Details
12 servings
45 minutes
130 minutes
580
Prep Time: 45 mins | Cook Time: 1.5 hrs (sauce) + 50 mins (baking) | Total Time: 3 hrs 15 mins (+ resting) | Serves: 12
Imagine a bubbling slab of lasagna fresh from the oven, its top crowned with a molten mosaic of golden mozzarella and nutty Parmesan, crisped at the edges where cheese meets the dish. Beneath lies a mosaic of tender noodles, creamy ricotta, and a meat sauce steeped in patience-sausage and beef browned to savory depth, then simmered for hours with tomatoes, basil, and fennel until the flavors meld into a robust, herb-kissed ragu. The scent alone-garlic, sweet tomato, and toasted cheese-hints at the symphony within: al dente noodles that hold their structure against the weight of layers, velvety ricotta brightened by parsley, and the slow-cooked sauce’s tangy-sweet backbone, tempered by earthy Parmesan.
Key Elements:
- Meat Sauce Mastery: A 90-minute simmer coaxes depth from sausage, beef, and herbs, while a dash of sugar balances tomato acidity.
- Textural Harmony: Al dente noodles resist sogginess; cold-water rinsing locks in bite.
- Cheese Alchemy: Ricotta (lightened with egg and parsley) contrasts with molten mozzarella and sharp Parmesan.
- Layered Discipline: Structured assembly ensures even distribution-sauce, noodles, cheese, repeat-culminating in a cheese-blanketed crescendo.
- Rest & Revel: Post-bake resting lets layers coalesce, yielding clean, Instagram-worthy slices.
Serving Suggestions:
- Pair with garlic bread to mop up sauce and a bitter greens salad (arugula, radicchio) for contrast.
- Garnish with fresh basil or red pepper flakes for vibrancy or heat.
- Serve with a bold Chianti to mirror the sauce’s richness.
- Pair with garlic bread and a crisp Caesar salad.
- Freeze leftovers in portions for up to 3 months. Reheat covered in foil at 350°F.
Why You’ll Love It
✅ Freezer Hero: Assemble unbaked, freeze, and bake straight from icy hibernation.
✅ Nostalgia Factor: Unapologetically traditional, like Nonna’s Sunday best.
✅ Crowd Magnet: Feeds a hungry horde with leftovers that improve overnight.
✅ Customizable: Swap meats for mushrooms, add spinach, or layer in roasted eggplant.
This lasagna isn’t just a meal-it’s a culinary heirloom, a labor of love where patience rewards with layers of flavor, nostalgia, and communal joy. Slice into squares, serve with pride, and let the silence at the table speak volumes. 🍴🔥
Ultimate Classic Lasagna: Rich, Meaty, & Cheese-Pulled Perfection 🍝🧀
Course: Dinner, ItalianCuisine: Italian12
servings45
minutes1
hour30
minutes580
kcalHearty meat sauce, creamy cheeses, and al dente noodles baked into a crowd-pleasing lasagna Italian classic
Ingredients
- Meat Sauce
1 lb sweet Italian sausage (casings removed)
¾ lb lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans tomato sauce
½ cup water
2 tbsp white sugar
1½ tsp dried basil
½ tsp fennel seeds
1 tsp Italian seasoning
1½ tsp salt (divided)
¼ tsp ground black pepper
4 tbsp chopped fresh parsley (divided)
- Cheese Layers
12 lasagna noodles
16 oz ricotta cheese
1 large egg
¾ lb mozzarella cheese, sliced
¾ cup grated Parmesan cheese
Directions
- Simmer the Meat Sauce
- In a Dutch oven, brown sausage, ground beef, onion, and garlic over medium heat until no pink remains. Drain excess fat. Stir in crushed tomatoes, tomato paste, tomato sauce, water, sugar, basil, fennel, Italian seasoning, 1 tsp salt, pepper, and 2 tbsp parsley. Cover and simmer 1.5 hours, stirring occasionally.
- Boil the Noodles
- Cook lasagna noodles in salted boiling water for 8–10 minutes until al dente. Drain, rinse with cold water, and lay flat on a towel to prevent sticking.
- Prep Cheese Filling
- In a bowl, mix ricotta, egg, remaining 2 tbsp parsley, and ½ tsp salt.
- Assemble Layers
- Preheat oven to 375°F (190°C). Layer 1: Spread 1.5 cups meat sauce in a 9×13-inch baking dish. Layer 2: Arrange 6 noodles over the sauce. Layer 3: Spread ½ ricotta mixture over noodles, then add ⅓ mozzarella slices. Layer 4: Spoon 1.5 cups meat sauce over cheese, sprinkle with ¼ cup Parmesan. Repeat layers, ending with remaining mozzarella and Parmesan on top.
- Bake & Rest
- Cover with foil (grease foil to prevent sticking). Bake 25 minutes, remove foil, bake 25 more minutes until bubbly and golden. Let rest 15 minutes before slicing—patience ensures clean layers!
Notes
- Pro Tips
No-Boil Hack: Use oven-ready lasagna noodles and add ½ cup water to the meat sauce.
Vegetarian Twist: Replace meat with 2 cups diced zucchini + 8 oz mushrooms.
Cheese Upgrade: Substitute part-skim ricotta for full-fat, or add ½ cup shredded provolone.
Make-Ahead: Assemble 1 day ahead and refrigerate. Bake covered for 40 minutes, then uncovered for 25.
This lasagna is a weekend labor of love-savory, hearty, and layered with nostalgia. Ideal for Sunday dinners, holidays, or impressing your toughest food critic! 🍷✨
