Ultimate Comfort Food Lasagna (Printable)

Classic lasagna with layers of rich meat sauce, creamy ricotta, and melted mozzarella cheese.

# Ingredient List:

→ Meat Sauce

01 - 1 pound ground beef
02 - 0.5 pound Italian sausage, casings removed
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 can (28 ounces) crushed tomatoes
06 - 1 can (15 ounces) tomato sauce
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried basil
10 - 0.5 teaspoon salt
11 - 0.5 teaspoon black pepper
12 - 0.5 teaspoon sugar
13 - 0.25 teaspoon crushed red pepper flakes

→ Cheese Mixture

14 - 2 cups ricotta cheese
15 - 1 large egg
16 - 0.5 cup grated Parmesan cheese
17 - 2 tablespoons chopped fresh parsley
18 - 0.25 teaspoon salt
19 - 0.25 teaspoon black pepper

→ Assembly

20 - 12 lasagna noodles
21 - 3 cups shredded mozzarella cheese
22 - Olive oil for sautéing

# Directions:

01 - Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9 by 13 inch baking dish with oil or cooking spray.
02 - Cook lasagna noodles according to package directions if using regular noodles. Drain thoroughly and set aside on a clean surface.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, approximately 3 minutes. Add minced garlic and cook for 1 additional minute.
04 - Add ground beef and Italian sausage to the skillet, breaking apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
05 - Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, sugar, and red pepper flakes. Bring to a simmer and cook uncovered for 15-20 minutes, stirring occasionally.
06 - In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix until smooth and well incorporated.
07 - Spread 1 cup meat sauce on the bottom of the prepared baking dish. Layer 4 noodles over sauce. Spread one-third of ricotta mixture over noodles, top with 1 cup meat sauce, then sprinkle 1 cup mozzarella. Repeat this sequence twice more, finishing with remaining sauce and mozzarella on top.
08 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes in the preheated oven.
09 - Remove foil and bake for an additional 20 minutes, until cheese is bubbly and golden brown.
10 - Remove from oven and let lasagna rest for 15 minutes before slicing. This allows the layers to set and makes serving easier.

# Expert Advice:

01 -
  • The meat sauce simmers long enough to develop a complexity that tastes like it's been on your stove all day, but it's actually done in 20 minutes.
  • Ricotta adds a creamy counterpoint that keeps this from feeling heavy or one-dimensional, letting each forkful feel almost luxurious.
  • It feeds eight people and tastes even better reheated, so you're essentially getting two dinners for one afternoon of work.
02 -
  • Don't skip the resting time—I learned this the hard way when I served lasagna immediately after baking and watched it fall apart on everyone's plates, which was embarrassing and delicious in equal measure.
  • If your sauce seems too watery after simmering, you can simmer it longer or mix a teaspoon of cornstarch with two tablespoons of cold water and stir it in; this thickens it without changing the flavor.
03 -
  • If you're cooking for a crowd and want to make two lasagnas, assemble both and freeze one unbaked; it'll keep for up to three months and bake straight from frozen, though you might need an extra 15 to 20 minutes.
  • A robust red wine like Chianti or Sangiovese pairs gorgeously with this because the acidity cuts through the richness, and honestly, any wine that goes into your glass can also go into your sauce for deeper flavor.
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