Lasagna Recipe

Sauté aromatics

Heat a large skillet or Dutch oven over medium heat. Add olive oil. When shimmering, add the diced onion and cook 5–6 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Brown the meats

Increase heat to medium-high and add the ground beef and sausage. Break meat up with a spoon and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if the pan is very greasy, leaving a little for flavor.

Deglaze

If using, pour in the red wine and scrape up browned bits from the pan. Let wine reduce 1–2 minutes.

Simmer the sauce

Stir in crushed tomatoes, tomato paste, water, oregano, basil, sugar, salt, pepper, and the bay leaf. Bring to a low simmer, then reduce heat to low and gently simmer, partially covered, for 20–30 minutes to meld flavors, stirring occasionally. Taste and adjust salt/pepper. Remove bay leaf before assembling.

While the sauce simmers, combine ricotta, 1 cup mozzarella, grated Parmesan, egg, chopped parsley, 1/2 tsp salt, and 1/4 tsp pepper in a bowl. Stir until smooth and homogenous. Set aside in refrigerator until assembly so it holds shape better.

Preheat and prepare pan

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

Layering - first layer

Spread about 1 cup of meat sauce evenly over the bottom of the prepared dish to prevent sticking.

Layering - pasta and filling

Place 3–4 lasagna noodles in a single layer over the sauce (use 3 if oven-ready, overlap slightly). Spoon and spread one-third of the ricotta mixture over the noodles in an even layer (about 1 cup). Spoon about 1 cup of meat sauce over the cheese layer and spread lightly.

Repeat layers

Repeat two more times: noodles, ricotta mixture (1 cup), meat sauce (1 cup). For the final (top) noodle layer, place noodles, spread remaining meat sauce evenly over them, then sprinkle the remaining 2 cups shredded mozzarella and 1/4 cup Parmesan on top.

Cover and bake

Cover the dish tightly with foil (spray the underside with a little cooking spray to prevent cheese sticking, or tent so it doesn't touch the cheese). Bake in the preheated oven for 25 minutes. Remove foil and bake another 15–20 minutes until cheese is bubbly and golden on top and edges are bubbling.

Rest and serve

Remove lasagna from oven and let rest uncovered for 15 minutes to set (this makes slicing cleaner). Garnish with torn fresh basil leaves if using. Slice into 8 equal portions and serve warm.