Lasagna

Ingredients

• 1 lb Ground Beef (80% lean)
• 0.5 lb Italian Sausage (Sweet or mild, casings removed)
• 1 medium Onion (Finely diced)
• 3 cloves Garlic (Minced)
• 2 tbsp Olive Oil (Extra virgin preferred)
• 24 oz Tomato Sauce (No‑salt added)
• 6 oz Tomato Paste (Concentrated)
• 1 tsp Dried Oregano (Ground)
• 1 tsp Dried Basil (Ground)
• to taste Salt
• to taste Black Pepper
• 12 sheets Lasagna Noodles (No‑boil or regular, cooked al dente)
• 15 oz Ricotta Cheese (Full‑fat)
• 1 Egg (Large, beaten)
• 2 cups Mozzarella Cheese (Shredded, low‑moisture)
• 0.5 cup Parmesan Cheese (Freshly grated)
• 2 tbsp Fresh Parsley (Chopped, optional)

Instructions

1. Sauté aromatics

   Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

2. Brown the meat

   Add the ground beef and Italian sausage to the skillet. Break the meat apart with a spoon and cook until fully browned, about 10 minutes. Drain excess fat if desired.

   Time: PT10M

   Temperature: medium-high heat

3. Add tomatoes and simmer

   Stir in the tomato sauce, tomato paste, dried oregano, dried basil, salt, and pepper. Bring to a gentle simmer, then reduce heat to low and let the sauce thicken for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: low heat

4. Boil lasagna noodles

   While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook until al dente, about 8‑10 minutes. Drain and set aside on a clean kitchen towel.

   Time: PT10M

   Temperature: boiling

5. Prepare ricotta mixture

   In a mixing bowl, combine the ricotta cheese, beaten egg, a pinch of salt, and chopped fresh parsley. Mix until smooth.

   Time: PT5M

6. Assemble the lasagna

   Preheat the oven to 375°F. In a 9x13‑inch baking dish, spread a thin layer of meat sauce. Lay three noodles over the sauce, spread one‑third of the ricotta mixture, sprinkle with one‑third of the shredded mozzarella, then repeat the layers twice more. Finish with a final layer of sauce and the grated Parmesan on top.

   Time: PT10M

7. Bake

   Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 20 minutes, or until the cheese is bubbly and golden brown.

   Time: PT45M

   Temperature: 375°F

8. Rest before serving

   Remove the lasagna from the oven and let it rest, uncovered, for 10 minutes. This allows the layers to set and makes slicing easier.

   Time: PT10M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

35g

Fat

20g

Fiber

3g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground pork
• Instead of Italian Sausage: Ground pork with fennel seeds, Chicken sausage
• Instead of Onion: Shallot
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Olive Oil: Vegetable oil
• Instead of Tomato Sauce: Crushed tomatoes (use 2 cups)
• Instead of Tomato Paste: Additional tomato sauce
• Instead of Dried Oregano: Italian seasoning (1 tsp)
• Instead of Dried Basil: Fresh basil (1 tbsp, chopped)
• Instead of Lasagna Noodles: No‑boil lasagna sheets
• Instead of Ricotta Cheese: Cottage cheese (drained)
• Instead of Egg: Egg replacer (1 tbsp)
• Instead of Mozzarella Cheese: Provolone
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Parsley: Dried parsley (1 tsp)

Equipment Needed

• Large Skillet
• Large Pot
• Mixing Bowl
• Baking Dish
• Wooden Spoon
• Tongs (optional)
• Cheese Grater (optional)
• Measuring Cups and Spoons
• Oven Mitts
• Aluminum Foil

Critical Steps — Do Not Skip

• Sauté aromatics
• Brown the meat
• Boil lasagna noodles
• Assemble the lasagna
• Bake

Chef Tips from the Video

• Use fresh mozzarella for the best melt and flavor
• Add a pinch of freshly grated nutmeg to the ricotta mixture for subtle warmth
• Let the lasagna rest 10 minutes before cutting to keep slices neat

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days

Freezer: Wrap tightly and freeze for up to 2 months

Room temperature: Do not store at room temperature for more than 2 hours

Make-Ahead Tips

• The meat sauce can be prepared up to 2 days ahead and refrigerated
• Assembled (unbaked) lasagna can be covered and refrigerated for up to 24 hours
• Freeze unbaked lasagna wrapped tightly for up to 2 months; bake from frozen adding 15 minutes to bake time

Frequently Asked Questions