Lasagna Recipe

sauté aromatics

Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5–7 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

brown meat

Increase heat to medium-high. Add the ground beef and Italian sausage. Break up with a spoon and cook until no longer pink, about 6–8 minutes. Drain excess fat if necessary, leaving a little for flavor.

build sauce

Stir in the tomato paste and cook 1–2 minutes to deepen flavor. Add the red wine (if using) and simmer 2–3 minutes to reduce slightly. Add crushed tomatoes, tomato sauce, dried oregano, dried basil, sugar, 1 tsp salt, 1/2 tsp black pepper, and the bay leaf. Bring to a gentle simmer.

simmer

Reduce heat to low and simmer, partially covered, for 25–35 minutes, stirring occasionally, until thickened and flavors meld. Taste and adjust seasoning, removing bay leaf before assembling.

In a medium bowl, combine ricotta, egg, chopped parsley, 1/2 cup grated Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until smooth and set aside. This will be the creamy ricotta layer.

prepare oven and pan

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

cook noodles (if using regular)

If using regular lasagna noodles, cook according to package directions until al dente, drain, and lay flat on a lightly oiled baking sheet to prevent sticking. If using no-boil noodles, skip this step.

layer

Spread 1 cup of the meat sauce in the bottom of the prepared baking dish. Arrange 4 lasagna noodles over the sauce (slightly overlapping). Spread one-third of the ricotta mixture over the noodles (about 1/3 of the filling). Sprinkle 1 cup shredded mozzarella over the ricotta. Spoon 1 to 1 1/2 cups meat sauce over the cheese. Repeat two more times: noodles, ricotta, mozzarella, sauce, for a total of three layers. Finish with a final layer of noodles, remaining meat sauce spread evenly, the remaining 1 cup mozzarella, and 1/2 cup grated Parmesan sprinkled on top.

cover and bake

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

rest and garnish

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