Seriously Good Lasagna
- PREP 45min
- COOK 2hrs 30min
- TOTAL 3hrs 15min
This is my family’s favorite lasagna recipe, made with the most delicious homemade meat sauce. Our sauce takes about 2 hours to simmer, but it’s absolutely worth it for the deep, rich flavor it develops. The sauce recipe below yields enough for two lasagnas, allowing you to save half the sauce for another day (it freezes beautifully for up to three months).
If you’re short on time, you can use store-bought sauce instead, which cuts the cooking time by about 1½ hours (see tips below the recipe).
You Will Need
- Homemade Meat Sauce
1 pound sweet Italian sausage (450g)
1 pound lean ground beef (450g)
1 cup finely diced onion, 1 medium onion
½ cup finely diced carrot, 2 medium carrots
2 garlic cloves, minced
⅓ cup tomato paste (75g)
2 teaspoons dried basil
1 teaspoon dried oregano
1 ½ cups water
2 large cans crushed tomatoes, 28 ounces each (56 ounces total)
1 to 2 teaspoons fine sea salt
½ teaspoon ground black pepper
1 to 2 teaspoons sugar, optional
- For the Lasagna
1 tablespoon olive oil
12 unbroken lasagna noodles, see tips for no-boil noodles
16 ounces ricotta cheese or cottage cheese (450g)
1 ounce Parmigiano-Reggiano cheese, finely grated, heaped ½ cup (28g)
1 large egg, beaten
1 pound mozzarella cheese, grated (450g)
Directions
- Make the Sauce
1Brown the meat: If your sausage has casings, slice them lengthwise and peel them off and discard. Place a large, heavy pot over medium-high heat. Add the sausage and beef, breaking them up with a wooden spoon. Cook until the meat is browned and crumbly, about 10 minutes.
2Add vegetables: Stir in the onion and carrots. Cook, stirring occasionally, until softened and beginning to brown, for about 8 minutes.
3Add aromatics and tomato paste: Add the garlic, basil, oregano, and tomato paste. Cook for 1 minute, until fragrant and the tomato paste turns a deeper orange-red color.
4Deglaze the pot: Pour in 1 ½ cups of water and use your spoon to scrape up all the browned bits from the bottom of the pot (they add lots of flavor to the sauce).
5Add tomatoes and simmer: Stir in the canned tomatoes and bring the sauce to a gentle simmer. Season with salt, pepper, and a pinch of sugar if needed. Simmer uncovered for about 1 ½ hours, stirring occasionally and skimming off any excess fat. Taste and adjust the seasoning with salt, pepper, or the optional sugar before using.
6Make ahead: This meat sauce keeps well in the refrigerator for up to 3 days or can be frozen for up to 3 months. The recipe makes about 9 cups. You’ll need 4 ½ cups for one lasagna. Save the rest for a second lasagna or toss it with spaghetti another night.
- Prepare Lasagna
1Prep: Set your oven to 375°F (190°C). Lightly grease a 13×9-inch baking dish or spray it with non-stick cooking spray.
2Cook the noodles (if needed): If using traditional lasagna noodles, boil them according to package directions (about 10 minutes) in a large pot of salted water with 1 tablespoon of olive oil. Drain well and set aside. If using no-boil noodles, skip this step.
3Mix the cheese filling: In a medium bowl, combine the ricotta, Parmesan, and beaten egg until well blended.
4Reserve the sauce: Set aside 4 to 4 ½ cups of your prepared meat sauce for assembling the lasagna.
5Start layering: Spread about ¾ cup of meat sauce on the bottom of the baking dish. Arrange noodles lengthwise, overlapping slightly to cover the sauce. Cut extra noodles if needed to fill any gaps.
6Add the first layer: Spread half of the ricotta mixture over the noodles. Top with one-third of the mozzarella cheese and 1 ¼ cups of meat sauce.
7Add the second layer: Repeat with another layer of noodles, the remaining ricotta mixture, more mozzarella cheese, and another layer of sauce.
8Finish the top: Add a final layer of noodles, then spread the remaining meat sauce evenly over the top. Sprinkle with the remaining mozzarella cheese.
9Bake: Cover loosely with aluminum foil and bake for 30 minutes. Then uncover it and bake for 20 minutes, or until the cheese is crusty around the edges. Let it rest for at least 15 minutes before serving.
Adam and Joanne's Tips
- Storing: You can assemble it and keep it covered in the fridge for up to 2 days. Put parchment or wax paper between the lasagna and any aluminum foil to prevent reactions with the tomatoes.
- Storing leftovers: Leftover lasagna will last in the refrigerator for 3 to 4 days or in the freezer for up to 3 months. Thaw and reheat gently for the best results.
- Reheating: The best way to reheat lasagna is in the oven. Preheat your oven to 350°F, cover with foil, and bake until heated through. If you’re in a hurry, the microwave is your quickest option. (I cover smaller portions with a plate or paper towel and microwave until hot.)
- Shortcut meat sauce: Cook the sausage, beef, onions, and carrots as directed in the recipe above. Add garlic and cook for a minute. Stir in two (28-oz) jars of jarred sauce and scrape up any browned bits from the bottom of the pot. Return the meat to the pan and simmer for 20 to 30 minutes, or until the carrots are tender. Skim off any excess fat and adjust the seasonings to taste.
- Sugar in the sauce: If your sauce tastes too acidic, add a pinch or so of sugar to balance it out.
- The nutrition facts provided below are estimates.