Best Homemade Lasagna Recipe

1. Prepare the Meat Sauce:
   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • Add the finely chopped onion and sauté until softened, about 5 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
   • Add the ground beef and Italian sausage to the pot. Cook until browned, breaking up the meat with a spoon as it cooks. Drain any excess fat.
   • Stir in the tomato sauce, diced tomatoes, tomato paste, fresh basil, fresh parsley, sugar, salt, black pepper, dried oregano, and crushed red pepper flakes (if using).
   • Bring the sauce to a simmer. Reduce the heat to low and let it simmer, uncovered, for 30-45 minutes, stirring occasionally.
2. Prepare the Cheese Filling:
   • In a medium bowl, combine the ricotta cheese, 2 cups of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, the beaten egg, fresh parsley, salt, and black pepper. Mix until well combined.
3. Cook the Lasagna Noodles (if using regular noodles):
   • Bring a large pot of salted water to a boil.
   • Cook the lasagna noodles according to the package instructions until al dente. Drain and rinse the noodles under cold water to stop the cooking process. Lay the noodles flat on a sheet of parchment paper or a baking sheet to prevent sticking.
4. Assemble the Lasagna:
   • Preheat your oven to 375°F (190°C).
   • Spread a thin layer of the meat sauce (about 1 cup) on the bottom of a 9×13-inch baking dish.
   • Place 3-4 lasagna noodles over the sauce, overlapping slightly to fit.
   • Spread 1/3 of the ricotta cheese mixture over the noodles.
   • Spoon 1/3 of the remaining meat sauce over the ricotta layer.
   • Repeat the layers two more times, ending with a final layer of meat sauce.
   • Sprinkle the top with the remaining 2 cups of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese.
5. Bake the Lasagna:
   • Cover the baking dish with aluminum foil, tenting it slightly to prevent the cheese from sticking.
   • Bake in the preheated oven for 25 minutes.
   • Remove the foil and bake for an additional 25 minutes, or until the lasagna is bubbly and the cheese is golden brown.
   • Let the lasagna rest for 15 minutes before slicing and serving.

Tips

• Make-Ahead: The lasagna can be assembled a day in advance and stored in the refrigerator. Let it come to room temperature before baking.
• Freezing: To freeze, assemble the lasagna in a freezer-safe dish but do not bake. Cover tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
• Variations: Add vegetables like spinach, mushrooms, or zucchini to the meat sauce for extra nutrition and flavor.

Enjoy this classic homemade lasagna with a fresh green salad and garlic bread for a complete and satisfying meal!