Want to know how to make lasagna for a casual holiday meal? You can’t go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too.
Lasagna Recipe
Ingredients:
- 9 lasagna noodles
- 1-1/4 pounds bulk Italian sausage
- 3/4 pound ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
- 2 cans (6 ounces each) tomato paste
- 2/3 cup water
- 2 to 3 tablespoons sugar
- 3 tablespoons plus 1/4 cup minced fresh parsley, divided
- 2 teaspoons dried basil
- 3/4 teaspoon fennel seed
- 3/4 teaspoon salt, divided
- 1 large egg, lightly beaten
- 15-ounce container ricotta cheese
- 4 cups shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
- 1/4 teaspoon coarsely ground pepper
Instructions:
- Boil the pasta: Cook the lasagna noodles in a large pot of salted boiling water according to package directions. Drain and set aside.
- Prepare the meat sauce: In a Dutch oven over medium heat, cook the Italian sausage, ground beef, and diced onion until no longer pink. Add minced garlic and cook for an additional minute. Drain excess fat.
- Stir in crushed tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel seed, 1/2 teaspoon salt, and pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
- Prepare the cheese filling: In a small bowl, combine the beaten egg, ricotta cheese, remaining 1/4 cup parsley, and 1/4 teaspoon salt. Grate the mozzarella and Parmesan cheeses if not already grated.
- Layer the lasagna: Preheat the oven to 375°F. Spread 2 cups of meat sauce in an ungreased 13×9-inch baking dish. Layer with three noodles, a third of the ricotta mixture, 1 cup mozzarella cheese, and 2 tablespoons Parmesan cheese. Repeat the layers twice, finishing with remaining meat sauce and cheeses.
- Bake the lasagna: Cover the baking dish and bake for 25 minutes. Remove the cover and bake for an additional 25 minutes, until the sauce is bubbling around the edges and the cheese is fully melted. Let the lasagna stand for 15 minutes before slicing and serving.
Tips:
- Making the sauce ahead saves time during assembly.
- Allowing the lasagna to rest before slicing helps the sauce set and hold together.
- To prevent overly watery lasagna, avoid rinsing the cooked pasta with water after draining.
