Lasagna Recipe

Make and brown meatballs

In a large bowl combine ground beef, ground pork, breadcrumbs, milk, egg, 1/4 cup grated Parmesan, 1 tsp minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined. Form into 12 small meatballs (about 1.5 ounces each). Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes total; they do not need to be cooked through completely as they will finish in the oven and sauce. Remove browned meatballs to a plate and set aside.

Cook sausage

In the same skillet, add the 1/2 lb Italian sausage (removed from casings). Crumble and cook over medium heat until no longer pink, about 5–7 minutes. Transfer cooked sausage to the plate with meatballs. Pour off and reserve any excess fat, leaving about 1 tablespoon in the skillet for the sauce, or wipe out and add fresh oil as directed in the next section.

Heat 1 tablespoon olive oil (or use fat reserved from sausage) in a large saucepan or deep skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, cooked sausage, and browned meatballs. Stir to combine.

Season the sauce with 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp black pepper, 1 tsp salt, 1/2 tsp sugar, and 1/4 tsp red pepper flakes if using. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until slightly thickened. Stir in 2 tablespoons chopped fresh parsley at the end. Taste and adjust salt and pepper as needed. Keep sauce warm.

In a medium bowl combine 1.5 cups ricotta, 2 cups shredded mozzarella (reserve 1 cup for topping), 1/2 cup grated Parmesan, 1 egg, 1 tablespoon chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until smooth and cohesive. Set aside in refrigerator until assembly.

If using regular lasagna noodles: bring 6 cups water to a rolling boil in a large pot, add 1 tablespoon salt, then add noodles and cook 1–2 minutes less than package directions so they are very al dente (they will finish cooking in the oven). Drain and lay noodles flat on a lightly oiled sheet or clean towel to prevent sticking. If using no-boil noodles, skip this step.

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

Assemble lasagna: Spread about 1 cup of meat sauce in the bottom of the prepared dish (this prevents sticking). Arrange 3 lasagna noodles in a single layer over the sauce. Spread half of the ricotta-cheese mixture evenly over the noodles (about 1/2 of the mixture). Spoon about 1 to 1 1/4 cups of meat sauce over the cheese layer, distributing some meatballs and sausage evenly (break larger meatballs if necessary to fit).

Place another layer of 3 noodles, spread the remaining ricotta mixture, then spoon another 1 to 1 1/4 cups sauce and distribute remaining meatballs/sausage pieces. Top with the final 3 noodles and spread the remaining sauce evenly across the top. Sprinkle the reserved 1 cup shredded mozzarella and 2 tablespoons grated Parmesan over the sauce.

Cover the dish tightly with aluminum foil (tent the foil so it doesn't touch the cheese) and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 15–20 minutes, until cheese is bubbly and golden and internal temperature registers around 165°F (74°C). If top browns too quickly, cover loosely with foil.

Remove from oven and let the lasagna rest 10–15 minutes to set (this helps with slicing). Garnish with remaining chopped fresh basil or parsley before serving. Slice into 8 generous portions.