Classic Lasagna With Meat Sauce

Classic Lasagna with Meat Sauce

This recipe delivers a delicious and comforting lasagna, perfect for a family dinner or potluck.

Ingredients:

• For the Meat Sauce:
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 pound ground sausage (sweet or hot Italian)
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
• For the Ricotta Cheese Mixture:
  • 15 ounces ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
• For the Lasagna:
  • 12 lasagna noodles (no-cook variety preferred)
  • 8 ounces shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Cooking Guide:

1. Make the Meat Sauce: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and sausage, breaking it up with a spoon as it cooks, until browned. Drain any excess grease.
2. Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in garlic and cook for an additional minute.
3. Pour in crushed tomatoes, diced tomatoes, tomato paste, oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a simmer, then reduce heat and let the sauce simmer for at least 30 minutes, stirring occasionally, to thicken.
4. Make the Ricotta Cheese Mixture: In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper. Stir until well combined.
5. Assemble the Lasagna: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
   • Spread a thin layer of meat sauce on the bottom of the dish.
   • Arrange 4 lasagna noodles lengthwise to cover the bottom.
   • Top with half of the ricotta cheese mixture.
   • Sprinkle with half of the mozzarella cheese.
   • Repeat layers with remaining meat sauce, lasagna noodles, ricotta cheese mixture, and mozzarella cheese.
   • Top the final layer with Parmesan cheese.
6. Bake: Cover the baking dish with foil (tented slightly to prevent sticking) and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes, or until the cheese is golden brown and bubbly.
7. Let Cool and Serve: Allow the lasagna to cool for at least 20 minutes before serving. This allows the layers to set and makes for cleaner cuts.

Tips:

• For a richer flavor, brown the sausage first, then remove it from the pot with a slotted spoon. Cook the ground beef with the vegetables, then add the cooked sausage back to the pot before adding the tomatoes.
• Don’t overcook the lasagna noodles. Pre-cook them according to package instructions if using dried noodles, but only until al dente.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently in the oven until warmed through.
• To personalize your lasagna, you can add other ingredients to the meat sauce, such as mushrooms, spinach, or chopped bell peppers.