How to Make THE BEST Lasagna Recipe
User Reviews
5
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Prep Time
50 mins
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Cook Time
40 mins
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Total Time
1 hr 30 mins
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Servings
12
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Calories
622 kcal
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Course
Main Course
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Cuisine
Italian
How to Make THE BEST Lasagna Recipe
Description
The meat sauce develops robust flavor by browning a mixture of mild Italian pork sausage and ground beef seasoned with fennel seeds, red pepper flakes, garlic, and onion. White wine and tomato paste are added and reduced before folding in crushed tomatoes, tomato sauce, oregano, and salt. The sauce simmers for 30 to 40 minutes until thickened.
For assembly, no-boil noodles are layered in a baking dish with the meat sauce and a cheese blend composed of ricotta, cottage cheese, Italian parsley, Parmesan, and fresh mozzarella. This layering creates a dish rich in texture with creamy cheeses complementing the hearty meat sauce and tender noodles. The lasagna is baked at 350°F until cooked through and bubbly, ready to serve as a satisfying Italian-inspired main course.
This recipe allows for preparation ahead of baking; once assembled, the lasagna can be refrigerated for up to three days. This supports convenience for planning meals without sacrificing quality and flavor. The use of no-boil noodles simplifies preparation by eliminating the need for pre-cooking noodles.
Ingredients
For the meat sauce:
- 1 pound Italian pork sausage mild
- 1 pound ground beef
- 1 teapoon fennel seeds
- ½ teaspoon red pepper flakes
- 3 cloves garlic , pressed or minced
- 1 yellow onion chopped, medium
- 1 teaspoon kosher salt
- ⅓ cup white wine
- 6 ounces tomato paste
- 24 ounces crushed tomatoes
- 15 ounces tomato sauce
- 1 teaspoon oregano dried
For the lasagna:
- 16 ounces lasagna noodles no-boil
- 15 ounces ricotta cheese
- 15 ounces cottage cheese
- ¼ cup Italian parsley chopped
- ½ cup Parmesan Cheese
- 16 ounces mozzarella cheese sliced, fresh
Instructions
Make the Meat Sauce:
- In a large pot or dutch oven, add the sausage and ground beef. Crush the fennel seeds between your fingers and sprinkle with the red pepper flakes over the meats. Break up the meat with a wooden spoon and cook on medium-high until browned. Add the onion, garlic, and salt and cook for 3-4 minutes or until the onion becomes translucent.
- Add the white wine and cook until the wine is absorbed, scraping the browned bits from the bottom of the pot. Stir in the tomato paste and cook for 1-2 minutes to lose its raw flavor and add umami depth. Add the crushed tomatoes, tomato sauce, oregano, and kosher salt, bring to a boil then reduce to a simmer and cook for 30-40 minutes or until the sauce is reduced by a quarter.
Make the Lasagna:
- Preheat oven to 350 degrees F.
- Spoon 1 cup of sauce into the bottom of a 9x13-inch baking dish or lasagna pan. Add a single layer of three uncooked lasagna noodles. Mix the ricotta and cottage cheese in a large bowl with the parsley. Spread 1 ½ cups or so of the cheese mixture over the noodles, then evenly top with about 1 ½ cups of the sauce. Sprinkle with some of the Parmesan cheese. Repeat with two more layers of noodles, the cheese mixture, sauce, and Parmesan, using up all of the cheese mixture but reserving 2 cups of the sauce for topping the fourth and last layer of noodles. Top the sauce with slices of fresh mozzarella and sprinkle with Parmesan cheese and more chopped parsley if desired.
- Spray cooking spray over one side of foil before using it to cover the baking dish so the cheese doesn't stick as it bakes. Bake for 30-40 minutes or until bubbly and the noodles are tender. Remove the foil and bake for another 10 minutes so the cheese begins to brown.
- Remove from the oven and allow the lasagna to rest for at least 10-15 minutes before cutting. Add extra Parmesan and parsley for serving.
Notes
- The lasagna can be assembled ahead of time and stored in the refrigerator for up to three days before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 622kcal | 31% |
| Carbohydrates | 42g | 14% |
| Protein | 37g | 74% |
| Fat | 34g | 52% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 1262mg | 53% |
| Potassium | 842mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1148IU | 23% |
| Vitamin C | 14mg | 16% |
| Calcium | 392mg | 39% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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