Meat & Cheese Lasagna Recipe

Heat a large skillet or heavy-bottomed pot over medium heat. Add 2 tbs extra-virgin olive oil. When shimmering, add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Add ground beef and ground pork to the pan. Break meat apart with a spoon and cook until mostly browned, about 7–9 minutes. Stir occasionally and scrape any browned bits from the pan.

Season the meat with 1 tsp salt, 1 tsp freshly ground black pepper, 1 tsp dried oregano, 1 tsp dried basil, and 1 tsp crushed red pepper flakes (optional). Stir to incorporate.

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly and deepen flavor.

Pour in the 28 oz crushed tomatoes and 1 cup stock. Stir to combine. Bring mixture to a gentle simmer, reduce heat to low, and simmer uncovered for 20–25 minutes until slightly reduced and thickened. Taste and add 1 tsp sugar if sauce tastes too acidic. Adjust salt and pepper to taste. Remove from heat and set aside.

While the sauce simmers, combine 2 cups ricotta, 1 large egg, 3 tbs grated Parmesan, 2 tbs chopped fresh parsley, 1/2 tsp salt, and 1/2 tsp black pepper in a medium bowl. Stir until smooth and set aside in refrigerator until ready to assemble.

If using regular lasagna noodles, bring a large pot of salted water to a boil and cook noodles according to package directions until al dente. Drain and lay noodles flat on a lightly oiled sheet tray or clean kitchen towel to prevent sticking. If using no-boil noodles, skip this step.

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.

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

Arrange 3–4 lasagna noodles in a single layer over the sauce (overlap slightly if needed).

Spread one-third of the ricotta mixture evenly over the noodles (about 2/3 cup), then spoon about one-third of the meat sauce (about 1 to 1 1/4 cups) over the ricotta. Sprinkle about 1 cup shredded mozzarella evenly on top.

Repeat two more layers: noodles, ricotta (one-third), meat sauce (one-third), and 1 cup mozzarella. For the final layer, top with a last sheet of noodles, spread remaining meat sauce evenly, then sprinkle remaining 2 cups mozzarella and 1/2 cup grated Parmesan over the top.

Cover the dish tightly with aluminum foil (tent the foil slightly so it doesn't stick to the cheese). Bake in the preheated 375°F oven for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden.

Let the lasagna rest at least 15 minutes before slicing so layers set. Garnish with fresh basil leaves if desired.

About 10–15 minutes before the lasagna finishes resting, heat a large sauté pan over medium-high heat. Add 1 tbs unsalted butter and 1 tbs olive oil.

When butter is melted and foaming begins, add the julienned bell pepper and sliced zucchini. Sauté, stirring frequently, until vegetables are tender-crisp and beginning to brown, about 4–5 minutes.

Add the baby spinach and cook just until wilted, about 1–2 minutes. Season with 1/2 tsp salt, 1/4 tsp black pepper, and finish with 1 tsp lemon juice. Toss to combine and remove from heat.

Serve the sautéed vegetables alongside each portion of lasagna or spoon a small pile of vegetables on the plate and top with a basil leaf for garnish.