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Classic Beef and Italian Sausage Lasagna

A delicious, layered slice of hearty Lasagna with rich meat sauce and melted cheese, served on a white plate.
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Follow these steps to make a rich, layered lasagna featuring a slow-simmered meat sauce and a creamy cheese filling.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 pound Italian sausage, casings removed
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 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, plus more for topping
  • 2 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 4 cups shredded mozzarella cheese

Instructions

  1. Prepare the meat sauce: Heat olive oil in a large pot over medium heat. Add ground beef and sausage. Cook, breaking up the meat, until browned. Drain excess fat.
  2. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Stir in crushed tomatoes, tomato sauce, water, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally.
  4. Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
  5. Prepare the cheese mixture: In a medium bowl, combine ricotta cheese, egg, 1/4 cup Parmesan cheese, and parsley. Mix well.
  6. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  7. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared dish.
  8. Arrange four cooked noodles over the sauce, slightly overlapping if necessary.
  9. Spread half of the ricotta mixture evenly over the noodles.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta.
  11. Spoon one-third of the remaining meat sauce over the mozzarella layer.
  12. Repeat the layers: noodles, remaining ricotta, one-third of the mozzarella, and another layer of sauce.
  13. Top with the final layer of noodles, the remaining sauce, and the remaining mozzarella cheese. Sprinkle with extra Parmesan cheese.
  14. Bake uncovered for 25 minutes. Cover loosely with foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
  15. Let the lasagna rest for 10 to 15 minutes before slicing and serving.

Notes

  • For a richer sauce, simmer it for 2 hours instead of 1.
  • If you prefer a smoother texture, use cottage cheese instead of ricotta, or blend the ricotta mixture slightly.
  • To make ahead, assemble the entire lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://tasteportfolio.com/classic-beef-sausage-lasagna-recipe/