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Classic Beef Lasagna Recipe Easy Homemade Italian Sausage and Ricotta Lasagna

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A hearty and comforting classic beef lasagna layered with Italian sausage, creamy ricotta, and a slow-simmered tomato sauce, perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 1 pound lean ground beef
  • 1/2 pound Italian sausage, casings removed (sweet or spicy)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 28 ounces crushed tomatoes (preferably San Marzano)
  • 6 ounces tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 15 ounces ricotta cheese (whole milk preferred)
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
  • Salt and pepper, to taste
  • 9 lasagna noodles (regular or no-boil)
  • 3 cups shredded mozzarella cheese
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for 1 minute, stirring frequently.
  2. Add ground beef and Italian sausage to the skillet. Break the meat apart and cook until browned with no pink remaining, about 8–10 minutes. Season with salt, pepper, oregano, and basil while cooking.
  3. Pour in crushed tomatoes and tomato paste. Stir to combine, reduce heat to low, and simmer gently for 15 minutes, stirring occasionally.
  4. If using regular noodles, bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente, about 8–10 minutes. Drain, rinse under cold water, and lay flat on a towel to prevent sticking.
  5. In a medium bowl, combine ricotta cheese, beaten egg, grated Parmesan, chopped parsley, salt, and pepper. Stir gently until blended.
  6. Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. Lay 3 noodles over the sauce, slightly overlapping.
  7. Spread one-third of the ricotta mixture evenly over the noodles, then spoon one-third of the meat sauce on top. Sprinkle with one cup of shredded mozzarella.
  8. Repeat layering two more times: noodles, ricotta mix, meat sauce, mozzarella. Finish with a final layer of noodles topped with remaining meat sauce and mozzarella cheese.
  9. Cover the baking dish tightly with foil (spray foil with cooking spray to prevent sticking) and bake for 25 minutes.
  10. Remove foil and bake an additional 20 minutes until cheese is bubbly and golden brown.
  11. Let the lasagna rest for at least 15 minutes before slicing and serving.

Notes

If sauce is too watery before assembling, simmer uncovered longer to thicken. Let lasagna rest 15 minutes after baking for easier slicing. Use no-boil noodles to save time. Broil for last 2-3 minutes for a golden cheese topping but watch carefully to avoid burning. For gluten-free, substitute noodles with gluten-free pasta or thinly sliced zucchini. For lighter version, use part-skim ricotta and less mozzarella.

Nutrition

Keywords: beef lasagna, Italian sausage, ricotta, homemade lasagna, classic lasagna, easy lasagna recipe, comfort food, Italian recipe

Find it online: https://freshforkful.com/classic-beef-lasagna-recipe-easy-homemade-italian-sausage-and-ricotta-lasagna/