Description
Classic Lasagna with Meat Sauce is a hearty and comforting Italian-American baked pasta dish featuring layers of tender lasagna noodles, a rich meat sauce made with ground beef and Italian sausage, creamy ricotta cheese mixture, and melted mozzarella and Parmesan cheeses. Perfect for family dinners and special occasions.
Ingredients
Scale
Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 pound Italian sausage (casings removed)
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 can (15 oz) tomato sauce
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar (optional)
Lasagna and Cheese
- 9 lasagna noodles
- 15 oz ricotta cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat and Cook Noodles: Preheat the oven to 375°F. Cook the lasagna noodles according to package instructions until al dente, then drain and lay them out on a clean towel to prevent sticking.
- Prepare Meat Sauce: In a large skillet or saucepan, heat olive oil over medium heat. Add ground beef, Italian sausage, and diced onion. Cook, stirring occasionally, until the meat is browned and the onions are softened, about 6 to 8 minutes. Drain excess grease. Add minced garlic and cook for 1 more minute until fragrant. Stir in crushed tomatoes, tomato paste, tomato sauce, dried basil, oregano, salt, black pepper, and sugar if using. Simmer uncovered over low heat for 20 minutes, stirring occasionally to meld the flavors.
- Mix Ricotta Filling: In a medium bowl, combine ricotta cheese, egg, chopped fresh parsley, and a pinch of salt. Mix well until smooth and creamy.
- Assemble Lasagna: Spread 1 cup of the meat sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Lay 3 cooked lasagna noodles over the sauce. Spread one-third of the ricotta mixture evenly over the noodles, then top with 1 cup of meat sauce and 1 cup of shredded mozzarella cheese. Repeat these layers two more times, ending with a final layer of meat sauce. Sprinkle the top with remaining mozzarella and grated Parmesan cheese.
- Bake: Cover the dish loosely with aluminum foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 25 minutes. Then remove the foil and bake an additional 20 minutes, or until the lasagna is hot, bubbly, and the cheese is golden.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 10 to 15 minutes before slicing. This helps the layers set and makes for easier serving.
Notes
- Lasagna can be made ahead and refrigerated overnight or frozen before baking for convenience.
- For cleaner slices, allow the lasagna to rest after baking before cutting and serving.
- Substitute cottage cheese for ricotta if you prefer a lighter or tangier cheese mixture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 7g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg
