Description
This recipe creates a rich, layered Italian lasagna featuring a slow-simmered meat sauce and creamy cheese filling, designed to be a show-stopping main course.
Ingredients
Scale
- 1 pound lasagna noodles
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound Italian sausage, casings removed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1/2 cup dry red wine (optional)
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (15 ounce) container whole milk ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound mozzarella cheese, shredded
- 1/2 cup Béchamel sauce (optional, for extra richness)
Instructions
- Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add ground beef and sausage. Cook, breaking up the meat, until browned. Drain excess fat.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in crushed tomatoes, tomato sauce, red wine (if using), basil, oregano, salt, and pepper. Bring to a simmer. Reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally. This slow simmer develops the rich flavor.
- While the sauce simmers, prepare the cheese mixture. In a medium bowl, combine ricotta cheese, egg, 1/4 cup Parmesan cheese, parsley, salt, and pepper. Mix well.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
- Arrange a layer of cooked lasagna noodles over the sauce.
- Spread half of the ricotta mixture evenly over the noodles. Top with one-third of the shredded mozzarella cheese. If using Béchamel, drizzle a thin layer over the cheese.
- Spoon one-third of the remaining meat sauce over the cheese layer.
- Repeat the layers: noodles, remaining ricotta mixture, one-third of the mozzarella, Béchamel (if using), and another layer of meat sauce.
- Place the final layer of noodles on top. Cover with the remaining meat sauce. Sprinkle the remaining mozzarella and a final dusting of Parmesan cheese over the top.
- Cover the baking dish tightly with aluminum foil.
- Bake for 25 minutes. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is bubbly and lightly browned.
- Let the lasagna rest for 15 minutes before slicing and serving.
Notes
- For the richest flavor, use high-quality imported Italian tomatoes in the sauce.
- If you skip the Béchamel, use a slightly thicker ricotta mixture to maintain structure.
- Allowing the lasagna to rest after baking helps the layers set, making clean serving easier.
- Prep Time: 30 min
- Cook Time: 1 hr 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 12
- Sodium: 850
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 4
- Protein: 40
- Cholesterol: 120