Classic Lasagna
Classic Lasagna
Ingredients
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound Italian sausage
- 1 onion, diced
- 4 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounce
- 2 cans tomato sauce, 15 ounce each
- 1 can tomato paste, 6 ounce
- 1/2 cup water
- 2 tablespoons sugar
- 1 1/2 teaspoons salt, for meat sauce
- 1 teaspoon black pepper, for meat sauce
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
For the Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt, for cheese mixture
- 1/4 teaspoon black pepper, for cheese mixture
- 1/2 cup fresh parsley, chopped
For Assembly
- 12 lasagna noodles
- 1 pound mozzarella cheese, shredded
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the ground beef and Italian sausage to the pot. Break up the meat with a spoon and cook until browned. Drain any excess grease from the pot.
⏱️ 10 min
- 2
Add the diced onion and minced garlic to the browned meat. Cook for about 5-7 minutes, or until the onion is softened.
⏱️ 7 min
- 3
Stir in the crushed tomatoes, tomato sauce, tomato paste, water, sugar, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, dried basil, and dried oregano. Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for at least 1 hour, stirring occasionally. (This can simmer for up to 3 hours for deeper flavor).
⏱️ 60 min
- 4
While the sauce simmers, prepare the cheese mixture. In a medium bowl, combine the ricotta cheese, large egg, grated Parmesan cheese, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and chopped fresh parsley. Mix all ingredients until they are well combined.
⏱️ 10 min
- 5
Cook the lasagna noodles according to the package directions until they are al dente. Drain the noodles and rinse them with cold water to prevent sticking. Lay the cooked noodles flat on parchment paper.
⏱️ 10 min
- 6
Preheat your oven to 375°F. Spread a thin layer of the prepared meat sauce on the bottom of a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 7
Place 3-4 lasagna noodles over the sauce, ensuring they cover the bottom of the dish. Spread half of the ricotta cheese mixture evenly over the noodles. Top the ricotta layer with 1/3 of the shredded mozzarella cheese. Add another layer of meat sauce over the mozzarella.
⏱️ 5 min
- 8
Repeat the layers: 3-4 lasagna noodles, the remaining ricotta cheese mixture, another 1/3 of the mozzarella cheese, and another layer of meat sauce.
⏱️ 5 min
- 9
Finish with a final layer of 3-4 lasagna noodles, topped with the remaining meat sauce, and then the last 1/3 of the mozzarella cheese.
⏱️ 5 min
- 10
Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and continue baking for an additional 20-25 minutes, or until the cheese is bubbly and lightly browned.
⏱️ 50 min•🌡️ 375
- 11
Allow the lasagna to rest for 10-15 minutes before slicing and serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Lasagna
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound Italian sausage
- 1 onion, diced
- 4 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounce
- 2 cans tomato sauce, 15 ounce each
- 1 can tomato paste, 6 ounce
- 1/2 cup water
- 2 tablespoons sugar
- 1 1/2 teaspoons salt, for meat sauce
- 1 teaspoon black pepper, for meat sauce
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
For the Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt, for cheese mixture
- 1/4 teaspoon black pepper, for cheese mixture
- 1/2 cup fresh parsley, chopped
For Assembly
- 12 lasagna noodles
- 1 pound mozzarella cheese, shredded
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the ground beef and Italian sausage to the pot. Break up the meat with a spoon and cook until browned. Drain any excess grease from the pot.
⏱️ 10 min - 2
Add the diced onion and minced garlic to the browned meat. Cook for about 5-7 minutes, or until the onion is softened.
⏱️ 7 min - 3
Stir in the crushed tomatoes, tomato sauce, tomato paste, water, sugar, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, dried basil, and dried oregano. Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for at least 1 hour, stirring occasionally. (This can simmer for up to 3 hours for deeper flavor).
⏱️ 60 min - 4
While the sauce simmers, prepare the cheese mixture. In a medium bowl, combine the ricotta cheese, large egg, grated Parmesan cheese, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and chopped fresh parsley. Mix all ingredients until they are well combined.
⏱️ 10 min - 5
Cook the lasagna noodles according to the package directions until they are al dente. Drain the noodles and rinse them with cold water to prevent sticking. Lay the cooked noodles flat on parchment paper.
⏱️ 10 min - 6
Preheat your oven to 375°F. Spread a thin layer of the prepared meat sauce on the bottom of a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 7
Place 3-4 lasagna noodles over the sauce, ensuring they cover the bottom of the dish. Spread half of the ricotta cheese mixture evenly over the noodles. Top the ricotta layer with 1/3 of the shredded mozzarella cheese. Add another layer of meat sauce over the mozzarella.
⏱️ 5 min - 8
Repeat the layers: 3-4 lasagna noodles, the remaining ricotta cheese mixture, another 1/3 of the mozzarella cheese, and another layer of meat sauce.
⏱️ 5 min - 9
Finish with a final layer of 3-4 lasagna noodles, topped with the remaining meat sauce, and then the last 1/3 of the mozzarella cheese.
⏱️ 5 min - 10
Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and continue baking for an additional 20-25 minutes, or until the cheese is bubbly and lightly browned.
⏱️ 50 min•🌡️ 375 - 11
Allow the lasagna to rest for 10-15 minutes before slicing and serving.
⏱️ 10 min