Description
Italian lasagna brings comfort and tradition to dinner tables with layers of rich flavors and hearty ingredients. Passionate home cooks will savor each cheesy, saucy bite that connects generations through this classic Mediterranean masterpiece.
Ingredients
Scale
Meat and Protein:
- 1 pound (454 grams) sweet italian sausage
- 0.75 pound (340 grams) lean ground beef
- 2 garlic cloves, crushed
Tomato Base:
- 1 (28 ounces / 794 grams) can crushed tomatoes
- 2 (6.5 ounces / 184 grams) cans tomato sauce
- 2 (6 ounces / 170 grams) cans tomato paste
- 0.5 cup (120 milliliters) water
- 2 tablespoons white sugar
- 1.5 teaspoons dried basil leaves
- 1 teaspoon italian seasoning
- 0.5 teaspoon fennel seeds
- 0.25 teaspoon ground black pepper
Cheese and Noodle Components:
- 0.5 cup (75 grams) minced onion
- 4 tablespoons fresh parsley, chopped (divided)
- 1.5 teaspoons salt (divided, or to taste)
- 12 pieces lasagna noodles
- 16 ounces (454 grams) ricotta cheese
- 1 egg
- 0.75 pound (340 grams) mozzarella cheese, sliced
- 0.75 cup (75 grams) parmesan cheese, grated
Instructions
- Craft a robust meat sauce by sautéing ground beef and Italian sausage with diced onions until deeply caramelized and fragrant.
- Infuse the sauce with minced garlic, then incorporate crushed tomatoes, tomato sauce, and tomato paste, creating a rich base.
- Pour in water and sprinkle carefully selected seasonings, allowing the sauce to simmer and develop complex flavors for approximately 90 minutes.
- Meanwhile, prepare lasagna noodles in generously salted boiling water until perfectly al dente, then carefully drain and set aside.
- Create a creamy cheese mixture by gently folding egg into ricotta cheese, seasoning with salt, and incorporating fresh chopped parsley.
- Select a deep baking dish and commence layering: spread a thin sauce base, arrange noodles to create the first foundation.
- Generously distribute meat sauce over noodles, followed by dollops of ricotta mixture, scattered mozzarella, and a sprinkle of parmesan cheese.
- Repeat layering process, ensuring each stratum is evenly distributed for balanced flavor and texture.
- Securely cover the lasagna with aluminum foil, then bake in a preheated oven at 375°F for 25 minutes.
- Remove foil and continue baking for an additional 25 minutes until the top turns golden and slightly crispy.
- Allow lasagna to rest and cool for 15 minutes before slicing, enabling flavors to meld and structure to set.
Notes
- Choose high-quality meats like fresh Italian sausage and lean ground beef for richer, more robust flavor profiles.
- Allow meat sauce to simmer slowly, developing deeper taste complexity by breaking down tomatoes and melding seasonings.
- Avoid overcooking lasagna noodles to prevent mushy texture; aim for al dente consistency with slight firmness.
- Use freshly grated parmesan cheese instead of pre-packaged for superior melting and authentic Italian taste.
- Create make-ahead friendly version by assembling lasagna and refrigerating overnight before baking for enhanced flavor absorption.
- Consider gluten-free adaptation by substituting traditional pasta with zucchini slices or gluten-free lasagna noodles.
- Enhance protein content for vegetarian variation by replacing meat with roasted vegetables like eggplant, mushrooms, and spinach.
- Prep Time: 30 minutes
- Cook Time: 2 hours 10 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 490
- Sugar: 6 g
- Sodium: 870 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg