Lasagna is the ultimate comfort food

Prep Time: 1 hour
Cook Time: 3 hours 30 minutes (includes sauce simmering and baking)
Resting Time: 25 minutes (crucial!)
Total Time: 4 hours 55 minutes
Cooking Intensity: Medium to High. This is a project recipe with multiple components, but the steps are straightforward.

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Ingredients

For the Meat Sauce (Ragù):

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 2 carrots, finely chopped

• 2 celery stalks, finely chopped

• 4 cloves garlic, minced

• 1 pound (450g) ground beef (80/20 blend is ideal)

• 1 pound (450g) ground Italian sausage (mild or hot)

• 1 (28-ounce) can crushed tomatoes

• 1 (28-ounce) can tomato puree

• ½ cup red wine (optional, but recommended)

• ¼ cup tomato paste

• 2 teaspoons dried oregano

• 1 teaspoon dried basil

• 1 bay leaf

• 1 cup whole milk (this is the secret to a richer, less acidic sauce!)

• Salt and freshly ground black pepper to taste

For the Cheese Filling:

• 32 ounces (900g) whole-milk ricotta cheese

• 1 large egg

• ½ cup freshly grated Parmesan cheese

• ¼ cup fresh parsley, chopped

• ½ teaspoon salt

• ¼ teaspoon black pepper

For Assembly:

• 12 no-boil lasagna noodles (or 12 regular lasagna noodles, boiled according to package directions)

• 1 pound (450g) low-moisture, whole-milk mozzarella cheese, shredded (avoid pre-shredded, as it contains anti-caking agents)

• ½ cup freshly grated Parmesan cheese

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Instructions

Part 1: Building the Foundation – The Meat Sauce (Ragù)

Time: 30 minutes active, 2 hours inactive
Intensity: Medium

1. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery (this trio is called a soffritto). Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.

2. Brown the Meat: Add the minced garlic and cook for another minute until fragrant. Increase the heat to medium-high and add the ground beef and Italian sausage. Break up the meat with a wooden spoon and cook until it is no longer pink, about 8-10 minutes.

3. Deglaze and Concentrate: If using wine, pour it in now. Scrape the bottom of the pot to release any browned bits and let the wine simmer until mostly evaporated. Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.

4. Simmer to Perfection: Add the crushed tomatoes, tomato puree, oregano, basil, bay leaf, salt, and pepper. Bring the sauce to a simmer, then immediately reduce the heat to the lowest possible setting. Partially cover the pot and let it simmer gently for at least 2 hours, stirring occasionally. In the last 15 minutes of cooking, stir in the cup of whole milk. This step is a game-changer—it tenderizes the meat and creates a beautifully balanced, rich sauce. Remove the bay leaf before assembling.

Chef’s Tip: The long, slow simmer is non-negotiable for a great ragù. It melds the flavors and tenderizes the meat perfectly.

Part 2: Preparing the Components

Time: 20 minutes
Intensity: Low

1. Make the Ricotta Filling: While the sauce simmers, in a medium bowl, combine the ricotta, egg, ½ cup Parmesan cheese, parsley, salt, and pepper. Mix until well combined. Set aside.

2. Shred the Cheese: Shred your block of mozzarella cheese. This ensures it melts beautifully without the waxy texture pre-shredded cheese can have.

3. Prep Noodles: If using regular lasagna noodles, boil them in well-salted water until al dente, then lay them flat on a clean kitchen towel to prevent sticking. No-boil noodles can be used directly from the box.

Part 3: The Grand Assembly

Time: 15 minutes
Intensity: Medium

1. Preheat and Prep: Preheat your oven to 375°F (190°C).

2. The Base Layer: Spread about 1 ½ cups of the meat sauce evenly on the bottom of a 9×13 inch baking dish. This prevents the noodles from sticking.

3. First Layer: Place 4 lasagna noodles over the sauce, slightly overlapping. Spread half of the ricotta mixture evenly over the noodles. Sprinkle with one-third of the shredded mozzarella.

4. Second Layer: Spoon another 1 ½ cups of meat sauce over the cheese. Place another 4 noodles, followed by the remaining ricotta mixture and another third of the mozzarella.

5. Final Layers: Add another 1 ½ cups of sauce, the final 4 noodles, and then the remaining meat sauce. Ensure the top layer of noodles is completely covered with sauce to prevent them from burning or drying out.

6. The Cheesy Crown: Top with the remaining mozzarella and the final ½ cup of Parmesan cheese.

Part 4: Baking and the Crucial Rest

Time: 50 minutes baking, 25 minutes resting
Intensity: Low (passive)

1. Bake to Bubbly Perfection: Cover the lasagna loosely with aluminum foil (tented slightly so it doesn’t touch the cheese). Bake for 25 minutes. Then, remove the foil and continue baking for another 20-25 minutes, or until the cheese is golden and spotty brown and the sauce is bubbling around the edges.

2. THE MOST IMPORTANT STEP: REST! Remove the lasagna from the oven and place it on a cooling rack. Let it rest for at least 25 minutes before cutting. This allows the layers to set, ensuring you get clean, perfect squares instead of a soupy, albeit delicious, mess.

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Serving and Storing Your Masterpiece

Serve generous squares of your lasagna with a simple green salad and a slice of crusty garlic bread to soak up any extra sauce.

Storing: Leftovers can be stored, covered, in the refrigerator for up to 5 days. Reheat individual portions in the microwave or cover the whole dish with foil and reheat in a 350°F (175°C) oven until warm.

Freezing: Baked lasagna freezes beautifully. Cool it completely, wrap the entire dish tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat, covered, in a 350°F (175°C) oven until heated through.

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Nutrition Information

Please note: The following is an estimate based on the ingredients used and can vary significantly based on specific brands and portion sizes.

Serving Size: 1/12 of the lasagna
Calories: ~685
Total Fat: 36g

• Saturated Fat: 17g
  Cholesterol: 125mg
  Sodium: 1150mg
  Total Carbohydrates: 42g

• Dietary Fiber: 4g

• Sugars: 10g
  Protein: 44g