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Ingredients
- 1 pound ground beef (80/20 blend)
- 1 pound ground pork
- 1 large yellow onion, finely diced
- 6 cloves garlic, minced
- 2 cans crushed tomatoes (28 oz each)
- 1 can tomato paste (6 oz)
- 2 tablespoons olive oil
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 bay leaves
- 1/4 cup fresh basil, chopped
- 1 box lasagna noodles (16 oz)
- 32 oz whole milk ricotta cheese
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon nutmeg
- 4 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese for topping
Before you start
Equipment You'll Need
- Large pot or Dutch oven
- Large pot for boiling pasta
- 9x13 inch baking dish
- Large mixing bowl
- Wooden spoon
- Baking sheet
- Aluminum foil
- Colander
- Measuring cups and spoons
Safety Tips & Important Notes
Follow these for best results and safety.
- Don't skip the resting time after baking - it's crucial for clean slices and prevents the lasagna from falling apart.
- If using no-boil noodles, add an extra cup of water to the sauce and increase covered baking time by 10 minutes.
- For a richer sauce, add 1/2 cup red wine after browning the meat and let it reduce before adding tomatoes.
- The meat sauce can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.
- Use a serrated knife for cleanest cuts when serving.
Instructions
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Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and ground pork, breaking up with a wooden spoon, and cook until browned, about 8-10 minutes. Drain excess fat if needed.
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Add diced onion to the meat and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
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Stir in tomato paste and cook for 2 minutes to caramelize slightly. Add crushed tomatoes, dried basil, dried oregano, sugar, salt, black pepper, red pepper flakes, and bay leaves.
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Bring sauce to a simmer, then reduce heat to low. Cover partially and simmer for 45 minutes, stirring occasionally. Remove bay leaves and stir in fresh basil. Taste and adjust seasoning.
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While sauce simmers, bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a baking sheet drizzled with olive oil to prevent sticking.
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In a large bowl, combine ricotta cheese, eggs, 1/2 cup Parmesan cheese, chopped parsley, nutmeg, and a pinch of salt and pepper. Mix until well combined and smooth.
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Preheat oven to 375°F. Spread 1.5 cups of meat sauce evenly across the bottom of a 9x13 inch baking dish.
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Layer 4-5 lasagna noodles over the sauce, overlapping slightly. Spread one-third of the ricotta mixture over the noodles, then sprinkle with 1 cup mozzarella cheese. Top with 1.5 cups meat sauce.
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Repeat layering two more times: noodles, ricotta mixture, mozzarella, and meat sauce.
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For the final layer, place remaining noodles on top, cover with remaining meat sauce, and sprinkle with remaining mozzarella and 1 cup Parmesan cheese.
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Cover tightly with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until cheese is golden and bubbly.
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Remove from oven and let rest for 15-20 minutes before cutting. This allows the layers to set and makes serving easier.
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Cut into 12 portions and serve hot, garnished with additional fresh basil if desired.
Chef's notes
This lasagna can be assembled up to 24 hours ahead and refrigerated before baking. Add 10-15 minutes to covered baking time if baking cold.
Leftovers can be stored covered in the refrigerator for up to 4 days.
Individual portions freeze well for up to 3 months. Thaw overnight in refrigerator and reheat in microwave or oven.
For best results, use whole milk ricotta rather than part-skim for a creamier texture.
The lasagna is done when the internal temperature reaches 165°F and the cheese is bubbly throughout.
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