Save The kitchen smelled incredible that Sunday afternoon, with tomatoes simmering and garlic sizzling in olive oil. I'd been attempting to perfect my lasagna recipe for months, always tweaking something small. This time, I'd finally decided to trust my instincts about the ricotta mixture and the layering order. My roommate walked in from a run and immediately asked what I was making. That's when I knew this version was going to be special.
Last Christmas Eve, I made this for my extended family instead of the usual ham. Everyone was skeptical about deviating from tradition, but one bite changed their minds completely. My aunt actually asked for the recipe before she'd even finished her first slice. Now it's become the new tradition, and I get requests to make it for every family gathering.
Ingredients
- 12 sheets lasagna noodles: Using uncooked noodles saves time and they'll cook perfectly in the sauce, plus they absorb all those incredible flavors
- 15 oz ricotta cheese mixed with 1 large egg: The egg binds the ricotta so it stays creamy between layers instead of getting watery or separating
- 4 cups shredded mozzarella cheese: Don't skimp here—those golden bubbly spots on top are arguably the best part of the whole dish
- 1 cup grated Parmesan cheese: Adds that salty umami punch that cuts through all the rich cheese and balances the sweetness of the marinara
- 1 lb ground beef and 1 lb Italian sausage: The sausage brings fennel and herbs while the beef provides that classic meaty base—using both makes it memorable
- 4 cups marinara sauce: Whether homemade or quality store-bought, this is what ties everything together and keeps the noodles moist
- 4 cloves garlic minced in 2 tablespoons olive oil: Fresh garlic in hot oil creates that aromatic foundation that makes people start gathering in the kitchen
- ¼ cup fresh basil chopped: Add this at the end of the sauce simmer so it stays bright and fresh—dried just doesn't compare here
Instructions
- Start the oven right:
- Preheat to 375°F so you're ready to bake the moment those beautiful layers are assembled
- Build that flavor base:
- Heat olive oil in a large skillet and sauté minced garlic until fragrant—about one minute is all you need
- Brown the meats:
- Add ground beef and removed Italian sausage casing, breaking everything up with a wooden spoon until browned through
- Drain and season:
- Pour off excess fat then stir in marinara sauce, salt, pepper, and let everything simmer together for 10 minutes
- Make it creamy:
- Whisk ricotta with that egg until completely smooth—no lumps allowed
- Layer by layer:
- Start with sauce on the bottom of your 9x13 dish, then noodles, half the ricotta, some mozzarella, and more sauce
- Repeat the pattern:
- Do another full layer of noodles, remaining ricotta, mozzarella, and sauce
- Finish strong:
- Top with the last noodles, remaining sauce, all the mozzarella, and that Parmesan
- Cover and bake:
- Tent with foil and bake 25 minutes so everything steams together
- Get it golden:
- Remove foil and bake another 15 minutes until cheese is bubbly and starting to brown in spots
- The hardest part:
- Let it rest at least 15 minutes before slicing—this is crucial for clean serving pieces
Save My neighbor smelled this baking through our shared wall and actually knocked on my door to ask what I was making. We ended up sharing a piece on her front steps while watching the sunset. Now we coordinate lasagna nights and trade sides.
Make It Ahead
You can assemble this entire dish the day before, cover tightly, and refrigerate overnight. The flavors actually develop even more this way—just add about 10 minutes to the covered baking time since it's starting cold.
Freezing Instructions
Wrap the assembled unbaked lasagna in plastic then foil, and it'll keep for up to 2 months in the freezer. Thaw overnight in the refrigerator before baking as directed.
Serving Suggestions
A crisp green salad with vinaigrette cuts through all that richness beautifully, and crusty garlic bread is practically mandatory. Serve with a robust red wine like Chianti if you're feeling fancy.
- Let people add crushed red pepper at the table instead of building heat into the dish
- The flavors are even better the next day, so don't stress about making more than you need
- Cut squares before reheating leftovers—it makes portioning so much easier
Save There's something so satisfying about pulling that foil off and seeing the cheese perfectly golden and bubbling. Hope your kitchen smells as amazing as mine always does.
Kitchen Help
- → Can I make this dish ahead of time?
Yes, you can assemble the lasagna up to 24 hours in advance. Cover it tightly with foil and refrigerate. When ready to bake, you may need to add an extra 10-15 minutes to the covered baking time if baking from cold.
- → What kind of meat is recommended for the sauce?
A combination of lean ground beef and Italian sausage (sweet or spicy) is recommended for a rich, flavorful sauce. Remember to drain any excess fat after browning the meats.
- → Is there a vegetarian option for this lasagna?
To make this dish vegetarian, you can substitute the meat sauce with a robust mushroom and lentil ragu, a hearty vegetable marinara, or a spinach and artichoke filling.
- → How important is the resting period after baking?
The 15-minute resting period is crucial. It allows the cheese and sauce to set, making it much easier to slice and serve neat portions without the layers falling apart.
- → Can leftovers be frozen?
Yes, this lasagna freezes very well. Once completely cooled, individual portions or the entire dish can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly.