Description
This easy lasagna recipe delivers comforting layers of rich meat sauce, creamy ricotta cheese filling, and melted mozzarella, baked to perfection. Perfect for family dinners, this classic Italian dish features a savory blend of ground beef and Italian sausage simmered in a flavorful marinara sauce, layered with tender noodles and cheeses, then baked until bubbly and golden.
Ingredients
Scale
Cheese Filling
- 15 oz. ricotta cheese (2 cups)
- 1 large egg
- 2 cups mozzarella cheese
- ¾ cup Parmesan cheese (freshly grated)
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Meat Sauce
- 1 tablespoon olive oil
- 1 yellow onion (finely diced)
- ¾ lb. ground beef
- ¾ lb. ground Italian sausage
- 3 cloves garlic (minced)
- ½ cup chicken broth
- 40 oz. marinara sauce
- 1 tablespoon tomato paste
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
Other
- 12 lasagna noodles (plus extra in case of breakage)
- 2.5 cups mozzarella cheese (for topping)
Instructions
- Prep Work: Combine the ricotta cheese, egg, 2 cups mozzarella, Parmesan, Italian seasoning, salt, and pepper in a medium bowl. Set aside. Measure out all other ingredients to be ready for cooking.
- Make the Meat Sauce: Heat olive oil over medium heat in a large pot. Add diced onions and cook for 10 minutes until softened and slightly sweet. Add ground beef and sausage, increase to medium-high heat, and break meat up finely with a spatula. Cook 8-10 minutes until fully browned. Stir in minced garlic during the last minute. Drain excess grease.
- Simmer Sauce: Pour in chicken broth and use a silicone spatula to scrape the bottom of the pot, loosening browned bits. Add marinara sauce, tomato paste, hot sauce, and Worcestershire sauce. Bring to a boil, then reduce to a gentle simmer. Partially cover and let simmer while noodles cook.
- Preheat Oven and Cook Noodles: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a rapid boil. Add lasagna noodles and cook until al dente according to package instructions, stirring occasionally. Drain noodles and rinse with cold water until cool. Lay noodles flat on wax or parchment paper to prevent sticking.
- Assemble Lasagna: Spread 1 heaping cup of meat sauce in the bottom of a 9×13-inch casserole dish. Arrange 4 noodles on top, overlapping as needed. Spread 1/3 of the ricotta mixture over noodles, then top with 1 ½ cups meat sauce. Repeat layering two more times: noodles, ricotta, meat sauce. Finish with a final layer of noodles, remaining ricotta mixture, and remaining meat sauce. Evenly sprinkle 2 ½ cups mozzarella cheese on top.
- Cover and Bake: Spray a piece of foil with nonstick cooking spray and place spray-side-down covering the baking dish to prevent sticking. Bake covered for 35 minutes. Remove foil and bake uncovered for an additional 10 minutes until cheese is bubbly and golden.
- Rest and Serve: Remove from oven and garnish with fresh parsley if desired. Let the lasagna sit for 15 minutes before cutting to allow layers to set. Serve with garlic bread topped with cheese for a complete meal.
Notes
- For best flavor, use freshly grated Parmesan cheese.
- Be sure to not overcook the noodles as they will continue cooking in the oven.
- If you prefer a less spicy sauce, omit the hot sauce or reduce the amount.
- Leftover lasagna can be refrigerated for up to 3 days or frozen for up to 3 months.
- Use a 9×13 inch dish to ensure proper layering and even cooking.
