italian lasagna recipe
The Best italian lasagna recipe
The best part? It’s a dish that feels like a labor of love, but the effort is worth it. You can make it ahead of time and reheat it perfectly, so it’s great for meal prep or feeding a crowd without the stress. Plus, the layers mean it’s always going to be satisfying—no need to worry about overcooking or underseasoning. And for anyone looking to enjoy something hearty without feeling guilty, this recipe lets you balance protein and veggies in a way that feels nourishing. It’s not just a meal; it’s a way to bring people together, whether it’s family around the table or friends gathered for a celebration.
Classic Italian Lasagna with Meat Sauce
A comforting, layered lasagna featuring rich tomato sauce, tender meat, and creamy béchamel. Perfect for a family dinner.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp active dry yeast
- 1 cup warm water
- 1 large egg
- 1 lb ground beef
- 1 lb ground Italian sausage
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- ½ tsp black pepper
- 2 cups beef broth
- 1 (14 oz) package ricotta cheese
- 1 large egg
- 1 cup grated Parmesan cheese
- ½ cup freshly grated Pecorino Romano (optional)
- Salt and pepper to taste
👨🍳Directions
-
1
Mix flour, yeast, salt, warm water, and egg in a bowl. Knead for 8–10 minutes until smooth. Cover and let rise for 1 hour or until doubled. -
2
Brown ground beef and sausage in a large pot over medium heat. Drain excess fat. Add onion and garlic, cooking until softened. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and beef broth. Simmer for 20 minutes. -
3
Preheat oven to 375°F. Roll dough out to fit a 9×13-inch baking dish, stretching slightly to cover the bottom. Spread half the meat sauce evenly over the dough. -
4
Spread half the ricotta mixture over the sauce, then sprinkle with ½ cup Parmesan. Repeat with remaining layers: sauce, ricotta, and Parmesan. -
5
Cover with foil and bake for 30 minutes. Remove foil and bake 10–15 minutes until bubbly and golden on top.
🔧Equipment
- Mixing bowls
- Kitchen scale (optional)
- Rolling pin
- 9×13-inch baking dish
- Aluminum foil
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Italian Lasagna with Meat Sauce Works
❓ Frequently Asked Questions About Italian Lasagna with Meat Sauce
How do I know when the lasagna noodles are fully cooked?
Use a fork to test them—insert it into the center of a noodle. If it slides in with minimal resistance, they’re done. Alternatively, cook them in a pot of salted water for about 8–10 minutes, then drain and rinse under cold water to prevent sticking before assembling.
Can I use frozen lasagna noodles?
Yes, but rinse them under cold water after thawing to remove excess moisture. Thawed noodles can release water into the sauce, making the layers soggy. Pat them dry with a towel if needed.
What if I don’t have ricotta cheese?
Skip the ricotta layer entirely or replace it with a mixture of 1 cup mashed potatoes (cooled) and ½ cup shredded mozzarella. For extra creaminess, blend ½ cup Greek yogurt or cottage cheese into the sauce.
How can I make the meat sauce richer without adding extra fat?
Strain the meat sauce through a fine-mesh sieve to remove excess fat, then simmer it uncovered for 5–10 minutes to evaporate more liquid. For depth, add a splash of 1 teaspoon balsamic vinegar or a pinch of smoked paprika while cooking.
What’s the best way to store leftover lasagna?
Cool completely on a wire rack, then transfer to an airtight container. Store in the fridge for up to 4 days. To reheat, bake at 350°F (175°C) for 20–25 minutes, covered with foil, until warmed through.
