Classic Beef Lasagna

Name: Classic Beef Lasagna
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 10 servings
Cuisine: Italian-American
Ingredients: 1 lb lean ground beef; 1/2 lb mild Italian sausage, casings removed; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 1 (15 oz) can tomato sauce; 2 tbsp tomato paste; 2 tsp dried Italian seasoning; 1 tsp sugar; 1 tsp salt, plus more to taste; 12 lasagna noodles; 15 oz whole-milk ricotta; 1 large egg; 3/4 cup grated Parmesan, divided; 2 tbsp chopped parsley; 4 cups shredded low-moisture mozzarella

Layers of tender noodles, a slow-simmered beef and tomato sauce, and a creamy ricotta filling under a bubbling mozzarella top. It feeds a crowd and reheats well.

Prep30 min

Cook1 hr 15 min

Total1 hr 45 min

Serves10

What you'll need

9x13 glass baking dishFor casseroles and bakes

Amazon

Enameled cast-iron Dutch ovenFor soups, stews and braises

Amazon Walmart

Mixing bowl setFor mixing and marinating

Amazon Walmart

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Ingredients

1 lb lean ground beef

1/2 lb mild Italian sausage, casings removed

1 medium onion, finely chopped

3 cloves garlic, minced

1 (28 oz) can crushed tomatoes

1 (15 oz) can tomato sauce

2 tbsp tomato paste

2 tsp dried Italian seasoning

1 tsp sugar

1 tsp salt, plus more to taste

12 lasagna noodles

15 oz whole-milk ricotta

1 large egg

3/4 cup grated Parmesan, divided

2 tbsp chopped parsley

4 cups shredded low-moisture mozzarella

Steps

Brown the beef and sausage in a Dutch oven over medium-high heat, breaking them up. Add the onion and cook until soft, 5 minutes, then the garlic for 1 minute. Spoon off excess fat.

Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar and salt. Simmer uncovered, stirring now and then, 20 minutes.

Meanwhile, boil the noodles in salted water until just shy of tender. Drain and lay them flat on an oiled tray. Mix the ricotta, egg, 1/2 cup Parmesan and the parsley in a bowl.

Heat the oven to 375°F. Spread 1 cup of sauce in a 9x13 dish. Layer 4 noodles, half the ricotta, a third of the remaining sauce and 1 cup mozzarella. Repeat once.

Top with the last 4 noodles, the rest of the sauce, the remaining mozzarella and 1/4 cup Parmesan.

Cover with foil (tent it so it doesn't touch the cheese) and bake 25 minutes. Uncover and bake 20 to 25 minutes more, until bubbling and browned in spots.

Rest 15 minutes before cutting so the layers hold.

TipAssemble it up to a day ahead and refrigerate; add 15 minutes to the covered baking time.