Classic Lasagna with Meatballs
Classic Lasagna with Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 pound Italian sausage, mild, casing removed
- 1/4 cup Parmesan cheese, grated
- 1/2 cup bread crumbs, plain
- 1 egg, large
- 1/4 cup milk
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Sauce
- 28 ounces canned crushed tomatoes
- 6 ounces canned tomato paste
- 1 onion, medium, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup fresh basil, chopped, for garnish
For the Lasagna Assembly
- 9 lasagna noodles, oven-ready or cooked al dente
- 15 ounces ricotta cheese, whole milk
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg, large
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the meatballs: In a large bowl, combine ground beef, Italian sausage, 1/4 cup Parmesan cheese, bread crumbs, egg, milk, 2 tablespoons fresh parsley, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined. Form into 1-inch meatballs.
⏱️ 15 min
- 2
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides. They don't need to be cooked through. Remove meatballs from the skillet and set aside.
⏱️ 10 min
- 3
Prepare the sauce: In the same skillet (add a little more oil if needed), sauté the chopped onion until softened, about 5 minutes. Add 3 cloves minced garlic and cook for 1 minute more until fragrant.
⏱️ 7 min
- 4
Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low. Add the browned meatballs back into the sauce. Cover and simmer for at least 20 minutes to allow flavors to meld. If using oven-ready lasagna noodles, skip cooking them. If using regular noodles, cook according to package directions until al dente; drain and set aside.
⏱️ 25 min
- 5
Prepare the cheese mixture: In a medium bowl, combine ricotta cheese, 1 cup of the shredded mozzarella, 1/2 cup Parmesan cheese, 1 large egg, 2 tablespoons fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well.
⏱️ 8 min
- 6
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 7
Assemble the lasagna: Spread a thin layer of sauce on the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce. Spread half of the ricotta cheese mixture over the noodles. Top with about 1/3 of the remaining sauce and meatballs, then sprinkle with 1/2 cup shredded mozzarella.
⏱️ 5 min
- 8
Repeat the layering: noodles, remaining ricotta mixture, 1/3 of the remaining sauce and meatballs, 1/2 cup shredded mozzarella. Finish with a final layer of noodles, the remaining sauce and meatballs, and the last 1 cup of shredded mozzarella.
⏱️ 5 min
- 9
Cover the baking dish loosely with aluminum foil. Bake for 30 minutes. Remove foil and bake for an additional 20-30 minutes, or until the cheese is bubbly and lightly golden.
⏱️ 50 min•🌡️ 375
- 10
Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with fresh basil.
Kitchen Tools
Nutrition Facts (per serving)
Classic Lasagna with Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 pound Italian sausage, mild, casing removed
- 1/4 cup Parmesan cheese, grated
- 1/2 cup bread crumbs, plain
- 1 egg, large
- 1/4 cup milk
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Sauce
- 28 ounces canned crushed tomatoes
- 6 ounces canned tomato paste
- 1 onion, medium, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup fresh basil, chopped, for garnish
For the Lasagna Assembly
- 9 lasagna noodles, oven-ready or cooked al dente
- 15 ounces ricotta cheese, whole milk
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg, large
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the meatballs: In a large bowl, combine ground beef, Italian sausage, 1/4 cup Parmesan cheese, bread crumbs, egg, milk, 2 tablespoons fresh parsley, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined. Form into 1-inch meatballs.
⏱️ 15 min - 2
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides. They don't need to be cooked through. Remove meatballs from the skillet and set aside.
⏱️ 10 min - 3
Prepare the sauce: In the same skillet (add a little more oil if needed), sauté the chopped onion until softened, about 5 minutes. Add 3 cloves minced garlic and cook for 1 minute more until fragrant.
⏱️ 7 min - 4
Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low. Add the browned meatballs back into the sauce. Cover and simmer for at least 20 minutes to allow flavors to meld. If using oven-ready lasagna noodles, skip cooking them. If using regular noodles, cook according to package directions until al dente; drain and set aside.
⏱️ 25 min - 5
Prepare the cheese mixture: In a medium bowl, combine ricotta cheese, 1 cup of the shredded mozzarella, 1/2 cup Parmesan cheese, 1 large egg, 2 tablespoons fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well.
⏱️ 8 min - 6
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 7
Assemble the lasagna: Spread a thin layer of sauce on the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce. Spread half of the ricotta cheese mixture over the noodles. Top with about 1/3 of the remaining sauce and meatballs, then sprinkle with 1/2 cup shredded mozzarella.
⏱️ 5 min - 8
Repeat the layering: noodles, remaining ricotta mixture, 1/3 of the remaining sauce and meatballs, 1/2 cup shredded mozzarella. Finish with a final layer of noodles, the remaining sauce and meatballs, and the last 1 cup of shredded mozzarella.
⏱️ 5 min - 9
Cover the baking dish loosely with aluminum foil. Bake for 30 minutes. Remove foil and bake for an additional 20-30 minutes, or until the cheese is bubbly and lightly golden.
⏱️ 50 min•🌡️ 375 - 10
Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with fresh basil.