Pin It The smell of bubbling cheese and tomato sauce takes me back to my grandmother's tiny kitchen where I first learned that lasagna isn't just dinner it's an event that brings people together.
I made this for my sister's birthday last winter and watched her husband go back for thirds something he never does with any other meal.
Ingredients
- Lasagna noodles: Uncooked sheets absorb all that sauce and soften beautifully during baking saving you from boiling water
- Ricotta mixture: The egg binds everything together creating that distinct creamy layer that sets this apart from pasta bakes
- Ground beef and Italian sausage: The dual meat approach gives you beefy substance plus fennel and herbs from the sausage
- Marinara sauce: Good quality marinara makes all the difference here so choose one you'd eat on its own
- Mozzarella and Parmesan: This duo creates that perfect bubbly top with mozzarella for stretch and Parmesan for salty depth
Instructions
- Build the meat foundation:
- Brown both meats together draining the fat then let that garlic bloom before adding the sauce and letting it simmer
- Prep the cheese layer:
- Whip the ricotta with an egg until it's silky smooth this prevents any grainy texture in the final dish
- Layer it up:
- Start with sauce then noodles then ricotta then more sauce repeating until you reach the top with that final blanket of meat sauce and both cheeses
- Bake and rest:
- Cover tightly for the first 25 minutes then uncover for golden bubbling cheese but absolutely must rest 15 minutes or you'll lose those perfect layers
Pin It This recipe has saved more last minute dinner party invitations than I can count and nobody ever needs to know how straightforward it actually was.
Making It Your Own
Sauté spinach or mushrooms into the ricotta layer for extra veggies that don't compete with the meat sauce.
The Wine Question
A Chianti or any robust Italian red wine cuts through the richness and brightens the whole experience.
Leftover Strategy
Lasagna actually tastes better the next day so don't stress about making too much.
- Cut individual portions before freezing for easy work lunches
- Reheat covered with foil at 350°F until heated through
- Let frozen lasagna thaw overnight in the fridge before baking
Pin It There's something deeply satisfying about placing that bubbling dish on the table and watching everyone's eyes light up.
Recipe Questions & Answers
- → What kind of noodles should I use for this dish?
The instructions specify using 12 sheets of uncooked lasagna noodles. These are often oven-ready, meaning they don't require pre-boiling.
- → Can I prepare the meat sauce in advance?
Yes, the meat sauce can be prepared a day or two ahead and stored in the refrigerator. This can help deepen the flavors and save time on assembly day.
- → How long should I let the baked lasagna rest before serving?
It's crucial to let it rest for at least 15 minutes after baking. This allows the layers to set, preventing a runny consistency and ensuring cleaner slices.
- → What's the best way to store and reheat leftovers?
Leftovers can be refrigerated for 3-4 days. For longer storage, it freezes well for up to 2 months. Thaw frozen portions overnight in the fridge and reheat in the oven or microwave.
- → Can I add vegetables to the layers?
Absolutely! For added depth and nutrition, you can layer in sautéed spinach or mushrooms with the ricotta mixture, as suggested in the notes.