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World’s Best Homemade Lasagna with Ricotta and Meat Sauce

A thick, layered slice of amazing 1 hour lasagna with meat sauce and melted cheese on a white plate.
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Make a rich, hearty, and cheesy classic lasagna using a slow-simmered meat sauce and creamy ricotta filling. This recipe is perfect for family dinners or making ahead.

Ingredients

Scale
  • 1 pound ground beef
  • 1 pound Italian sausage, casings removed
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 12 lasagna noodles, cooked according to package directions
  • 4 cups shredded mozzarella cheese
  • 1/2 cup water (for sauce thinning)

Instructions

  1. Brown the ground beef and sausage in a large pot over medium heat. Drain off excess fat.
  2. Add the chopped onion to the meat and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more.
  3. Stir in the crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Add 1/2 cup water. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally.
  4. While the sauce simmers, prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, egg, 1/4 cup Parmesan cheese, and parsley. Mix well.
  5. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  6. Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  7. Arrange four cooked lasagna noodles over the sauce, slightly overlapping if necessary.
  8. Spread half of the ricotta mixture evenly over the noodles.
  9. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  10. Spoon half of the remaining meat sauce over the mozzarella.
  11. Repeat the layers: 4 noodles, remaining ricotta mixture, one-third of the mozzarella, and the rest of the meat sauce.
  12. Top with the final 4 noodles, the remaining mozzarella cheese, and a sprinkle of extra Parmesan cheese.
  13. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  14. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  15. Let the lasagna rest for 15 minutes before slicing and serving.

Notes

  • For a make-ahead meal, assemble the entire lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • If you prefer a smoother sauce, use an immersion blender to slightly break down the tomatoes before simmering.
  • Use whole milk ricotta for the creamiest texture.

Nutrition

Find it online: https://cookerycourier.com/world-best-homemade-lasagna-with-ricotta/