Description: This is a hearty, flavorful lasagna recipe that combines the richness of Italian sausage and ground beef with a vibrant tomato sauce, creamy ricotta, and melted mozzarella and Parmesan cheeses. It’s a classic comfort food perfect for family dinners, potlucks, or any occasion that calls for a satisfying and delicious meal.

Why You Will Love This Recipe:

• Rich and Flavorful Sauce: The combination of crushed tomatoes, tomato paste, and a blend of Italian herbs and spices creates a deeply flavorful sauce that’s the heart of the lasagna.
• Comforting Layers: The layers of tender noodles, savory meat sauce, creamy ricotta, and melted cheeses provide a symphony of textures and flavors that’s incredibly satisfying.
• Make-Ahead Friendly: Lasagna is a great dish to make ahead of time. You can assemble it a day or two in advance and bake it when you’re ready to serve, making it perfect for busy weeknights or entertaining.
• Freezer-Friendly: Leftover lasagna freezes beautifully, making it a convenient option for meal prepping or enjoying later.
• Crowd-Pleasing: This lasagna is always a hit with family and friends. It’s a comforting and familiar dish that everyone loves.

Introduction

Lasagna. The very name conjures images of bubbling cheese, rich tomato sauce, and the warm, inviting aroma of home cooking. This isn’t just a recipe; it’s an experience, a tradition, a hug in a baking dish. Every family has their own version of lasagna, passed down through generations, tweaked and perfected over time. This recipe aims to provide you with a foundation – a classic starting point from which you can build your own lasagna legacy.

The secret to a truly great lasagna lies in the details: the quality of the ingredients, the patience to develop the flavors, and the careful layering that brings it all together. We’ll focus on creating a rich, robust meat sauce that’s the star of the show, a creamy and flavorful ricotta filling, and a generous blanket of melted mozzarella and Parmesan cheeses. And while lasagna may seem like a daunting project, it’s actually quite simple to assemble, especially when you break it down into manageable steps. So, gather your ingredients, put on some music, and let’s get cooking!

Ingredients:

• 9 Lasagna Noodles: Choose oven-ready noodles for convenience, or traditional noodles if you prefer. If using traditional noodles, be sure to cook them al dente according to package directions before assembling the lasagna.
• 1-1/4 pounds Bulk Italian Sausage: Look for sweet or mild Italian sausage, depending on your preference. You can also use hot Italian sausage for a spicier kick.
• 3/4 pound Ground Beef: Use lean ground beef (85/15 or 90/10) to minimize grease.
• 1 Medium Onion, Diced: Yellow or white onion works well. Dicing it finely will help it cook evenly and blend seamlessly into the sauce.
• 3 Garlic Cloves, Minced: Fresh garlic is essential for adding depth and aroma to the sauce.
• 2 Cans Crushed Tomatoes (one 28 ounces, one 15 ounces): Use high-quality crushed tomatoes for the best flavor. San Marzano tomatoes are a great choice if you can find them.
• 2 Cans Tomato Paste (6 ounces each): Tomato paste adds richness and intensifies the tomato flavor of the sauce.
• 2/3 cup Water: Use to adjust the consistency of the sauce.
• 2 to 3 Tablespoons Sugar: Sugar balances the acidity of the tomatoes and enhances the overall flavor of the sauce. Adjust the amount to your liking.
• 3 Tablespoons plus 1/4 cup Minced Fresh Parsley, divided: Fresh parsley adds a bright, herbaceous note to both the sauce and the ricotta filling.
• 2 Teaspoons Dried Basil: Dried basil is a classic Italian herb that complements the tomato sauce.
• 3/4 Teaspoon Fennel Seed: Fennel seed adds a subtle anise flavor that enhances the Italian sausage.
• 3/4 Teaspoon Salt, divided: Use kosher salt or sea salt for best results.
• 1/4 Teaspoon Coarsely Ground Pepper: Freshly ground black pepper adds a touch of spice.
• 1 Large Egg, Lightly Beaten: The egg helps bind the ricotta cheese and prevents it from becoming watery.
• 1 Carton Ricotta Cheese (15 ounces): Use whole milk ricotta cheese for a creamier filling. Drain any excess liquid from the ricotta before mixing it with the egg and parsley.
• 4 cups Shredded Part-Skim Mozzarella Cheese: Part-skim mozzarella melts well and provides a good balance of flavor and texture.
• 3/4 cup Grated Parmesan Cheese: Freshly grated Parmesan cheese adds a salty, nutty flavor to the lasagna.

Preparation:

Step 1: Prepare the Meat Sauce

In a large Dutch oven or pot, place the Italian sausage and ground beef. Cook over medium heat, breaking the meat into crumbles with a spoon or spatula, until the meat is no longer pink. This typically takes about 8-10 minutes. Drain off any excess grease. Add the diced onion to the pot and cook for another 3-5 minutes, until the onion is softened and translucent. Stir in the minced garlic and cook for 1 minute more, until fragrant.

Step 2: Simmer the Sauce

Add the crushed tomatoes, tomato paste, water, sugar, 3 tablespoons of minced fresh parsley, dried basil, fennel seed, ½ teaspoon of salt, and black pepper to the pot. Stir well to combine all the ingredients. Bring the sauce to a boil, then reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer the sauce simmers, the more the flavors will meld together. Taste and adjust the seasoning as needed.

Step 3: Prepare the Ricotta Filling

In a medium bowl, combine the ricotta cheese, lightly beaten egg, remaining ¼ cup of minced fresh parsley, and ¼ teaspoon of salt. Mix well until all the ingredients are evenly incorporated. This mixture adds a creamy and cheesy element to the lasagna.

