Lasagna Recipe

Heat a large saucepan or deep skillet over medium heat. Add olive oil and warm for 30 seconds.

Add diced onion and cook, stirring occasionally, until translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add ground beef and Italian sausage (if using). Break meat up with a spoon and cook until browned with no pink, about 6–8 minutes. Drain excess fat if there is a lot; leave a little for flavor.

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

If using, pour in red wine to deglaze the pan, scraping browned bits; simmer 2–3 minutes to reduce slightly.

Add crushed tomatoes and tomato sauce. Stir in oregano, basil, dried parsley, sugar, salt, black pepper, and red pepper flakes. Bring to a low simmer, then reduce heat to low and simmer gently, uncovered, for 20–30 minutes to thicken and marry flavors, stirring occasionally.

Taste and adjust seasoning (salt, pepper, sugar) as needed. Keep warm off the heat while you prepare the cheese mixture and noodles.

In a medium bowl, combine ricotta cheese, beaten egg, 1/2 cup grated Parmesan, chopped parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth and uniformly blended.

Cover and refrigerate the mixture until ready to assemble to keep it firm.

If using regular dry lasagna noodles: bring a large pot of salted water to a boil. Add noodles and cook until just pliable but slightly undercooked according to package directions (usually 8–9 minutes). Stir occasionally to prevent sticking. Drain and lay noodles flat on a lightly oiled baking sheet or paper towels to prevent sticking.

If using no-boil (oven-ready) noodles: there is no pre-cook step. Ensure your sauce is slightly looser so the noodles can rehydrate during baking.

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

Layer 1

Spread 1 to 1 1/2 cups of meat sauce evenly across the bottom of the prepared baking dish to prevent sticking.

Layer 2

Place 3–4 lasagna noodles in a single layer over the sauce, trimming to fit as needed.

Layer 3

Spoon and spread half of the ricotta mixture over the noodles (about 1 cup), smoothing to an even layer.

Layer 4

Spoon about 1 to 1 1/2 cups of meat sauce over the ricotta layer, spreading evenly.

Layer 5

Sprinkle about 1 cup shredded mozzarella over the sauce.

Repeat the noodle, ricotta, sauce, and mozzarella layers: second full layer of 3–4 noodles, remaining ricotta mixture, 1–1 1/2 cups sauce, and 1 cup mozzarella.

Top with a final single layer of noodles, remaining sauce (about 1–2 cups) spread evenly, then the remaining 2 cups shredded mozzarella and 1/2 cup grated Parmesan.

Cover the dish tightly with aluminum foil (tenting slightly so cheese doesn't stick to foil). Bake in the preheated oven for 25 minutes covered.

Remove foil and continue baking another 15–20 minutes until cheese is melted and bubbly and edges are lightly browned.

For a browned top, switch to broil for 1–2 minutes watching carefully to avoid burning.

Remove from oven and let the lasagna rest for 15–20 minutes to set; this makes slicing cleaner.

Garnish with fresh basil chiffonade before serving if desired. Serve warm.