Meat Or Veggie Lasagna Recipe

Cook aromatics

Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown meat or substitute

If making the meat version: add ground beef and optional sausage to the pan, breaking up with a spoon. Cook until browned and no pink remains, about 6–8 minutes. Drain excess fat if necessary. If making the veggie version: skip meat and proceed to the vegetable filling step, or add 1 tablespoon olive oil and briefly sauté mushrooms and peppers in this pan before adding tomatoes (see Vegetable Filling).

Simmer sauce

Stir in crushed tomatoes, tomato paste, 1/2 cup water, dried oregano, dried basil, dried thyme, sugar (if using), 1 1/2 teaspoons salt, 3/4 teaspoon black pepper, and red pepper flakes (if using). Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes, stirring occasionally. Stir in chopped fresh parsley at the end. Taste and adjust salt/pepper.

In a separate skillet, heat 1 tablespoon olive oil over medium-high heat. Add diced zucchini, sliced mushrooms, and diced red pepper. Sauté until softened and any released liquid has mostly evaporated, about 6–8 minutes. Add chopped spinach and cook just until wilted, about 1–2 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside.

In a medium bowl, combine 2 cups ricotta, 1 beaten egg, 3/4 cup grated Parmesan, 2 tablespoons chopped fresh parsley, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth. Fold in 1 cup of the shredded mozzarella (reserve remaining mozzarella for layering and topping). If using the sautéed vegetables, gently fold them into the ricotta mixture (for veggie lasagna) or reserve them to layer with the meat sauce if making meat lasagna.

If using regular lasagna noodles: bring 12 cups of water to a rolling boil in a large pot with 1 tablespoon salt. Add the lasagna noodles and cook until al dente according to package directions (usually 8–10 minutes). Stir occasionally to prevent sticking. Drain noodles and lay them flat on a sheet pan or towel to prevent sticking. If using no-boil noodles, skip boiling and proceed; you may brush the baking dish lightly with olive oil or nonstick spray to prevent sticking.

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

Spread a thin layer (about 1 to 1 1/2 cups) of the meat or tomato-vegetable sauce on the bottom of the prepared baking dish to prevent sticking.

Place a layer of 3–4 lasagna noodles over the sauce (overlap slightly if needed). Spread about one-third of the ricotta-cheese mixture evenly over the noodles. Spoon about one-quarter to one-third of the sauce over the cheese layer. Sprinkle about 3/4 cup shredded mozzarella and a couple tablespoons of grated Parmesan over the sauce. If using meat lasagna and reserving vegetables for layering, scatter a portion of the sautéed vegetables now; for veggie lasagna, the vegetables should already be mixed into the ricotta layer.

Repeat two more times: noodles, ricotta mixture, sauce, and shredded mozzarella/Parmesan. Finish with a final layer of noodles, the remaining sauce spread evenly over the top, and the remaining shredded mozzarella and a light sprinkle of Parmesan.

Cover the dish tightly with aluminum foil (spray foil with a little cooking spray or tent to prevent cheese sticking) and bake in the preheated oven for 25 minutes. Remove foil and bake an additional 15–20 minutes, until cheese is bubbly and golden at the edges.

If you prefer a browned top, place under the broiler for 1–2 minutes watching carefully to avoid burning.

Remove from oven and let rest, uncovered, for 10–15 minutes to set. Garnish with fresh basil leaves and additional chopped parsley if desired. Slice and serve.