Dinner · Beef

Classic Meat Lasagna

Layers of meat sauce, ricotta and mozzarella. Make it on the weekend; it reheats beautifully.

⏱ 1 hr 50 min (35 min prep, 1 hr cooking, 15 min waiting) 🍽 Serves 8 · 1 square (about 3 by 4 inches) freezer friendlymake aheadleftoverskid friendly
📅 Add to my plan

ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 8 servings

  • Meat sauce

  • 1 lb Ground beef, 85% lean
  • ½ lb Italian sausage, casings removed
  • 1 Yellow onion, chopped
  • 3 clove Garlic, minced
  • 1 can Crushed tomatoes
  • 1 small can Tomato sauce
  • 2 tbsp Tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp Granulated sugar
  • ½ tsp Table salt
  • ¼ tsp Ground black pepper

  • Cheese filling

  • 15 oz Ricotta cheese
  • 1 Eggs, large
  • ½ cup Grated Parmesan
  • 2 tbsp Fresh parsley, chopped, or 2 teaspoons dried

  • Layers

  • 12 sheet Lasagna noodles
  • 16 oz Shredded mozzarella
  • ¼ cup Grated Parmesan

Make it yourself

Make the tomato sauce from fresh tomatoes yourself → Make the italian seasoning yourself → Make the fresh ricotta-style cheese yourself → Make the fresh egg pasta yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: 9-by-13-inch baking dish, large pot, large skillet, mixing bowl, aluminum foil.

  1. Heat the oven to 375°F. Bring a large pot of salted water to a boil and cook the noodles 2 minutes less than the package says. Drain and lay them flat on an oiled baking sheet so they do not stick.
  2. Meanwhile, cook the beef, sausage and onion in a large skillet over medium-high heat, breaking up the meat, until no pink remains and the meat reaches 160°F, 8 to 10 minutes. Spoon off extra fat. Add the garlic and cook 1 minute.
  3. Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, salt and pepper. Simmer 15 minutes, stirring now and then.
  4. In a bowl, mix the ricotta, egg, 1/2 cup Parmesan and parsley.
  5. Spread 1 cup of meat sauce in the baking dish. Layer 4 noodles, half the ricotta mixture, a third of the mozzarella and a third of the remaining sauce. Repeat once. Finish with the last 4 noodles, the rest of the sauce, the rest of the mozzarella and 1/4 cup Parmesan.
  6. Cover with foil (tent it or spray the underside so it does not stick to the cheese). Bake 40 minutes. Uncover and bake 15 to 20 minutes more, until bubbling and the center reaches 165°F.
  7. Let the lasagna rest 15 minutes before cutting so the layers hold together.

🌡 Safe temperaturesGround beef 160°F; Ground pork or pork sausage 160°F; Casseroles 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadAssemble, cover tightly and refrigerate up to 1 day. Add about 15 minutes to the covered baking time, and check that the center reaches 165°F.
❄️ FreezerFreeze assembled, unbaked lasagna wrapped well for 2 to 3 months for best quality. Thaw in the fridge 1 to 2 days, then bake as directed until 165°F in the center. Baked squares freeze well too.
↺ LeftoversSquares reheat well for lunch; microwave covered until 165°F in the center.
🧒 With kidsChildren who are wary of ricotta often like it once it is baked in. Cut small squares for younger kids; it holds heat, so let it cool a few minutes.
Gluten-free swapUse gluten-free lasagna noodles (cook as the package says) and check the sausage label.
Meatless swapReplace the meat with 1 pound chopped mushrooms and 10 ounces thawed, squeezed frozen spinach, browned in a little olive oil.

Goes well with

🥬 Simple Green Salad🥖 Garlic Bread

Good to know

Ground beef: 80/20, 85/15, 90/10 and up Fresh vs. dried herbs Table salt vs. kosher salt vs. sea salt Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub