Directions
1. Make the Meat Sauce
Preheat oven to 375°F.
Heat olive oil in a large saucepan over medium-high heat. Add ground beef, sausage, onion, carrots, celery, and 1 teaspoon of salt. Cook, stirring occasionally and breaking up meat into bite-sized pieces, until the vegetables soften and the meat is browned, about 10 minutes.
Add garlic, oregano, and red-pepper flakes; cook until fragrant, about 1 minute.
Stir in tomato paste and cook for 2 minutes.
Puree the canned tomatoes in a blender or food processor, then add them to the saucepan. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for about 15 minutes, until the sauce thickens slightly.
2. Prepare the Cheese Mixture
In a large bowl, whisk together ricotta, milk, eggs, 1 cup Parmigiano-Reggiano, 2 ½ cups mozzarella, parsley, 1 teaspoon salt, and ¼ teaspoon pepper until smooth and well combined.
3. Assemble the Lasagna
Spread 2 cups of meat sauce evenly over the bottom of a 9×13-inch baking dish.
Place 3 lasagna noodles over the sauce. Spread 2 cups of cheese mixture evenly over the noodles.
Top with 3 more noodles. Repeat the layering process twice more: sauce, noodles, and cheese mixture.
Finish with a final layer of 2 cups of meat sauce over the top noodles.
4. Top with Cheese and Bake
Sprinkle the top layer with the remaining 1 ½ cups mozzarella and ¼ cup Parmigiano-Reggiano.
Loosely cover the baking dish with parchment-lined foil and place it on a rimmed baking sheet.
Bake for 40 to 45 minutes, until the noodles are tender but still al dente.
Uncover and bake for an additional 20 to 25 minutes, until the lasagna is bubbly and golden brown in places.
5. Cool and Serve
Transfer the lasagna to a wire rack and let it cool for 20 minutes. This allows the lasagna to set, making it easier to cut into squares. Serve warm and enjoy!
Cook’s Notes
Storing Leftovers
If you have leftover meat sauce, don’t toss it! Try mixing it with pasta for a quick supper, or use it for sloppy Joes or a breakfast sandwich with fried eggs.
Store any leftover lasagna by wrapping it in parchment-lined foil and placing it in a plastic bag in the fridge for up to 3 days.
Freezing
Lasagna freezes well! Wrap individual slices in parchment-lined foil and store them in a freezer bag for up to 1 month.
To reheat, bake (still wrapped in foil) at 375°F for about 20 minutes until heated through.
Frequently Asked Questions
Does authentic lasagna have ricotta or béchamel?
Authentic Italian lasagna from the north (such as from Bologna) often uses béchamel sauce. In southern Italy, ricotta is more commonly used, which is the approach for this recipe.
Is it better to cover lasagna while baking?
Yes, covering the lasagna for most of the baking process helps the noodles cook evenly. Removing the foil during the final part of baking allows the top to brown and crisp.
Is it better to cook lasagna in a glass or metal pan?
For even cooking and better-browned edges, we recommend using a ceramic or enameled cast-iron pan, rather than glass. These materials promote even heat distribution and produce a superior lasagna.
Final Thoughts
This Ultimate Lasagna with Meat Sauce is an ideal recipe for family gatherings or a cozy weeknight dinner. The layers of rich meat sauce, creamy cheese filling, and tender noodles come together for a classic comfort dish that everyone will love. Enjoy!
