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Baked Lasagna

  • Author: Sofia
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x

Description

A classic, hearty baked lasagna with layers of savory meat sauce, seasoned ricotta cheese, tender pasta sheets, and melted mozzarella.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 pound lean ground beef (85/15)
  • 1 pound sweet Italian sausage, casings removed
  • 1 can (6 ounces) tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 2 cans (15 ounces each) tomato sauce
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1 3/4 teaspoons kosher salt, divided
  • 3/4 teaspoon freshly cracked black pepper, divided
  • 15 ounces whole-milk ricotta cheese
  • 1 large egg
  • 1 cup finely grated Parmesan cheese, divided
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/8 teaspoon ground nutmeg
  • 12 to 14 pieces dry lasagna noodles
  • 4 cups (16 ounces) shredded low-moisture mozzarella cheese

Instructions

  1. Heat olive oil in a large Dutch oven over medium heat. Sauté diced onion for 4 to 5 minutes until soft. Add minced garlic and cook for 1 minute until fragrant. Add ground beef and sweet Italian sausage; cook for 7 to 9 minutes, breaking meat into crumbles until browned. Drain excess grease, leaving 2 tablespoons in the pot.
  2. Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, tomato sauce, Italian seasoning, red pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Simmer uncovered over medium-low heat for 20 to 25 minutes until thickened.
  3. Bring a large stockpot of salted water to a boil. Cook lasagna noodles for 2 minutes less than package instructions until firm al dente. Drain, rinse under cool water, and lay flat in a single layer on a parchment-lined baking sheet.
  4. In a medium bowl, mix together ricotta cheese, egg, 1/2 cup grated Parmesan cheese, parsley, nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
  5. Preheat oven to 375°F (190°C). Grease a 9×13-inch deep baking dish. Spread 1 cup of meat sauce on the bottom. Layer with 3 to 4 noodles, one-third of the ricotta mixture, 1 cup of mozzarella, and 1 1/4 cups of sauce. Repeat this layering sequence two more times. Finish with a final layer of noodles, the remaining meat sauce, 1 cup of mozzarella, and the remaining 1/2 cup of Parmesan.
  6. Spray a sheet of foil with cooking spray and tent tightly over the dish. Bake covered for 35 minutes. Uncover and bake for an additional 15 to 20 minutes until bubbling and golden brown on top.
  7. Remove from oven and let rest undisturbed on a cooling rack for 20 minutes before slicing and serving.
  • Prep Time: 35 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1
  • Calories: 400
  • Sugar: 5
  • Sodium: 800
  • Fat: 20
  • Saturated Fat: 10
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 30
  • Fiber: 3
  • Protein: 25
  • Cholesterol: 80

Keywords: Store leftovers covered in the refrigerator for up to 4 days. To freeze: assemble in a freezer-safe pan, wrap tightly, and freeze for up to 3 months. Thaw completely in the refrigerator before baking. Do not skip the 20-minute post-bake resting period; it allows the cheeses and starches to set so slices hold clean edges.

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Find it online: https://thetastybites.com/baked-lasagna/