Description
This is the Absolute Best Homemade Classic Lasagna, packed with rich meat sauce, creamy ricotta, and layers of melted cheese. It is ultimate comfort food, crafted to bring joy and connection to your family dinner.
Ingredients
Scale
- 1 pound ground beef
- 1 pound Italian sausage
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (15 ounce) container ricotta cheese
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 lasagna noodles, cooked according to package directions
- 4 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
Instructions
- Brown the ground beef and Italian sausage in a large pot. Drain excess fat.
- Add the chopped onion and cook until softened. Stir in the minced garlic and cook for one minute more.
- Pour in the crushed tomatoes and tomato sauce. Add the basil, oregano, salt, and pepper. Simmer the meat sauce for at least 30 minutes, stirring occasionally.
- In a medium bowl, mix together the ricotta cheese, egg, parsley, salt, and pepper until well combined. This is your creamy layer.
- Cook the lasagna noodles until al dente. Drain them well.
- Preheat your oven to 375 degrees Fahrenheit.
- Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.
- Arrange a layer of cooked noodles over the sauce.
- Spread half of the ricotta mixture evenly over the noodles.
- Sprinkle one-third of the mozzarella cheese over the ricotta.
- Spoon one-third of the remaining meat sauce over the cheese layer.
- Repeat the layers: noodles, remaining ricotta, one-third of the mozzarella, and remaining sauce.
- Top with a final layer of noodles, the rest of the mozzarella, and the grated Parmesan cheese.
- Cover the dish tightly with aluminum foil.
- Bake for 25 minutes covered.
- Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and lightly browned.
- Let the lasagna rest for 10-15 minutes before slicing and serving.
Notes
- You can prepare the meat sauce a day ahead for deeper flavor.
- For easier slicing, chill the assembled, uncooked lasagna overnight before baking.
- If you prefer less mess, use oven-ready noodles, but you may need to add a little extra liquid to your sauce.
- We encourage you to taste the ricotta mix and add a pinch more salt if your taste buds call for it.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 550
- Sugar: Approximately 9g
- Sodium: Approximately 950mg
- Fat: Approximately 30g
- Saturated Fat: Approximately 14g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Approximately 45g
- Fiber: Approximately 4g
- Protein: Approximately 32g
- Cholesterol: Approximately 90mg