Lasagna is the best Italian comfort food that your family will devour! Tender pieces of pasta noodles layered with a hearty tomato sauce, creamy ricotta, and mozzarella cheese.
6ounces(170g)Italian sausage, fresh, casing removed, mild or spicy
1 ½ teaspoon(9g)kosher salt
½ teaspoonblack pepper
6ounces(170g)tomato paste
56ounces(1.6kg)crushed tomatoes
Lasagna
4quarts(128 ounces)water
1tablespoon (17g)kosher salt
1pound(454g)lasagna noodles
2largeeggs, whisked
32ounces(980ml)whole milk ricotta cheese
½cup(60g)grated parmesan cheese
2tablespoons(8g)chopped Italian parsley
½teaspoon(3g)kosher salt
¼teaspoon black pepper
1pound(454g)mozzarella cheese, freshly shredded
Instructions
Preheat the Oven - Set the oven rack to the middle position. Preheat the oven to 375°F (190ºC).
Saute the Aromatics - In a large pan, heat olive oil over medium-low heat and sauté onion, garlic, and Italian seasoning until translucent, about 3 minutes.
Brown the Meat - Turn the heat to medium-high, and add the beef and sausage to the pan. Break the meat into smaller pieces and cook until no traces of pink remain, about 5 minutes. Season with 1 ½ teaspoon salt and ½ teaspoon black pepper.
Simmer the Sauce - Add the tomato paste and stir until combined. Cook for 1 minute. Add in crushed tomatoes and simmer over medium-low heat, stirring occasionally, for 30 minutes. Taste and season with more salt and pepper as desired.
Boil the Pasta - Bring water and 1 tablespoon salt to a boil. Cook the lasagna according to package directions, occasionally stirring to prevent sticking, until al dente, about 8 minutes. Carefully remove the pasta and transfer it to a sheet pan lined with clean kitchen towels. Place them in a single layer to keep them from sticking together. Set aside until ready to use.
Make the Cheese Mixture - In a medium-sized bowl, whisk together eggs, ricotta cheese, parmesan cheese, ½ teaspoon salt, ¼ teaspoon pepper, and chopped parsley.
Prep the Baking Dish - Reserve about 1 cup of sauce and 1 cup of grated mozzarella cheese for topping the lasagna. Lightly coat a 13 x 9-inch baking dish with oil. Add enough sauce to lightly cover the bottom of the dish to prevent sticking.
Layer the Lasagna - Layer 3 to 4 sheets of lasagna, top with ⅓ of the ricotta cheese mixture, ⅓ meat sauce, and ⅓ of the mozzarella cheese. Repeat for 2 more layers. On the top layer, pour the reserved sauce and cover evenly with the reserved mozzarella cheese.
Bake the Casserole - Line a sheet tray with foil and place the baking dish on top. Loosely cover the dish with foil, making sure not to touch the cheese. Bake for 30 minutes, then remove the foil. Continue baking until the cheese is hot and bubbly, about 15 minutes. The lasagna can be broiled for a few minutes for an extra browned crust.
Let it Cool - Before slicing and serving, allow the lasagna to rest for 15 minutes.
Notes
Smaller Pan: Using an 8-inch by 11-inch size, use 3 noodles for each layer. Four layers can be made instead of three if desired. The lasagna will be taller.
Make-Ahead: The lasagna can be assembled three days in advance and baked the day you are ready to serve. Bake covered for 40 minutes and then uncovered for 15 minutes.
Storing: Refrigerate leftovers for up to 5 days. Reheat slices in the microwave until warmed through, about 1 to 1 1/2 minutes.
Freezing: Cover and freeze the unbaked lasagna. Cover with foil and bake until hot for double the time, about 1 1/2 hours. Baled slices can be wrapped and frozen for up to 3 months and reheated in the microwave.