Description

This hearty lasagna combines layers of savory meat sauce, creamy ricotta cheese, and tender pasta, reminiscent of the beloved dish from Maggiano’s Little Italy.

Ingredients

Units Scale

For the meat sauce:

1 pound ground beef
1 pound Italian sausage, casings removed
1 large onion, finely chopped
3 cloves garlic, minced
2 cans (28 ounces each) crushed tomatoes
1 can (6 ounces) tomato paste
1 can (15 ounces) tomato sauce
1/2 cup water
2 tablespoons sugar
1 tablespoon dried basil
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
2 tablespoons fresh parsley, chopped

For the cheese mixture:

16 ounces ricotta cheese
1 large egg
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper

For assembly:

12 lasagna noodles
16 ounces mozzarella cheese, shredded
1 cup grated Parmesan cheese

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Instructions

Prepare the meat sauce:
- In a large pot over medium heat, cook the ground beef and Italian sausage until browned.
- Add the chopped onion and minced garlic; sauté until translucent.
- Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
- Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and parsley.
- Cover and let the sauce simmer for about 1.5 hours, stirring occasionally.
Prepare the cheese mixture:
- In a bowl, combine ricotta cheese, egg, parsley, salt, and pepper. Mix until smooth.
Cook the noodles:
- Boil lasagna noodles according to package instructions until al dente. Drain and set aside.
Assemble the lasagna:
- Preheat the oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom.
- Place 3 noodles over the sauce.
- Spread one-third of the ricotta mixture over the noodles.
- Add a layer of meat sauce, then sprinkle with mozzarella and Parmesan cheeses.
- Repeat these layers two more times, ending with a layer of mozzarella and Parmesan on top.
Bake the lasagna:
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 25 minutes, until the top is golden and bubbly.
- Let the lasagna rest for 15 minutes before serving.

Notes

For a vegetarian version, substitute the meat with sautéed vegetables like mushrooms, zucchini, and spinach.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through.