Description

A comforting and rich lasagna featuring layers of homemade meat sauce, creamy cheese, and perfectly cooked noodles, perfect for family gatherings or weeknight dinners.

Ingredients

For the Meat Sauce

1 pound 80/20 ground beef or half beef, half mild Italian sausage (For extra depth of flavor.)
1 small onion, finely diced (For sweetness and body.)
4 cloves garlic, minced (Enhances flavor.)
1 can (28 ounces) crushed tomatoes, preferably San Marzano (For balanced acidity.)
1 can (15 ounces) tomato sauce (To round out the texture.)
2 tablespoons tomato paste (For concentrated flavor.)
1 teaspoon kosher salt (Plus more to taste.)
1 teaspoon sugar (To soften the acidity.)
1 teaspoon Italian seasoning (Or a blend of dried basil and oregano.)
1 teaspoon balsamic vinegar (Or a splash of red wine (optional).)
1 pinch red pepper flakes (Optional heat.)

For the Cheese Mixture

15 ounces whole-milk ricotta (Use drier ricotta if possible.)
1 large egg (Helps bind the cheese layer.)
1 pinch salt
1 pinch black pepper
1 handful chopped parsley

For Assembly

2-2.5 cups shredded mozzarella (Reserve most for the top.)
3/4 cup finely grated Parmesan (Use real Parmigiano Reggiano if possible.)
9 sheets lasagna noodles (Traditional or no-boil.)

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Instructions

Prepare the Sauce

Brown the meat over medium heat until crisp around the edges and no longer pink.
Add onion and cook until soft, then stir in garlic for 30 seconds.
Add crushed tomatoes, tomato sauce, and tomato paste. Season with salt, sugar, Italian seasoning, and optional vinegar or wine.
Simmer gently for 20 to 30 minutes until thickened.

Prepare the Cheese Mixture

In a bowl, combine ricotta, egg, salt, pepper, and parsley until well mixed.

Assemble the Lasagna

Preheat oven to 375°F. Spread a thin layer of sauce on the bottom of a 9×13 baking dish.
Layer the ingredients: noodles, sauce, ricotta mix, mozzarella, and Parmesan. Repeat for three layers.
Finish with noodles, sauce, and a generous amount of mozzarella and Parmesan.

Bake

Cover with foil, tenting it so it doesn’t touch the cheese. Bake covered for 30 to 35 minutes.
Uncover and bake another 12 to 15 minutes until the top is bubbly and golden.
Let it rest for at least 15 minutes before slicing.

Notes

Let the lasagna rest after baking for neat slices. Use freshly shredded cheese for better melting and texture. Consider variations like adding vegetables or using different proteins.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: dinner, Main Course
Cuisine: Italian