sixtic Savor the ultimate comfort food with this Hearty Classic Meat Lasagna! Layers of rich meat sauce, creamy ricotta, and tender pasta are topped with golden, bubbly mozzarella and Parmesan, garnished with fresh parsley. Perfect for a cozy family dinner, this dish is ready in under 2 hours!
Ingredients
For the Meat Sauce:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 lb (450g) ground beef
- 1 lb (450g) Italian sausage (casings removed)
- 1 can (28 oz) crushed tomatoes
- 2 cans (6 oz each) tomato paste
- 1 can (15 oz) tomato sauce
- 1/2 cup water
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon fennel seeds (optional, for authentic flavor)
- 1 teaspoon sugar (to balance acidity)
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
For the Cheese Layers:
- 15 oz (425g) ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly:
- 12 lasagna noodles (cooked according to package instructions or use no-boil noodles)
- 2 cups shredded mozzarella cheese (for topping)
Instructions
Step 1: Prepare the Meat Sauce (30 minutes) Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant. Add the ground beef and Italian sausage, breaking them apart with a spoon, and cook until browned, about 8-10 minutes. Drain excess fat if needed. Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Add basil, oregano, fennel seeds (if using), sugar, salt, pepper, and half the parsley. Simmer uncovered for 20-30 minutes, stirring occasionally, until the sauce thickens. Set aside.
Step 2: Cook the Noodles (10 minutes) If using regular lasagna noodles, bring a large pot of salted water to a boil. Cook the noodles according to package instructions (usually 8-10 minutes) until al dente. Drain and rinse with cold water to prevent sticking. Lay them flat on a sheet of parchment or a clean towel. If using no-boil noodles, skip this step.
Step 3: Prepare the Cheese Mixture (5 minutes) In a medium bowl, combine the ricotta cheese, egg, 1 cup mozzarella, 1/2 cup Parmesan, the remaining parsley, salt, and pepper. Mix until smooth and creamy. This layer adds richness and structure to the lasagna.
Step 4: Assemble the Lasagna (10 minutes) Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce (about 1 cup) on the bottom of a 9×13-inch baking dish to prevent sticking. Place 3-4 lasagna noodles over the sauce, slightly overlapping if needed. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/4 of the meat sauce. Sprinkle with 1/2 cup mozzarella. Repeat the layers two more times (noodles, ricotta, sauce, mozzarella). Finish with a final layer of noodles, the remaining meat sauce, 2 cups mozzarella, and 1/2 cup Parmesan.
Step 5: Bake (50-60 minutes) Cover the dish with aluminum foil (tent it to avoid sticking to the cheese) and bake for 25 minutes. Remove the foil and bake for an additional 25-35 minutes, or until the cheese is golden and bubbly with some browned spots, as seen in your image. If the top isn’t browning enough, broil for 2-3 minutes, watching closely to avoid burning.
Step 6: Rest and Serve (15 minutes) Remove from the oven and let the lasagna rest for 15 minutes to set, making it easier to slice. Garnish with fresh parsley. Serve warm, cutting into generous squares, with extra sauce on the side if desired.
Serving Suggestions
Pair with a crisp green salad and garlic bread to complete the Italian experience. A glass of red wine, like Chianti, complements the rich flavors.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or cover the dish with foil and warm at 350°F (175°C) for 20-25 minutes. Freeze unbaked or baked lasagna (well-wrapped) for up to 3 months; thaw overnight in the fridge before reheating.
Tips for Success
- Sauce Consistency: Simmer longer if it’s too thin; add a splash of water if too thick.
- Cheese Melt: Use freshly grated mozzarella and Parmesan for better melting and flavor.
- Noodle Tip: No-boil noodles save time but may need extra sauce to stay moist.
- Make Ahead: Assemble a day ahead, refrigerate, and bake when ready—add 10 minutes to baking time if cold.
