Lasagna is a beloved dish that embodies the warmth and comfort of Italian cuisine. Renowned for its rich layers of pasta, hearty meat sauce, and creamy ricotta cheese filling, this Famous Lasagna recipe is a staple in many households. Originating from Naples, lasagna has become a symbol of family gatherings and special occasions, making it a favorite comfort food for many.
Ingredients
Scale:
For the meat sauce:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground beef
1 pound Italian sausage, casings removed
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
For the cheese filling:
15 ounces ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh parsley, chopped (optional)
For assembly:
12-15 lasagna noodles (best lasagna noodles are the no-boil type for convenience)
4 cups shredded mozzarella cheese
Instructions
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the ground beef and Italian sausage. Cook until browned, breaking it apart with a spoon, about 8-10 minutes.
Drain excess fat if necessary, then add the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Reduce heat and let simmer for 30 minutes, stirring occasionally.
Meanwhile, preheat your oven to 375°F (190°C).
In a separate bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, pepper, and parsley. Mix until smooth.
To assemble, spread a thin layer of the meat sauce at the bottom of a 9x13 inch baking dish.
Place a layer of lasagna noodles over the sauce, followed by half of the ricotta mixture, a third of the mozzarella cheese, and another layer of meat sauce.
Repeat the layers: noodles, remaining ricotta, another third of mozzarella, and meat sauce. Top with a final layer of noodles, the remaining meat sauce, and the rest of the mozzarella cheese.
Cover the dish with aluminum foil (to prevent sticking, spray the foil with cooking spray) and bake for 25 minutes.
Remove the foil and bake for an additional 25 minutes until the cheese is bubbly and golden brown.
Let the lasagna cool for about 15 minutes before slicing to allow the layers to set.
