Ingredients
Method
- Boil the lasagna noodles until al dente according to package instructions, then drain and set them aside.
- Heat olive oil in a large pot over medium heat, brown the ground beef and sausage while breaking up the meat, and drain any excess fat.
- Sauté the chopped onion in the pot for 5 minutes until softened, then add the minced garlic and cook for 1 additional minute until fragrant.
- Stir in the crushed tomatoes, tomato sauce, paste, herbs, seasonings, and water; bring to a simmer, then cover and cook on low for at least 30 minutes.
- Whisk the ricotta cheese, beaten egg, Parmesan, salt, and pepper in a medium bowl until the mixture is fully combined.
- Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
- Spread a thin layer of the prepared meat sauce over the bottom of the baking dish.
- Place a layer of cooked lasagna noodles over the sauce.
- Spread half of the ricotta cheese mixture evenly across the noodles.
- Sprinkle one-third of the mozzarella cheese over the ricotta layer.
- Spoon half of the remaining meat sauce over the mozzarella.
- Repeat the layers by adding noodles, the remaining ricotta mixture, another third of the mozzarella, and the rest of the meat sauce.
- Top with a final layer of noodles and the remaining mozzarella, then sprinkle with extra Parmesan if desired.
- Cover the baking dish tightly with a sheet of aluminum foil.
- Bake for 25 minutes, then remove the foil and continue baking for 20 to 25 minutes until the cheese is melted and golden brown.
- Let the lasagna rest for 15 minutes before slicing to allow the layers to set properly.
Nutrition
Notes
Meat Variations: I always use a mix of beef and Italian sausage for the best flavor profile, but you can easily swap the sausage for ground pork or even extra beef if that is what you have