Save The winter my apartment building lost heat for three days, my neighbor Maria knocked on my door with a steaming pan of lasagna. That first bite of bubbling cheese and rich meat sauce made me forget about the cold entirely. Now lasagna is my go to whenever someone needs comfort. Theres something about those layers that just feels like a hug in food form.
Last Christmas Eve, I made three pans of this lasagna for my family. My dad, who usually complains about too much cheese at restaurants, went back for a third helping. Now every holiday gathering includes a request for this lasagna.
Ingredients
- Lasagna noodles: The uncooked ones work perfectly and save you from dealing with slippery boiled noodles
- Ricotta cheese and egg: This creamy layer binds everything together and adds that classic Italian American texture
- Ground beef and Italian sausage: Using both meats gives you a complex, hearty sauce that stands up to all that cheese
- Marinara sauce: A good quality sauce makes all the difference here, so taste yours before adding it in
- Mozzarella and Parmesan: The mozzarella pulls beautifully while Parmesan adds that salty finish that cuts through the richness
Instructions
- Start the oven and build the sauce:
- Preheat your oven to 375°F and heat that olive oil in your largest skillet. Sauté the garlic until you can really smell it, then brown both meats together until they are no longer pink.
- Add the sauce and let it simmer:
- Drain any excess fat, stir in your marinara with the salt, pepper, and basil, then let everything bubble together for about 10 minutes. Your kitchen should smell amazing right about now.
- Mix up the ricotta filling:
- Whisk that egg into the ricotta in a separate bowl until it is completely smooth. This step keeps the cheese layer from separating in the oven.
- Start layering:
- Spread a thin layer of meat sauce on the bottom of your 9x13 inch dish. Top with four noodles, half the ricotta, a third of your mozzarella, and more sauce.
- Build the middle layer:
- Repeat the same pattern again with noodles, remaining ricotta, another third of mozzarella, and plenty of sauce. Press down gently to remove any air pockets.
- Finish it off:
- Add your final noodles, the last of the meat sauce, and all remaining mozzarella plus that Parmesan on top. The cheese should be thick enough that you cannot see the sauce underneath.
- Bake covered then uncovered:
- Cover tightly with foil and bake for 25 minutes, then remove the foil and let it go another 15 minutes until that cheese is golden and bubbling in spots.
- The hardest part:
- Let the lasagna rest for at least 15 minutes before cutting. I know it smells incredible, but this wait keeps the layers from sliding apart when you slice.
Save My sister once tried to skip the resting step and ended up serving lasagna soup on plates. We laughed about it while eating the delicious mess, but now we always set a timer for those 15 minutes.
Making It Your Own
Sometimes I add a layer of sautéed spinach or mushrooms between the noodles. The vegetables absorb some of that meat sauce flavor and make the dish feel a little lighter.
Cheese Choices
Part skim mozzarella works great if you are watching fat content, but I go whole milk when I want maximum comfort. The cheese pulls better and melts into those irresistible strings when you serve.
Make Ahead Magic
This lasagna actually improves overnight as the flavors meld together. I often assemble it the night before, refrigerate, and bake fresh the next day.
- Add 5 to 10 minutes to the covered bake time if cooking from cold
- Let the refrigerated dish sit on the counter for 20 minutes before baking
- The corners stay firm longest, so serve those first if you have impatient eaters
Save There is nothing quite like watching people take that first bite and go completely silent. Lasagna has that power.
Recipe Help & FAQs
- → Can I assemble this lasagna ahead of time?
Yes, you can assemble the entire dish and refrigerate it, covered, for up to 24 hours before baking. If baking from cold, you might need to add an extra 10-15 minutes to the baking time.
- → How can I prevent my lasagna from being watery?
To avoid a watery dish, ensure your ricotta mixture isn't too wet by draining any excess liquid. Also, allowing the baked dish to rest for at least 15 minutes before slicing helps the layers set and prevents it from being runny.
- → What are some good additions or variations for this dish?
Consider layering in sautéed spinach, mushrooms, or even thinly sliced zucchini for added vegetables. For a spicier flavor profile, use hot Italian sausage instead of sweet.
- → Can I freeze leftovers of this dish?
Absolutely! Cooked lasagna freezes very well. Once completely cooled, cut into individual portions and wrap tightly, or place in an airtight container. It can be frozen for up to 2 months.
- → What's the best way to reheat frozen lasagna?
For best results, thaw frozen portions in the refrigerator overnight. Reheat in an oven at 350°F (175°C) until heated through and bubbly, usually about 30-40 minutes, covered with foil to prevent drying.