Classic American Lasagna

Ingredients

• 1 pound lasagna noodles (about 16 sheets)
• 1 pound ground beef
• 1/2 pound Italian sausage, casings removed (optional)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (24-ounce) jar marinara sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 cups whole-milk ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese, plus more for topping
• 2 tablespoons chopped fresh parsley
• 4 cups shredded whole-milk mozzarella, divided

Before you cook

• Bring a large pot of salted water to a boil for the noodles
• Dice the onion and mince the garlic
• Preheat the oven to 375°F
• In a medium bowl, stir together the ricotta, egg, Parmesan, parsley, 1/4 teaspoon salt, and a pinch of pepper until smooth
• Shred the mozzarella if not pre-shredded

Steps

1. Add the lasagna noodles to the boiling water and cook 1 to 2 minutes less than the package directs, until just barely al dente
2. Drain the noodles and lay them flat on a sheet pan so they don't stick together
3. Set a large skillet or Dutch oven over medium-high heat
4. Add the ground beef and sausage to the hot pan and break it up with a spoon
5. Brown the meat for 6 to 8 minutes, stirring occasionally, until no pink remains
6. Drain off excess fat, leaving about a tablespoon in the pan
7. Add the diced onion to the pan and cook for 4 minutes until softened
8. Add the garlic and cook for 30 seconds until fragrant
9. Stir in the tomato paste and cook for 1 minute to deepen its color
10. Pour in the crushed tomatoes and marinara sauce
11. Stir in the oregano, basil, red pepper flakes, 1/2 teaspoon salt, and black pepper
12. Bring the sauce to a simmer and cook uncovered for 15 minutes, stirring occasionally, until slightly thickened
13. Taste the sauce and adjust the seasoning
14. Spread 1 cup of the meat sauce evenly over the bottom of a 9x13-inch baking dish
15. Lay 4 noodles over the sauce, overlapping slightly to cover the pan
16. Dollop a third of the ricotta mixture over the noodles and spread it gently with the back of a spoon
17. Sprinkle a cup of mozzarella over the ricotta layer
18. Spoon about 1.5 cups of meat sauce over the cheese
19. Repeat the noodle, ricotta, mozzarella, and sauce layering two more times
20. Finish with a final layer of noodles topped with the remaining meat sauce
21. Sprinkle the remaining mozzarella and a generous dusting of Parmesan over the top
22. Cover the dish tightly with foil, tenting it so the foil doesn't touch the cheese
23. Bake the lasagna covered for 30 minutes
24. Remove the foil and bake for another 20 to 25 minutes until the top is bubbling and golden in spots
25. Remove the lasagna from the oven and let it rest for 15 minutes before cutting
26. Slice into squares and serve