Entrée: Italy – Lasagna Classica (Classic Lasagna)

Serving Size: 8

Approximate Time

Prep 30 min

Cook 1 hr

Additional 20 min

Total 1 hr 50 min

Ingredients

12 dried lasagna noodles
2 tbsp (30 ml) olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 lb (450 g) ground beef
1 / 2 lb (225 g) Italian sausage, casings removed
4 cups (32 oz / 900 g) marinara sauce
1 can (14.5 oz / 410 g) crushed tomatoes
1 / 2 cup (120 ml) dry red wine (optional)
2 tsp dried oregano
1 tsp dried basil
1 / 2 tsp red pepper flakes (optional)
1 to 2 tsp sugar, to taste (optional)
15 oz (425 g) whole-milk ricotta cheese
1 large egg
3 / 4 cup (75 g) grated Parmesan cheese, divided
16 oz (450 g) shredded low-moisture mozzarella cheese
2 tbsp chopped fresh parsley or basil, plus more for garnish
1 tbsp kosher salt (for pasta water)
Kosher salt and freshly ground black pepper, to taste
Nonstick spray or extra olive oil, for foil and dish

Instructions

Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch (23×33 cm) baking dish.
Bring a large pot of water to a boil, add 1 tablespoon kosher salt, and cook the lasagna noodles until very al dente, 1 to 2 minutes less than package directions. Drain, rinse with cool water, and lay the noodles flat on lightly oiled parchment to prevent sticking. (If using no-boil noodles, skip this step.)
Make the meat sauce: Heat olive oil in a large skillet over medium heat. Add the onion and cook until translucent, 5 to 6 minutes. Stir in the garlic and cook 30 seconds.
Add the ground beef and sausage; cook, breaking up the meat, until browned and no longer pink, 6 to 8 minutes. Drain excess fat.
Stir in marinara sauce, crushed tomatoes, red wine (if using), oregano, basil, red pepper flakes, and sugar (if using). Simmer gently, partially covered, for 15 to 20 minutes, stirring occasionally. Season to taste with salt and black pepper.
Make the ricotta mixture: In a bowl, combine ricotta, egg, 1/2 cup grated Parmesan, parsley, 1/2 teaspoon salt, and a few grinds of pepper.
Assemble the lasagna: Spread about 1 cup of meat sauce over the bottom of the prepared dish. Arrange 3 to 4 noodles to cover. Dollop and spread one-third of the ricotta mixture over the noodles, top with about 1 1/2 cups sauce, and sprinkle with about 1 1/2 cups mozzarella.
Repeat the layering (noodles, ricotta, sauce, mozzarella) two more times. Finish with a final layer of noodles, the remaining sauce, the remaining mozzarella, and the remaining 1/4 cup Parmesan.
Cover the dish tightly with foil lightly coated with nonstick spray (to prevent sticking). Bake for 25 minutes.
Remove the foil and bake until bubbling around the edges and the top is lightly browned, 20 to 25 minutes more.
Let rest on a rack for 15 to 20 minutes before slicing so the layers set. Garnish with more parsley, slice, and serve.