Description
A hearty, layered Italian-American lasagna featuring crumbled meatballs, Italian sausage, creamy ricotta, and a rich marinara sauce.
Ingredients
Units
Scale
For the Meat Sauce:
- 1 pound Italian sausage, casings removed
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cans (6 oz each) tomato paste
- 1 can (15 oz) tomato sauce
- 1/2 cup red wine (optional)
- 2 tablespoons sugar (adjust to taste)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
For the Ricotta Mixture:
- 15 oz ricotta cheese
- 1.5 cups shredded mozzarella cheese (reserve 0.5 cup for topping)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
For Assembly:
- 12 lasagna noodles
- Additional 1/2 cup grated Parmesan cheese
Instructions
- Prepare the Meat Sauce:
- In a large pot over medium heat, sauté diced onion until translucent.
- Add minced garlic and cook for an additional minute.
- Add Italian sausage and ground beef; cook until browned. Drain excess fat.
- Stir in crushed tomatoes, tomato paste, tomato sauce, and red wine (if using).
- Add sugar, dried basil, dried oregano, salt, and pepper.
- Simmer uncovered for about 1 to 1.5 hours, stirring occasionally.
- Prepare the Ricotta Mixture:
- In a bowl, combine ricotta cheese, 1 cup of the mozzarella, Parmesan, egg, chopped parsley, salt, and pepper. Mix until well combined.
- Cook the Lasagna Noodles:
- Cook noodles according to package instructions until al dente. Drain and lay flat on a parchment-lined baking sheet to prevent sticking.
- Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a thin layer of meat sauce.
- Place a layer of noodles over the sauce.
- Spread half of the ricotta mixture over the noodles.
- Add a layer of meat sauce on top of the ricotta.
- Repeat the layers: noodles, remaining ricotta mixture, meat sauce.
- Finish with a final layer of noodles and meat sauce.
- Sprinkle remaining 0.5 cup of mozzarella and additional 0.5 cup of Parmesan on top.
- Bake:
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 25 minutes until the cheese is melted and slightly golden.
- Allow the lasagna to rest for 15 minutes before serving.
- Serve:
- Garnish with freshly chopped basil or parsley.
- Serve with garlic bread and a side salad for a complete meal.
Notes
- For a spicier version, use hot Italian sausage.
- The red wine adds depth to the sauce but can be omitted if preferred.
- This lasagna can be prepared a day in advance and refrigerated before baking.
Nutrition
- Serving Size: 1 slice (1/12 of lasagna)
- Calories: 480
- Sugar: 10g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30
- Cholesterol: 110mg