Authentic Italian Lasagna Recipe
1 lb ground beef, 1/2 lb Italian sausage, 2 tbsp olive oil, 1 medium onion, diced, 1/3 cup carrots, diced, 1/3 cup celery, diced, 4 garlic cloves, minced, 2 tbsp tomato paste, 1/4 cup dry red wine, 24 oz tomato puree.
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Ingredients
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Meat sauce
Cheese mixture
Assembly & topping
Method
Meat sauce
- 1
Prepare aromatics and brown meat
Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the olive oil and let it warm for 30 seconds. Add the diced onion, carrots, and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Push the vegetables to the side, increase heat to medium-high, add the ground beef and Italian sausage, breaking up with a spoon. Brown the meat until no pink remains, about 6–8 minutes.
- 2
Add tomato paste and deglaze
Push the browned meat and vegetables to the center. Add the tomato paste and cook, stirring constantly, 1–2 minutes to caramelize and remove rawness. Pour in the dry red wine to deglaze the pan, scraping any browned bits from the bottom. Allow the wine to reduce by about half, 2–3 minutes.
- 3
Simmer the sauce
Stir in the tomato puree, salt, black pepper, dried oregano, bay leaf, and sugar (if using). Bring the mixture to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 25–35 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning; remove and discard the bay leaf.
Cheese mixture
- 4
While the sauce simmers, combine the ricotta, beaten egg, grated Parmesan, chopped parsley, 1/4 tsp salt, and 1/4 tsp black pepper in a medium bowl. Stir until smooth and set aside. This mixture will be spread between layers and provides creaminess and bind.
Pasta (if using boil-type noodles)
- 5
If using conventional lasagna noodles (not no-boil), bring a large pot of salted water to a boil. Cook the noodles 1–2 minutes less than package instructions so they finish cooking in the oven (usually 8–9 minutes). Drain and lay sheets on a lightly oiled baking sheet, separated so they don't stick.
Assembly & baking
- 6
Preheat and prepare pan
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- 7
Assemble layers
Spread about 1 cup of meat sauce evenly on the bottom of the prepared dish to prevent sticking. Lay 3-4 lasagna noodles in a single layer to cover the sauce (for no-boil, follow manufacturer guidance for overlap). Spread roughly one-third of the ricotta mixture (about 1/2 cup) over the noodles, dolloping and gently spreading. Spoon about 1 to 1 1/4 cups of meat sauce over the ricotta layer, then sprinkle about 3/4 cup shredded mozzarella. Repeat two more times: noodles, ricotta (one-third), sauce (1–1 1/4 cups), mozzarella. Finish with a final layer of noodles, the remaining meat sauce (spread evenly), then the remaining mozzarella and the 1/4 cup grated Parmesan on top.
- 8
Bake and rest
Cover the pan tightly with foil (spray underside of foil with cooking spray or tent so it doesn't stick to cheese) and bake in the preheated oven 25 minutes. Remove foil and bake an additional 15–20 minutes until cheese is bubbly and golden and sauce is simmering at the edges. If you prefer more browning, broil 1–2 minutes watching carefully. Remove from oven and let rest uncovered 15–20 minutes so the lasagna sets and is easier to slice.
- 9
Garnish and serve
Sprinkle chopped fresh basil or parsley over the lasagna before slicing. Cut into 8 to 12 pieces and serve hot.
