This lasagna is a hug on a plate: savory meat sauce, creamy ricotta, and melted mozzarella layered between tender noodles. Perfect for feeding a crowd or freezing for cozy weeknights.
There’s a faded recipe card in my kitchen drawer, splattered with tomato sauce and speckled with decades of memories. It’s my Nonna’s lasagna recipe, scribbled in her looping cursive, and it’s the blueprint for this dish. She’d spend Sundays simmering her ragù until the tomatoes deepened into a velvety crimson, layering it with tender pasta and clouds of fresh cheese. This version stays true to her roots but adds a touch of modern simplicity — no need to stir the sauce for four hours (though you’ll swear it tastes like you did).
In a large Dutch oven, heat 2 tbsp olive oil over medium. Add onions, sauté until translucent (5 mins), then stir in garlic until fragrant. Crumble in beef and sausage, breaking it apart with a wooden spoon. Cook until browned. Deglaze with red wine (if using), scraping up the browned bits. Stir in crushed tomatoes, tomato paste, sugar, dried herbs, salt, and pepper. Simmer uncovered for 30 mins, stirring occasionally. Finish with fresh basil.
Chef’s Tip: Let the sauce reduce until it coats the back of a spoon — this concentrates flavor and prevents a watery lasagna.
In a mixing bowl, combine ricotta, egg, ½ cup Parmesan, nutmeg, and a pinch of salt. Mix until smooth.
Chef’s Tip: Let the ricotta sit at room temperature for 15 mins beforehand — it blends more smoothly.
Preheat oven to 375°F. Grease the baking dish. Spread 1 cup sauce on the bottom. Layer 4 noodles, then:
⅓ ricotta mixture
1½ cups sauce
⅓ mozzarella
2 tbsp Parmesan
Repeat twice. Top with remaining sauce, mozzarella, and Parmesan.
Chef’s Tip: For crispy edges, let the top layer of cheese creep over the noodles.
Cover with foil and bake 25 mins. Uncover and bake 20–25 mins until bubbly and browned. Let rest 20 mins before slicing.
Chef’s Tip: Resting is non-negotiable — it lets the layers set for clean slices.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.