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–+ servings
Homemade lasagna with layers of meat sauce, ricotta, and melted mozzarella

Homemade Lasagna

Layers of rich meat sauce, creamy herbed ricotta, tender pasta, and bubbling melted cheese baked to golden perfection. The ultimate Italian comfort food that feeds a crowd and freezes beautifully.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 580
Ingredients Method Nutrition Notes

Ingredients
  

  • For the Meat Sauce
  • 1 lb ground beef 80/20 ratio
  • 1/2 lb Italian sausage casings removed
  • 1 jar (24 oz) quality marinara sauce
  • 1 can (14 oz) crushed San Marzano tomatoes
  • 1 small onion finely diced
  • 4 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • salt and pepper to taste
  • For the Ricotta Layer
  • 15 oz whole milk ricotta cheese
  • 1 large egg
  • 2 tablespoons fresh basil chopped
  • salt and pepper to taste
  • For Assembly
  • 1 lb lasagna noodles about 16 noodles
  • 2 cups freshly shredded mozzarella divided
  • 1/2 cup freshly grated Parmesan divided

Method
 

  1. Brown ground beef and sausage with onion over medium-high heat breaking up into small pieces. Drain excess fat. Add garlic and cook 1 minute.
  2. Add marinara, crushed tomatoes, Italian seasoning, salt, and pepper. Simmer uncovered 20 to 25 minutes until thickened and deeply flavored.
  3. Combine ricotta, egg, basil, salt, and pepper in a bowl. Stir until completely smooth. Cook lasagna noodles 2 minutes less than package directions. Drain and lay flat on lightly oiled foil.
  4. Preheat oven to 375 degrees F. Spread a thin layer of meat sauce on the bottom of a 9x13 baking dish.
  5. Layer noodles overlapping slightly then half the ricotta mixture then half the remaining meat sauce then a generous handful of mozzarella. Repeat layers once more. Finish with noodles, remaining sauce, and a generous blanket of mozzarella and Parmesan.
  6. Cover tightly with foil sprayed with cooking spray on the inside. Bake 45 minutes. Remove foil and bake 15 to 20 more minutes until top is deeply golden and edges are bubbling vigorously.
  7. Rest 15 full minutes before cutting. This step is not optional — cutting too soon results in a soupy mess.

Nutrition

Calories: 580kcalCarbohydrates: 44gProtein: 38gFat: 28gSaturated Fat: 12gCholesterol: 138mgSodium: 820mgPotassium: 560mgFiber: 3gSugar: 8g

Notes

Spray the inside of the foil with cooking spray to prevent it from sticking to the cheese. Assemble up to 24 hours ahead and refrigerate before baking — add 15 minutes to the covered baking time. Freezes beautifully for up to 3 months.

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