Classic Italian Lasagna
Introducing this classic Italian lasagna, a true family favorite that is flavor-perfect and doesn't take all day to make. And with make-ahead instructions, who can say no to making this delicious meal any time of the week?
Ingredients
For Meat Sauce:
- 1 to 1 ¼ pound sweet Italian sausage see note
- ½ pound ground beef see note
- ½ cup chopped yellow onion
- 2 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 2 6-ounce cans tomato paste
- 1 15-ounce can tomato sauce
- ¼ cup water
- 2 tablespoons granulated sugar
- 1 ½ teaspoons dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried
For Ricotta Cheese Mixture:
- 2 cups (16-ounces) ricotta cheese see note
- 1 egg
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried
Lasagna:
- 12 lasagna noodles
- 4 cups (1 pound) grated mozzarella cheese
- ¼ to ½ cup freshly grated Parmesan cheese
Instructions
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In a large saucepan, brown sausage and ground beef over medium heat, breaking the meat apart into pieces with a wooden spoon. Add the chopped onion while the meat as it is browning and cook until onion is transparent. Drain excess grease.
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Add minced garlic, crushed tomatoes, tomato paste, tomato sauce, water, sugar, basil, Italian seasoning, salt, pepper, and 2 tablespoons chopped fresh parsley. Stir until well mixed. Cover and simmer over medium-low heat for 30 minutes to incorporate flavors, stirring occasionally.
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In a mixing bowl, combine ricotta cheese with egg and remaining parsley.
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Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water according to package directions until barely tender (about 8-10 minutes). Drain noodles, and rinse with cold water.
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Preheat oven to 375 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray.
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To assemble, spread 1 1/2 cups of meat sauce in the bottom of the baking dish. Arrange 3 noodles lengthwise over meat sauce. Spread with a third of ricotta cheese mixture, then 1 1/2 cups of meat sauce and 1 cup of grated mozzarella cheese. Repeat with remaining layers, noting that the top layer will have no ricotta cheese mixture but will have 2 cups of grated mozzarella cheese. Sprinkle Parmesan cheese on very top.
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Bake uncovered in preheated oven for 30 minutes on a baking sheet (to collect any drips). Let stand for 10 minutes before serving.
Recipe Notes
1. I've found that the type of Italian sausage you use really does affect the flavor. We like the sweet Italian sausage (that comes in links) at Costco.
2. We've also successfully left out the ground beef in this lasagna and it's still really good.
3. I've also made this lasagna with cottage cheese instead of ricotta. It is still really good, but I like the texture and taste of the ricotta slightly better. Here is the homemade ricotta cheese recipe I use. YUM.
4. For make-ahead instructions: Assemble as recipe states, then cover with plastic wrap and refrigerate up to 24 hours before baking as directed in the recipe. You may need a few extra minutes baking time if the lasagna has been refrigerated first.