Classic Homemade Lasagna

Ingredients

• 1 lb Italian sausage
• 1 lb lean ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 28 oz crushed tomatoes
• 15 oz tomato sauce
• 1 tbsp sugar
• 2 tsp Italian seasoning
• 1 tsp dried basil
• 12 lasagna noodles
• 15 oz ricotta
• 1 large egg
• 1/2 cup grated Parmesan
• 2 tbsp chopped parsley
• 16 oz shredded mozzarella
• Salt and black pepper

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Preheat the oven to 375°F and place a large pot of salted water on the stove for the lasagna noodles. Prepare the onion, garlic, and cheeses before cooking so you can assemble the dish efficiently once the sauce and noodles are ready.
2. Step 2.Heat a large Dutch oven over medium-high heat and add the Italian sausage and ground beef. Break the meat into small pieces and cook until browned throughout, stirring often. If a large amount of grease collects in the pot, carefully drain most of it before continuing.
3. Step 3.Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Add the tomato paste and stir for another minute so it darkens slightly and develops a deeper savory flavor.
4. Step 4.Pour in the crushed tomatoes and tomato sauce, then stir in the sugar, Italian seasoning, dried basil, salt, and black pepper. Bring the sauce to a gentle simmer, reduce the heat to low, and cook for about 20 minutes, stirring occasionally so the bottom does not scorch.
5. Step 5.While the sauce simmers, cook the lasagna noodles according to the package directions until just al dente. Drain them carefully and lay them flat on a lightly oiled tray or clean sheet pan so they do not stick together while you prepare the cheese filling.
6. Step 6.In a bowl, combine the ricotta, egg, Parmesan, parsley, and a small pinch of salt and pepper. Stir until the mixture is smooth and evenly combined. The egg helps the ricotta layer set while baking without becoming runny when the finished lasagna is cut.
7. Step 7.Spread a thin layer of meat sauce over the bottom of a 9x13-inch baking dish. Arrange a layer of noodles over the sauce, then spread part of the ricotta mixture across the noodles, followed by more meat sauce and a layer of mozzarella. Repeat the sequence until the ingredients are used.
8. Step 8.Finish with a final layer of noodles, meat sauce, mozzarella, and a little Parmesan. Cover the dish tightly with foil, keeping the foil from pressing directly into the cheese if possible. Bake for about 25 minutes so the center heats and the layers come together.
9. Step 9.Remove the foil and continue baking for about 20 minutes, until the cheese is fully melted, bubbling around the edges, and lightly golden on top. If your oven browns quickly, watch closely during the uncovered portion so the cheese does not burn.
10. Step 10.Take the lasagna out of the oven and let it rest for at least 10 minutes before cutting. Use a sharp knife to portion the layers and a wide spatula to lift each serving. Serve warm with a simple salad or vegetables, and refrigerate leftovers promptly.