Baked Lasagna Recipe

sauté aromatics

Heat 2 tbs extra-virgin olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the chopped onion, grated carrot and chopped celery. Cook, stirring occasionally, until the vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

brown the meat

Increase heat to medium-high. Add the ground beef and Italian sausage to the pan. Break up with a spoon and cook until no pink remains and meat is nicely browned, about 6–8 minutes. Drain off excess fat if desired, leaving about 1 tbs in the pan for flavor.

build the sauce

Stir in 2 tbs tomato paste and cook 1–2 minutes to develop flavor. Add the crushed tomatoes, tomato sauce, dried oregano, dried basil, sugar (if using), salt, black pepper, and red pepper flakes. Add 1/2 cup water or beef broth if the sauce seems very thick. Bring to a gentle simmer.

simmer

Reduce heat to low and simmer, partially covered, for 20–30 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust seasoning with additional salt and pepper if needed. Keep warm until assembly.

prepare oven and pan

Preheat oven to 375°F (190°C). Lightly brush a 9x13-inch baking dish with 1 tbs olive oil to prevent sticking.

mix ricotta filling

In a medium bowl, combine 2 cups ricotta cheese, 1 large egg, 2 tbs chopped fresh basil, 1 tsp salt, 1 tsp black pepper and 3 tbs grated Parmesan. Stir until smooth and evenly mixed.

layer the lasagna

Spread 1 cup of the meat sauce in the bottom of the prepared dish to create a thin, even layer. Place 4 lasagna noodles in a single layer over the sauce (do not overlap; break noodles to fit if needed). Evenly spread one-third of the ricotta mixture over the noodles (about 2/3 cup). Sprinkle 1 cup shredded mozzarella over the ricotta. Add about 1 1/2 cups meat sauce over the cheese layer. Repeat a second layer: 4 noodles, one-third ricotta, 1 cup mozzarella, 1 1/2 cups sauce. Top with remaining 4 noodles, spread remaining ricotta, then remaining meat sauce, and finish with remaining 1 cup mozzarella and 2 tbs grated Parmesan.

cover and bake

Cover the baking dish tightly with aluminum foil (spray or tent foil so it doesn't touch the cheese). Bake in preheated oven for 25 minutes. Remove foil and bake an additional 15–20 minutes until cheese is bubbly and golden in spots and sauce is bubbling around the edges.

rest

Remove lasagna from oven and let rest, uncovered, for 15 minutes. Resting makes cutting cleaner and allows the layers to set.

serve

Cut into 8 equal portions. Garnish each serving with a sprinkle of chopped fresh parsley and extra grated Parmesan to taste. Serve warm.

Optional: For a crispier top, place the lasagna under the broiler for 1–2 minutes after baking—watch carefully to avoid burning. Sprinkle chopped fresh parsley and additional grated Parmesan before serving.