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Homemade lasagna with layers of meat sauce, ricotta, mozzarella, and Parmesan, topped with fresh basil.

Hearty Comfort Food Lasagna

Homemade lasagna with Italian sausage and ground beef in a slow-simmered tomato sauce, layered with ricotta, mozzarella, and Parmesan. Serve with fresh bread to catch the extra sauce.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Servings: 8
Course: Crowd pleaser, dinner, Main Course
Cuisine: italian-american
Ingredients Method Notes

Ingredients
  

Meat Sauce
  • 1 tablespoon avocado oil
  • 1 medium onion diced
  • 4 garlic cloves minced
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 2 teaspoons dried oregano
  • 1½ teaspoons salt or to taste
  • ½ teaspoon black pepper
  • 2 tablespoons tomato paste
  • ½ cup broth or wine
  • 2 28-ounce cans crushed tomatoes
  • 1 cup water (working estimate; adjust to taste)
Ricotta Mixture
  • 32 ounces ricotta
  • 2 large eggs
  • 1 cup grated Parmesan
  • ¼ cup chopped fresh parsley
For Layering
  • 1 pound lasagna noodles
  • 24 ounces mozzarella shredded
  • ½ cup grated Parmesan
  • Fresh basil for topping after baking

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened.
  2. Add the ground beef and Italian sausage. Cook, breaking up the meat, until browned.
  3. Add the oregano, salt, and pepper. Stir and cook for about 1 minute to toast the seasonings.
  4. Stir in the tomato paste. Pour in the broth or wine to deglaze the pot, scraping up any browned bits from the bottom.
  5. Add the crushed tomatoes and water. Bring the sauce to a simmer and cook it down, stirring occasionally, until it reaches your preferred thickness.
  6. In a bowl, mix the ricotta, eggs, 1 cup of Parmesan, and parsley. Prepare the noodles according to the package directions.
  7. Spread a thin layer of meat sauce in the bottom of a 9 × 13-inch baking dish. Add a layer of noodles. Spread sauce over the noodles, then spread some of the ricotta mixture over the sauce so the two blend together. Add mozzarella and a sprinkle of Parmesan.
  8. Repeat the noodle, sauce, ricotta, mozzarella, and Parmesan layers, finishing with sauce, mozzarella, and Parmesan on top.
  9. Cover the dish with foil and bake at 375°F for about 20 minutes. Uncover and bake for about 20 minutes more, until hot and bubbling and the cheese is melted. The remembered bake time is tentative; confirm before publishing.
  10. Top with fresh basil after baking. Let the lasagna rest briefly before slicing so the layers are easier to serve.

Notes

Cheese amounts: The recipe uses 32 ounces of ricotta, 24 ounces of mozzarella, and 1½ cups of Parmesan. The mozzarella and Parmesan amounts are suggested measurements to make generous layers.
Broth or wine: Either can be used to deglaze the pot. Add a splash and scrape the bottom of the pot; the ½-cup quantity is a working estimate.
Noodles: Cook the noodles according to the package directions unless using a no-boil variety. If using no-boil noodles, make sure the sauce is loose enough to hydrate them.
Bake time: The remembered timing is about 40 minutes total at 375°F, covered for 20 minutes and uncovered for 20 minutes. Check that the center is hot and bubbling before serving.
Fresh basil: Add it after baking so it stays fragrant and fresh.
Serving idea: Serve with fresh bread.