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Homemade Lasagna

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Homemade Lasagna is a comforting Italian-inspired classic layered with tender pasta, rich beef and sausage tomato sauce, creamy ricotta, mozzarella, and Parmesan. Baked until bubbling and golden, it is a hearty family-style meal perfect for gatherings or make-ahead dinners.

Ingredients

  • Ground beef
  • Italian sausage
  • Yellow onion, diced
  • Garlic, minced
  • Olive oil
  • Crushed tomatoes
  • Tomato sauce
  • Tomato paste
  • Dried oregano
  • Dried basil
  • Italian seasoning
  • Salt
  • Freshly ground black pepper
  • Crushed red pepper flakes, optional
  • Fresh basil or parsley
  • Whole-milk ricotta cheese
  • Egg
  • Freshly grated Parmesan cheese
  • Fresh parsley, chopped
  • Salt, for the cheese filling
  • Black pepper, for the cheese filling
  • Lasagna noodles
  • Shredded mozzarella cheese
  • Freshly grated Parmesan cheese, for assembly
  • Fresh basil or parsley, for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and cook until softened.
  3. Add the garlic and cook briefly until fragrant.
  4. Add the ground beef and Italian sausage. Cook until browned, breaking the meat into small pieces as it cooks. Drain excess grease if necessary.
  5. Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, Italian seasoning, salt, black pepper, and optional red pepper flakes.
  6. Reduce the heat and simmer the meat sauce for 20–30 minutes, stirring occasionally.
  7. Meanwhile, cook the lasagna noodles according to the package directions until just al dente. Drain and arrange them separately to prevent sticking.
  8. Combine the ricotta, egg, Parmesan, parsley, salt, and black pepper in a medium bowl.
  9. Spread a thin layer of meat sauce across the bottom of a 9×13-inch baking dish.
  10. Arrange a layer of lasagna noodles over the sauce.
  11. Spread some of the ricotta mixture over the noodles, followed by meat sauce and shredded mozzarella.
  12. Repeat the layers until the ingredients are used, finishing with sauce, mozzarella, and Parmesan on top.
  13. Cover the baking dish loosely with foil and bake for 25 minutes.
  14. Remove the foil and continue baking for 15–20 minutes, until the cheese is melted, bubbling, and lightly golden.
  15. Remove the lasagna from the oven and let it rest for 15–20 minutes before slicing.
  16. Garnish with fresh basil or parsley and serve.

Notes

  • For a simpler meat sauce, use only ground beef instead of combining beef and Italian sausage.
  • For vegetable lasagna, replace the meat with mushrooms, zucchini, spinach, eggplant, and bell peppers.
  • Chopped spinach can be added to the ricotta filling.
  • Cottage cheese can replace ricotta for a slightly different texture.
  • Add provolone for an extra-cheesy variation or use spicy Italian sausage and additional red pepper flakes for more heat.
  • Oven-ready lasagna noodles can be used according to package directions to simplify preparation.
  • Let the finished lasagna rest before slicing so the layers can set.
  • Assembled lasagna can be covered and refrigerated for up to 24 hours before baking. Allow additional baking time if cooking directly from the refrigerator.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Lasagna can be frozen securely wrapped for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://thefamilycooking.com/homemade-lasagna/