Classic Lasagna
Recipe by gingham
Layers of meaty sauce, creamy ricotta, and plenty of melted mozzarella. A weekend project that's worth every pan.
Ingredients
Meat sauce
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 lb ground beef
- 8 oz Italian sausage, casings removed
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp kosher salt
Ricotta layer
- 15 oz whole-milk ricotta
- 1 large egg
- 1/2 cup grated Parmesan, divided
- 1/4 cup chopped parsley
- 1/4 tsp kosher salt
To finish
- 12 lasagna noodles
- 4 cups shredded mozzarella, divided
Method
Heat the oil in a large pot over medium heat and cook the onion until soft, about 5 minutes. Add the beef and sausage and cook, breaking them up, until browned, about 8 minutes. Spoon off any extra fat, then stir in the garlic for 1 minute.
Add the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, and salt. Simmer for 20 minutes, stirring now and then.
Heat the oven to 375°F. Cook the noodles in salted water until just bendable, then lay them flat on an oiled sheet pan. (Skip this if you're using no-boil noodles.)
Stir the ricotta, egg, 1/4 cup of the Parmesan, the parsley, and the salt together.
In a 9 by 13 inch baking dish, spread 1 cup of the sauce. Add 4 noodles, half the ricotta, 1 cup of the mozzarella, and 1 1/2 cups of sauce. Repeat the layers once more.
Top with the last 4 noodles, the rest of the sauce, the rest of the mozzarella, and the rest of the Parmesan.
Cover with foil, tented so it doesn't touch the cheese, and bake for 25 minutes. Uncover and bake until bubbling and browned, 25 to 30 minutes more.
Let it rest for 15 minutes before cutting, so the layers hold together.
Notes from the source
Put it together up to a day ahead and keep it in the fridge, then add 15 minutes to the covered baking time. It freezes well, baked or not.