House Lasagna Recipe

Sauté aromatics

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add 2 tbs olive oil. When shimmering, add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Brown the meats

Increase heat to medium-high. Add the ground beef and ground Italian sausage. Break the meat apart with a wooden spoon and cook until no longer pink, about 6–8 minutes. Season with 1 tsp salt and 1 tsp freshly ground black pepper as it cooks. Drain excess fat if there is a lot, leaving about 1 tbs of fat for flavor.

Build the sauce

Stir in 2 tbs tomato paste and cook, stirring, 1–2 minutes to caramelize. Deglaze the pan with 1 cup red wine (if using), scraping up browned bits; let reduce 2–3 minutes. Add the 28 oz crushed tomatoes, 8 oz tomato sauce, and 1 cup stock. Stir in 1 tsp dried oregano, 1 tsp dried basil, 1 tsp dried thyme, 1 tsp granulated sugar, and the bay leaf. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer, uncovered, gently for 25–35 minutes, stirring occasionally, until the sauce thickens and flavors meld. If sauce becomes too thick, add a splash of stock or water. Taste and adjust seasoning with up to 0.5–1 tsp additional salt and more pepper if needed. Stir in 2 tbs chopped fresh parsley at the end and remove the bay leaf.

Prepare ricotta mixture

In a medium bowl, combine 24 oz whole-milk ricotta, 2 cups shredded mozzarella, 3 oz grated Parmesan, 1 beaten egg, 2 tbs chopped fresh parsley, 0.5 tsp dried oregano, 0.5 tsp salt, and 0.25 tsp black pepper. Mix until well combined and slightly loose but spreadable. Taste and adjust salt or herbs as desired.

Preheat and prep pan

Preheat oven to 375°F (190°C). Lightly brush a 9x13-inch baking dish with a thin film of olive oil or cooking spray.

Layer lasagna

Spread about 1 to 1 1/4 cups of the meat sauce evenly across the bottom of the prepared dish. Arrange 4 oven-ready lasagna noodles in a single layer over the sauce (if using cooked noodles, overlap slightly). Spread one-third of the ricotta mixture (about 1 1/3 cups) evenly over the noodles. Spoon about 1 to 1 1/4 cups of meat sauce over the cheese, then sprinkle about 1 cup shredded mozzarella. Repeat for a second layer: noodles, 1/3 ricotta mixture, 1 to 1 1/4 cups sauce, 1 cup mozzarella. Top with the final 4 noodles, spread the remaining meat sauce evenly on top, then scatter the remaining 1 cup mozzarella and 1/2 cup grated Parmesan over the sauce. Drizzle 1 tsp olive oil over the top to help browning.

Cover and bake

Cover the dish tightly with aluminum foil (spray or tent foil so it doesn't stick to cheese) and bake in the preheated oven for 25 minutes. Remove the foil and bake another 15–20 minutes, until the cheese is bubbly and the top is golden brown.

Rest and garnish

Remove lasagna from the oven and let it rest, uncovered, for 15–20 minutes to set (this makes slicing cleaner). Garnish with fresh basil leaves and an extra sprinkle of grated Parmesan. If desired, serve with crushed red pepper flakes on the side.

Slice into 8 equal portions and serve warm with salad or garlic bread. Offer extra grated Parmesan and crushed red pepper flakes at the table.