Description
A comforting lasagna with layers of rich meat sauce, whipped ricotta, and mozzarella baked to perfection.
Ingredients
Scale
- 12 lasagna noodles (340 g / 12 oz) or 1 package no-boil noodles
- 450 g (1 lb) ground beef
- 225 g (1/2 lb) Italian sausage
- 800 g (28 oz) crushed tomatoes
- 200 g (7 oz) tomato sauce
- 1 medium onion (150 g), finely chopped
- 3 cloves garlic, minced
- 450 g (16 oz) whole-milk ricotta
- 340 g (12 oz) shredded mozzarella
- 60 g (2 oz) grated Parmesan or Pecorino
- 1 large egg
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 2 tbsp olive oil (30 ml)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp crushed red pepper (optional)
Instructions
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 4–5 minutes. Add ground beef and sausage, browning for 6–8 minutes until no pink remains. Drain excess fat.
- Stir in minced garlic and cook for 30 seconds until fragrant. Add crushed tomatoes and tomato sauce, season with salt and pepper. Simmer for 12–15 minutes until slightly reduced.
- In a bowl, combine ricotta, egg, parsley, grated Parmesan, and oregano. Whisk until smooth and airy, about 20–30 seconds.
- Boil lasagna noodles in salted water for 8–9 minutes until al dente; drain and rinse under cool water. Lay flat on a lightly oiled sheet to prevent sticking.
- Spread 1 cup of sauce in a 9 x 13-inch baking dish. Layer with noodles, half the ricotta mixture, one-third of sauce, and mozzarella. Repeat layers, finishing with last 4 noodles, remaining sauce, and mozzarella. Sprinkle with reserved Parmesan.
- Preheat the oven to 180°C (350°F). Cover with foil and bake for 40 minutes. Remove foil, increase temperature to 200°C (400°F) and bake uncovered for 10–12 minutes until top is bubbling and golden brown.
- Let the lasagna rest for 15–20 minutes before slicing and serving.
Notes
For a vegetarian option, substitute meat with chopped mushrooms and cooked lentils. Store leftovers in the fridge for 3–4 days; it also freezes well.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 8g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg