PREP TIME: 30 MINS | COOK TIME: 1 HR 30 MINS | SERVINGS: 12
Your search ends here. You’ve found the best homemade lasagna! With layers of pasta, homemade Bolognese, creamy ricotta, nutty Parmesan, and gooey mozzarella cheese, your family will surely drool over this.
INGREDIENTS
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BOLOGNESE:
1 lb mild Italian sausage bulk or casings removed
1 lb lean ground beef
1 medium yellow onion chopped
1 carrot diced
1 stalk celery diced
1/4 tsp red pepper flakes
6-8 garlic cloves minced
1 28-ounces can crushed tomatoes
2 15-ounces cans of tomato sauce
1/2 c. water
3 tbsp tomato paste
1 tbsp reduced-sodium soy sauce
1/4 c. chopped fresh basil or 1 tbsp dried
1 1/2 tbsp dried parsley or ¼ c. fresh
1 tbsp beef bouillon
1 tbsp sugar more or less to taste
1 1/2 tsp balsamic vinegar
2 tsp dried oregano
1/2 teaspoon EACH dried thyme, salt, pepper
1 whole bay leaf
CHEESE FILLING:
3 c. whole milk ricotta cheese
1 c. sour cream
1/4 c. chopped fresh basil or 1 tbsp dried
1/4 tsp nutmeg
2 Eggs
1/2 c. freshly grated Parmesan cheese
LAYERS:
1 c. freshly grated Parmesan cheese
1 lb shredded mozzarella (4 c.)
15 classic lasagna noodles (NOT no-boil)
HOW TO MAKE LASAGNA
Step 1: Into the bottom of a long pan, place the lasagna noodles. Over the noodles, pour the hot tap water, making sure that the noodles are submerged. Allow them to soak for at least 30 minutes, agitating the noodles occasionally using your hands to make sure they are not sticking together.
Step 2: Cook the ground beef, sausage, onion, carrots, and celery in a Dutch oven or large pot over medium heat. Add in the garlic and red pepper flakes and continue to cook for another 30 seconds. When done, drain the grease.
Step 3: To the Dutch oven, add in the rest of the Bolognese ingredients. Cover with the lid and bring the mixture to a boil. Uncover and adjust the heat to low. Gently simmer for about 15 to 20 minutes, uncovered while stirring often until the mixture has reduced but still saucy.
Step 4: In the meantime, prepare the oven. Preheat it to 350 degrees F. Then, to a large bowl, add the Cheese Filling ingredients and mix well.
Step 5: It is time to assemble the lasagna: In the bottom of a lightly greased 9 x 13-inch pan, spread a thin layer of 1 1/2 cups of the meat sauce, then place four noodles lengthwise and on top only part of the fifth noodle to cover. Over the noodles, spread a third of the ricotta cheese mixture and top with a cup of mozzarella cheese and 1/4 cup Parmesan cheese. Do the same layer twice to make a total of three layers and finish off with the rest of the meat sauce, a cup of mozzarella, and another 1/4 cup of Parmesan cheese. Using foil, cover the lasagna and tightly secure the edges.
Step 6: On a baking sheet, place the lasagna pan and into the preheated oven. Bake for about 30 minutes. Uncover and bake for 30 minutes more until hot and bubbly. When done, allow the lasagna to sit for at least 15 minutes before serving. If desired, garnish with fresh parsley. Enjoy!
NOTES:
If not using Italian sausage, make sure to not skip the fennel as it is crucial to have that authentic Italian flavour.
To ensure that your sauce does not end up greasy, use 93/7 lean ground beef. And drain the meat of the excess grease after cooking.
For this recipe, I highly suggest using shredded mozzarella because fresh mozzarella balls will make the lasagna too watery and shredded mozzarella is easier to distribute evenly. If using mozzarella slices, make sure to slice them thinly.
For a far superior texture, use only freshly grated Parmesan as it melts much better than pre-shredded Parmesan cheese.
TO PREP LASAGNA AHEAD OF TIME:
Make the entire lasagna a day ahead and store it in the fridge. For the sauce, feel free to make it up to three days in advance. Simply store the sauce in the fridge or freeze for up to 3 months. Add 15 minutes to the cooking time or so if baking with cold, thawed sauce.
TO FREEZE UNCOOKED LASAGNA:
Following the recipe steps, assemble the lasagna in a freezer-safe dish. Tightly cover with 2 layers of plastic wrap, then one layer of aluminium foil. Put a label on it and freeze for up to 3 months. Thaw the lasagna in the fridge overnight once ready to serve. Uncover and bake according to the steps above, adding 10 to 15 minutes to the baking time.
TO FREEZE COOKED LASAGNA:
In a freezer-safe dish, bake the lasagna according to directions. When done, remove it from the oven and allow it to cool for an hour on the counter. Using plastic wrap, tent the lasagna and chill in the fridge. Then, with another layer of plastic wrap, tightly cover the lasagna once chilled, followed by a third layer of aluminium foil. Put a label on the lasagna and freeze for up to 3 months. Thaw the lasagna in the fridge when ready to bake. Remove the plastic wrap, then cover tightly with foil, and bake according to directions, adding 10 to 15 minutes more to the cooking time.
TO FREEZE INDIVIDUAL SERVINGS OF LASAGNA:
Following the direction, bake the lasagna. Allow it to cool completely before slicing into an individual portion. Then, in a freezer-safe plastic bag, freeze the portions. When ready to serve, reheat individually for about 30 to 35 minutes at 350 degrees F oven.
TO COOK LASAGNA FROM FROZEN:
Uncover the lasagna. Cover with foil again and bake at 350 degrees oven for about an hour and a half. Remove the foil and continue to bake for another 15 to 30 minutes until hot and bubbly.
Ingredients
- BOLOGNESE:
- 1 lb mild Italian sausage bulk or casings removed
- 1 lb lean ground beef
- 1 medium yellow onion chopped
- 1 carrot diced
- 1 stalk celery diced
- 1/4 tsp red pepper flakes
- 6-8 garlic cloves minced
- 1 28-ounces can crushed tomatoes
- 2 15-ounces cans of tomato sauce
- 1/2 c. water
- 3 tbsp tomato paste
- 1 tbsp reduced-sodium soy sauce
- 1/4 c. chopped fresh basil or 1 tbsp dried
- 1 1/2 tbsp dried parsley or ¼ c. fresh
- 1 tbsp beef bouillon
- 1 tbsp sugar more or less to taste
- 1 1/2 tsp balsamic vinegar
- 2 tsp dried oregano
- 1/2 teaspoon EACH dried thyme, salt, pepper
- 1 whole bay leaf
- CHEESE FILLING:
- 3 c. whole milk ricotta cheese
- 1 c. sour cream
- 1/4 c. chopped fresh basil or 1 tbsp dried
- 1/4 tsp nutmeg
- 2 Eggs
- 1/2 c. freshly grated Parmesan cheese
- LAYERS:
- 1 c. freshly grated Parmesan cheese
- 1 lb shredded mozzarella (4 c.)
- 15 classic lasagna noodles (NOT no-boil)
Instructions
Step 1: Into the bottom of a long pan, place the lasagna noodles. Over the noodles, pour the hot tap water, making sure that the noodles are submerged. Allow them to soak for at least 30 minutes, agitating the noodles occasionally using your hands to make sure they are not sticking together.
Step 2: Cook the ground beef, sausage, onion, carrots, and celery in a Dutch oven or large pot over medium heat. Add in the garlic and red pepper flakes and continue to cook for another 30 seconds. When done, drain the grease.
Step 3: To the Dutch oven, add in the rest of the Bolognese ingredients. Cover with the lid and bring the mixture to a boil. Uncover and adjust the heat to low. Gently simmer for about 15 to 20 minutes, uncovered while stirring often until the mixture has reduced but still saucy.
Step 4: In the meantime, prepare the oven. Preheat it to 350 degrees F. Then, to a large bowl, add the Cheese Filling ingredients and mix well.
Step 5: It is time to assemble the lasagna: In the bottom of a lightly greased 9 x 13-inch pan, spread a thin layer of 1 1/2 cups of the meat sauce, then place four noodles lengthwise and on top only part of the fifth noodle to cover. Over the noodles, spread a third of the ricotta cheese mixture and top with a cup of mozzarella cheese and 1/4 cup Parmesan cheese. Do the same layer twice to make a total of three layers and finish off with the rest of the meat sauce, a cup of mozzarella, and another 1/4 cup of Parmesan cheese. Using foil, cover the lasagna and tightly secure the edges.
Step 6: On a baking sheet, place the lasagna pan and into the preheated oven. Bake for about 30 minutes. Uncover and bake for 30 minutes more until hot and bubbly. When done, allow the lasagna to sit for at least 15 minutes before serving. If desired, garnish with fresh parsley. Enjoy!
Notes
If not using Italian sausage, make sure to not skip the fennel as it is crucial to have that authentic Italian flavour. To ensure that your sauce does not end up greasy, use 93/7 lean ground beef. And drain the meat of the excess grease after cooking. For this recipe, I highly suggest using shredded mozzarella because fresh mozzarella balls will make the lasagna too watery and shredded mozzarella is easier to distribute evenly. If using mozzarella slices, make sure to slice them thinly. For a far superior texture, use only freshly grated Parmesan as it melts much better than pre-shredded Parmesan cheese. TO PREP LASAGNA AHEAD OF TIME: Make the entire lasagna a day ahead and store it in the fridge. For the sauce, feel free to make it up to three days in advance. Simply store the sauce in the fridge or freeze for up to 3 months. Add 15 minutes to the cooking time or so if baking with cold, thawed sauce. TO FREEZE UNCOOKED LASAGNA: Following the recipe steps, assemble the lasagna in a freezer-safe dish. Tightly cover with 2 layers of plastic wrap, then one layer of aluminium foil. Put a label on it and freeze for up to 3 months. Thaw the lasagna in the fridge overnight once ready to serve. Uncover and bake according to the steps above, adding 10 to 15 minutes to the baking time. TO FREEZE COOKED LASAGNA: In a freezer-safe dish, bake the lasagna according to directions. When done, remove it from the oven and allow it to cool for an hour on the counter. Using plastic wrap, tent the lasagna and chill in the fridge. Then, with another layer of plastic wrap, tightly cover the lasagna once chilled, followed by a third layer of aluminium foil. Put a label on the lasagna and freeze for up to 3 months. Thaw the lasagna in the fridge when ready to bake. Remove the plastic wrap, then cover tightly with foil, and bake according to directions, adding 10 to 15 minutes more to the cooking time. TO FREEZE INDIVIDUAL SERVINGS OF LASAGNA: Following the direction, bake the lasagna. Allow it to cool completely before slicing into an individual portion. Then, in a freezer-safe plastic bag, freeze the portions. When ready to serve, reheat individually for about 30 to 35 minutes at 350 degrees F oven. TO COOK LASAGNA FROM FROZEN: Uncover the lasagna. Cover with foil again and bake at 350 degrees oven for about an hour and a half. Remove the foil and continue to bake for another 15 to 30 minutes until hot and bubbly.