Lasagna Recipe

Heat a large sauté pan or Dutch oven over medium heat. Add 2 tablespoons olive oil. When shimmering, add the chopped onion and cook, stirring, until softened and translucent, about 5–6 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring to prevent burning.

Increase heat to medium-high and add the ground beef and Italian sausage. Break meat into pieces with a spoon and brown until no pink remains, about 7–8 minutes. Drain excess fat if desired, leaving a tablespoon of drippings for flavor.

If using, pour in 1/2 cup red wine to deglaze the pan, scraping up browned bits. Let wine reduce by half, about 2–3 minutes.

Stir in the crushed tomatoes, tomato sauce and tomato paste until combined and smooth.

Add dried oregano, dried basil, dried thyme, red pepper flakes (if using), sugar, 1 1/2 teaspoons salt, and 3/4 teaspoon black pepper. Stir to combine.

Bring sauce to a light simmer, reduce heat to low, and cook gently, uncovered or partially covered, for 25–35 minutes, stirring occasionally so it doesn’t stick. The sauce should thicken and flavors meld.

Stir in 2 tablespoons chopped fresh parsley at the end of simmering. Taste and adjust seasoning (increase salt or pepper if needed). Keep sauce warm while you prepare the cheese filling and noodles.

In a medium bowl combine 2 cups ricotta, 1 cup shredded mozzarella (for mixing), 1/2 cup grated Parmesan, 1 large egg, 2 tablespoons chopped fresh basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon nutmeg (if using).

Mix thoroughly with a spatula until smooth and well combined. Taste and adjust salt/pepper if needed. Set filling aside.

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

If using boiled noodles: cook to al dente according to package directions, drain and lay flat on a rimmed sheet pan to prevent sticking. If using no-boil noodles, ensure sauce is slightly looser to allow proper hydration during baking.

Spread a thin layer (about 1 to 1 1/2 cups) of the meat tomato sauce in the bottom of the prepared baking dish to prevent sticking.

Assemble the lasagna in layers: Place 3–4 lasagna noodles in a single layer over the sauce (overlap slightly as needed). Spread one-third of the ricotta cheese mixture evenly over the noodles. Spoon about one-third of the meat sauce (about 1 to 1 1/2 cups) over the cheese layer, then sprinkle about 1 cup shredded mozzarella and a couple tablespoons grated Parmesan on top.

Repeat two more times to make three cheese-sauce layers (noodles, ricotta mix, meat sauce, mozzarella). Finish with a final layer of noodles topped with remaining sauce, the remaining 3 cups shredded mozzarella, and 1/2 cup grated Parmesan.

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

Remove foil and bake uncovered for an additional 15–20 minutes, until cheese is melted and bubbly and edges are bubbling. If top browns too quickly, loosely tent with foil.

Remove from oven and let lasagna rest for 15 minutes before cutting. Resting helps set the layers and makes serving cleaner.

Garnish with fresh basil leaves before serving, if desired. Serve hot.