A rich, comforting lasagna with layers of creamy ricotta, melted mozzarella, and a flavorful meat sauce—perfect for a family dinner or special occasion.
Servings: 4–6 | Prep Time: 45 min | Cook Time: 2 hr 30 min
Ingredients
- 1 lb whole-milk ricotta cheese
- 1 large egg
- Pinch of salt
- ½ lb fresh mozzarella, thinly sliced
- 1 cup freshly grated Parmesan cheese
- 1 (35 oz) can plum tomatoes, crushed or blended
- ¼ cup olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- ¼ lb Italian sausage (pork or turkey)
- ½ lb ground beef
- ¾ cup dry red wine
- ¼ cup tomato paste
- 2 bay leaves
- ¾ tsp dried oregano
- Salt to taste
- 2 cups hot water
- 1 lb lasagna noodles
- 1 Tbsp olive oil
- 3 quarts salted water
Instructions
Preheat the oven to 375°F. Beat the ricotta cheese with the egg and a pinch of salt until smooth and creamy. Heat olive oil in a large pot over medium heat, add the onions and cook until golden, about 8 minutes, then stir in garlic and cook 2 minutes more. Add the Italian sausage and ground beef, cooking until browned and no longer pink, seasoning lightly with salt. Pour in the wine and cook until nearly evaporated, then stir in the crushed tomatoes and tomato paste, adding bay leaves and oregano. Reduce heat to a simmer and cook uncovered for 2–3 hours, stirring occasionally, adding hot water as needed to keep the sauce saucy. Meanwhile, bring 3 quarts of salted water with 1 tablespoon olive oil to a boil and cook the lasagna noodles until al dente. Transfer noodles to a bowl of ice water to cool, then lay them flat on a baking sheet with a damp towel between layers. To assemble, spread a thin layer of meat sauce in a 15×10-inch baking dish, arrange a layer of noodles to cover the bottom, spread a layer of the ricotta mixture, then a layer of mozzarella and Parmesan, and add a generous layer of meat sauce. Repeat the layering process with noodles, ricotta, cheese, and meat sauce, folding overhanging noodles if needed. Finish with a final layer of meat sauce and a sprinkle of Parmesan. Cover loosely with foil and bake for 45 minutes, remove foil, and bake 20 more minutes until bubbly and golden on top. Let the lasagna rest at least 30 minutes before slicing and serving. To reheat, cover with foil and warm at 325°F until heated through, 15–45 minutes depending on how long it has been resting.
