Lasagna Recipe

Saute aromatics

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add olive oil. When shimmering, add chopped onion and sauté until translucent, 5–6 minutes. Stir in minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add ground beef and Italian sausage. Break up with a wooden spoon and cook until no longer pink and beginning to brown, 6–8 minutes. Drain excess fat if the pan looks overly greasy, leaving about 1 tbs for flavor.

Build the sauce

Stir in tomato paste and cook 1–2 minutes to caramelize. Pour in red wine (if using) and simmer 2–3 minutes to reduce slightly. Add crushed tomatoes, diced tomatoes, Italian seasoning, dried basil, sugar, bay leaf, salt and pepper. Stir to combine.

Simmer

Reduce heat to low and simmer gently, uncovered, for 25–35 minutes, stirring occasionally, until sauce thickens and flavors meld. Taste and adjust salt and pepper. Remove and discard bay leaf.

While sauce simmers, combine ricotta, egg, chopped parsley, Parmesan, 1/4 tsp salt and 1/4 tsp pepper in a bowl. Mix until smooth and set aside in refrigerator until assembly.

Prepare noodles (if using regular noodles)

If using regular lasagna noodles, bring a large pot of salted water to a boil. Cook noodles 1–2 minutes less than package directions so they are al dente, drain and lay flat on a lightly oiled sheet to prevent sticking. If using no-boil noodles, skip this step.

Preheat oven

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or butter.

Layer the lasagna

Spread 1 cup of meat sauce evenly on the bottom of the prepared baking dish. Place 4 lasagna noodles in a single layer (overlap slightly if necessary). Spread half of the ricotta mixture (about 1/2 of cheese filling) over the noodles, smoothing to the edges. Sprinkle with 1 1/2 cups shredded mozzarella. Spoon 1 1/2 cups meat sauce over the cheese layer and spread evenly. Repeat: second noodle layer (4 noodles), remaining ricotta mixture, 1 1/2 cups mozzarella, 1 1/2 cups meat sauce. Top with last 4 noodles, remaining meat sauce (about 1 cup), remaining mozzarella (reserve 1/2 cup for broiling) and sprinkle 1/2 cup grated Parmesan over the top.

Bake

Cover the dish tightly with foil (spray the underside of foil with cooking spray to prevent sticking to cheese). Bake in preheated oven for 25 minutes. Remove foil and bake uncovered an additional 15–20 minutes until cheese is bubbling and edges are golden. If you want a golden top, turn on the broiler for 1–2 minutes while watching constantly to avoid burning and add the reserved 1/2 cup mozzarella before broiling.

Rest

Remove from oven and let sit 10–15 minutes before cutting so layers set. Garnish with fresh basil leaves if using. Serve hot with garlic bread.

Make garlic butter

Preheat oven to 375°F (190°C) if the lasagna is finished or still warming. In a small bowl, mix softened butter, minced garlic, chopped parsley, 1/4 tsp salt and 1 tsp olive oil until smooth.

Prepare bread

Slice the loaf in half lengthwise. Spread garlic butter evenly over cut sides. Place on a baking sheet, buttered side up.

Bake or broil

Bake at 375°F for 8–10 minutes until butter is melted and edges are crisp. For a crispier, golden top, broil 1–2 minutes watching closely.

Slice into pieces and serve warm alongside lasagna.