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Lasagna · Classic Meat Sauce

Classic Meat Sauce Lasagna

A slow-simmered beef and sausage sauce, creamy ricotta and plenty of mozzarella in four tall layers. A weekend project that feeds a crowd and freezes well.

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Prep
30 min
Cook
1 hr 30 min
Total
2 hr 20 min
Serves
12
Level
Medium

Ingredients

Meat sauce

  • 1 tbsp olive oil
  • 1 lb ground beef, 85% lean
  • 1 lb Italian sausage, casings removed
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can crushed tomatoes, 28 oz
  • 1 can tomato sauce, 15 oz
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp sugar (optional)

Ricotta filling

  • 15 oz ricotta, whole-milk
  • 1 large egg
  • ½ cup parmesan, finely grated
  • ¼ cup fresh parsley, chopped
  • ¼ tsp kosher salt

Assembly

  • 12 lasagna noodles, regular, not no-boil
  • 1 tbsp kosher salt, for the pasta water
  • 1 lb mozzarella, shredded (about 4 cups)
  • ½ cup parmesan, finely grated

Cook to 160°F inside (check with a thermometer).

Steps

  1. Heat the oil in a Dutch oven over medium-high heat. Add the beef and sausage and cook, breaking it into small pieces, until no pink remains and it reaches 160°F (71°C).
  2. Spoon off all but about 1 tablespoon of the fat.
  3. Add the onion and cook, stirring, until soft.
  4. Add the garlic and tomato paste and stir until fragrant.
  5. Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, pepper and sugar if using. Simmer partly covered, stirring now and then, until thick.
  6. While the sauce simmers, bring a large pot of water to a boil and add 1 tablespoon salt.
  7. Cook the noodles until bendable but still firm, about 2 minutes less than the package says.
  8. Drain the noodles and lay them flat on a lightly oiled sheet pan so they don't stick together.
  9. In a bowl, stir together the ricotta, egg, 1/2 cup parmesan, parsley and 1/4 teaspoon salt.
  10. Heat the oven to 375°F (190°C).
  11. Spread 1 cup of the meat sauce over the bottom of a 9x13 baking dish.
  12. Lay 3 noodles over the sauce. Spread one-third of the ricotta mixture over them, sprinkle 1 cup mozzarella and spoon on about 1 1/2 cups sauce.
  13. Repeat that layer twice more: noodles, ricotta, mozzarella, sauce.
  14. Finish with the last 3 noodles, the remaining sauce, the remaining mozzarella and the 1/2 cup parmesan.
  15. Tent the dish with foil so it doesn't touch the cheese, and bake.
  16. Remove the foil and bake until bubbling at the edges and browned on top.
  17. Let the lasagna rest before cutting so the layers set.

Tip: Set a sheet pan on the rack below the lasagna to catch any drips.

Tip: Cutting a hot lasagna right away makes it slump. The rest is worth the wait.

Storage: Refrigerate up to 4 days. Freeze baked or unbaked, well wrapped, up to 3 months; thaw overnight in the fridge before baking.

Make ahead: Assemble up to 1 day ahead, cover and refrigerate. Add about 15 minutes to the covered bake.

Estimated nutrition per serving: 530 calories · protein 30 g · carbohydrates 29 g · fiber 3 g · sugars 6 g · fat 33 g (saturated 15 g) · sodium 1,090 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 20 of 20 ingredients.