Print

Classic Italian Lasagna with Meat Sauce and Cheese Recipe

Print Recipe

★★★★★

4.7 from 120 reviews

Classic Italian lasagna made with hearty layers of savory ground Italian sausage and beef bolognese sauce, creamy ricotta cheese mixture, mozzarella, and Parmesan cheeses, layered between tender soaked lasagna noodles and baked to golden perfection. This traditional recipe offers rich, comforting flavors and a satisfying texture perfect for family dinners or entertaining guests.

Ingredients

Scale

Meat Sauce

  • 1 pound ground Italian sausage
  • 1 pound ground beef
  • 1 large white onion, diced
  • 5 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 1 (15 ounce) can tomato sauce (passata or tomato puree)
  • 1/2 cup white wine
  • 2 tablespoons granulated sugar
  • 1/2 cup chopped fresh basil
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley

Lasagna Noodles

  • 1 pound lasagna pasta

Ricotta Mixture

  • 30 ounces ricotta cheese
  • 2 tablespoons chopped fresh parsley
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg

Cheeses

  • 1 pound thinly sliced mozzarella cheese (about 24 slices)
  • 1 cup freshly grated Parmesan cheese

Instructions

  1. Make bolognese sauce: In a large pot over medium heat, combine ground Italian sausage and ground beef. Use a spoon to break the meat into small pieces. Add diced onion and minced garlic, cooking until the meat is well browned and onions are softened, stirring constantly to prevent sticking.
  2. Simmer sauce: Stir in granulated sugar, chopped fresh basil, fennel seeds, dried oregano, 1/2 teaspoon salt, black pepper, and 1/4 cup chopped fresh parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and white wine. Stir well and bring the mixture to a simmer. Reduce heat to low and let simmer for 1 to 4 hours, stirring occasionally to develop deep, rich flavors.
  3. Soak lasagna noodles: Meanwhile, place lasagna noodles in the bottom of a 9×13 inch pan. Pour hot tap water over the noodles, fully submerging them. Let soak for 30 minutes until softened, then drain and discard the water to prepare noodles for layering.
  4. Make ricotta mixture: In a mixing bowl, combine ricotta cheese with the egg, remaining 2 tablespoons chopped parsley, 1/2 teaspoon salt, and ground nutmeg. Mix thoroughly and refrigerate this mixture until assembling the lasagna.
  5. Preheat oven and grease pan: Preheat oven to 375°F (190°C). Lightly grease a deep dish 9×13 inch or lasagna pan to prevent sticking.
  6. Assemble lasagna layers: Begin by spreading about 1 cup of meat sauce evenly on the bottom of the prepared pan. Layer 4 soaked lasagna sheets on top of the sauce. Spread one-third of the ricotta mixture over the pasta, then top with one-quarter of the sliced mozzarella cheese. Spoon 1 1/2 cups of meat sauce over the mozzarella, and sprinkle with one-quarter cup of grated Parmesan cheese.
  7. Repeat layers: Repeat the layering process two more times – pasta sheets, ricotta mixture, mozzarella cheese, meat sauce, and Parmesan cheese, making a total of three full layered sections.
  8. Finish layering: Place a final layer of pasta sheets on top. Spread 1 cup of meat sauce over the top layer to keep it moist. Finish by topping with the remaining mozzarella slices and Parmesan cheese evenly distributed.
  9. Bake the lasagna: Cover the pan loosely with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 25 minutes to allow the cheese to brown nicely and bubble.
  10. Serve hot: Remove the lasagna from the oven and let it rest for a few minutes before serving to allow it to set. Serve warm for best flavor and texture.

Notes

  • Simmering the sauce longer (up to 4 hours) intensifies the flavors and tenderizes the meat for a richer bolognese.
  • Soaking noodles in hot water saves time compared to boiling and prevents overcooking during baking.
  • Use fresh herbs for best flavor, but dried herbs can be substituted if necessary.
  • Covering the lasagna while baking prevents it from drying out, especially during the initial baking period.
  • Letting the lasagna rest after baking helps it firm up, making it easier to cut and serve.

Keywords: lasagna, Italian lasagna, baked pasta, ricotta, meat sauce, Italian sausage, ground beef, mozzarella, Parmesan, comfort food

Find it online: https://delishfamilyrecipe.com/classic-italian-lasagna-with-meat-sauce-and-cheese-recipe/