Feast your eyes on the ultimate comfort food, traditional Italian lasagna. This recipe is a labor of love, but oh boy, is it worth it. Perfect for family dinners or impressing your in-laws, this lasagna is packed with rich flavors and gooey cheese.
Why This Recipe Works
- Authentic Flavors: Using a blend of ricotta, mozzarella, and Parmesan cheeses gives this lasagna its classic Italian taste.
- Perfect Layers: The secret to a lasagna that holds together is in the layering technique, which we’ll guide you through.
- Homemade Sauce: A slow-cooked meat sauce adds depth and richness that you just can’t get from a jar.
- No-Boil Noodles: Save time without sacrificing texture by using no-boil lasagna noodles.
Ingredients
- 1 lb ground beef
- 1/2 lb Italian sausage
- 1 onion, diced
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 6 oz tomato paste
- 1/2 cup water
- 2 tbsp sugar
- 1/4 cup fresh basil, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 15 oz ricotta cheese
- 1 egg
- 3 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 12 no-boil lasagna noodles
Equipment Needed
- Large skillet
- Mixing bowls
- 9×13 inch baking dish
- Wooden spoon
- Measuring cups and spoons
Instructions
Step 1: Make the Meat Sauce
In a large skillet over medium heat, brown the ground beef and Italian sausage, breaking it apart with a wooden spoon. Once browned, add the diced onion and minced garlic, cooking until the onion is translucent. Stir in the crushed tomatoes, tomato paste, water, sugar, basil, salt, and pepper. Simmer on low heat for at least 30 minutes, stirring occasionally. The sauce should thicken slightly.
Step 2: Prepare the Cheese Mixture
In a mixing bowl, combine the ricotta cheese, egg, 1 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Mix until well combined. This creamy mixture will add richness and help bind the layers together.
Step 3: Layer the Lasagna
Preheat your oven to 375°F. In the bottom of a 9×13 inch baking dish, spread a thin layer of meat sauce. Place 4 no-boil lasagna noodles over the sauce. Spread half of the cheese mixture over the noodles, followed by a third of the remaining meat sauce, and a third of the remaining mozzarella and Parmesan cheeses. Repeat the layers twice more, ending with a layer of noodles, sauce, and cheeses.
Step 4: Bake the Lasagna
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden brown. Let the lasagna stand for 15 minutes before slicing. This resting time allows the layers to set, making it easier to serve.
Tips and Tricks
For an even more flavorful lasagna, consider browning the meat in batches to avoid steaming and to get a better sear. If you’re short on time, you can use a high-quality store-bought marinara sauce, but the homemade sauce really makes a difference. For a lighter version, substitute part-skim ricotta and low-fat mozzarella. Don’t skip the resting time after baking; it’s crucial for the lasagna to hold together when serving.
Recipe Variations
- Vegetarian Lasagna: Skip the meat and add layers of sautéed mushrooms, spinach, and zucchini for a hearty vegetarian option.
- Spicy Lasagna: Add red pepper flakes to the meat sauce or use hot Italian sausage for a kick.
- White Lasagna: Replace the tomato-based sauce with a béchamel sauce for a creamy, decadent twist.
- Gluten-Free Lasagna: Use gluten-free lasagna noodles and ensure all other ingredients are gluten-free.
Frequently Asked Questions
Can I make lasagna ahead of time?
Absolutely! Assemble the lasagna up to a day in advance and refrigerate it until you’re ready to bake. You may need to add a few extra minutes to the baking time if it’s going into the oven cold. Alternatively, you can freeze the baked lasagna for up to 3 months. Just thaw overnight in the refrigerator before reheating.
Do I have to use no-boil noodles?
No-boil noodles are a convenience, but traditional lasagna noodles work just fine. Just be sure to boil them until al dente before layering, and consider adding a little extra sauce to keep the lasagna moist.
How can I prevent my lasagna from being too watery?
To avoid a watery lasagna, make sure your meat sauce is thick enough before layering. Letting the lasagna rest after baking also allows excess moisture to be absorbed. If you’re using vegetables like zucchini or mushrooms, sauté them first to remove excess water.
Summary
This traditional Italian lasagna recipe is a crowd-pleaser, with layers of rich meat sauce, creamy cheeses, and tender noodles. Perfect for any occasion, it’s a dish that’s sure to impress. Follow our tips and tricks for the best results, and don’t be afraid to try one of our delicious variations.