Description
A comforting, hearty lasagna featuring a rich meat sauce made with ground beef and Italian sausage, layered with creamy ricotta and melted mozzarella cheese. This make-ahead friendly recipe is perfect for family dinners and feeds a crowd.
Ingredients
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 1 pound mild Italian sausage (casings removed)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 28 oz crushed tomatoes (San Marzano preferred)
- 2 tablespoons tomato paste
- 1/2 cup dry red wine (Cabernet or Merlot)
- 2 teaspoons Italian seasoning
- 1 teaspoon brown sugar
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon black pepper
- 15 oz full-fat ricotta cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 16 oz mozzarella cheese, shredded from a block
- 1/2 cup Parmesan cheese, freshly grated
- 12–15 lasagna noodles (no-boil or boiled al dente)
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and Italian sausage, breaking it up with a wooden spoon until browned and no longer pink.
- Drain excess fat if necessary, leaving a little for flavor. Add diced onion and cook for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Stir in crushed tomatoes, tomato paste, red wine, Italian seasoning, brown sugar, salt, and pepper. Bring to a boil, then reduce heat to low and simmer uncovered for at least 20 minutes (or up to an hour) until thickened.
- While sauce simmers, mix ricotta cheese, egg, chopped parsley, and 1/4 teaspoon salt in a bowl until smooth.
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Spread 1 cup of meat sauce on the bottom of the dish. Layer with lasagna noodles, half the ricotta mixture, half the mozzarella, and another layer of meat sauce.
- Repeat layers: noodles, remaining ricotta, remaining mozzarella, and remaining meat sauce.
- Finish with a final layer of noodles, topped with remaining mozzarella and all of the Parmesan cheese.
- Cover tightly with aluminum foil (tenting it so it doesn’t touch the cheese). Bake covered for 25 minutes.
- Remove foil and bake for another 20 minutes until cheese is bubbly and golden brown. Broil for 1-2 minutes if needed for browning.
- Let the lasagna rest for 15-20 minutes before cutting to allow layers to set.
Notes
For best results, shred your own cheese as pre-shredded cheese contains anti-caking agents that prevent proper melting. If using no-boil noodles, ensure the sauce is looser to provide enough liquid for the noodles to absorb. Letting the lasagna rest for 15-20 minutes after baking is crucial for clean slices. This dish can be assembled up to 24 hours in advance and refrigerated, or frozen unbaked for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice from a 9x13
- Calories: 450
- Sugar: 8
- Sodium: 850
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 30
Keywords: lasagna, meat sauce, cheesy lasagna, family dinner, comfort food, make-ahead meal, Italian sausage, ground beef, baked pasta