Entrée: Italy – Lasagna (Lasagna)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 50 min

Additional 20 min

Total 1 hr 40 min

Ingredients

12 dried lasagna noodles (about 1 lb / 450 g)
Kosher salt (for pasta water and seasoning)
2 tbsp (30 ml) olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 lb (450 g) ground beef (or 1 / 2 lb / 225 g beef + 1 / 2 lb / 225 g Italian sausage)
1 tsp kosher salt (for meat)
1 / 2 tsp black pepper
1 / 4–1 / 2 tsp crushed red pepper flakes (optional)
2 tbsp (30 ml) tomato paste
1 / 2 cup (120 ml) dry red wine (or beef broth; optional)
1 (28 oz / 800 g) can crushed tomatoes
1 (15 oz / 425 g) can tomato sauce or purée
1 tsp dried oregano
1 tsp dried basil
1 / 2 tsp sugar (optional, to balance acidity)
2 tbsp (30 ml) chopped fresh basil or parsley (optional, for sauce)
15 oz (425 g) whole-milk ricotta
1 large egg
2 tbsp (30 ml) chopped fresh parsley or basil (for ricotta)
16 oz (450 g) low-moisture mozzarella, shredded, divided
1 cup (100 g) freshly grated Parmesan, divided
Olive oil or nonstick spray (for pan and foil)

Instructions

Heat oven to 375°F (190°C). Lightly oil or spray a 9×13 in (23×33 cm) baking dish.
Make the sauce: Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, 5–7 minutes. Stir in garlic for 30 seconds.
Add ground beef (and sausage if using), 1 tsp salt, black pepper, and red pepper flakes. Cook, breaking up meat, until browned and no longer pink, 6–8 minutes. Drain excess fat if needed.
Stir in tomato paste and cook 1 minute. Add red wine (or broth) and simmer 1–2 minutes to reduce slightly.
Add crushed tomatoes, tomato sauce, oregano, basil, and sugar (if using). Bring to a gentle simmer, partially cover, and cook 20–30 minutes, stirring occasionally, until thickened and flavorful. Adjust seasoning with salt and pepper. Stir in fresh herbs if using.
Cook noodles: Bring a large pot of salted water to a boil. Cook lasagna noodles until very al dente, 1–2 minutes shy of package directions. Drain and lay flat on a lightly oiled sheet to prevent sticking. (If using no-boil noodles, skip this step and add about 1/2 cup/120 ml water to the sauce.)
Mix ricotta: In a bowl, combine ricotta, egg, chopped parsley or basil, 1/2 cup (50 g) Parmesan, a pinch of salt, and a few grinds of black pepper until smooth.
Assemble: Spread about 1 cup (240 ml) sauce over the bottom of the baking dish. Lay 4 noodles slightly overlapping. Spread one-third of the ricotta mixture over noodles. Sprinkle about 1 1/3 cups (150 g) mozzarella and 1/4 cup (25 g) Parmesan. Spoon about 1 1/2 cups (360 ml) sauce on top.
Repeat the layering two more times (noodles, ricotta, mozzarella, Parmesan, sauce). For the final top layer, place noodles, cover with remaining sauce, and finish with remaining mozzarella and Parmesan. Ensure edges are well covered with sauce to prevent drying.
Cover the dish tightly with foil (lightly oiled on the underside so it doesn’t stick to the cheese). Bake 25 minutes.
Uncover and bake 20–25 minutes more, until bubbling around the edges and the top is golden in spots (internal temp about 165°F/74°C).
Rest 15–20 minutes before slicing so the layers set. Garnish with extra herbs if desired and serve.