Description
This easy lasagna is a classic comfort food, packed with layers of savory meat sauce, creamy ricotta, and gooey mozzarella cheese. Perfect for family dinners and make-ahead meal prep!
Ingredients
For the Cheese Filling:
15 oz. ricotta cheese (2 cups)
1 large egg
2 cups mozzarella cheese
¾ cup freshly grated Parmesan cheese
2 teaspoons Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
For the Meat Sauce:
1 tablespoon olive oil
1 yellow onion, finely diced
¾ lb. ground beef
¾ lb. ground Italian sausage
3 cloves garlic, minced
½ cup chicken broth
40 oz. marinara sauce (see notes)
1 tablespoon tomato paste
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
For Lasagna Noodles/ Cheese Topping:
12 lasagna noodles (plus extra in case of breakage)
2 ½ cups mozzarella cheese
Equipment:
1 9 x 13-inch casserole dish
Instructions
Step 1: Prep Work
Cheese Filling: In a medium bowl, combine ricotta cheese, egg, mozzarella, Parmesan, Italian seasoning, salt, and pepper. Set aside.
Measure out the remaining ingredients.
Step 2: Make the Meat Sauce
Heat olive oil over medium heat in a large skillet. Add diced onions and let them soften for 10 minutes to release their sugars and balance the acidity of the tomatoes.
Add ground beef and sausage. Increase heat to medium-high and cook for 8-10 minutes until browned, breaking up the meat into fine crumbles. Add garlic during the last minute and cook for 1 more minute. Drain excess grease.
Add chicken broth, scraping the pot to loosen any browned bits. Stir in marinara sauce, tomato paste, hot sauce, and Worcestershire sauce. Bring to a boil, then reduce heat to low. Let simmer, partially covered, while you cook the pasta.
Step 3: Preheat Oven and Cook the Lasagna Noodles
Preheat oven to 375°F.
Boil a large pot of salted water for the lasagna noodles. Cook the noodles according to the package instructions to al dente (be sure not to overcook). Drain and rinse with cold water until cool.
Lay the noodles flat on parchment paper to prevent sticking while assembling.
Step 4: Assemble the Lasagna
Spread 1 heaping cup of meat sauce at the bottom of a 9 x 13-inch casserole dish.
Place 4 lasagna noodles on top, overlapping slightly if needed.
Spread ⅓ of the ricotta cheese mixture over the noodles, followed by 1 ½ cups of meat sauce.
Repeat with 4 more noodles, another ⅓ of the ricotta mixture, and 1 ½ cups of meat sauce.
Finish with the last 4 noodles, the rest of the ricotta mixture, and the remaining meat sauce.
Top with 2 ½ cups mozzarella cheese.
Step 5: Bake
Spray a piece of foil with nonstick cooking spray and place it spray-side down over the lasagna to prevent cheese from sticking.
Bake for 35 minutes. Remove foil and bake for an additional 10 minutes, until the top is bubbly and golden.
Remove from the oven and garnish with fresh parsley. Let rest for 15 minutes before serving to allow the layers to set.
Notes
Flavor Enhancers: Hot sauce and Worcestershire sauce add depth without being noticeable in the flavor. I recommend using Frank’s Hot Sauce for its mild heat.
Marinara Sauce: I highly recommend using high-quality marinara like Rao’s for the best flavor.
Cheese: Shred and grate cheese from a block for the best texture and melt. I use Dragone mozzarella, Belgioioso Parmesan, and Galbani whole milk ricotta.
Lasagna Noodles: You can use no-boil noodles or fresh noodles that don’t require pre-cooking.
Casserole Dish: If your lasagna is close to the top of the dish, place a baking sheet underneath to catch any splatters.
Storage
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze assembled but unbaked lasagna for up to 3 months. Thaw overnight in the fridge before baking.
Reheating: Bake leftover lasagna in a greased, covered dish at 350°F for 25-30 minutes.
Make-Ahead
Assemble the lasagna, but do not bake. Cover and refrigerate for up to 2 days, or freeze for up to 3 months.
When ready to bake, thaw completely and bake according to the instructions.
- Prep Time: 40 minutes
- Resting Time:: 15 minutes
- Cook Time: 45 minutes
