Description
This homemade lasagna recipe features layers of savory Italian sausage, ground beef, and a rich tomato sauce made from scratch with garlic, herbs, and San Marzano tomatoes. Combined with creamy ricotta, mozzarella, and Parmesan cheeses, and baked to bubbly perfection, this hearty dish is perfect for feeding a crowd and making family dinners memorable.
Ingredients
Scale
Meat Sauce
- 1 lb. bulk Italian sausage
- 1 lb. ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 (6 ounce) cans tomato paste
- 1 (28 ounce) can crushed tomatoes (preferably San Marzano)
- 1 (15 ounce) can tomato sauce
- ⅓ cup water
- 2 tablespoons brown sugar (reduce to 1 tablespoon for less sweet)
- 3 tablespoons chopped fresh parsley, plus extra for garnish
- 1 tablespoon dried basil
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper, divided
Cheese Mixture
- 1 large egg, lightly beaten
- 1 (15 ounce) container ricotta cheese
- 1 ½ cups grated Parmesan cheese, divided
- 4 cups shredded mozzarella cheese
Other
- 9 oven-ready “no-boil” lasagna noodles
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 400°F. Grease a deep 9 x 13-inch baking dish and set aside to ensure your lasagna doesn’t stick during baking.
- Cook Meat Mixture: In a Dutch oven over medium heat, cook and crumble the Italian sausage, ground beef, and diced onion until the meat is no longer pink, about 5-7 minutes. Drain off excess fat for a leaner sauce.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking and stirring for 1 minute to develop flavor.
- Make Sauce: Add crushed tomatoes, tomato sauce, water, brown sugar, fresh parsley, dried basil, kosher salt, and ¼ teaspoon of black pepper. Bring the mixture to a boil, then reduce heat to low and simmer uncovered until slightly thickened, about 10-15 minutes.
- Mix Cheese Filling: In a separate bowl, combine the lightly beaten egg, ricotta cheese, 1 ¼ cups grated Parmesan, and the remaining ¼ teaspoon of black pepper. Mix thoroughly to blend.
- Assemble Lasagna: Spread 2 cups of the meat sauce evenly across the bottom of the prepared baking dish. Layer 3 no-boil lasagna noodles over the sauce. Spread one-third of the ricotta cheese mixture over the noodles, and sprinkle 1 cup of shredded mozzarella cheese on top. Repeat layering two more times: meat sauce, noodles, ricotta mixture, mozzarella.
- Top and Cover: Finish with a final layer of the remaining meat sauce, then top with the remaining mozzarella and Parmesan cheeses. Cover the dish with foil greased lightly to prevent cheese sticking.
- Bake: Place the covered baking dish on a rimmed baking sheet to catch any overflow. Bake in the preheated oven for 30 minutes. Remove the foil and continue baking uncovered for 15-20 minutes, until the top is bubbly and golden brown.
- Rest and Serve: Allow the lasagna to stand for at least 15 minutes before slicing and serving. This resting period helps the layers set for easier serving and enhances flavor melding.
Notes
- This lasagna recipe is perfect for gatherings as it yields 12 servings with ample thick layers packed with hearty meat sauce and complementary cheeses.
- Using oven-ready noodles saves preparation time—no need to boil noodles beforehand.
- Choosing San Marzano tomatoes can elevate the flavor of the sauce with their natural sweetness and low acidity.
- Brown sugar balances the acidity of the tomatoes; you may adjust sweetness to your taste.
- Resting the lasagna after baking is crucial for perfect slicing without collapsing.
Nutrition
- Serving Size: 1/12 of the casserole
- Calories: 500 kcal
- Sugar: 12 g
- Sodium: 1406 mg
- Fat: 33 g
- Saturated Fat: 16 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 126 mg
