Homemade Lasagna Recipe
A classic homemade lasagna recipe with layers of pasta, rich meat sauce, and a three-cheese blend. This dish is packed with flavor, high in protein, and perfect for meal prep, making it a great choice for busy nights or family dinners.
Ingredients
- Meat Sauce
- ½ pound ground beef
- ½ pound Italian sausage
- 1 diced yellow onion
- 2 tablespoons tomato paste
- 36 ounces pasta sauce
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1 celery stalk finely chopped
- 1 carrot finely chopped
- 8 ounces mushrooms sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped
- Cheese Filling
- 2 cups ricotta cheese
- 16 ounces cottage cheese
- 4 cups mozzarella cheese shredded
- ½ cup Parmesan cheese shredded
- 8 ounces mascarpone cheese
- 5 ounces Fontina cheese
- 1 beaten egg
- 2 tablespoons torn basil leaves
- Pasta & Assembly
- 12 uncooked lasagna noodles or no-boil noodles
- 4 cups shredded mozzarella cheese for layering
Instructions
- Prepare the Meat Sauce
- Heat olive oil in a Dutch oven over medium heat. Add diced onions and cook until caramelized.
- Add celery and carrots, cooking until softened.
- In a separate pan, brown the ground beef and Italian sausage, breaking it into crumbles.
- Add mushrooms and cook until moisture evaporates. Stir in minced garlic and thyme.
- Add crushed tomatoes, tomato paste, and pasta sauce. Simmer for 45 minutes.
- Season with salt, pepper, and parsley.
- Prepare the Cheese Filling
- In a bowl, mix ricotta cheese, cottage cheese, mascarpone, Parmesan, and Fontina.
- Add a beaten egg and torn basil leaves. Stir until well combined.
- Assemble the Lasagna
- Preheat oven to 375°F (190°C).
- Spread 1 cup of meat sauce at the bottom of a 13"x9" baking dish.
- Layer in this order: noodles, ricotta mixture, mozzarella, and meat sauce. Repeat layers.
- Finish with noodles, sauce, and shredded mozzarella cheese on top.
- Bake the Lasagna
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 25 minutes until cheese is bubbly and golden brown.
- Let the lasagna rest for 15 minutes before serving.
Notes
- For extra flavor, add Calabrian chiles or fresh pesto.
- Use no-boil noodles for quicker prep.
- Let lasagna rest before cutting to prevent layers from falling apart.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.