Description
A classic homemade lasagna featuring rich meat sauce, creamy ricotta, and layers of melted cheese—perfect for holidays, gatherings, or make-ahead dinners.
Ingredients
- 9 lasagna noodles
- 1-1/4 pounds bulk Italian sausage
- 3/4 pound ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) crushed tomatoes
- 2 cans (6 oz each) tomato paste
- 2/3 cup water
- 2 to 3 tablespoons sugar
- 3 tablespoons + 1/4 cup minced fresh parsley, divided
- 2 teaspoons dried basil
- 3/4 teaspoon fennel seed
- 3/4 teaspoon salt, divided
- 1/4 teaspoon coarsely ground pepper
- 1 large egg, lightly beaten
- 1 carton (15 oz) ricotta cheese
- 4 cups shredded part-skim mozzarella cheese
- 3/4 cup grated Parmesan cheese
Instructions
- Cook noodles according to package directions; drain.
- In a Dutch oven, cook sausage, beef, and onion over medium heat for 8–10 minutes or until meat is no longer pink, breaking into crumbles. Add garlic and cook for 1 minute. Drain.
- Stir in crushed tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
- In a small bowl, mix egg, ricotta, remaining 1/4 cup parsley, and 1/4 teaspoon salt.
- Preheat oven to 375°F. Spread 2 cups meat sauce in a 13×9-inch baking dish. Layer with 3 noodles, 1/3 of the ricotta mixture, 1 cup mozzarella, and 2 tablespoons Parmesan.
- Repeat layers twice. Top with remaining meat sauce and cheeses.
- Bake covered for 25 minutes. Uncover and bake 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
Notes
- Letting the lasagna rest helps it set for cleaner slices.
- Great make-ahead option—assemble and refrigerate up to 24 hours before baking.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian-American