Hearty Classic Lasagna
Serves: 6–8
Prep Time: 30 min | Cook Time: 1 hour | Rest Time: 15 min
🧀 Ingredients
For the Meat Sauce:
1 lb (450g) ground beef
½ lb (225g) Italian sausage (mild or spicy), casings removed
1 small onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
Salt & black pepper, to taste
Pinch of red pepper flakes (optional)
1 teaspoon sugar (optional, to balance acidity)
For the Cheese Layer:
1½ cups ricotta cheese
1 large egg
½ cup grated Parmesan cheese
Salt & pepper, to taste
Optional: 2 tablespoons chopped fresh parsley or basil
Other:
9–12 lasagna noodles (regular or oven-ready)
2 cups shredded mozzarella cheese
Extra Parmesan for topping
👩🍳 Instructions
1. Make the Meat Sauce:
In a large skillet, cook ground beef and sausage over medium heat until browned. Drain excess fat.
Add diced onion and cook until softened (about 5 minutes). Add garlic and cook 1 minute more.
Stir in crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and sugar if using. Simmer uncovered for 20–30 minutes until thickened.
2. Prepare the Cheese Mixture:
In a bowl, mix ricotta cheese, egg, Parmesan, herbs (if using), salt, and pepper until smooth.
3. Cook the Noodles:
If not using oven-ready noodles, boil according to package directions. Drain and lay flat on a clean towel.
4. Assemble the Lasagna:
In a greased 9x13-inch black baking dish:
Layer 1: A thin layer of meat sauce
Layer 2: 3–4 lasagna noodles
Layer 3: Half of the ricotta mixture
Layer 4: A sprinkle of mozzarella
Repeat: Sauce → noodles → ricotta → mozzarella
Top Layer: Noodles → meat sauce → lots of mozzarella + Parmesan
5. Bake:
Cover with foil (tent it so it doesn’t touch the cheese).
Bake at 375°F (190°C) for 25 minutes.
Uncover and bake another 20–25 minutes until bubbly and golden on top.
Let rest for at least 15 minutes before cutting (so it holds together).
🧡 Optional Additions:
Sautéed spinach or zucchini between layers
Use béchamel instead of ricotta for a northern Italian twist
Add a pinch of nutmeg to the ricotta mixture for depth
Let me know if you'd like a vegetarian version, a cheesy white-sauce spin, or even a freezer-friendly prep version!