Ultimate Lasagna Recipe

Cooking time: approx 2 days for best results
~1 hour active cooking time
Makes 12 servings (~$2-$3 each)

Ingredients

For the Meat Sauce

1 lb 85/15 ground beef (grass-fed preferred)
1 lb mild Italian pork sausage
1 onion, diced
1 large carrot or 2 small carrots, diced
4 oz mushrooms, diced
5 cloves garlic, minced
2 tbsp olive oil
3/4 cup red cooking wine
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
4 oz tomato paste
2 tbsp white sugar
1/4 cup chopped fresh parsley
2 tbsp chopped fresh basil
1/2 tsp black pepper
1/2 tsp salt
1/8 – 1/4 tsp red pepper flakes
1 tbsp garlic powder
1/2 tsp onion powder
2 tsp Italian seasoning

For the Cheese Filling

16 oz whole milk ricotta
1 egg
3 tbsp chopped fresh basil
3/4 cup Parmesan cheese
1/4 – 1/2 tsp black pepper
1/8 tsp ground nutmeg

Additional Ingredients

1 package lasagna noodles (not no-boil)
16 oz fresh mozzarella, grated
1/2 cup additional Parmesan cheese
2 tbsp chopped fresh basil (extra)

Instructions

1. Make the Meat Sauce (Prepare a Day Ahead)

Heat olive oil in a large Dutch oven over medium heat. Cook onions, carrots, and mushrooms for 5 minutes. Add garlic and cook for 1–2 minutes.

Add beef and sausage. Cook until browned. Increase heat, add red wine, and cook off most of the alcohol (2–3 minutes).

Stir in tomato paste, crushed tomatoes, tomato sauce, sugar, and all seasonings. Bring to a boil, then reduce to low and simmer covered for 1.5 hours, stirring occasionally.

Adjust seasoning if needed. Cool completely and refrigerate up to 24 hours.

2. Prepare the Cheese Filling

Mix all cheese filling ingredients in a bowl until well combined.

3. Soak the Lasagna Noodles

Place noodles in very hot tap water for 20–30 minutes. Do not boil.

4. Assemble the Lasagna

Use a 10x13 deep casserole dish (or two 8x8 pans):

Spread 1/3 of the meat sauce
Layer noodles
Spread 1/3 of the cheese filling
Add 1/3 of the meat sauce
Sprinkle 1/4 of mozzarella, some Parmesan, and a bit of basil
Repeat for two more layers
Top with remaining cheese filling, basil, mozzarella, and a generous Parmesan layer

Cover and refrigerate until baking. To freeze: wrap with foil and several layers of plastic wrap. Freeze up to 2 months.

5. Bake

Preheat oven to 375°F. Remove lasagna from fridge and let sit 30 minutes.

Cover with foil (don’t let it touch the cheese). Bake 25 minutes covered, then 30 minutes uncovered.

Broil on high for 2–3 minutes until cheese browns—monitor carefully!

Cool for 20 minutes before slicing.