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The Best Homemade Lasagna

The Best Homemade Lasagna

Charlotte Hancey
From-scratch meaty tomato sauce is layered with ricotta and an abundance of mozzarella and parmesan for the perfect homemade lasagna.
5 from 1 vote
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Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Italian
Servings 10

Equipment

  • Deep 9x13 baking dish

Ingredients
  

  • 1 lb Italian sausage (mild or spicy)
  • 1 lb lean ground beef
  • 1 small yellow onion, diced (about 1 cup)
  • 4-6 cloves fresh garlic, minced or chopped
  • 28 oz crushed tomatoes
  • 16 oz tomato sauce
  • 12 oz tomato paste
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons dried Italian seasoning
  • 2 teaspoons dried basil (or a handful of fresh - chopped)
  • 1/2 teaspoon fennel seeds
  • 1 tablespoon + 1/2 teaspoon kosher salt, divided
  • freshly ground black pepper, to taste
  • 1/2 cup fresh parsley, chopped and divided
  • 16 oz ricotta
  • 16 oz shredded mozzarella
  • 1 1/2 cups shredded parmesan (NOT powdered!)
  • 9 oz box oven ready lasagna noodles

Instructions
 

  • In a large, deep skillet over medium-high heat, add ground beef and sausage then cook until mostly brown. Add onion and garlic then continue cooking until until meat is fully browned.
  • Add crushed tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning, basil, fennel, 1 tablespoon salt, and pepper. Stir to combine, reduce heat to low, cover and simmer for one hour.
  • Add all but 2 tablespoons chopped parsley to sauce. Stir. Taste and add more salt if needed. Remove from heat.
  • Preheat oven to 375° F.
  • In a medium-sized bowl, combine ricotta, egg, 1/2 teaspoon salt, and remaining fresh parsley.
  • To assemble, spray a 9x13 pan with cooking spray then ladle in enough sauce to coat bottom of dish. Add 4-6 pieces of lasagna over sauce (it's ok if they overlap a little). Add 1/3 of ricotta mixture then carefully spread across pasta. Sprinkle with 1/3 of the mozzarella, 1/3 of meat sauce then 1/3 of the Parmesan. Repeat layers two more times ending in sauce and remaining cheese.
  • Cover tightly with nonstick foil (or spray regular foil with cooking spray). Bake in preheated oven for 25 minutes. Remove foil and cook for 20-25 additional minutes. Let sit for 10-15 minutes before serving.

Notes

  1. Give yourself PLENTY of time to make this. You need about 2 1/2-3 hours from start to finish.
  2. If you don't have enough pasta for the final layer, it's ok. Just place what you have on it!
  3. Freezes perfectly! Can easily be made in two smaller pans so that you can stash one in the freezer for later. (Freeze before baking!)
  4. If you choose to use traditional lasagna noodles, follow package instructions for boiling before assembling.
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