Name: Classic Beef Lasagna
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 8 servings
Ingredients: 1.5 lbs Ground Beef (85/15); 0.5 lbs Mild Italian Sausage; 1 large Yellow Onion, finely diced; 3 cloves Garlic, minced; 28 oz Crushed Tomatoes; 6 oz Tomato Paste; 1 tsp Dried Oregano; 0.25 cup Fresh Basil, chopped; 12 sheets Lasagna Noodles; 15 oz Whole Milk Ricotta Cheese; 1 large Egg, lightly beaten; 4 cups Shredded Mozzarella Cheese; 0.5 cup Grated Parmesan Cheese; 2 tbsp Fresh Parsley, chopped

"Indulge in layers of rich, slow-simmered bolognese-style meat sauce, creamy herbed ricotta, and perfectly al dente pasta. This classic lasagna is finished with a golden, bubbling layer of mozzarella and parmesan for the ultimate comfort food experience."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Ground Beef (85/15)
0.5 lbs 225 g	Mild Italian Sausage
1 large 150 g	Yellow Onion, finely diced
3 cloves 9 g	Garlic, minced
28 oz 794 g	Crushed Tomatoes
6 oz 170 g	Tomato Paste
1 tsp 2 g	Dried Oregano
0.25 cup 10 g	Fresh Basil, chopped
12 sheets 300 g	Lasagna Noodles
15 oz 425 g	Whole Milk Ricotta Cheese
1 large 50 g	Egg, lightly beaten
4 cups 450 g	Shredded Mozzarella Cheese
0.5 cup 50 g	Grated Parmesan Cheese
2 tbsp 8 g	Fresh Parsley, chopped

2 Instructions

Step 1. In a large Dutch oven, brown the ground beef and Italian sausage over medium-high heat until no pink remains. Drain excess fat.

Step 2. Add the diced onion and garlic to the meat and sauté for 5 minutes until softened. Stir in the crushed tomatoes, tomato paste, oregano, and salt/pepper to taste. Simmer on low for 45 minutes to develop deep flavors.

Step 3. While the sauce simmers, boil the lasagna noodles in salted water until just before al dente (about 2 minutes less than package directions). Drain and lay flat on parchment paper to prevent sticking.

Step 4. In a medium bowl, combine the ricotta cheese, beaten egg, chopped parsley, and half of the parmesan cheese. Mix well.

Step 5. Preheat your oven to 375°F (190°C). Spread 1.5 cups of the meat sauce in the bottom of a 9x13 inch baking dish.

Step 6. Place 3 to 4 noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, then sprinkle with 1 cup of mozzarella. Repeat layers twice more (Sauce, Noodles, Ricotta, Mozzarella).

Step 7. Top the final layer of noodles with the remaining sauce, mozzarella, and the rest of the parmesan cheese.

Step 8. Cover the dish with foil (tented so it doesn't touch the cheese) and bake for 25 minutes. Remove foil and bake for another 25 minutes until the cheese is golden and bubbling.

Step 9. Let the lasagna rest for at least 15 minutes before slicing to allow the layers to set.

·
Let the lasagna rest for 15-20 minutes before cutting; this ensures clean layers and prevents it from falling apart.
·
To prevent cheese from sticking to the foil, spray the underside of the foil with non-stick cooking spray before covering.
·
Use whole milk ricotta for a creamier texture; part-skim can sometimes become grainy.
·
If the sauce seems too thick, add 1/4 cup of the pasta water to help loosen it up before layering.

? Frequently Asked Questions

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna up to 24 hours in advance and keep it refrigerated. Add an extra 10 minutes to the covered baking time if cooking straight from the fridge.

Can I freeze cooked lasagna?

Absolutely. Allow it to cool completely, wrap tightly in plastic wrap and foil. It will stay fresh in the freezer for up to 3 months.

Do I have to boil the noodles if they are 'no-boil' sheets?

If using no-boil sheets, you do not need to boil them, but ensure your sauce is slightly thinner/more watery so the pasta has enough moisture to absorb during baking.

How do I prevent my lasagna from being watery?

Make sure to drain the grease from your meat thoroughly and simmer your sauce long enough to reduce the liquid content. Also, avoid over-boiling your noodles.

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