Classic Homemade Beef Lasagna

Ingredients

• 1 pound ground beef (85% lean) – not too lean or the sauce will be dry
• 1/2 pound Italian sausage, casings removed – sweet or hot, your choice
• 1 medium yellow onion, finely diced (about 1 cup)
• 4 cloves garlic, minced
• 1 can (28 oz) crushed San Marzano tomatoes
• 1 can (6 oz) tomato paste
• 2 tablespoons fresh basil, chopped (plus more for garnish)
• 1 tablespoon fresh oregano, chopped (or 1 tsp dried)
• 1 teaspoon sugar – cuts the acidity of the tomatoes
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 cups whole milk ricotta cheese – not part-skim
• 1 large egg, lightly beaten
• 1/4 cup fresh Italian parsley, finely chopped
• 12 lasagna noodles (about 3/4 pound)
• 4 cups shredded mozzarella cheese (about 1 pound)
• 1 cup freshly grated Parmesan cheese

Instructions

1. 1

   Brown the Meat

   Heat a large Dutch oven over medium-high heat. Add the ground beef and Italian sausage, breaking them up into small pieces with a wooden spoon. Cook for 8-10 minutes, stirring occasionally, until the meat is well browned and no pink remains. You want some caramelization on the meat – that's where the deep flavor comes from. Drain off excess fat, leaving about 2 tablespoons in the pot.

2. 2

   Build the Sauce Base

   Add the diced onion to the pot and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant – be careful not to let it burn. Stir in the tomato paste and cook for 2 minutes, stirring constantly. This caramelizes the tomato paste and removes the raw, tinny flavor.

3. 3

   Simmer the Sauce

   Pour in the crushed tomatoes, then fill the empty can halfway with water and add that too. Stir in the basil, oregano, sugar, 1 teaspoon salt, and pepper. Bring to a simmer, then reduce heat to low. Let the sauce simmer uncovered for 30-40 minutes, stirring occasionally, until it thickens and the flavors meld. Taste and adjust seasoning.

4. 4

   Prepare the Ricotta Mixture

   While the sauce simmers, combine the ricotta cheese, beaten egg, parsley, remaining 1 teaspoon salt, and a pinch of nutmeg in a medium bowl. Stir until smooth and well combined. The egg helps bind the ricotta so it doesn't become watery during baking. Set aside in the refrigerator.

5. 5

   Cook the Noodles

   Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until just al dente – they'll continue cooking in the oven. Drain and lay flat on a lightly oiled sheet pan or clean kitchen towels, making sure they don't touch or they'll stick together.

6. 6

   Assemble the Lasagna

   Preheat your oven to 375°F (190°C). Spread 1 cup of meat sauce evenly across the bottom of a 9x13 inch baking dish. Arrange 4 lasagna noodles over the sauce, overlapping slightly if needed. Spread one-third of the ricotta mixture over the noodles, then top with 1 cup mozzarella and 1 cup meat sauce. Repeat these layers two more times.

7. 7

   Add the Final Layer

   Top with the remaining 4 noodles, remaining meat sauce, remaining mozzarella, and all of the Parmesan cheese. Cover the dish tightly with aluminum foil that's been lightly greased or sprayed with cooking spray to prevent sticking.

8. 8

   Bake to Perfection

   Bake covered for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is golden brown and bubbly and the sauce is bubbling around the edges. If you want extra browning, broil for 2-3 minutes, watching carefully.

9. 9

   Rest Before Serving

   This step is crucial – let the lasagna rest for at least 15-20 minutes before cutting. I know it's hard to wait when your kitchen smells amazing, but resting allows the layers to set and makes for much cleaner slices. Garnish with fresh basil and serve with crusty bread.

Nutrition Information

Per serving (1/8 of lasagna)