Description
This Make Ahead Lasagna recipe layers rich meat sauce, creamy ricotta cheese filling, and gooey mozzarella and Parmesan cheeses between tender lasagna noodles. The dish is assembled in advance, refrigerated overnight, and then baked to bubbly perfection. Perfect for family dinners or entertaining, this classic Italian-American casserole offers comforting flavors with a savory blend of ground beef, Italian sausage, aromatic herbs, and three types of cheese.
Ingredients
Meat Sauce
- 1 pound ground beef
- 1 pound ground Italian sausage
- 1 medium onion, peeled and chopped (about 1 cup)
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 2 tablespoons granulated sugar (or to taste)
- 1 1/2 teaspoons dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon fennel seeds
- Salt and freshly ground black pepper, to taste
Cheese Filling
- 1 (15-ounce) container ricotta cheese
- 1 egg
- 2 teaspoons dried parsley
- 1/2 teaspoon salt
Other
- 1 box lasagna noodles (uncooked)
- 1 pound shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- Minced fresh parsley (for garnish)
Instructions
- Make the Meat Sauce: In a large saucepan or Dutch oven over medium-high heat, add the ground beef, Italian sausage, and chopped onion. Cook, stirring occasionally, until mostly browned, about 5 minutes. Drain any excess fat if desired. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes, tomato sauce, tomato paste, granulated sugar, dried basil, Italian seasoning, and fennel seeds. Simmer uncovered for 15 minutes, stirring occasionally. Season with salt and freshly ground black pepper to taste, aiming for about 1 teaspoon salt and 1/2 teaspoon pepper. You should have approximately 2 quarts of sauce.
- Prepare the Cheese Filling: While the sauce simmers, combine the ricotta cheese, egg, dried parsley, and salt in a large bowl. Mix well and chill until the meat sauce is ready.
- Assemble the Lasagna: Spread 2 cups of the meat sauce evenly in the bottom of a 9-inch by 13-inch baking dish. Arrange a single layer of uncooked lasagna noodles over the sauce, fitting about three whole noodles lengthwise and a partial noodle crosswise as needed. Spread a heaping 2/3 cup of the ricotta mixture over the noodles. Sprinkle about 1 1/2 cups (5 ounces) of shredded mozzarella cheese evenly on top, then sprinkle with 1/3 cup grated Parmesan cheese. Spoon 2 cups of meat sauce over the cheese layer. Repeat this layering process two more times — noodles, ricotta filling, mozzarella, Parmesan, and meat sauce — for a total of three layers.
- Refrigerate: Cover the baking dish tightly with aluminum foil sprayed with nonstick cooking spray to prevent sticking. Refrigerate the lasagna for at least 5 hours or overnight to allow the flavors to meld and for easy baking the next day.
- Bake the Lasagna: Preheat your oven to 375°F (190°C). Bake the covered lasagna for 25 minutes. Remove the foil and continue baking for an additional 25 minutes, or until the lasagna is hot and bubbling and the cheese is melted and slightly golden on top.
- Rest and Serve: Let the lasagna cool for about 5 minutes after baking. Garnish with minced fresh parsley if desired before slicing and serving.
Notes
- The Italian seasoning typically contains a blend of dried herbs such as oregano, basil, thyme, and rosemary. Adjust to your taste preference.
- Use whole-milk ricotta cheese for the best texture and creaminess.
- No-boil lasagna noodles are recommended to save time and simplify assembly, but traditional noodles can be boiled according to package instructions if preferred.
- You can prepare the lasagna up to 24 hours in advance and keep refrigerated before baking.
- For a lower-fat option, substitute part of the ground beef and sausage with ground turkey or chicken, and reduce the cheese quantities.
- Be sure to spray foil to prevent the cheese from sticking when baking covered.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
