Description
Cheesy, comforting, and freezer-friendly — this homemade lasagna recipe brings the whole family to the table every single time.
Ingredients
Scale
- 1 lb ground beef (80/20)
- ½ lb mild beef Italian sausage, casings removed
- 1 medium yellow onion, finely diced
- 5 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1½ teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- ¾ to 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- Olive oil for cooking
- 15 oz whole milk ricotta cheese
- 1 large egg
- ½ cup grated Parmesan
- 2 tablespoons fresh parsley, chopped
- Pinch of salt and pepper
- 12 to 15 oven-ready (no-boil) lasagna noodles
- 4 cups low-moisture mozzarella, shredded and divided
- ½ cup grated Parmesan for the top
Instructions
- Start the sauce: Heat a drizzle of olive oil in a large pot or deep skillet over medium-high heat. Add the onion and cook for 4 to 5 minutes until soft. Add garlic and stir for 1 minute. Add the ground beef and sausage, breaking them apart, and cook until browned, about 8 minutes. Drain the excess fat. Push the meat to the side of the pan, add the tomato paste directly to the cleared space, and let it sit undisturbed for about 2 minutes until it darkens. Stir it into the meat, then pour in the crushed tomatoes and tomato sauce. Add the oregano, basil, sugar, salt, and pepper. Stir everything together.
- Let it simmer: Drop the heat to low and let the sauce go uncovered for at least 30 minutes, preferably closer to 40, stirring here and there. It should be thick and deep in color by the end. Taste it and adjust the salt.
- Make the ricotta filling: While the sauce simmers, mix the ricotta, egg, ½ cup Parmesan, parsley, and a pinch of salt and pepper in a bowl until smooth. Set it aside.
- Get the oven going: Preheat to 375°F (190°C) and lightly grease a 9×13 baking dish.
- Build the layers: Spread about 1 cup of meat sauce across the bottom of the dish. Then layer: noodles, dollop half the ricotta in spoonfuls and gently spread it, a third of the remaining sauce, then 1 cup of mozzarella. Repeat that same order for the second layer. Finish with a final layer of noodles, the rest of the sauce spread to the edges, the remaining mozzarella, and ½ cup of Parmesan on top.
- Bake it: Tent foil loosely over the top so it doesn’t touch the cheese. Bake for 45 minutes, covered, then remove the foil and bake for another 15 to 20 minutes, until the top is golden, bubbly, and a little browned at the edges.
- Wait before you cut it: Let it rest uncovered for 20 full minutes before slicing.
Notes
Use whole milk ricotta for the best creaminess. Spread ricotta in dollops rather than one large swipe to keep noodles in place. No-boil noodles are used for convenience. For make-ahead, refrigerate assembled lasagna for up to 2 days (add 15 minutes to covered baking time). For freezing, freeze unbaked in a freezer-safe dish for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 1670 kcal
- Sugar: 8 g
- Sodium: 1519 mg
- Fat: 55 g
- Saturated Fat: 27 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 199 g
- Fiber: 13 g
- Protein: 87 g
- Cholesterol: 195 mg
Keywords: homemade lasagna, beef lasagna, comfort food, cheesy pasta, freezer-friendly dinner