Description
This Family Favorite Lasagna Recipe is a hearty, comforting Italian-American classic featuring layers of oven-ready noodles, rich herbed ricotta, mozzarella, Parmesan, and a flavorful homemade bolognese sauce. Perfect for a satisfying family dinner, it combines creamy, cheesy layers with a robust meat sauce baked to bubbly perfection.
Ingredients
Scale
Cheese 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
- 16 oz shredded whole milk Mozzarella cheese (part skim will work as well)
- 1 1/2 cups shredded or grated Parmesan cheese, freshly grated, divided
Lasagna Noodles
- 12 oz box dried oven-ready wavy lasagna noodles
Bolognese Sauce
- 1 batch bolognese sauce (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
- Make Bolognese Sauce: Heat a large skillet over medium-high heat and add olive oil. Add ground beef and Italian sausage, cook until browned, breaking up meat as it cooks, 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 about 1 minute until reduced. Return meat mixture to skillet, then add crushed tomatoes, tomato paste, beef broth, balsamic vinegar, dried parsley, salt, oregano, sugar, thyme, red pepper flakes, and black pepper. Bring to a bubble, reduce heat to low, and simmer for 10 minutes. Stir in heavy cream and fresh basil, then simmer for 1-2 more minutes.
- Prepare Oven and Baking Dish: Preheat oven to 375°F. Spray a deep 9×13 inch baking dish with nonstick cooking spray.
- Make Herbed Ricotta Mixture: In a large mixing bowl, combine ricotta cheese, dried Italian seasoning, fresh basil, salt, pepper, optional nutmeg, 1/2 cup grated Parmesan, and beaten egg. Mix gently and set aside.
- Assemble Lasagna Layers: Spread about 1 cup of bolognese sauce on bottom of prepared baking dish. Place 4 lasagna noodles on top. Spread one-third of the ricotta mixture evenly over noodles. Sprinkle a layer of mozzarella cheese over ricotta. Spoon 1 to 1.5 cups of bolognese sauce over cheese, then sprinkle about 1/4 cup Parmesan. Repeat layering (noodles, ricotta, mozzarella, sauce, Parmesan) two more times.
- Finish Assembly: For the final top layer, add 4 lasagna noodles, spread 1 cup of bolognese sauce, then sprinkle remaining mozzarella and Parmesan cheese. Optionally, add extra dried Italian seasoning on top.
- Cover and Bake: Lay a sheet of aluminum foil sprayed with nonstick cooking spray over the lasagna, sprayed side down, covering loosely. Bake in preheated oven for 25 minutes.
- Uncover and Continue Baking: Remove foil and bake for an additional 25-30 minutes until cheese is melted, bubbly, and lightly golden brown.
- Rest Before Serving: Remove from oven and let lasagna rest for 10-15 minutes to set layers for easier slicing.
- Garnish and Serve: Sprinkle with additional minced fresh basil and parsley. Serve hot.
Notes
- This recipe is an Italian-American adaptation and not authentic Italian.
- The bolognese sauce can be made ahead and refrigerated or frozen for convenience.
- For store-bought bolognese, use between 5 to 6 cups.
- If using traditional lasagna noodles, boil them until al dente or soak in hot water for 20-30 minutes, then drain before layering.
- If your baking dish cannot fit 4 noodles per layer, 3 noodles per layer is acceptable.
- You can prepare the sauce and herbed ricotta mixture ahead of time and refrigerate until assembling.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
