If you’re in the mood for a hearty dinner that tastes just like comfort in a casserole dish, this lasagna is it. Layers of noodles, savory meat sauce, creamy ricotta, and plenty of melty cheese all come together into the kind of meal everyone will want seconds of. It’s rich, filling, and makes the best leftovers too. Whether it’s a Sunday night dinner or a special get-together, this recipe is one that never disappoints.
Original recipe from allrecipes
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Ingredients:
For the Filling
- 1 pound sweet Italian sausage
- ¾ pound lean ground beef
- ½ cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6.5 ounce) cans canned tomato sauce
- 2 (6 ounce) cans tomato paste
- ½ cup water
- 2 tablespoons white sugar
- 4 tablespoons chopped fresh parsley, divided
- 1 ½ teaspoons dried basil leaves
- 1 ½ teaspoons salt, divided, or to taste
- 1 teaspoon Italian seasoning
- ½ teaspoon fennel seeds
- ¼ teaspoon ground black pepper
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- ¾ pound mozzarella cheese, sliced
- ¾ cup grated Parmesan cheese
Instructions:
- Cook the meat sauce: Brown sweet Italian sausage, ground beef, onion, and garlic together. Add crushed tomatoes, tomato sauce, tomato paste, water, sugar, parsley, basil, salt, Italian seasoning, fennel seeds, and pepper. Simmer covered for ~1½ hours.
- Boil the noodles: Cook lasagna noodles in lightly salted boiling water for 8–10 minutes. Drain and rinse in cold water.
- Mix the ricotta: In a bowl, combine ricotta cheese with the egg, the remaining parsley, and salt.
- Preheat the oven: Set oven temperature to 375 °F (190 °C).
- Layer the lasagna: Spread about 1½ cups of meat sauce in a 9×13″ baking dish. Add 6 noodles overlapping. Spread half the ricotta mixture, then ⅓ of the mozzarella slices. Spoon another 1½ cups meat sauce over that, then sprinkle ¼ cup Parmesan. Repeat layering, finishing with the remaining mozzarella and Parmesan on top.
- Cover and bake: Cover with foil (sprayed to prevent sticking). Bake for 25 minutes, then remove foil and bake another 25 minutes.
- Rest before serving: Let the lasagna sit for about 15 minutes before cutting.