Classic Beef Lasagna

Name: Classic Beef Lasagna
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 12 lasagna noodles; 1 lb ground beef; 1/2 lb Italian sausage, casings removed; 1 onion, chopped; 3 cloves garlic, minced; 2 (28 oz) cans crushed tomatoes; 1 (6 oz) can tomato paste; 1 tbsp dried basil; 1 tsp dried oregano; 1 tsp salt, divided; 1/2 tsp black pepper; 15 oz ricotta cheese; 1 egg; 1/4 cup grated Parmesan, plus more for topping; 2 tbsp fresh parsley, chopped; 4 cups shredded mozzarella cheese

Layers of tender noodles, meaty tomato sauce, and creamy ricotta baked bubbling under melted mozzarella.

⏱ Prep 35m🔥 Cook 60m🕒 Total 95m🍽 8 servings

#comfort food#make-ahead

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Ingredients

12lasagna noodles
1 lbground beef
1/2 lbItalian sausage, casings removed
1onion, chopped
3 clovesgarlic, minced
2 (28 oz) canscrushed tomatoes
1 (6 oz) cantomato paste
1 tbspdried basil
1 tspdried oregano
1 tspsalt, divided
1/2 tspblack pepper
15 ozricotta cheese
1egg
1/4 cupgrated Parmesan, plus more for topping
2 tbspfresh parsley, chopped
4 cupsshredded mozzarella cheese

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Method

1
Cook lasagna noodles in well-salted boiling water until just al dente. Drain and lay flat on parchment or a greased baking sheet so they don't stick.
2
In a large pot, brown ground beef and sausage over medium-high heat, breaking it up, about 8 minutes. Drain excess fat.
3
Add onion and garlic, cook until softened, 4 minutes. Stir in crushed tomatoes, tomato paste, basil, oregano, 1/2 teaspoon salt, and pepper. Simmer uncovered 20 minutes, stirring occasionally, until thickened.
4
Preheat oven to 375°F. In a bowl, stir together ricotta, egg, 1/4 cup Parmesan, parsley, and remaining 1/2 teaspoon salt.
5
Spread a thin layer of meat sauce in a 9x13-inch baking dish. Layer 4 noodles, a third of the ricotta mixture dolloped and spread, a third of the remaining meat sauce, and a third of the mozzarella. Repeat twice more, ending with a generous layer of mozzarella and a dusting of Parmesan on top.
6
Cover tightly with foil (tent it so it doesn't stick to the cheese) and bake 35 minutes.
7
Remove foil and bake another 15-20 minutes, until bubbling and golden on top.
8
Let rest 15 minutes before slicing and serving.