Description
This classic homemade lasagna recipe features layers of rich Italian sausage, ground beef, creamy ricotta, mozzarella, and Parmesan cheeses, all baked in a savory, homemade tomato sauce. Using oven-ready no-boil noodles makes preparation simple while ensuring thick, hearty layers that result in a comforting and satisfying meal perfect for family dinners.
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 sauce)
- 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 and Prepare Dish: Preheat the oven to 400°F. Grease a deep 9 x 13-inch baking dish and set it aside to prepare for layering the lasagna.
- Cook Meat and Onions: 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 to prevent greasiness.
- Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the meat mixture. Cook and stir for 1 minute to develop flavor.
- Simmer Sauce: Stir in crushed tomatoes, tomato sauce, water, brown sugar, chopped parsley, dried basil, kosher salt, and ¼ teaspoon of the black pepper. Bring the sauce to a boil, then reduce heat to low and simmer uncovered for 10-15 minutes until slightly thickened.
- Prepare Cheese Mixture: In a separate bowl, combine the lightly beaten egg, ricotta cheese, 1 ¼ cups of Parmesan cheese, and the remaining ¼ teaspoon black pepper. Mix well.
- Assemble Lasagna Layers: Spread 2 cups of the meat sauce in the bottom of the prepared baking dish. Layer with 3 oven-ready noodles, then ⅓ of the ricotta mixture, and sprinkle with 1 cup mozzarella cheese. Repeat layering two more times, finishing with the remaining meat sauce, mozzarella, and remaining Parmesan cheese on top.
- Cover and Bake: Cover the lasagna with greased foil, place on a rimmed baking sheet to catch any drips, and bake in the preheated oven for 30 minutes.
- Uncover and Brown: Remove the foil and continue baking for an additional 15-20 minutes, or until the top is browned and the sauce is bubbly.
- Rest Before Serving: Allow the lasagna to stand at least 15 minutes before slicing to let it set for easier serving.
Notes
- Use oven-ready no-boil noodles to save time and avoid pre-cooking pasta sheets.
- San Marzano tomatoes are preferred for a richer and sweeter tomato flavor.
- Reducing the brown sugar by half will result in a less sweet sauce if preferred.
- Letting the lasagna rest after baking helps the layers to firm up and slice cleanly.
- Covering with greased foil prevents the cheese from drying out during the initial baking phase.
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: 15 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 126 mg
