Lasagna, a beloved Italian dish, has captured the hearts (and stomachs) of families all around the world. Its rich layers of pasta, savory meat, and creamy cheeses create a symphony of flavors that make it a cornerstone of comfort food. This recipe for Famous Lasagna is not just any lasagna; it’s a classic Italian lasagna recipe that honors tradition while allowing room for personal touches. Each bite offers a warm embrace, making it perfect for family dinners, gatherings, or even those cozy nights in.
Ingredients
Scale:
1 pound ground beef
1 pound Italian sausage
1 small onion, diced
3 cloves garlic, minced
2 cans (14.5 ounces each) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried Italian herbs (basil, oregano, thyme)
Salt and pepper to taste
15 ounces ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped
Salt to taste
12 sheets of best lasagna noodles (no-boil or traditional)
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese for topping
Instructions
In a large skillet over medium heat, add the ground beef and Italian sausage. Cook until browned, breaking apart the meat with a wooden spoon, about 7-10 minutes. Drain excess fat.
Add diced onion and minced garlic to the meat. Sauté until the onion is translucent, about 5 minutes.
Stir in the crushed tomatoes, tomato paste, dried herbs, and season with salt and pepper. Let the sauce simmer for 20-30 minutes, stirring occasionally, until slightly thickened.
In a medium bowl, combine ricotta cheese, egg, grated Parmesan, chopped parsley, and a pinch of salt. Mix until smooth and set aside.
Preheat your oven to 375°F (190°C).
In a 9x13 inch baking dish, spread a thin layer of meat sauce on the bottom. Place a layer of lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by a layer of mozzarella cheese.
Repeat the layering process: add more meat sauce, noodles, ricotta, and mozzarella until all ingredients are used, finishing with a layer of sauce and a generous topping of mozzarella and Parmesan cheese.
Cover the dish with aluminum foil, ensuring it doesn't touch the cheese. Bake for 25 minutes, then uncover and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 15 minutes before cutting into squares and serving.
