Lasagna

A classic baked lasagna featuring layers of hearty homemade meat sauce, creamy ricotta filling, and plenty of melted mozzarella and Parmesan cheese. Rich, satisfying, and even better the next day, this crowd-pleasing dish is perfect for family dinners and can be assembled ahead of time.

Ingredients

• 9 lasagna noodles
• 1 pound bulk Italian sausage
• 3/4 pound lean ground beef
• 1 medium onion, diced
• 1/2 large bell pepper, diced
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (14-ounce) can tomato sauce
• 2 (6-ounce) cans tomato paste
• 2/3 cup water
• 1 to 2 tablespoons sugar, to taste
• 1/4 cup fresh parsley, minced, divided
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• 3/4 teaspoon fennel seed
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 teaspoons olive oil
• 2 large eggs
• 1 (15-ounce) container ricotta cheese
• 4 cups shredded part-skim mozzarella cheese, divided
• 3/4 cup freshly grated Parmesan cheese, divided
• 1 sheet aluminum foil

Instructions

1. 1. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente, stirring occasionally to prevent sticking. Drain, rinse with cool water, and lay flat on a lightly oiled baking sheet to prevent sticking. Set aside.
2. 2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the Italian sausage, ground beef, onion, and bell pepper. Cook, breaking up the meat with a spoon, for 8 to 10 minutes until the meat is no longer pink and the vegetables have softened. Add the garlic and cook for 1 minute more until fragrant. Drain off excess fat.
3. 3. Add the crushed tomatoes, tomato sauce, tomato paste, water, sugar, half the parsley, basil, oregano, Italian seasoning, fennel seed, 3/4 teaspoon salt, black pepper, and red pepper flakes to the pot. Stir to combine. Bring to a boil, then reduce heat to a low simmer. Cook uncovered, stirring occasionally, for 30 minutes to allow the flavors to meld and the sauce to thicken slightly.
4. 4. Preheat the oven to 375°F.
5. 5. In a medium bowl, whisk together the eggs, ricotta, remaining parsley, and remaining 1/4 teaspoon salt until smooth and well combined.
6. 6. Spread about 1 cup of meat sauce evenly over the bottom of a 9x13-inch baking dish. Lay 3 lasagna noodles lengthwise over the sauce. Spread half of the ricotta mixture evenly over the noodles. Sprinkle with about 1 cup of mozzarella and 2 tablespoons of Parmesan. Ladle about one-third of the remaining sauce over the cheese layer.
7. 7. Repeat the layering: 3 noodles, the remaining ricotta mixture, 1 cup of mozzarella, 2 tablespoons of Parmesan, and another one-third of the sauce. Finish with the final 3 noodles, the remaining sauce spread evenly over the top, and the remaining mozzarella and Parmesan sprinkled over all.
8. 8. Cover the baking dish tightly with aluminum foil, tenting it so the foil does not touch the cheese. Place the dish on a baking sheet to catch any drips. Bake for 25 minutes covered, then remove the foil and bake for an additional 20 to 25 minutes until the cheese is golden and the sauce is bubbling around the edges.
9. 9. Remove the lasagna from the oven and let it rest for at least 15 minutes before slicing and serving. This resting time allows the layers to set so the lasagna holds its shape when cut.

Variations

• Use all ground beef or all Italian sausage instead of a combination for a slightly different flavor profile.
• Substitute cottage cheese for ricotta for a lighter, milder filling.
• Add sliced fresh mushrooms to the meat sauce along with the garlic for extra depth and earthiness.
• Replace the meat sauce with sautéed zucchini, spinach, and mushrooms for a vegetarian version.
• Use oven-ready lasagna noodles and add an extra 1/2 cup of water to the sauce; no boiling required.
• Add a pinch of cayenne pepper or a splash of red wine to the meat sauce for extra complexity.
• Use a combination of mozzarella and provolone cheese for a richer, stretchier topping.
• For a keto-friendly version, substitute oven-roasted thin-sliced zucchini or eggplant for the noodles and reduce the sugar.
• Substitute the Italian sausage with mild chicken Italian sausage for a lighter option.

Troubleshooting

• Why is my lasagna watery after baking? The sauce likely needed more time to reduce; simmer it longer before assembling, and make sure to let the lasagna rest at least 15 minutes after baking so the layers can firm up before cutting.
• Why are my noodles sticking together? Toss the drained noodles with a little olive oil and lay them flat in a single layer on a baking sheet; stir the water frequently while cooking to prevent sticking during boiling.
• Why is the top of my lasagna dry or burnt? The dish was likely uncovered too early or baked at too high a temperature; keep the foil on for the first portion of baking and only remove it for the last 20 to 25 minutes to allow the cheese to brown without drying out.
• Why does my lasagna fall apart when I cut it? The lasagna needs adequate resting time after baking; allow at least 15 minutes out of the oven before slicing so the layers can set and hold their shape.
• Why is my meat sauce too acidic or bitter? Canned tomatoes vary in acidity; stir in sugar one teaspoon at a time and taste after each addition until the sauce reaches a balanced, pleasant flavor.
• Can I assemble lasagna ahead of time? Yes, you can assemble the lasagna up to 24 hours in advance, cover it tightly, and refrigerate it; add about 10 to 15 extra minutes to the covered baking time since it will be starting cold.