Description
This Best Homemade Lasagna recipe combines savory Italian sausage, lean ground beef, and a rich tomato sauce layered with creamy ricotta, mozzarella, and Parmesan cheeses. Simmered to develop deep flavors and baked to perfection, this lasagna is a classic comfort food that serves a crowd and makes an ideal meal for family dinners or special occasions.
Ingredients
Scale
Meat Sauce
- 1 lb sweet Italian sausage
- ¾ lb lean ground beef
- ½ cup minced onion
- 2 garlic cloves, crushed
- 1 (28 oz) can crushed tomatoes
- 2 (6 oz) cans tomato paste
- 2 (6.5 oz) cans canned tomato sauce
- 2 tbsp white sugar
- 1 ½ tsp dried basil leaves
- ½ tsp fennel seeds
- 1 tsp Italian seasoning
- 1 ½ tsp salt, or to taste
- ¼ tsp ground black pepper
- 4 tbsp chopped fresh parsley (divided)
Lasagna Layers
- 12 pre-cooked lasagna noodles
- 16 oz ricotta cheese
- 1 egg
- ¾ lb mozzarella cheese, sliced
- ¾ cup grated Parmesan cheese
Instructions
- Cook the meat sauce: In a dutch oven over medium heat, cook the ground beef, Italian sausage, minced onion, and crushed garlic until browned and cooked through, stirring occasionally to break up the meat.
- Add tomatoes and seasonings: Stir in crushed tomatoes, tomato paste, tomato sauce, dried basil, fennel seeds, Italian seasoning, and white sugar into the browned meat mixture.
- Simmer the sauce: Season with salt and black pepper to taste, add two tablespoons of chopped fresh parsley, reduce heat to low, and let the sauce simmer uncovered for 1 ½ hours, stirring occasionally to blend and thicken flavors.
- Prepare the ricotta mixture: In a small mixing bowl, combine ricotta cheese, egg, remaining two tablespoons of chopped parsley, and ½ teaspoon salt. Mix thoroughly until smooth and set aside.
- Preheat oven: Set the oven temperature to 375°F (190°C) to prepare for baking the assembled lasagna.
- Assemble the lasagna: In a 9 x 13-inch baking dish, spread 1 ½ cups of meat sauce as the first layer. Arrange precooked noodles over the sauce to fully cover the layer. Spread half of the ricotta mixture evenly over the noodles, then layer one third of mozzarella cheese slices on top. Spoon another 1 ½ cups of meat sauce over the mozzarella and sprinkle ¼ cup Parmesan cheese evenly.
- Repeat layers: Repeat the layering process—noodles, the remaining ricotta mixture, a third of mozzarella, 1 ½ cups meat sauce, and ¼ cup Parmesan. Finally, top the lasagna with remaining mozzarella and Parmesan cheeses.
- Bake covered: Cover the assembled lasagna with aluminum foil, sprayed lightly with oil to prevent sticking, and bake for 25 minutes in the preheated oven.
- Bake uncovered: Remove the foil and continue baking for an additional 25 minutes until the cheese is melted, bubbly, and golden brown on top.
- Rest and serve: Let the lasagna cool for about 10 minutes before cutting and serving to allow it to set for easier slicing and serving.
Notes
- Spraying the foil with oil prevents cheese from sticking when baking covered.
- Simmering the sauce for 1 ½ hours enhances flavor and melds ingredients perfectly.
- Use pre-cooked lasagna noodles to reduce preparation time and ensure perfect tenderness.
- Allow the lasagna to rest before serving to help it set and make slicing easier and cleaner.
- You can substitute ground turkey or chicken for a leaner option, though the flavor will slightly differ.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of recipe)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg
