Description
This classic Easy Lasagna recipe features a rich meat sauce simmered with Italian sausage and ground beef, layered with creamy ricotta cheese mixture and gooey mozzarella, then baked to bubbly perfection. It’s a comforting Italian-American favorite perfect for family dinners.
Ingredients
Scale
Meat Sauce
- 1/2 lb sweet Italian sausage
- 1/2 lb lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 tbsp sugar
- 2 tbsp fresh parsley, chopped
- 1 tsp dried basil
- 1 tsp Italian seasoning
- 1/2 tsp fennel seeds (optional)
- Salt and black pepper to taste
Cheese Mixture
- 15 oz ricotta cheese (or cottage cheese)
- 1 egg, beaten
- 2 tbsp fresh parsley, chopped
- 1/4 tsp salt
Other
- 12 lasagna noodles
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
- Make the Meat Sauce: In a large skillet, cook the ground beef, Italian sausage, diced onions, and minced garlic over medium heat until browned. Be sure to break up the meat as it cooks and stir occasionally. Drain any excess fat from the skillet.
- Simmer the Sauce: Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, chopped parsley, dried basil, Italian seasoning, fennel seeds if using, and salt and black pepper to taste. Bring the sauce to a simmer and cook uncovered over low heat for 1.5 hours, stirring occasionally to prevent sticking.
- Cook the Lasagna Noodles: While the sauce simmers, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain noodles and set aside, making sure they do not stick together.
- Prepare the Cheese Mixture: In a medium bowl, combine the ricotta cheese, beaten egg, chopped parsley, and salt. Mix thoroughly until smooth and set aside.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Assemble the First Layer: Spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish. Arrange 4 cooked lasagna noodles over the sauce, overlapping slightly if necessary.
- Add Cheese and Sauce Layers: Spread one-third of the ricotta mixture evenly over the noodles. Sprinkle one-third of the shredded mozzarella cheese and some Parmesan cheese on top. Then add another layer of meat sauce over the cheeses.
- Repeat Layers: Repeat the noodle, ricotta, mozzarella, Parmesan, and meat sauce layers two more times, finishing with a final layer of meat sauce topped with a generous sprinkle of Parmesan cheese.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes to allow the lasagna to heat through and meld flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 25 minutes or until the cheese is golden brown and bubbly.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 15 minutes before slicing. This resting period helps the layers set and makes serving easier.
Notes
- Optional fennel seeds add a subtle anise flavor to the sauce; omit if you prefer a traditional taste.
- For easier assembly, prepare the sauce and cheese mixture ahead of time.
- Use no-boil noodles if you want to skip the step cooking noodles, but adjust sauce moisture accordingly.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
