This hearty classic lasagna combines layers of rich meat sauce, creamy ricotta, and melty mozzarella for the ultimate comfort meal. Perfect for gatherings or a family dinner!
Ingredients
For the Meat Sauce:
- 2 tbsp extra virgin olive oil
- 1 cup chopped onions
- 1 tbsp minced garlic
- 1 lb lean ground beef (90/10)
- 1 lb ground Italian sausage (sweet or hot)
- 28 oz can crushed tomatoes (e.g., Cento)
- 2 tbsp tomato paste
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 tsp dried oregano
- 2 tbsp dried basil (or 4 tbsp fresh basil)
- Pinch of red pepper flakes
- 2 tsp chopped fresh mint
For the Cheese Mixture:
- 2 lbs whole milk ricotta cheese (strained)
- 1 cup shredded mozzarella
- 2 large eggs, beaten
- 1 cup grated Parmesan cheese
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 cup chopped fresh parsley
Other Ingredients:
- 1 lb box lasagna noodles (16 noodles needed)
- 2 1/2 cups tomato sauce (see note below)
- 8 oz fresh mozzarella, sliced
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
1. Strain the Ricotta:
- Line a strainer with cheesecloth, place ricotta inside, and cover with additional cheesecloth. Weigh it down with a heavy object to remove excess liquid.
2. Cook Lasagna Noodles:
- Cook noodles according to box instructions until slightly undercooked (7–8 minutes). Rinse with cool water and set aside, keeping them moist.
3. Make the Meat Sauce:
- Heat olive oil in a skillet over medium-high heat. Sauté onions for 2 minutes, then add garlic and cook 1 minute.
- Add beef and sausage, cooking until browned. Drain excess liquid, leaving about 2–3 tbsp.
- Stir in crushed tomatoes, tomato paste, salt, pepper, oregano, basil, red pepper flakes, and mint. Simmer for 10 minutes, stirring occasionally.
4. Prepare the Cheese Mixture:
- In a bowl, mix strained ricotta, shredded mozzarella, eggs, Parmesan, salt, pepper, and parsley. Set aside.
5. Assemble the Lasagna:
- Preheat oven to 375°F. Grease a 9x13x3-inch baking dish.
- Spread 1 cup of tomato sauce on the bottom. Layer 4 lasagna noodles, 1/3 of the cheese mixture, 1/3 of the meat sauce, and half of the sliced mozzarella.
- Repeat layers: noodles, cheese mixture, meat sauce, and the remaining sliced mozzarella.
- Add a third layer: noodles, remaining cheese mixture, meat sauce, and 1 1/2 cups shredded mozzarella.
- Top with the last 4 noodles, 1 1/2 cups tomato sauce, 1 1/2 cups shredded mozzarella, and grated Parmesan.
6. Bake the Lasagna:
- Cover with parchment paper, then foil. Place on a rack in a foil-lined sheet pan to catch drips.
- Bake covered for 1 hour. Remove parchment and foil, and bake uncovered for 30 minutes.
- Let rest for 15–30 minutes before slicing into 12 pieces.
Notes
- Tomato Sauce: Use your favorite marinara or homemade sauce.
- Cheese Options: Feel free to swap cheeses to suit your preference.
- Make Ahead: Assemble a day before, cover, and refrigerate until ready to bake.
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