Description
This classic homemade lasagna recipe features a rich, slow-simmered meat sauce layered with creamy ricotta cheese, melted mozzarella, parmesan, and fontina cheeses, all nestled between perfectly tender lasagna noodles. Baked until golden and bubbly, this comforting Italian favorite is perfect for family dinners and special occasions alike.
Ingredients
Meat Sauce
- 2 tablespoons extra-virgin olive oil
- 5 ounces pancetta, diced into small bits
- 1 pound hot Italian sausage
- 1 pound ground beef
- 6 cloves garlic, crushed and chopped
- 1 cup onion, chopped
- 3 tablespoons tomato paste
- 1 cup dry red wine
- 1/2 cup beef stock
- 2 (28 ounce) cans crushed tomatoes
- 2 teaspoons sugar
- 1/2 cup fresh basil, chopped
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh oregano, chopped
- Salt and pepper, to taste
Ricotta Layer
- 16 ounces ricotta cheese
- 5 ounces fontina cheese, grated
- 1 large egg plus 1 egg yolk
- 1/4 teaspoon ground nutmeg
Lasagna Assembly
- 15 lasagna noodles
- 8 ounces mozzarella cheese, shredded
- 1/2 cup parmesan cheese, finely grated
Instructions
- Prepare Meat Sauce: Place a large saucepan or pot over medium-high heat. Add olive oil and pancetta, cooking for 2 to 3 minutes until browned. Add hot Italian sausage and ground beef, breaking the meat into pieces with a wooden spoon. Cook until browned and no pink remains, about 5 minutes.
- Add Aromatics: Stir in crushed garlic and cook for 1 minute until fragrant. Add chopped onion and continue cooking for 6 to 8 minutes until the onion softens and becomes nearly translucent. Stir in tomato paste.
- Deglaze & Simmer: Pour in red wine and stir to combine. Cook for 5 minutes to reduce slightly. Add beef stock and crushed tomatoes, stirring well. Bring sauce to a boil, then reduce to medium-low heat and simmer for at least 40 minutes to develop flavors.
- Finish Sauce: Stir in sugar, fresh basil, parsley, and oregano. Cook an additional 5 minutes. Season with salt and pepper to taste. Remove from heat and let the sauce cool slightly before assembling the lasagna.
- Prepare Ricotta Mixture: In a large bowl, combine ricotta cheese, grated fontina, large egg, egg yolk, and ground nutmeg. Mix thoroughly until well combined. Set aside.
- Cook Lasagna Noodles: Bring a large pot of salted water to a rolling boil. Add lasagna noodles and cook for 4 minutes until al dente. Use tongs to remove noodles and lay them side by side on a long sheet of parchment paper lightly brushed with olive oil to prevent sticking.
- Preheat Oven & Prepare Dish: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish to prevent sticking.
- Assemble Lasagna: Pour 1 cup of the meat sauce onto the bottom of the casserole dish. Layer 5 noodles over the sauce. Spread 3/4 cup of the ricotta mixture on top, followed by 1 and 1/2 cups of meat sauce and 1/4 cup parmesan cheese. Repeat this layering process two more times.
- Top Layer & Bake: For the top layer, add remaining sauce and sprinkle evenly with shredded mozzarella cheese. Cover the dish tightly with aluminum foil.
- Bake Lasagna: Bake covered for 30 minutes. Remove the foil and bake uncovered for an additional 15 to 20 minutes until the cheese is melted, bubbly, and lightly browned.
- Rest & Serve: Remove lasagna from the oven and allow it to rest for at least 15 minutes. This resting time helps the layers set and makes slicing easier. Serve warm.
Notes
- Use a good quality dry red wine that you enjoy drinking for best flavor.
- Let the lasagna rest before slicing to prevent it from falling apart.
- Fresh herbs add wonderful flavor; feel free to adjust quantities based on availability.
- Partially cook noodles so they remain tender but not mushy after baking.
- Covering with foil during baking prevents cheese from burning and drying out.
- Leftover lasagna can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 40 minutes
- Cook Time: 2 hours 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
