Description
This classic lasagna recipe brings the authentic flavors of Italy to your kitchen. It is a hearty and satisfying dish, perfect for family dinners or entertaining guests.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 pound Italian sausage, casing removed
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 1/2 cup water
- 2 tablespoons sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound mozzarella cheese, shredded
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add ground beef and Italian sausage to the pot. Cook, breaking up the meat with a spoon, until browned. Drain off excess fat.
- Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Add sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat, cover, and cook for at least 1 hour, or up to 3 hours, stirring occasionally.
- While the sauce simmers, cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
- In a medium bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Preheat oven to 375°F (190°C).
- Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. Arrange 3-4 lasagna noodles over the sauce.
- Spread half of the ricotta cheese mixture over the noodles. Top with one-third of the mozzarella cheese. Spoon about 1 1/2 cups of meat sauce over the cheese.
- Repeat the noodle, ricotta, mozzarella, and sauce layers. Place a final layer of noodles on top, cover with the remaining meat sauce, and sprinkle with the remaining mozzarella and some extra Parmesan cheese.
- Cover the baking dish loosely with aluminum foil. Bake for 25 minutes.
- 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
- For best results, make the meat sauce ahead of time to allow flavors to deepen.
- You can use no-boil lasagna noodles if preferred, adjusting assembly as per package instructions.
- Leftover lasagna can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 12g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg