By Nothing says “home” quite like a bubbling, golden-brown tray of lasagna fresh from the oven. This hearty homemade lasagna is a true family favorite, delivering 12 generous servings of creamy, cheesy, and meaty goodness. Whether you are feeding a crowd or looking for the ultimate weekend comfort meal, this recipe hits the spot every single time.
What Makes This Recipe Great
• Flavor Boost: Using a mix of Italian sausage and ground beef adds a depth of flavor that plain ground beef just can’t match.
• Crowd-Pleaser: It yields 12 generous servings, making it perfect for potlucks or large families.
• Make-Ahead Magic: This dish keeps, reheats, and freezes beautifully for up to three months.
• Triple Cheese Layer: A rich blend of ricotta, mozzarella, and parmesan ensures every bite is gooey and satisfying.
Ingredients List
For the Meat Sauce:
• ¾ pound Italian sausage (casings removed)
• ¾ pound lean ground beef
• 1 medium onion, diced
• 3 to 7 cloves garlic, minced
• 1 (6-ounce) can tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 tablespoon granulated sugar (to balance acidity)
• 1 tablespoon Italian seasoning, 1 teaspoon dried basil, 1½ teaspoons salt, and ¾ teaspoon black pepper
For the Cheese Filling:
• 1 (15-ounce) container ricotta cheese
• 1 large egg, beaten (acts as a binder)
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon salt and ¼ teaspoon black pepper
For Assembly:
• 12 to 16 lasagna noodles (boiled al dente)
• 16 ounces fresh mozzarella, sliced or shredded
• ¼ cup grated parmesan cheese
Step-by-Step Instructions
1. Prep the Oven: Preheat your oven to 375°F.
2. Brown the Meat: In a large Dutch oven, cook the sausage and beef over medium-high heat for 6–8 minutes, breaking it into small pieces until browned.
3. Sauté Aromatics: Add the onion and garlic, cooking for about 5 minutes until softened.
4. Simmer the Sauce: Stir in the tomato paste and cook for 1 minute. Add crushed tomatoes, tomato sauce, sugar, and seasonings. Simmer on medium-low for 15–20 minutes.
5. Boil the Pasta: While the sauce simmers, boil the noodles in salted water until al dente. Drain and rinse with cold water to stop the cooking and prevent sticking.
6. Mix the Cheese: In a bowl, combine ricotta, egg, parsley, salt, and pepper.
7. Assemble the Layers:
◦ Bottom: Spread 2 cups of meat sauce in a 9×13 casserole dish.
◦ Layer 1: 4 noodles, half the ricotta mixture, 2 cups of meat sauce.
◦ Layer 2: 4 noodles, remaining ricotta mixture, 2 cups of meat sauce.
◦ Layer 3: 4 noodles, remaining meat sauce, and top with mozzarella and parmesan.
8. Bake: Cover with foil and bake for 30 minutes. Uncover and bake for another 15 minutes. For a golden finish, broil for 2–3 minutes at the end.
9. Rest: Let the lasagna rest for 15 minutes before slicing. This allows the layers to set so it doesn’t “ooze” everywhere.
Expert Tips
• Don’t Skip the Rinse: Rinsing noodles with cold water is essential to prevent them from becoming a “big glob” of overcooked pasta.
• Deep Dish is Best: Use a casserole dish 2.5 to 3 inches deep to prevent the sauce from bubbling over the edges.
• Foil Trick: If your lasagna is tall, spray the inside of the foil with non-stick spray so the cheese doesn’t stick to it.
• Lemon Zest: For a “lifted” flavor, try adding a little lemon zest to the meat sauce or cheese mixture.
Variations
• Vegetarian: Omit the meat and add mushrooms or roasted root vegetables.
• Cheaper Swap: Use cottage cheese instead of ricotta (or a 50/50 mix).
• Shortcuts: Use a high-quality store-bought jarred sauce to save time.
• Fresh Pasta: You can use homemade fresh pasta sheets, which cook in just a few minutes.
Storage + Reheating Instructions
• To Store: Keep leftovers covered in the fridge for up to 3 days.
• To Freeze: You can freeze the assembled, unbaked lasagna for up to 3 months. Thaw in the fridge for 24 hours before baking.
• To Reheat: Reheat chilled or thawed slices in the oven at 350°F for 20–30 minutes until warmed through.
Nutrition Information
(Per Serving)
• Calories: 343 kcal
• Protein: 20 g
• Fat: 16 g
• Carbohydrates: 29 g
• Sodium: 864 mg