Description

Experience the ultimate comfort food with this classic lasagna, featuring rich layers of savory meat sauce and creamy ricotta. Perfect for family gatherings, this dish is sure to become a favorite at your table.

Ingredients

Scale

1 pound ground beef
1 pound Italian sausage, casings removed
1 large onion, chopped
3 cloves garlic, minced
2 cans (15 ounces each) crushed tomatoes
2 cans (6 ounces each) tomato paste
2 cans (6 ounces each) tomato sauce
1/2 cup water
2 tablespoons white sugar
2 teaspoons dried basil leaves
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
4 cups ricotta cheese
1 egg
3/4 teaspoon salt
3 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
12 lasagna noodles

Instructions

In a large skillet over medium heat, combine the ground beef and Italian sausage. Cook for about 5-7 minutes, breaking it apart with a spoon, until browned and no longer pink. Drain excess fat to keep the sauce from becoming greasy.
Add the chopped onion and minced garlic to the skillet. Sauté for an additional 3-4 minutes, until the onion becomes translucent and the garlic is fragrant, avoiding any browning that could lead to bitterness.
Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Mix thoroughly until combined, ensuring no lumps remain. Add the sugar, basil, Italian seasoning, salt, and pepper. Bring to a gentle simmer, then reduce heat to low. Let it simmer uncovered for about 30 minutes, stirring occasionally to prevent sticking.
While the sauce simmers, preheat your oven to 375°F (190°C). This ensures the lasagna bakes evenly once assembled.
In a separate bowl, mix the ricotta cheese, egg, and 3/4 teaspoon of salt. This mixture adds creaminess and binds the filling together. Set it aside.
Once the sauce has thickened, it’s time to assemble! Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish. Lay 3 lasagna noodles over the sauce, then spread one-third of the ricotta mixture on top, followed by a layer of mozzarella cheese. Repeat this layering process two more times, finishing with a layer of meat sauce and a generous topping of mozzarella and Parmesan cheese.
Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 25-30 minutes, until the cheese is bubbly and golden brown. Avoid overcooking, as it can dry out the lasagna.
Once baked, let the lasagna cool for at least 15-20 minutes before slicing. This resting time allows the layers to set and makes serving easier.

Prep Time: 30 mins
Cook Time: 2 hours 30 mins
Category: Dinner
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 6 g
Sodium: 800 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 80 mg

Keywords: Don’t skip the resting time! Allowing the lasagna to sit for 15-20 minutes after baking helps the layers set and prevents a soupy mess when you slice into it. You can also substitute blended tofu mixed with lemon juice for a dairy-free option.