Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) ground beef (85/15)
- 1/2 lb (227 g) Italian sausage (sweet or hot), casings removed
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 (28 oz / 794 g) can crushed tomatoes
- 1 (15 oz / 425 g) can tomato sauce
- 1/2 cup (120 ml) dry red wine or beef broth
- 1 1/2 tsp kosher salt, plus more for pasta water
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- 12 lasagna noodles (regular, not no-boil)
- 15 oz (425 g) whole-milk ricotta
- 1 large egg
- 1/2 cup (50 g) grated Parmesan, plus more for topping
- 2 tbsp chopped fresh parsley
- 1/4 tsp ground nutmeg (optional)
- 1 lb (454 g) low-moisture mozzarella, shredded (about 4 cups)
Do This
- 1. Simmer meat marinara: brown beef and sausage with onion; add garlic, tomato paste, tomatoes, sauce, wine; simmer 45 minutes.
- 2. Mix ricotta layer: ricotta + egg + Parmesan + parsley + salt + pepper (and nutmeg if using).
- 3. Boil noodles in salted water until just al dente; drain and lay flat.
- 4. Heat oven to 375°F (190°C). Lightly oil a 9 x 13-inch baking dish.
- 5. Layer: sauce, noodles, ricotta, mozzarella, sauce, Parmesan; repeat; finish with sauce + mozzarella + Parmesan.
- 6. Bake covered 40 minutes, then uncovered 20 minutes until bubbling and browned.
- 7. Rest 20–30 minutes before slicing for clean layers.
Why You’ll Love This Recipe
- Classic comfort, dependable results: a slow-simmered meat marinara and a rich cheese layer that set into tidy slices.
- Make-ahead friendly: it reheats beautifully and tastes even better the next day.
- Balanced and hearty: savory meat sauce, creamy ricotta, stretchy mozzarella, and salty Parmesan in every bite.
- Home-cook approachable: straightforward steps with timing that helps you avoid watery lasagna.
Grocery List
- Produce: 1 medium yellow onion, 4 garlic cloves, 1 small bunch flat-leaf parsley (optional extra: basil for serving)
- Dairy: 15 oz whole-milk ricotta, 1 lb low-moisture mozzarella, 1 cup grated Parmesan (you’ll use about 3/4 cup), 1 large egg
- Meat: 1 lb ground beef, 1/2 lb Italian sausage
- Pantry: lasagna noodles, olive oil, tomato paste, crushed tomatoes (28 oz), tomato sauce (15 oz), dry red wine or beef broth, kosher salt, black pepper, dried oregano, dried basil, red pepper flakes (optional), ground nutmeg (optional)
Full Ingredients
Slow-Simmered Meat Marinara
- 2 tbsp olive oil
- 1 medium yellow onion (about 8 oz / 225 g), finely diced
- 1 lb (454 g) ground beef (85/15)
- 1/2 lb (227 g) Italian sausage (sweet or hot), casings removed
- 1 1/2 tsp kosher salt (for the sauce)
- 1/2 tsp freshly ground black pepper
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup (120 ml) dry red wine (or beef broth)
- 1 (28 oz / 794 g) can crushed tomatoes
- 1 (15 oz / 425 g) can tomato sauce
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- 1 tsp granulated sugar (optional, only if your tomatoes taste sharp)
Ricotta Cheese Layer
- 15 oz (425 g) whole-milk ricotta
- 1 large egg
- 1/2 cup (50 g) grated Parmesan
- 2 tbsp chopped fresh flat-leaf parsley
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg (optional, but excellent with ricotta)
Pasta & Assembly
- 12 regular lasagna noodles (about 9 oz / 255 g)
- 1 lb (454 g) low-moisture mozzarella, shredded (about 4 cups)
- 1/4 cup (25 g) grated Parmesan (for topping)
- 1 tbsp olive oil or cooking spray (to grease the baking dish)
- 2 tbsp chopped parsley or basil (optional, for serving)
Step-by-Step Instructions
Step 1: Start the meat sauce base
Set a large Dutch oven or heavy-bottomed pot over medium heat. Add 2 tbsp olive oil, then add the diced onion. Cook for 5–7 minutes, stirring occasionally, until softened and translucent.
Add the ground beef and Italian sausage. Cook for 8–10 minutes, breaking up the meat with a wooden spoon, until browned and no longer pink. Stir in 1 1/2 tsp kosher salt and 1/2 tsp black pepper.
Step 2: Build flavor and simmer slowly
Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in the 2 tbsp tomato paste and cook for 1 minute to caramelize slightly.
