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Classic Beef Lasagna

Layers of beef and sausage meat sauce, seasoned ricotta, mozzarella and Parmesan, baked until bubbly.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Rest Time 15 minutes
Total Time 2 hours
Servings: 8
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 1.5 lb ground beef 80/20 lean
  • 0.5 lb mild Italian sausage casing removed
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 1 can (28 oz) crushed tomatoes undrained
  • 2 tbsp tomato paste double concentrated
  • 1 can (15 oz) tomato sauce plain
  • 2 tsp dried Italian seasoning blend of oregano, basil, thyme
  • 1 tsp granulated sugar to balance acidity
  • 1 tsp salt fine sea salt
  • 0.5 tsp black pepper freshly cracked
  • 15 oz whole milk ricotta cheese drained if watery
  • 1 large egg room temperature, beaten
  • 0.25 cup fresh parsley finely chopped
  • 0.5 tsp salt fine sea salt
  • 0.25 tsp ground nutmeg optional for depth
  • 16 oz mozzarella cheese shredded, divided
  • 1 cup Parmesan cheese freshly grated, divided
  • 12 sheets lasagna noodles regular or oven-ready

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray.
  2. In a large Dutch oven or skillet over medium heat, add 1.5 lb ground beef and 0.5 lb mild Italian sausage. Cook for 8 to 10 minutes, breaking up the meat with a wooden spoon until fully browned.
  3. Add 1 finely diced yellow onion and 4 minced garlic cloves to the meat. Sauté for 4 to 5 minutes until the onion becomes soft and translucent.
  4. Drain excess grease from the pan, leaving about 1 tablespoon for rich flavor.
  5. Stir in 2 tbsp tomato paste, 1 can (28 oz) crushed tomatoes, 1 can (15 oz) tomato sauce, 2 tsp dried Italian seasoning, 1 tsp granulated sugar, 1 tsp salt, and 0.5 tsp black pepper.
  6. Bring the sauce to a low simmer, lower the heat, and cook uncovered for 20 minutes, stirring occasionally.
  7. While the sauce simmers, cook 12 lasagna noodles in a large pot of boiling salted water according to package directions until al dente. Drain and lay flat on parchment paper.
  8. In a medium bowl, combine 15 oz ricotta cheese, 1 beaten egg, 0.25 cup chopped parsley, 0.5 tsp salt, 0.25 tsp ground nutmeg, and 0.5 cup grated Parmesan cheese. Stir until smooth.
  9. Spread 1 cup of the meat sauce evenly over the bottom of the prepared 9x13-inch baking dish.
  10. Arrange 4 lasagna noodles side-by-side over the sauce, slightly overlapping if needed.
  11. Spread half of the ricotta cheese mixture evenly over the noodles, then sprinkle with 5 oz shredded mozzarella cheese and 1 cup meat sauce.
  12. Repeat with a second layer: 4 noodles, remaining ricotta mixture, 5 oz mozzarella, and 1 cup meat sauce.
  13. Top with the final 4 noodles, remaining meat sauce, remaining 6 oz mozzarella cheese, and remaining 0.5 cup Parmesan cheese.
  14. Cover the baking dish loosely with aluminum foil, ensuring it does not touch the top cheese layer, and bake at 375°F for 25 minutes.
  15. Remove the foil and bake uncovered for an additional 20 minutes until the cheese is melted, bubbly, and golden brown.
  16. Remove from the oven and let the lasagna rest for 15 to 20 minutes before slicing and serving.

Notes

Cook time includes 30 minutes to brown the meat and simmer the sauce plus 45 minutes of baking.
To make ahead, assemble, cover and refrigerate up to 24 hours. Bake covered 40 minutes, then uncovered 20 minutes.