Pin The first time I attempted lasagna, I was cooking for my new husband's Italian family. My hands shook as I layered the noodles, certain I'd somehow disgrace the tradition. Instead, his Nonna grabbed my forearm and said, 'The love you put in here, that is the secret.' She was right—those layers became the bridge that made me family.
Last winter, my neighbor got snowed in with three kids and no groceries. I sent over a pan of this lasagna, still warm from the oven. She texted me a photo of empty plates and said, 'They fought over the last corner piece.' Sometimes food is just love in rectangular form.
Ingredients
- 12 sheets lasagna noodles: Uncooked noodles absorb all those beautiful sauce juices while baking, creating tender layers without the parboiling hassle
- 15 oz ricotta cheese mixed with 1 large egg: The egg acts as a binder, keeping your cheese layer creamy instead of watery or separating during baking
- 4 cups shredded mozzarella cheese: Reserve about one third for the very top layer where it will get that gorgeous golden crust everyone fights over
- 1 cup grated Parmesan cheese: This adds that salty, umami depth that cuts through the richness of the mozzarella and ricotta
- 1 lb ground beef and 1 lb Italian sausage: Using both meats gives you the perfect balance of mild beef base and spicy, fennel notes from good Italian sausage
- 4 cups marinara sauce: Whether homemade or store bought, choose a sauce you would happily eat on its own since the flavor concentrates as it bakes
- 4 cloves garlic, minced: Fresh garlic blooms in olive oil creates a foundation of aromatic flavor that powdered garlic can never replicate
- 2 tablespoons olive oil: A good extra virgin olive oil carries the garlic flavor and helps prevent the meat from sticking while developing those crispy browned bits
- ¼ cup fresh basil, chopped: Add this at the very end so the basil stays bright and fresh, providing little pops of sweetness against the rich meat sauce
- 1 teaspoon salt and ½ teaspoon black pepper: Season in layers—salt the meat sauce, salt the ricotta mixture, and remember you can always add more but cannot take it back
Instructions
- Get your oven ready and build the foundation:
- Preheat your oven to 375°F and heat that olive oil in a large skillet over medium heat. Add your minced garlic and let it sizzle for about 1 minute until your kitchen fills with that incredible aroma.
- Create the meat sauce that anchors everything:
- Add both ground beef and Italian sausage, breaking it up with your spoon as it cooks. Let it brown for 8 to 10 minutes, then drain any excess fat before stirring in your marinara, salt, pepper, and half the fresh basil. Let it simmer together for 10 minutes while you make the cheese mixture.
- Prepare your cheese layer:
- In a mixing bowl, combine that ricotta with the egg until completely smooth. This little bit of effort prevents any graininess or separation during baking.
- Start the layering magic:
- Spread a thin layer of meat sauce on the bottom of your 9x13 baking dish. Add 4 noodles, slightly overlapping, then spread half your ricotta mixture, one third of mozzarella, and more meat sauce. Those overlapping noodles will expand and fuse together.
- Build your second layer:
- Repeat the pattern again with noodles, ricotta, mozzarella, and sauce. Take your time here—good lasagna cannot be rushed.
- Crown it with cheese:
- Finish with the last layer of noodles, remaining meat sauce, and all the remaining mozzarella plus Parmesan. This top layer will transform into that irresistible golden crust.
- Bake until bubbling perfection:
- Cover tightly with foil and bake for 25 minutes, then remove foil and bake another 15 minutes until cheese is golden and you can see the sauce bubbling up around the edges.
- The hardest step—waiting:
- Let it rest for at least 15 minutes before slicing. This patience allows the layers to set so you get those beautiful distinct pieces instead of a sloppy slide.
Pin My daughter requested this for her birthday dinner three years in a row. That first year, she helped me assemble the layers and declared it the best job ever. Now she makes the whole thing herself while I supervise and pour the wine.
Make Ahead Magic
You can assemble this entire lasagna up to 24 hours ahead and refrigerate it before baking. Just add about 10 extra minutes to the covered baking time since it will be starting cold. I have even frozen assembled lasagnas for up to two months—just thaw overnight in the refrigerator before baking as directed.
Customization Ideas
Sometimes I layer in sautéed spinach or mushrooms with the ricotta for extra vegetables. The spinach needs to be thoroughly drained and squeezed dry, and the mushrooms should be cooked down first so they do not release water and make your lasagna soggy. You could also swap ground turkey or chicken for the beef, though you will lose some of that depth.
Serving Suggestions
A crisp green salad with a bright vinaigrette cuts through all that richness perfectly. Garlic bread is basically mandatory in my house—we brush thick slices with butter, minced garlic, and parsley, then toast until golden. And a robust Italian red wine like Chianti or Sangiovese brings everything together.
- The corner pieces are the most coveted for good reason—extra crispy edges
- Serve with extra grated Parmesan at the table for those who cannot get enough
- This recipe doubles beautifully for large gatherings or holiday meals
Pin There is something deeply satisfying about feeding people from a dish you built with your own hands. Every layer of this lasagna holds a little bit of love.
Recipe Questions
- → What are some variations I can try with this dish?
Enhance the flavor and texture by layering sautéed spinach, mushrooms, or even finely chopped zucchini with the ricotta mixture. For a richer profile, consider using whole milk cheeses, or for a lighter option, opt for part-skim varieties. You could also experiment with different types of Italian sausage.
- → Can I prepare this dish in advance?
Absolutely! You can assemble the entire dish a day before baking. Cover it tightly and refrigerate. When ready to bake, you might need to add an extra 10-15 minutes to the covered baking time to ensure it heats through completely before uncovering and browning.
- → Do I need to pre-cook the lasagna noodles?
No, this recipe uses uncooked lasagna noodles. They absorb moisture from the sauces during baking, resulting in perfectly tender pasta without the extra step of boiling them beforehand. Just ensure there's enough sauce for them to soak up.
- → How important is the resting time after baking?
The resting time is crucial! Allowing it to rest for at least 15 minutes lets the layers set, preventing it from collapsing when sliced. This ensures clean, presentable servings and helps the flavors meld even further.
- → What's the best way to store and reheat leftovers?
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. For longer storage, individual portions can be frozen for up to 2 months. Reheat gently in the oven or microwave until warmed through.