Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F.
- Make the meat sauce. Add the beef and sausage to a large skillet over medium-high heat. Break the meat apart with a wooden spoon as it cooks. Add the onion and garlic. Cook until the meat is browned, about 6 to 8 minutes. Drain the fat from the meat. Return the meat to the skillet.
- Add the tomato sauce, crushed tomatoes, tomato paste, water, sugar, 2 teaspoons salt, 2 teaspoons Italian seasoning, 1 teaspoon basil, and the black pepper. Stir until everything is combined. Cover the skillet and reduce the heat to low. Simmer the sauce for 30 minutes. Stir in 2 tablespoons of the minced parsley.
- As the sauce cooks, make the ricotta mixture. In a large bowl, add 1 cup mozzarella, the ricotta, ¼ cup parmesan, 2 tablespoons of the parsley, the egg, 1 teaspoon salt, 1 teaspoon Italian seasoning, and ½ teaspoon basil. Stir until the mixture is incorporated.
- Cook the pasta al dente, following the package directions.
- Assemble the lasagna. In a 13x9 inch baking dish, add a very thin layer of meat sauce (about ¼ cup). Layer 3 lasagna noodles, ⅓ of the ricotta mixture, and 1 ½ (level) cups of meat sauce. Repeat these layers twice more.
- Add a final layer using the remaining noodles, meat sauce, 1 cup mozzarella, and ¼ cup parmesan.
- Cover the dish with foil that you have sprayed with nonstick cooking spray. Bake for 45 minutes. Remove the foil. Bake for 15 more minutes.
- Let the lasagna cool for 15 to 20 minutes before you cut and serve it.
Nutrition
Notes
You can substitute the regular lasagna noodles with gluten-free noodles to make this dish suitable for gluten-free diets. The flavor profile remains authentic to the classic recipe.