Description
This Homemade Lasagna with Meat Sauce recipe offers a rich, comforting Italian classic made with a blend of ground meats, savory tomato sauce, creamy ricotta, mozzarella, and Parmesan cheeses, layered with no-boil lasagna noodles. Perfect for gatherings and family dinners, this dish combines aromatic herbs and spices to create a deliciously satisfying meal baked to golden perfection.
Ingredients
Scale
Meat Sauce
- 2 pounds ground chuck (or ground turkey, chicken, veal, or soy crumbles as alternatives)
- 1 pound sweet Italian sausage, casings removed (optional: spicy sausage for heat)
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 28 ounces San Marzano crushed tomatoes (1 large can)
- 30 ounces tomato puree (2 cans)
- 1 tablespoon granulated sugar
- ¼ cup hot water
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons chopped fresh parsley leaves (or 2 teaspoons dried parsley)
- 1½ teaspoons chopped fresh oregano leaves (or ½ teaspoon dried oregano)
- 1 tablespoon chopped fresh basil leaves (or 1 teaspoon dried basil)
Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg, lightly beaten
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1¼ cups freshly grated Parmesan cheese, divided
Assembly
- 9 ounces no-boil lasagna noodles (12-15 noodles)
- 1 pound whole milk mozzarella cheese, shredded
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and adjust the oven rack to the middle position. Spray a 9×13-inch casserole or lasagna pan with nonstick cooking spray to prevent sticking.
- Make the Meat Sauce: In a large skillet or pan over medium heat, heat 2 tablespoons olive oil. Add the ground chuck and Italian sausage, breaking them up with a spoon, and cook until browned and fully cooked through. Remove excess fat if necessary. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes. Stir in the crushed tomatoes and tomato puree, then mix in granulated sugar, hot water, kosher salt, black pepper, chopped parsley, oregano, and basil. Reduce heat and simmer the sauce gently for 30 minutes, stirring occasionally to blend flavors.
- Prepare Cheese Mixture: In a bowl, combine the ricotta cheese, lightly beaten egg, chopped basil, kosher salt, black pepper, and 1 cup of the grated Parmesan cheese. Mix well until smooth and well blended.
- Assemble the Lasagna: Begin by spreading a thin layer of meat sauce in the bottom of the prepared pan. Lay down a layer of no-boil lasagna noodles (about 3-4 noodles depending on size). Spread one-third of the ricotta mixture over the noodles, followed by one-third of the shredded mozzarella cheese and then a layer of meat sauce. Repeat the layers twice more, finishing with the remaining meat sauce on top. Sprinkle the remaining ¼ cup Parmesan cheese evenly over the top layer.
- Bake: Cover the lasagna with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil carefully and bake for an additional 15 minutes to allow the cheese to brown and bubble. Let the lasagna cool for about 10-15 minutes before slicing and serving to allow it to set.
Notes
- For a spicier dish, substitute sweet Italian sausage with spicy sausage.
- No-boil lasagna noodles save time and simplify assembly but ensure enough sauce is used to soften them while baking.
- Letting the dish rest after baking helps the layers set and makes serving easier.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated well.
- Feel free to substitute ground beef with other protein options like ground turkey or chicken for a lighter variation.
