Description
This classic homemade lasagna features rich layers of savory Italian sausage, ground beef, and a homemade tomato sauce, all layered with creamy ricotta, mozzarella, and Parmesan cheeses. Baked to bubbly, golden perfection, it’s a comforting and hearty meal perfect for family dinners or special occasions.
Ingredients
Scale
Meat Sauce
- 1 lb. bulk Italian sausage
- 1 lb. ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 (6 ounce) cans tomato paste
- 1 (28 ounce) can crushed tomatoes (San Marzano tomatoes preferred)
- 1 (15 ounce) can tomato sauce
- ⅓ cup water
- 2 tablespoons brown sugar (reduce to 1 tablespoon for less sweet sauce)
- 3 tablespoons chopped fresh parsley (plus extra for garnish)
- 1 tablespoon dried basil
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper, divided
Cheese Mixture
- 1 large egg, lightly beaten
- 1 (15 ounce) container ricotta cheese
- 1 ½ cups grated Parmesan cheese, divided
- 4 cups shredded mozzarella cheese
Other Ingredients
- 9 oven-ready “no-boil” lasagna noodles
Instructions
- Preheat and Prepare Dish: Preheat the oven to 400°F. Grease a deep 9 x 13-inch baking dish and set it aside.
- Cook Meat and Aromatics: In a Dutch oven over medium heat, cook and crumble the Italian sausage, ground beef, and diced onion until the meat is no longer pink, about 5-7 minutes. Drain off excess fat.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste; cook and stir for 1 minute to release flavors.
- Make the Sauce: Add crushed tomatoes, tomato sauce, water, brown sugar, fresh parsley, dried basil, kosher salt, and ¼ teaspoon black pepper. Bring the mixture to a boil, then reduce heat to low and simmer uncovered until slightly thickened, about 10-15 minutes.
- Prepare Cheese Mixture: In a separate bowl, combine the beaten egg, ricotta cheese, 1 ¼ cups of Parmesan cheese, and the remaining ¼ teaspoon black pepper. Stir well to mix.
- Assemble Lasagna: Spread 2 cups of the meat sauce evenly on the bottom of the prepared baking dish. Layer 3 no-boil lasagna noodles on top, then spread one-third of the ricotta mixture over the noodles. Sprinkle with 1 cup of shredded mozzarella. Repeat layering two more times: meat sauce, noodles, ricotta mixture, and mozzarella.
- Add Final Layers: Top the final layer of noodles with the remaining meat sauce, followed by the remaining mozzarella and Parmesan cheeses.
- Bake Covered: Cover the dish with greased foil to prevent sticking. Place the baking dish on a rimmed baking sheet to catch any drips. Bake in the preheated oven for 30 minutes.
- Uncover and Finish Baking: Remove the foil and bake for an additional 15-20 minutes, or until the top is browned, bubbly, and cheese is melted.
- Rest and Serve: Let the lasagna stand for at least 15 minutes before slicing to allow it to set and make serving easier. Garnish with additional fresh parsley if desired.
Notes
- The best homemade lasagna has thick, hearty layers of noodles, meat sauce, and cheese, creating a rich and satisfying dish.
- Using San Marzano tomatoes in the sauce enhances the flavor with natural sweetness and acidity.
- Oven-ready, no-boil noodles save preparation time and provide ideal texture when baked.
- Letting the lasagna rest after baking is important for clean slices and better texture.
- Adjust brown sugar in the sauce to balance sweetness according to your taste preference.
Nutrition
- Serving Size: 1/12 of casserole
- Calories: 500 kcal
- Sugar: 12 g
- Sodium: 1406 mg
- Fat: 33 g
- Saturated Fat: 16 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 126 mg
