Description
A family favorite lasagna recipe featuring layers of rich bolognese sauce, creamy herbed ricotta, mozzarella, and Parmesan cheese baked to perfection for a comforting Italian-American classic.
Ingredients
Scale
Ricotta Mixture
- 30 oz whole milk ricotta cheese
- 1 Tbsp dried Italian seasoning
- 1 Tbsp minced fresh basil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- pinch ground nutmeg (optional but recommended)
- 1 large egg, lightly beaten
- 3/4 cup freshly grated Parmesan cheese (divided; 1/2 cup and 1/4 cup used in recipe)
Cheeses
- 16 oz shredded whole milk Mozzarella cheese (part skim works as well)
- 3/4 cup freshly grated Parmesan cheese (remaining for topping)
Pasta
- 12 oz box dried oven-ready wavy lasagna noodles
Sauce
- 1 batch bolognese sauce (approximately 5-6 cups, see Quick Meat Sauce recipe below or use store-bought)
Garnish
- Additional minced fresh basil
- Minced fresh parsley
Quick Meat Sauce Ingredients
- 1 Tbsp olive oil
- 1 lb lean ground beef
- 1/2 lb Italian sausage (hot or mild)
- 1 medium yellow onion, minced
- 7 cloves garlic, minced
- 1/2 cup dry red wine (or substitute with equal amount of beef broth)
- 28 oz can crushed tomatoes
- 1/4 cup tomato paste
- 2/3 cup beef broth (reduced sodium preferred)
- 1 Tbsp balsamic vinegar
- 1 Tbsp dried parsley (optional)
- 1 tsp kosher salt
- 1 tsp dried oregano
- 1/2 tsp granulated sugar
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper
- 1/4 cup heavy whipping cream
- 1/4 cup chopped fresh basil (optional)
Instructions
- Prepare Bolognese Sauce: Heat a large skillet over medium-high heat and add olive oil. Brown the ground beef and Italian sausage, breaking them up as they cook, then drain excess fat. Add minced onion and cook over medium heat for 3-4 minutes until softened. Stir in garlic and cook for 30 seconds. Pour in red wine and cook until reduced, about 1 minute. Return meat mixture to skillet and add crushed tomatoes, tomato paste, beef broth, balsamic vinegar, parsley, salt, oregano, sugar, thyme, red pepper flakes, and black pepper. Bring to a bubble, then reduce heat to low and simmer for 10 minutes. Stir in heavy cream and basil and simmer for an additional 1-2 minutes. Remove from heat.
- Preheat and Prepare Baking Dish: Preheat the oven to 375°F. Spray a deep 9×13-inch baking dish with nonstick cooking spray.
- Make Herbed Ricotta: In a large mixing bowl, combine ricotta cheese, dried Italian seasoning, fresh basil, kosher salt, black pepper, nutmeg (if using), 1/2 cup grated Parmesan, and beaten egg. Mix gently until well incorporated and set aside.
- Assemble Lasagna Layers: Spread about 1 cup of the bolognese sauce evenly across the bottom of the prepared baking dish. Layer 4 oven-ready lasagna noodles over the sauce. Evenly spread one-third of the ricotta mixture over the noodles, then sprinkle a generous layer of mozzarella cheese. Spread about 1 to 1.5 cups of bolognese sauce over the mozzarella, then sprinkle with approximately 1/4 cup grated Parmesan cheese. Repeat this layering process two more times (noodles, ricotta, mozzarella, sauce, Parmesan). For the final layer, add 4 noodles, top with 1 cup of bolognese sauce, and sprinkle the remaining mozzarella and Parmesan cheese. Optionally, sprinkle with extra dried Italian seasoning.
- Cover and Bake: Lay a sheet of aluminum foil over the baking dish, sprayed on the side touching the lasagna with nonstick cooking spray to prevent sticking, and cover loosely. Bake in the preheated oven for 25 minutes.
- Brown and Finish Baking: Remove the foil and continue to bake for another 25 to 30 minutes until the lasagna is hot and bubbly, with melted and slightly golden cheese on top.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 10 to 15 minutes to set. Garnish with additional minced fresh basil and parsley before serving warm.
Notes
- This recipe is an Italian-American adaptation and not an authentic traditional Italian lasagna.
- Bolognese sauce can be made ahead of time and refrigerated or frozen for convenience.
- If using store-bought bolognese sauce, use about 5-6 cups to achieve proper layering.
- If you use regular dried lasagna noodles instead of oven-ready, boil and drain them before assembling or soak them with hot water for 20-30 minutes and then drain.
- If your baking dish cannot fit 4 noodles across, use 3 noodles per layer instead.
- You can prepare the ricotta mixture ahead and refrigerate until ready to assemble.
- Allowing the lasagna to rest before serving helps it set and makes slicing easier.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
