Description
Hearty Italian Meat & Cheese Lasagna: classic layers of rich meat sauce, creamy ricotta, and melted cheese. Bring the family together with this comforting dish.
Ingredients
Scale
- Main Components:
- 12–14 oven-ready lasagna noodles
- 1 lb ground beef (80/20)
- 1 lb mild or hot Italian sausage
- 28 oz can crushed tomatoes
- 6 oz can tomato paste
- Cheese Layer Goodness:
- 15 oz container ricotta cheese, well-drained
- 1 large egg
- 1/2 cup grated Parmesan cheese, plus more for topping
- 4 cups shredded mozzarella cheese, divided
- 1/4 cup fresh parsley, chopped
- Rich Meat Sauce Staples:
- 1 large yellow onion, finely chopped
- 4–5 cloves garlic, minced (or more, you know me!)
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Finishing Touches:
- Fresh basil, chopped (for garnish, optional)
Instructions
- Get That Meat Sauce Simmering: Okay, first things first, let’s get that amazing meat sauce going. In a big, heavy-bottomed pot or skillet, brown your ground beef and Italian sausage over medium-high heat. Break it up with a spoon, you know the drill. Once it’s all cooked through and beautifully browned, drain off any excess fat. Honestly, sometimes I get a little distracted here and let it brown *just* a touch too much, but a little char adds character, right? Now, toss in your chopped onion and minced garlic. Sauté them until they’re soft and fragrant, about 5 minutes. The smell fills the kitchen, and that’s when you know the magic is starting for your Hearty Italian Meat & Cheese Lasagna.
- Build the Flavor Foundation: Once those aromatics are smelling incredible, stir in the tomato paste and cook it for a minute or two, letting it deepen in color. This step is crucial for unlocking its full flavor potential, don’t skip it! Then, pour in your crushed tomatoes, a splash of water (or red wine, if you’re feeling fancy like me sometimes!), and add your dried herbs – oregano, thyme, a bay leaf. Give it a good stir, bring it to a gentle simmer, then reduce the heat to low, cover it, and let it do its thing for at least an hour. The longer it simmers, the more those flavors meld. I always taste it halfway through and adjust the salt and pepper; sometimes it needs a little more love.
- Whip Up the Ricotta Layer: While your sauce is happily bubbling away, let’s get that creamy ricotta mixture ready. In a medium bowl, combine the ricotta cheese, one large egg, a generous handful of grated Parmesan cheese, fresh chopped parsley, and a pinch of salt and pepper. Mix it all up until it’s smooth and well combined. This is where I always sneak a little taste, just to make sure it’s perfect, of course! You want it well seasoned, because this layer brings so much moisture and flavor to your Hearty Italian Meat & Cheese Lasagna. Don’t be afraid to add a little extra parsley for color!
- Assemble Your Lasagna Masterpiece: Now for the fun part – assembly! Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish. Start with a thin layer of meat sauce on the bottom of the dish; this prevents the noodles from sticking. Then, lay down a single layer of lasagna noodles (if using oven-ready, no need to pre-boil, yay!). Spread about half of your ricotta mixture evenly over the noodles, then top with a generous sprinkle of shredded mozzarella. Next, another layer of meat sauce, then more noodles. Repeat this layering process: ricotta, mozzarella, meat sauce, noodles. I always try to make sure each layer is even, but honestly, a little wonky-ness just proves it’s homemade!
- The Grand Finale Layers: For your final layer, after the last set of noodles, spread a good amount of the remaining meat sauce over the top. Then, absolutely load it up with the rest of your shredded mozzarella and a final sprinkle of grated Parmesan cheese. This is where you get that glorious, bubbly, golden-brown crust! Sometimes, I even add a few tiny dollops of ricotta on top, just for extra creamy spots. Cover the baking dish tightly with aluminum foil. I usually crimp the edges really well to make sure no steam escapes, which helps the noodles cook perfectly without drying out. This Hearty Italian Meat & Cheese Lasagna is almost ready for its oven debut!
- Bake and Rest for Perfection: Pop your covered Hearty Italian Meat & Cheese Lasagna into the preheated oven for 25 minutes. After that, carefully remove the foil and bake for another 20-25 minutes, or until the cheese is bubbly, golden brown, and looks absolutely irresistible. The smell at this stage? Divine! Once it’s out of the oven, and this is super important, let it rest for at least 15-20 minutes before slicing. I know, I know, it’s hard to wait, but this resting period allows the layers to set, preventing a runny, messy lasagna. Trust me, it’s worth the patience for those perfect, neat slices. Garnish with fresh basil or parsley if you like, and enjoy your amazing creation!