Lasagna

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  • Level: Easy
  • Total: 2 hr 5 min
  • Prep: 20 min
  • Inactive: 15 min
  • Cook: 1 hr 30 min
  • Yield: 6 to 8 servings
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Ingredients

9 lasagna noodles

12 ounces ricotta

1 large egg, lightly beaten

1/2 cup flat-leaf parsley, chopped

1 cup grated Parmesan

Kosher salt and freshly ground black pepper

1 batch Meat Sauce, recipe follows

12 ounces mozzarella, grated (3 cups)

Meat Sauce:

1 tablespoon olive oil

6 ounces ground beef

6 ounces spicy Italian sausage

1 small onion, chopped

2 cloves garlic, minced

1 bay leaf

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 cup red wine

1 (28-ounce) can crushed tomatoes

1 small carrot, chopped

Kosher salt and freshly ground black pepper

Directions

  1. Prepare noodles as instructed on package. Drain. In a medium bowl, combine ricotta, egg, parsley, 1/2 cup Parmesan and salt and pepper. Spread 1 cup Meat Sauce in bottom of 9-by-13-inch baking dish. Lay 3 noodles down in pan and spread with half the ricotta mixture. Sprinkle with 1 cup mozzarella and top with 1 cup Meat Sauce. Repeat procedure for one more layer ending with last 3 noodles and then sauce. Top with remaining mozzarella and 1/2 cup Parmesan. Bake for 45 minutes or until bubbly at 375 degrees F. Remove from oven and let lasagna stand for 15 minutes

Meat Sauce:

  1. Heat oil in a large heavy pot over medium high heat. Brown ground beef and sausage, about 7 minutes. Stir in onion and cook for 4 minutes. Stir in garlic, bay leaf, basil and oregano. Add wine, tomatoes and carrot. Bring to a boil and reduce heat to medium. Simmer uncovered until sauce has thickened, about 15 minutes. Taste and season with salt and pepper.