Description
A hearty, comforting lasagna layered with a rich meat sauce, creamy ricotta cheese filling, and melty mozzarella, perfect for family dinners or special gatherings.
Ingredients
Units
Scale
For the Meat Sauce:
- 1 pound ground beef
- 1 pound Italian sausage (casings removed)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 can (15 oz) tomato sauce
- 1/2 cup water
- 2 tbsp sugar
- 1 tbsp dried basil leaves
- 1/2 tsp fennel seeds
- 1 tsp Italian seasoning
- 1 tbsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
For the Cheese Filling:
- 16 oz ricotta cheese
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
For the Lasagna:
- 12 lasagna noodles
- 16 oz mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
Instructions
Prepare the Meat Sauce:
- In a large pot, cook ground beef, Italian sausage, onion, and garlic over medium heat until browned. Drain excess fat.
- Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Add sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and parsley.
- Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Prepare the Cheese Filling:
- In a mixing bowl, combine ricotta cheese, egg, salt, pepper, and parsley. Mix well.
Cook the Lasagna Noodles:
- Cook lasagna noodles according to package instructions. Drain and rinse with cold water. Set aside.
Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Spread 1 cup of meat sauce on the bottom of a 9×9-inch baking dish.
- Arrange 3 lasagna noodles lengthwise over the sauce.
- Spread one-third of the ricotta cheese mixture over the noodles. Top with one-third of the mozzarella cheese and 1/4 cup of Parmesan cheese.
- Repeat layers two more times, ending with a layer of mozzarella and Parmesan cheese on top.
Bake the Lasagna:
- Cover with foil (spray the foil with cooking spray to prevent sticking).
- Bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, until the top is golden and the sauce bubbles.
- Let cool for 15 minutes before serving.
Notes
- To save time, prepare the meat sauce a day ahead and store in the refrigerator.
- For a creamier texture, mix a little heavy cream into the ricotta cheese filling.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.