Easy Lasagna Recipe
This lasagna combines a three-cheese sauce and a rich meat sauce featuring ground beef and Italian sausage for a classic, hearty dish. Perfect for weeknights or special occasions, this recipe is simple to prepare and can be made ahead of time for easy serving.
Equipment
- 9×13-inch casserole dish
- Large skillet or Dutch oven
- Large mixing bowl
Ingredients
For the Meat Sauce
- 1 tablespoon extra-light olive oil or vegetable oil plus more for greasing
- 1 pound 80/20 or 85/15 ground beef
- ½ pound bulk sweet Italian sausage or links with casings removed
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 1 28-ounce can crushed tomatoes
- 1 14-ounce can whole peeled tomatoes, with their juice
- ¼ cup chopped fresh parsley leaves plus more for garnish
- 1 teaspoon dried oregano
- 2 tablespoons plus 1 teaspoon fine sea salt divided (or to taste)
- ½ teaspoon freshly ground black pepper
- Pinch of granulated sugar
For the Lasagna Noodles
- 10 dry lasagna noodles
For the Cheese Sauce
- 15 ounces part-skim ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- ⅓ cup heavy cream
- 1 large egg
- 2 tablespoons chopped fresh parsley
- ½ teaspoon fine sea salt
To Assemble
- 3 cups shredded mozzarella cheese divided
Instructions
- Make the Meat SauceHeat oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and Italian sausage, breaking the meat apart as it cooks. Stir frequently and cook until browned, about 5 minutes.Remove most of the fat, leaving about 2 tablespoons in the skillet. Stir in the chopped onion and cook for about 5 minutes until it softens. Add garlic and sauté for another minute until fragrant.Pour in the crushed tomatoes, whole peeled tomatoes (including the juice), parsley, oregano, 1 teaspoon salt, and pepper. Break the whole tomatoes apart with a spoon. Lower the heat, cover, and let the sauce simmer for 25 minutes, stirring occasionally. Taste and adjust seasoning with more salt, pepper, or sugar, if needed.
- Cook the Lasagna NoodlesLightly grease two baking sheets and set aside. Bring a large pot of water to a boil, add 2 tablespoons salt, and stir. Cook the lasagna noodles according to the package instructions until al dente, stirring for the first 2 minutes to prevent sticking.Drain the noodles and arrange them in a single layer on the greased baking sheets to keep them from sticking together.
- Prepare the Cheese SauceIn a large bowl, combine the ricotta, 1 cup mozzarella, Parmesan, cream, egg, parsley, and ½ teaspoon salt. Mix well until the cheese sauce is smooth and fully blended.
- Assemble the LasagnaPreheat your oven to 375°F. Grease a 9x13-inch casserole dish.Spread ½ cup of the meat sauce evenly across the bottom of the dish. Lay down 3 noodles, followed by one-third of the remaining meat sauce, 1 cup of mozzarella, and half of the cheese sauce. Repeat this process for a second layer with 3 more noodles, one-third of the meat sauce, 1 cup mozzarella, and the rest of the cheese sauce.For the final layer, use the last 3 noodles and the remaining meat sauce. Top with 1 cup mozzarella. Use pieces of the tenth noodle to fill in any gaps in the layers.
- Bake the LasagnaCover the dish tightly with foil, making sure it doesn’t touch the cheese. Poke 9–12 small holes in the foil to let steam escape. Bake the lasagna for 30 minutes.Remove the foil and continue baking for another 25 minutes, or until the cheese is golden and the edges are bubbling. Let the lasagna rest for 15 minutes before serving. Garnish with parsley if desired.
Notes
Pro Tip: This recipe uses traditional lasagna noodles instead of no-boil noodles, providing a firmer texture and classic lasagna experience.
Make-Ahead Tip: You can prepare and assemble the lasagna a day in advance. Cover with foil and refrigerate. When ready to bake, add 5 extra minutes to the cooking time to account for the colder temperature.
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