The Ultimate Homemade Classic Lasagna with Slow-Simmered Meat Sauce
Ingredients
Scale
- 1 pound lasagna noodles
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound Italian sausage, casings removed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water
- 1 (15 ounce) container whole milk ricotta cheese
- 1 large egg, lightly beaten
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups shredded mozzarella cheese
Instructions
Notes
For a make ahead lasagna, assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.
If you prefer a richer sauce, substitute one pound of the ground beef with ground Italian sausage.
To achieve a restaurant quality texture, use whole milk ricotta cheese instead of part-skim.
Nutrition
- Calories: 580
- Sugar: 11
- Protein: 35