Lasagna Recipe

5 from 2 votes

This Lasagna Recipe is layered with rich tomato sauce, sweet Italian sausage, ground beef, tender pasta, and a melt-in-your-mouth cheese blend.

Prep Time2

Cook Time50

Resting Time10

Total Time3

Course: Dinner

Cuisine: American

Keyword: lasagna, lasagna recipe

Servings: servings

Author: Chelsea Lords

Cost: $24.98

Equipment

Large, heavy-bottomed pot
9 x 13-inch baking dish ceramic or glass
Aluminum foil

Ingredients

Cooking spray

Meat Sauce

3 tablespoons olive oil divided
1 pound ground beef see note 1
1 pound Italian sausage
Salt and pepper
1 tablespoon minced garlic
3 cups finely chopped mirepoix or onion, celery, carrot—see note 2
12 ounces tomato paste 2 (6-ounce) cans
28 ounces crushed tomatoes
15 ounces tomato sauce
1 teaspoon Italian seasoning
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 teaspoons beef bouillon powder see note 3
2 teaspoons Worcestershire sauce
2 bay leaves
1 to 2 teaspoons sugar optional, if needed

Cheese

1/4 cup finely chopped fresh parsley optional
15 to 16 ounces ricotta cheese full-fat
1 large egg
3/4 cup finely grated Parmesan cheese see note 4

Lasagna

12 lasagna noodles
3 cups freshly grated mozzarella cheese 12 ounces, divided
1/4 cup Parmesan cheese optional
Fresh parsley optional, for garnish

US - Metric

Instructions

In a large, heavy-bottomed pot, heat 1.5 tablespoons oil over high heat. Add beef and sausage in a single layer. Allow to sear, then break it up as it browns. Season (I add 1/2 teaspoon salt and 1/4 teaspoon pepper) while browning. Remove browned meat with a slotted spoon and set aside. I do not drain the grease in this recipe, but you can if you’d like, leaving 1–2 tablespoons for sautéing the veggies.
In the same pot, heat remaining 1.5 tablespoons oil over medium-low heat. Add garlic, onion, carrot, and celery. Season (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Sauté 8–10 minutes until onion is translucent. Add garlic and sauté an additional 1 minute.
Add remaining “Meat Sauce” ingredients along with 1/2 cup water. Stir to combine. Return the browned meat to the pot. Increase heat to bring the mixture to a simmer, then reduce to the lowest setting. Cover and let simmer for 1.5 to 2 hours, stirring occasionally. Ensure the lid is replaced promptly after stirring. (See note 5 for make-ahead option.)
Preheat oven to 375°F (190°C) and generously grease a 9x13-inch ceramic or glass baking dish.
In a separate bowl, mix together the ingredients listed under “Cheese Mixture.” Season to taste (I add 1/2 teaspoon salt) and mix well. Boil the pasta according to package directions. Drain and lay out on parchment paper.
Spread 1 cup meat sauce in prepared dish. Top with 3 lasagna noodles. Spread with 1/3 the cheese mixture. Sprinkle 1 cup mozzarella cheese on top and 1 more cup of meat sauce. Repeat these layers twice more. Finish with 3 noodles topped with any remaining sauce and the optional 1/4 cup Parmesan.
Cover lasagna with foil. To prevent cheese from sticking, spray the inner side of the foil with cooking spray. Bake 25 minutes. Remove foil and continue baking an additional 25 minutes. Allow lasagna to rest 10 minutes before serving.

Video

Notes

Note 1: I use 93/7 lean ground beef and a good sweet Italian sausage—delicious combo! If you’d like some heat, use spicy Italian sausage.

Note 2: Use a food processor to quickly chop equal amounts of onion, carrot, and celery, or you can buy this mix labeled “mirepoix” (already prepped onion, celery, carrots) at a lot of stores in the produce section or frozen vegetable section of the store.

Note 3: Beef bouillon powder and Worcestershire sauce are the “secret” ingredients to unlocking loads of flavor.

Note 4: Don’t use Parmesan from the can; it doesn’t melt well and will be too salty. Use fresh finely grated Parmesan instead!

Note 5: Make Ahead: I like making this meat sauce the night before, then refrigerating and reheating on the stovetop the next day—wonderful flavor and breaks up the work!

Storage: Let lasagna cool to room temperature, then wrap tightly and keep in the fridge for up to 3–5 days. To freeze it, let cool completely, wrap tightly in plastic and foil, and store in the freezer for up to 3 months.

Nutrition