with extra fresh parsley and Parmesan cheese.

Notes

  • For best texture, be sure not to overcook noodles during boiling; they will cook further in the oven.
  • Drain excess fat from the meat to prevent a greasy sauce.
  • Allowing the lasagna to rest after baking helps it set and makes it easier to cut.
  • Fresh parsley can be substituted with dried parsley but reduce quantity by half due to intensity.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Find it online: https://mymonthlyrecipes.com/best-lasagna-recipe/