Description
This classic layered lasagna recipe features a rich Italian pork sausage tomato sauce, creamy ricotta cheese mixture, and gooey melted mozzarella, all baked to perfection. Perfect for family dinners or gatherings, it yields 12 hearty servings with layers of pasta, savory meat sauce, and cheese that everyone will love.
Ingredients
Scale
Meat Sauce
- 1 pound ground Italian pork sausage
- 1 small yellow onion, sliced
- 1 teaspoon minced garlic (about 1 clove)
- 1 tablespoon dried parsley
- 1 1/2 teaspoons dried basil
- 1 teaspoon sugar
- 1 (28-ounce) can crushed tomatoes
- 1 (28-ounce) can tomato sauce
Cheese Mixture
- 1 (15-ounce) container ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons dried oregano
Other Ingredients
- 3 cups shredded mozzarella cheese
- 12 lasagna noodles (approximately; quantity needed for layering)
Instructions
- Make the sauce: In a large pot over medium heat, brown 1 pound of ground Italian pork sausage together with 1 sliced small yellow onion and 1 teaspoon minced garlic until the meat is fully cooked and the onion is tender. Add 1 tablespoon dried parsley, 1 1/2 teaspoons dried basil, and 1 teaspoon sugar. Stir in 1 (28-ounce) can crushed tomatoes and 1 (28-ounce) can tomato sauce. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the sauce simmer gently for 45 minutes, stirring occasionally to prevent sticking and to blend the flavors.
- Prepare ricotta mixture: In a medium bowl, combine 1 (15-ounce) container ricotta cheese with 1/4 cup grated Parmesan cheese, 1 1/2 teaspoons dried parsley, and 1 1/2 teaspoons dried oregano. Mix well until all ingredients are evenly incorporated to create a flavorful cheese filling.
- Cook noodles: Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions until al dente. Once cooked, drain the noodles and carefully lay them flat on parchment paper to cool and prevent sticking during assembly.
- Assemble lasagna: Preheat your oven to 350°F (175°C). Spread 1 cup of the prepared meat sauce evenly in the bottom of a 9×13-inch baking dish. Layer 3 cooked lasagna noodles over the sauce, then spread 2/3 cup of the ricotta cheese mixture on top of the noodles followed by 1 cup of meat sauce and 2/3 cup shredded mozzarella cheese. Repeat this layering process two more times: noodles, ricotta mixture, sauce, and mozzarella. Finish with a top layer of noodles, remaining sauce, and the last of the mozzarella cheese.
- Bake: Cover the assembled lasagna tightly with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake uncovered for an additional 15 minutes or until the cheese is melted, bubbly, and slightly golden brown on top.
- Rest and serve: Remove the lasagna from the oven and let it rest for 15 minutes to allow the layers to set, which makes cutting and serving easier. Slice into portions and serve warm.
Notes
- For best results, use fresh or high-quality dried lasagna noodles.
- Letting the lasagna rest after baking improves texture and flavor melding.
- You can substitute ground beef or a poultry sausage if preferred instead of Italian pork sausage.
- Feel free to add a layer of sautéed spinach or mushrooms for extra veggies.
- Covering with foil at first keeps the moisture in and prevents the cheese from burning.