Step 4: Assemble the Lasagna

Preheat your oven to 375°F (190°C). Grease a 13×9-inch baking dish. Spread 2 cups of the meat sauce evenly over the bottom of the dish. This layer prevents the noodles from sticking and adds flavor to the bottom of the lasagna.

Layer 3 lasagna noodles over the meat sauce. Spread one-third of the ricotta mixture evenly over the noodles. Sprinkle 1 cup of shredded mozzarella cheese and 2 tablespoons of grated Parmesan cheese over the ricotta.

Repeat the layers twice: noodles, ricotta mixture, mozzarella cheese, and Parmesan cheese.

Top with the remaining meat sauce and sprinkle with the remaining mozzarella and Parmesan cheeses. Make sure the entire surface is covered with sauce and cheese to prevent the noodles from drying out during baking.

Step 5: Bake the Lasagna

Cover the baking dish with aluminum foil. Bake the lasagna for 25 minutes. Remove the foil and bake for another 25 minutes, or until the lasagna is bubbly, the cheese is melted and golden brown, and the internal temperature reaches 165°F (74°C).

Let the lasagna stand for at least 15 minutes before serving. This allows the lasagna to set and makes it easier to cut. If desired, garnish with additional fresh parsley and Parmesan cheese.

COOKING Rating:

This recipe is rated as intermediate. While the steps are straightforward, it requires attention to detail and patience to develop the flavors and assemble the lasagna properly.

Serving Suggestions:

• Serve the lasagna with a side salad and garlic bread for a complete meal.
• Pair it with a glass of red wine, such as Chianti or Cabernet Sauvignon.
• Offer a variety of toppings, such as fresh basil, red pepper flakes, or a dollop of sour cream.

Tips:

• To prevent the lasagna noodles from sticking together, cook them in a large pot of boiling water with a little salt.
• Don’t overcook the noodles; they should be al dente, as they will continue to cook in the oven.
• If you’re using oven-ready noodles, you may need to add a little more water to the sauce to ensure that the noodles cook properly.
• For a richer flavor, use whole milk ricotta cheese instead of part-skim.
• You can add vegetables to the meat sauce, such as chopped bell peppers, mushrooms, or zucchini.
• If you’re making the lasagna ahead of time, assemble it completely but don’t bake it. Cover it tightly with plastic wrap and refrigerate for up to 2 days. When ready to bake, remove the plastic wrap and bake as directed.
• To freeze the lasagna, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then bake as directed.

Prep Time:

30 minutes

Cook Time:

1 hour

Total Time:

1 hour, 30 minutes

Nutritional Information:

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Calories: Approximately 600-700 per serving
Protein: Approximately 40-50 grams per serving
Sodium: Approximately 800-1000 mg per serving

Conclusion

Congratulations! You’ve successfully created a delicious and comforting lasagna. This recipe is a great starting point for exploring your own lasagna variations. Experiment with different types of cheeses, vegetables, and meats to create your perfect lasagna. Remember, the key to a great lasagna is to use high-quality ingredients, take your time, and enjoy the process. Buon appetito!

Questions and Answers:

Q1: Can I use no-boil lasagna noodles for this recipe?

A: Yes, you can definitely use no-boil lasagna noodles for this recipe. However, it’s important to ensure that the sauce is sufficiently moist so that the noodles can absorb enough liquid during baking. You might need to add an extra half cup or so of water or broth to the sauce to prevent the noodles from drying out. Also, make sure the noodles are completely covered by the sauce to ensure they cook evenly. Some people prefer traditional boiled noodles for their texture, but no-boil noodles are a great time-saver.

Q2: Can I make this lasagna vegetarian?

A: Absolutely! To make this lasagna vegetarian, simply omit the Italian sausage and ground beef. You can replace the meat with a variety of vegetables. Sauté sliced mushrooms, zucchini, bell peppers, spinach, and onions with garlic until tender. Add these cooked vegetables to the tomato sauce. You can also use a meat substitute like veggie crumbles for a similar texture. Don’t be afraid to experiment with different combinations of vegetables to create a flavorful and satisfying vegetarian lasagna.

Q3: How can I prevent the lasagna from being too watery?

A: There are several ways to prevent your lasagna from being too watery. First, make sure to drain the ricotta cheese thoroughly before mixing it with the egg and parsley. You can place the ricotta in a cheesecloth-lined strainer for about 30 minutes to remove excess liquid. Second, avoid overcooking the lasagna noodles, as they can release excess starch into the dish. Third, simmer the tomato sauce for a sufficient amount of time to allow it to thicken. Finally, after baking the lasagna, let it rest for at least 15 minutes before serving, as this allows the liquids to redistribute and the lasagna to set.

Q4: Can I freeze this lasagna? If so, how?

A: Yes, this lasagna freezes very well. To freeze, let the baked lasagna cool completely. Then, cut it into individual portions or leave it whole. Wrap it tightly in plastic wrap, pressing out any air pockets, and then wrap it again in aluminum foil for added protection. Label the lasagna with the date and contents, and freeze for up to 3 months. To reheat, thaw the lasagna in the refrigerator overnight. Then, bake it in a preheated oven at 350°F (175°C) for about 30-40 minutes, or until heated through.

Q5: Can I add other cheeses to this lasagna?

A: Definitely! Feel free to experiment with other cheeses to customize the flavor of your lasagna. Provolone cheese is a great addition for its melty texture and mild flavor. You can also add a layer of fontina cheese for a nutty and creamy taste. If you like a sharper flavor, consider adding a small amount of Asiago cheese. Just be mindful of the salt content of the cheeses you choose, as some cheeses can be quite salty. You can use these additions to create a truly unique recipe.