Lasagna Recipe

Heat a large heavy skillet or Dutch oven over medium heat. Add olive oil and warm until shimmering.

Add diced onion and sauté until translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Increase heat to medium-high and add ground beef and Italian sausage (if using). Break meat into pieces with a wooden spoon and cook until no longer pink, about 6–8 minutes. Drain excess fat if there is more than 1 tablespoon.

Stir in tomato paste and cook 1–2 minutes to deepen flavor. If using, pour in the red wine to deglaze the pan, scraping any brown bits; simmer 2–3 minutes until wine reduces slightly.

Add crushed tomatoes, diced tomatoes with juices, and stock. Stir to combine.

Season with dried oregano, dried basil, 1.5 teaspoons salt, 1 teaspoon pepper and 1/2 teaspoon sugar if tomatoes taste sharp. Bring sauce to a gentle simmer, then reduce heat to low and let simmer uncovered for 25–35 minutes, stirring occasionally, until thickened.

Taste and adjust salt and pepper. Stir in chopped fresh basil if using. Remove from heat and set aside.

In a medium bowl combine ricotta, egg, 1/2 cup Parmesan, 1 cup shredded mozzarella, chopped parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Mix with a rubber spatula until smooth but not runny. Cover and refrigerate until ready to assemble.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with 1 teaspoon olive oil or cooking spray.

If using dried regular lasagna noodles (not no-boil), bring a large pot of salted water to a rolling boil. Add noodles one or two at a time and cook until al dente according to package directions (usually 8–10 minutes). Stir gently to prevent sticking.

Drain noodles and lay flat on a rimmed baking sheet or clean kitchen towel in a single layer to cool slightly and prevent sticking. If noodles are very long, trim to fit the 9x13 dish.

Spread about 1 cup of meat sauce evenly over the bottom of the prepared baking dish to prevent sticking and provide an even base.

Place a layer of 3–4 noodles over the sauce (slightly overlapping as needed to cover). Dollop and spread one-third of the ricotta mixture over the noodles in an even layer.

Spoon about 1 to 1 1/4 cups of meat sauce evenly over the cheese layer, then sprinkle about 1/2 cup of shredded mozzarella on top.

Repeat the layering two more times (noodles, ricotta mixture, meat sauce, mozzarella). For a classic three-layer lasagna you will end with a final layer of noodles topped by the remaining sauce.

After the final noodle layer, spread the remaining meat sauce evenly over the top to cover noodles completely. Sprinkle the remaining 2 cups shredded mozzarella and 1/2 cup grated Parmesan over the sauce.

Cover the dish tightly with foil (tent the foil so it doesn't touch the cheese) and bake in the preheated oven for 25 minutes.

Remove foil and bake uncovered for an additional 15–20 minutes, until the cheese is bubbly and golden at the edges and sauce is simmering.

If you want a deeper golden top, switch oven to broil on high for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let lasagna rest for 15–20 minutes before cutting. Resting helps the layers set so slices hold together.

Cut lasagna into 8–12 portions with a sharp knife or pastry scraper. Serve hot, garnished with fresh basil leaves and a pinch of red pepper flakes if desired.

Leftovers: refrigerate covered for up to 4 days or freeze portions for up to 3 months. Reheat in a 350°F (175°C) oven covered until warmed through, or microwave individual portions.