Satisfying Lasagna with Meat Sauce and Ricotta (Print version)
A hearty ricotta lasagna layered with rich meat sauce, mozzarella, parmesan, and tender noodles for a reliable family dinner.
# Ingredients:
For the meat sauce
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) ground beef
03 -
1/2 lb (225 g) mild Italian sausage, casings removed if needed
04 -
1 small yellow onion, finely chopped
05 -
4 cloves garlic, minced
06 -
2 tablespoons tomato paste
07 -
1 can (28 oz / 795 g) crushed tomatoes
08 -
2 cups (480 ml) marinara sauce
09 -
1 teaspoon dried Italian seasoning
10 -
1/2 teaspoon kosher salt, plus more to taste
11 -
1/4 teaspoon black pepper
12 -
2 tablespoons chopped fresh basil or parsley
For the ricotta layer
13 -
15 oz (425 g) whole-milk ricotta cheese
14 -
1 large egg
15 -
3/4 cup (75 g) grated parmesan cheese, divided
16 -
2 tablespoons chopped fresh parsley
17 -
1/4 teaspoon kosher salt
18 -
1/4 teaspoon black pepper
For assembly
19 -
12 lasagna noodles, cooked until just flexible
20 -
4 cups (450 g) shredded low-moisture mozzarella cheese
21 -
Cooking spray or a little olive oil for the foil
# Instructions:
01 -
Heat olive oil in a large pot over medium-high heat. Add the ground beef and sausage, then cook for 7-9 minutes, breaking it up, until browned and no pink remains. Drain excess fat if needed.
02 -
Add the onion and cook for 4 minutes until softened. Stir in garlic and tomato paste for 1 minute, then add crushed tomatoes, marinara, Italian seasoning, salt, and pepper. Simmer uncovered for 20-25 minutes until thick. Stir in basil or parsley.
03 -
In a bowl, stir ricotta, egg, 1/2 cup parmesan, parsley, salt, and pepper until smooth and well combined.
04 -
Heat the oven to 375°F (190°C). Spread 1 cup of meat sauce in the bottom of a deep 9x13-inch baking dish.
05 -
Add 3 noodles, one third of the ricotta mixture, 1 cup mozzarella, and about 1 1/2 cups meat sauce. Repeat twice more. Finish with the remaining noodles, remaining sauce, remaining mozzarella, and remaining 1/4 cup parmesan.
06 -
Lightly oil the underside of a sheet of foil and cover the dish. Bake for 35 minutes, until the sauce is bubbling around the edges.
07 -
Uncover and bake for 15-20 minutes more, until the cheese is melted and lightly browned. Rest for 15-20 minutes before slicing.
# Good to know:
01 -
Resting the lasagna helps the layers set for cleaner slices.
02 -
Assemble up to 24 hours ahead and bake from chilled with extra covered time.
03 -
For oven-ready noodles, keep the sauce slightly looser and cover every noodle with sauce.