Ultimate Lasagna with Meat Sauce
This lasagna recipe is a family favorite that has earned rave reviews time and time again. It features a rich and flavorful meat sauce made with both Italian sausage and ground beef, layered with a creamy cheese mixture of mozzarella, ricotta, and Parmigiano-Reggiano. Together, these components create the perfect balance of savory and cheesy goodness in every bite.
Key Ingredients
Here’s a breakdown of what you’ll need:
Ground beef: 85% lean ground beef is the best for this dish, offering the perfect balance of fat and flavor.
Italian sweet sausage: We love using sweet Italian sausage (removed from the casing) for extra flavor and seasoning.
Canned tomatoes: Whole peeled tomatoes that are blitzed in a food processor give the sauce a fresher, more authentic taste than pre-crushed tomatoes.
Dairy: Whole-milk ricotta, low-moisture mozzarella, and Parmigiano-Reggiano are essential for that creamy, cheesy filling.
No-boil lasagna noodles: These noodles are a time-saver. No boiling is required—just layer them directly into the baking dish.
Equipment
Large saucepan: For making the meat sauce.
Food processor or blender: To puree the canned tomatoes.
Large mixing bowl: To combine the cheese filling.
9 x 13-inch baking pan: Preferably ceramic or enameled cast-iron for even cooking and crispy edges.
Make Ahead
You can assemble the lasagna up to a day in advance and store it in the fridge before baking.
Ingredients
Meat Sauce:
3 tbsp extra-virgin olive oil
¾ lb 85% lean ground beef
¾ lb sweet Italian sausage (casings removed)
1 medium onion, chopped (about 1 ½ cups)
2 carrots, peeled and chopped (¾ cup)
2 celery stalks, chopped (¾ cup)
Kosher salt
6 garlic cloves, minced (about 2 tbsp)
2 tsp dried oregano
½ tsp red-pepper flakes
3 tbsp tomato paste
2 cans (28 oz each) whole peeled tomatoes in juice
Cheese Mixture:
24 oz whole-milk ricotta (about 3 cups)
1 cup whole milk
3 large eggs
4 oz Parmigiano-Reggiano, finely grated (about 1 ¼ cups)
1 lb low-moisture mozzarella, shredded (about 4 cups)
¾ cup chopped flat-leaf parsley
Kosher salt and freshly ground pepper
Assembly:
18 dry lasagna noodles (no-boil)
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