Pour in the 1/2 cup (120 ml) red wine (or broth) and scrape up any browned bits from the bottom of the pot. Add the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 45 minutes, stirring every 8–10 minutes, until thick and spoonable. Taste and add the 1 tsp sugar only if needed.
Step 3: Mix the ricotta layer
While the sauce simmers, make the cheese filling. In a medium bowl, mix together 15 oz ricotta, 1 egg, 1/2 cup (50 g) Parmesan, parsley, 1/2 tsp kosher salt, 1/4 tsp black pepper, and nutmeg (if using). Stir until smooth and evenly combined, then set aside.
Step 4: Cook and prep the noodles
Bring a large pot of water to a boil. Add 1 tbsp kosher salt to the water. Cook 12 lasagna noodles according to package directions until just al dente (typically 8–10 minutes).
Drain and rinse briefly under cool water to stop the cooking. Lay noodles flat on a baking sheet or clean kitchen towels so they don’t stick together.
Step 5: Preheat the oven and set up your pan
Preheat the oven to 375°F (190°C) with a rack in the center. Lightly grease a 9 x 13-inch (23 x 33 cm) baking dish with 1 tbsp olive oil (or cooking spray).
Tip for easier layering: set everything in an assembly line (sauce, noodles, ricotta mix, mozzarella, Parmesan) so you can work quickly and neatly.
Step 6: Assemble the lasagna in classic layers
Spread 1 cup of meat sauce over the bottom of the baking dish.
Layer as follows (aim for even, edge-to-edge coverage each time):
- Layer 1: 4 noodles, about 1 1/2 cups sauce, half of the ricotta mixture (dolloped and gently spread), 1 cup mozzarella.
- Layer 2: 4 noodles, about 1 1/2 cups sauce, remaining ricotta mixture, 1 cup mozzarella.
- Layer 3: 4 noodles, remaining sauce (about 2 cups, or enough to fully cover), remaining 2 cups mozzarella, and 1/4 cup Parmesan on top.
If any noodles don’t perfectly fit, it’s fine to overlap slightly. The key is keeping the top fully covered with sauce and cheese so the noodles bake up tender.
Step 7: Bake until bubbling and blistered
Cover the dish tightly with foil (tent slightly so cheese doesn’t stick, or lightly coat the foil with oil). Bake at 375°F (190°C) for 40 minutes.
Remove the foil and bake for 20 minutes more, until the sauce is actively bubbling around the edges and the top is browned in spots. If you want a more blistered top, broil on high for 1–2 minutes, watching constantly.
Step 8: Rest, slice cleanly, and serve
Remove the lasagna from the oven and let it rest uncovered for 20–30 minutes. This resting time is what helps the layers set so you can cut clean, hearty slices without the filling sliding out.
Slice into 8–10 portions. Finish with chopped parsley or basil if you like, and serve hot.
Pro Tips
- Simmer the sauce until thick: a watery sauce is the #1 reason lasagna won’t set. You want it spoonable, not soupy.
- Don’t overcook the noodles: pull them at “just al dente” since they keep cooking in the oven.
- Resting is not optional: give it at least 20 minutes so the cheese layer firms up and slices stay intact.
- Even layers = even slices: spread ricotta gently (dollops first, then smooth) so you don’t drag noodles around.
- For a browned top without dryness: keep the top covered with a full layer of sauce before adding cheese.
Variations
- Béchamel-style (instead of ricotta): swap the ricotta layer for 2 1/2 cups béchamel (made with 4 tbsp butter + 1/4 cup flour + 2 1/2 cups whole milk, seasoned with salt, pepper, and a pinch of nutmeg). Layer it where the ricotta would go.
- Veggie-packed: sauté 12 oz (340 g) sliced mushrooms and 6 oz (170 g) baby spinach; stir into the sauce during the last 10 minutes of simmering.
- Spicier: use hot Italian sausage and increase red pepper flakes to 1/2 tsp.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. Reheat slices in a 350°F (175°C) oven for 15–20 minutes (covered), or microwave until heated through.
Freeze (baked): Cool completely, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat covered at 350°F (175°C) for 30–40 minutes, uncovering for the last 10 minutes.
Make ahead (unbaked): Assemble up to 24 hours ahead, cover, and refrigerate. Bake at 375°F (190°C) covered for 50 minutes (cold dish), then uncovered for 20 minutes.
Nutrition (per serving)
Approximate, based on 10 servings: 520 calories, 32 g protein, 32 g carbohydrates, 29 g fat, 13 g saturated fat, 980 mg sodium, 3 g fiber, 7 g sugars.
