Caffé House Lasagna Recipe

Heat a large sauté pan or heavy skillet over medium-high heat. Add olive oil. When shimmering, add the diced onion and sauté 4–5 minutes until translucent.

Add the sausage (removed from casings) and ground beef to the pan. Break up with a wooden spoon and cook 6–8 minutes until browned and no pink remains. Drain excess fat if the pan is very greasy, leaving about 1 tbsp of fat for flavor.

Stir in minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Add the crushed tomatoes and tomato paste, stirring to combine. Add dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes if using. Bring sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 20–25 minutes to thicken, stirring occasionally. Taste and adjust seasoning.

In a medium bowl combine ricotta, 1 1/2 cups of the shredded mozzarella, provolone, fontina, grated Parmesan (reserve 1/4 cup for topping), the egg, chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly combined and smooth. Cover and refrigerate until assembly.

If the mixture feels very loose, let it rest 10 minutes to firm slightly, or add up to 2 tbsp more Parmesan to tighten.

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (approx. 3L) baking dish with nonstick spray or butter.

Spread a thin layer (about 1 cup) of the meat sauce on the bottom of the prepared baking dish to prevent sticking.

Layering (3 layers)

Place 3–4 no-boil lasagna noodles in an even layer over the sauce (slightly overlap as needed). Spread one third of the cheese filling evenly over the noodles. Spoon about 1 1/2 cups of meat sauce over the cheese layer and spread to cover. Repeat this sequence two more times: noodles, cheese, sauce. Finish with a final layer of noodles topped with the remaining meat sauce. Sprinkle the remaining 1/2 cup shredded mozzarella and the reserved 1/4 cup grated Parmesan evenly over the top.

Cover the baking dish tightly with aluminum foil (tent slightly so cheese doesn't stick to foil). Bake at 375°F (190°C) for 35 minutes. Remove foil and bake an additional 10–15 minutes until the top is bubbling and lightly golden.

Let the lasagna rest 15–20 minutes out of the oven before slicing; this helps it set and makes cleaner portions.

Garnish with fresh basil leaves and an extra sprinkle of grated Parmesan before serving.