Classic Lasagna
A traditional Italian-American lasagna with layers of rich meat sauce, creamy ricotta, melted mozzarella, and tender pasta sheets. This hearty, comforting dish is perfect for family gatherings and special occasions.
Ingredients
- 1 lb ground beef, 85% lean
- 1/2 lb Italian sausage, casings removed
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 lg can crushed tomatoes (14/28 oz cans)
- 2 tbsp tomato paste
- 1 lg can tomato sauce (8/15 oz cans)
- 2 tsp dried basil
- 1 tsp dried oregano
- 1 tsp granulated sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 15 oz ricotta cheese
- 1 egg, beaten
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 lasagna noodles, uncooked or no-boil
- 4 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
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1
Preheat oven to 375°F (190°C).
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2
In a large pot or Dutch oven, brown 1 lb 85% lean ground beef and 1/2 lb casings removed Italian sausage over medium heat, breaking it into small pieces as it cooks. Ensure the meat reaches an internal temperature of 160°F (71°C).
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3
Add 1 finely diced onion to the meat and cook until softened, about 5 minutes. Add 3 minced garlic cloves and cook for another 30 seconds until fragrant.
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4
Stir in 1 lg can crushed tomatoes (14/28 oz cans), 2 tbsp tomato paste, 1 lg can tomato sauce (8/15 oz cans), 2 tsp dried basil, 1 tsp dried oregano, 1 tsp granulated sugar, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then reduce heat and let simmer for 30 minutes, stirring occasionally.
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5
Meanwhile, if using regular lasagna noodles (not no-boil), cook according to package instructions until al dente. Drain and lay flat on aluminum foil or baking sheets to prevent sticking.
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6
In a medium bowl, combine 15 oz ricotta cheese, 1 beaten egg, 2 tbsp chopped fresh cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
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7
To assemble the lasagna: Spread 1 cup of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a layer of uncooked or no-boil lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the 4 cups shredded mozzarella cheese. Spoon 1 1/2 cups of meat sauce over the cheese.
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8
Repeat layers twice more, ending with meat sauce and the remaining mozzarella and 1/2 cup grated Parmesan cheese on top.
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9
Cover with aluminum foil (tent slightly so it doesn't touch the cheese) and bake for 25 minutes.
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10
Remove foil and bake for an additional 25 minutes until the top is golden and bubbly.
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11
Let stand for 15 minutes before serving to allow the lasagna to set and become easier to cut.