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Best Homemade Lasagna: 30 Minute Prep Marvel

lasagna
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This is the Absolute Best Homemade Classic Lasagna, featuring a rich meat sauce, creamy ricotta, and layers of melted mozzarella. Jacob perfected this recipe so you can serve the ultimate comfort food.

Ingredients

Scale
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 cloves garlic, minced
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 12 lasagna noodles, cooked according to package directions
  • 4 cups shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Brown the ground beef and Italian sausage in a large pot. Drain off any fat.
  2. Stir in the crushed tomatoes, tomato sauce, tomato paste, garlic, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low. Cover and cook for at least 30 minutes, stirring occasionally. This is your meat sauce.
  3. While the sauce simmers, prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix well.
  4. Cook the lasagna noodles according to package directions. Drain well and lay them flat on parchment paper to prevent sticking.
  5. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  6. Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  7. Arrange four cooked lasagna noodles over the sauce, slightly overlapping if necessary.
  8. Spread half of the ricotta mixture evenly over the noodles.
  9. Spoon half of the remaining meat sauce over the ricotta layer.
  10. Sprinkle one-third of the mozzarella cheese over the sauce.
  11. Repeat the layers: four noodles, the remaining ricotta mixture, the remaining meat sauce, and another third of the mozzarella cheese.
  12. Top with the final four noodles. Spread any remaining sauce over the top noodles and cover completely with the remaining mozzarella cheese.
  13. Bake, covered with foil, for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, or until the cheese is bubbly and lightly browned.
  14. Let the lasagna rest for 15 minutes before slicing and serving. Garnish with fresh parsley.

Notes

  • For an easier assembly, you can use no-boil lasagna noodles, but check your package directions for liquid adjustments.
  • You can assemble this entire dish a day ahead. Cover tightly and refrigerate. Add 10-15 minutes to the initial covered baking time if baking straight from the refrigerator.
  • Jacob suggests adding a pinch of nutmeg to the ricotta mixture for extra depth of flavor.

Nutrition

Find it online: https://tasteportfolio.com/best-homemade-classic-lasagna-ricotta-meat/