Classic Lasagna Recipe

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• 1 pound 90% lean ground beef
• ½ pound ground Italian sausage (I use hot Italian sausage)
• 1 cup diced yellow onion
• 2 cloves garlic (minced)
• 1½ teaspoons Italian seasoning
• ½ teaspoon fennel seeds (lightly crushed, I just crush with my fingers a little)
• ¼ teaspoon kosher salt (or to taste)
• ¼ teaspoon + ¼ teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 28 ounce can whole San Marzano tomatoes (puréed in a food processor or blender)
• 8 ounce can tomato sauce
• ¼ cup red wine (or low-sodium beef broth)
• ¼ cup water
• 2 teaspoons granulated sugar (as needed)
• 1 each large egg
• 15 ounces part-skim ricotta cheese
• 1 tablespoon chopped fresh basil (or 1 ½ teaspoons dried basil)
• ½ teaspoon kosher salt
• 9 each uncooked curly lasagna noodles (see Notes below)
• 8 ounces mozzarella cheese (shredded, about 2 cups, packed, divided)
• 1 cup finely shredded Parmesan cheese (divided)

1. Make the Meat Sauce: Place a large, deep pan over MEDIUM-HIGH heat and add the beef and sausage. Cook, stirring occasionally, until crumbled and browned. Drain off the grease and return it to MEDIUM heat. Add the onion, garlic, Italian seasoning, fennel seed, and ¼ teaspoon kosher salt and pepper. Cook until the onions are softened, about 3 to 4 minutes. Stir in the tomato paste, then add the tomatoes, tomato sauce, red wine, water, and sugar and stir well to combine. Bring the mixture to a boil over HIGH heat, then reduce the heat to LOW and simmer the sauce for about 20 minutes, while you boil the lasagna noodles. Then, remove from the heat and set aside.
2. Boil the Noodles: While the sauce is simmering, bring a large pot of salted water to a boil and cook the lasagna noodles 1 minute shy of the package directions. Drain and rinse with cool water until cool enough to handle. Drape the noodles over the edge of the pot so they won’t stick together.
3. Boil the Noodles: Preheat the oven to 375 degrees F. Place a large sheet of foil on the center rack to catch any spills (* see Notes below).
4. Combine the Ricotta Mixture: Lightly beat the egg in a medium bowl. Add the ricotta, basil, salt and pepper and stir to combine.
5. Assemble the Lasagna: Spread 1 cup of the meat sauce on the bottom of a 9 x 13-inch baking dish - it will be a thin layer.
6. Assemble the Lasagna: Layer 1: Arrange a layer of 3 noodles over the sauce. Top with half of the ricotta filling in small spoonfuls and gently spread it out with the back of the spoon. Spoon about 1¼ cups of the meat sauce over the top. Sprinkle with ⅓ cup mozzarella cheese and ¼ cup Parmesan cheese.
7. Assemble the Lasagna: Layer 2: Top with another layer of 3 noodles, the remaining ricotta, 1¼ cups meat sauce, and another ⅓ cup mozzarella cheese and ¼ cup Parmesan cheese. Refrigerate the remaining shredded cheese for later.
8. Assemble the Lasagna: Layer 3: Top with the remaining 3 noodles. Spoon the remaining sauce over the noodles, spreading it out evenly.
9. Bake the Lasagna: Cover the dish with aluminum foil and bake it on the center rack (on top of the sheet of foil) for 45 minutes. Remove the lasagna from the oven and sprinkle with the remaining mozzarella cheese and Parmesan cheese. Return it to the oven, uncovered, for an additional 12 to 15 minutes, until the cheese is golden and the lasagna is bubbling. Let stand for at least 15 minutes before slicing and serving.