Lasagna Recipe
Make Lasagna Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat Sauce
Cheese Filling
Assembly
Method
Meat Sauce
- 1
Prepare aromatics
Heat a large sauté pan or Dutch oven over medium heat. Add 2 tablespoons olive oil. When shimmering, add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 2
Brown meats
Increase heat to medium-high. Add ground beef and ground pork/sausage to the pan. Use a wooden spoon to break the meat into small pieces. Brown until no pink remains, 6–8 minutes. Drain excess fat if more than about 2 tablespoons remain, leaving some for flavor.
- 3
Build sauce
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Add the red wine (if using) and deglaze the pan, scraping any browned bits from the bottom; simmer 2–3 minutes to reduce slightly. Add the crushed tomatoes and stock, then stir in oregano, basil, thyme, sugar, salt (1 1/2 teaspoons), black pepper, and the bay leaf. Bring to a gentle simmer.
- 4
Simmer
Reduce heat to low and simmer, partially covered, for 25–35 minutes, stirring occasionally, until thickened and flavors meld. Taste and adjust seasoning (salt, pepper, or sugar) as needed. Remove and discard the bay leaf. Keep warm until assembly.
Cheese Filling
- 5
Combine cheeses
In a medium bowl, combine the ricotta, 1 cup shredded mozzarella, 3/4 cup grated Parmesan, 1 large egg, chopped parsley, chopped basil (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth and fully incorporated. Refrigerate until ready to assemble.
Assembly & Bake
- 6
Preheat and prepare pan
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or 1 teaspoon olive oil.
- 7
Prepare noodles
If using no-boil lasagna noodles, use them straight from the package. If using regular dried noodles, boil them in salted water according to package directions until just al dente, drain, and lay sheets on a lightly oiled baking sheet to prevent sticking.
- 8
Assemble first layer
Spread about 1 cup of the meat sauce evenly across the bottom of the prepared dish to prevent sticking. Arrange 3–4 lasagna noodles to cover the sauce (slightly overlap as needed).
- 9
Add cheese layer
Spoon and spread about one-third of the ricotta mixture (about 1/3 of the bowl) evenly over the noodles. Dollop and gently spread about 3/4 cup meat sauce over the cheese (leave some sauce for additional layers). Sprinkle about 2/3 cup shredded mozzarella over the top.
- 10
Repeat layers
Repeat two more times: noodles, one-third ricotta mixture, ~3/4 cup meat sauce, and ~2/3 cup shredded mozzarella. You should end with a final noodle layer on top (3 layers of noodles, 3 layers of cheese/sauce underneath) or, if you have enough, a top noodle layer then sauce and cheese—either is acceptable.
- 11
Top layer
Spread the remaining meat sauce over the top noodles (about 1 cup). Sprinkle the remaining 2 cups shredded mozzarella evenly, then the remaining 1/4 cup grated Parmesan.
- 12
Bake
Cover the dish tightly with aluminum foil (tent slightly to avoid cheese sticking to foil) and bake in the preheated oven for 25 minutes. Remove foil and bake for an additional 15–20 minutes, until cheese is bubbly and golden and internal temperature reaches about 165°F (74°C). If top browns too quickly, loosely tent with foil.
- 13
Rest and serve
Remove lasagna from oven and let rest, uncovered, for 15–20 minutes to set (this helps clean slices). Garnish with fresh basil leaves if desired. Slice into 9–12 portions and serve warm.