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A square of lasagna on a plate.
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5 from 2 votes

Authentic Italian Lasagna

A classic Italian lasagna with ground beef and sausage slathered in seasoned ricotta and finished with a layer of mozzarella. The perfect baked pasta dish to serve during the holidays!
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner, Main Course
Cuisine: Italian
Servings: 10 servings
Calories: 653kcal
Author: Vincent DelGiudice
Cost: $20

Equipment

  • 1 9x13 baking dish
  • 1 large pot

Ingredients

  • 1 lb lasagna
  • 1 lb ground beef
  • 1 lb sweet Italian sausage
  • 28 oz tomato puree
  • 2 tablespoon tomato paste
  • 3 cloves garlic, sliced
  • 4 basil leaves
  • 1 cup mozarella
  • 1 teaspoon salt
  • 2 tablespoon extra virgin olive oil

Ricotta

  • 15 oz whole milk ricotta
  • ½ cup mozzarella
  • ½ cup parmesan
  • 1 egg
  • 3 tablespoon fresh chopped parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1.5 teaspoon garlic powder

Instructions

  • In a bowl, combine all of the ingredients for the seasoned ricotta. Cover and store in the fridge.
  • Bring a large pot to medium-high heat. Add the meat and let it sit for two minutes. Then use a wooden spoon to break apart the meat into pieces. Continue to break apart the meat and stir occasionally until the meat is completely browned. Set the meat aside and remove any liquid from the pan.
  • Lower the heat to medium and add the olive oil to the pan. Add the garlic and saute for 1-2 minutes or until fragrant. Add the tomato paste and combine it with the garlic. Let it cook for a minute to caramelize the tomato paste.
  • Add the tomato puree to the pot with the basil and salt. Stir to combine and bring to a simmer. Add the meat back in and return the sauce to a simmer. Simmer the sauce for 1 hour.
  • While the sauce is simmering, bring a large pot of water to a boil. Heavily salt the water. Add your lasagna to the water and boil for 5 minutes. Remove the lasagna from the pan and set them on a baking tray greased with olive oil. Allow them to cool.
  • Preheat the oven to 350℉. Line the bottom of the baking dish with some of the sauce. Add a layer of lasagna, usually 4 pieces are perfect. Spread some of the ricotta mixture over the lasagna, keeping in mind we are making 4 layers. Ladle some of the meat sauce on top of the ricotta and then start again from the lasagna until you run out of lasagna. On the top layer, sprinkle with the mozzarella. Bake in the oven for 30-35 minutes.
  • Remove from the oven and allow the lasagna to cool for 15-20 minutes before serving.

Notes

  1. The sauce needs to simmer for at least 1 hour to thicken. If the sauce is too thin, the lasagna will fall apart when you serve it.
  2. When layering the lasagna, make sure to spread the sauce evenly on all the edges of the lasagne so that they don't crisp up.
  3. Make the ragu a day or 2 in advance and store it in the refrigerator, or make it in advance and store it in the freezer for up to 3 months.
  4. Let the lasagna cool for at least 15 minutes before serving so that it has time to set and doesn't fall apart.

Nutrition

Calories: 653kcal | Carbohydrates: 45g | Protein: 33g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1106mg | Potassium: 805mg | Fiber: 3g | Sugar: 6g | Vitamin A: 945IU | Vitamin C: 12mg | Calcium: 283mg | Iron: 4mg