The Best Homemade Lasagna

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 8–10
Difficulty: Medium

Make the meat sauce: Heat olive oil in a large skillet over medium heat. Add the pancetta and cook until lightly browned. Add sausage and ground beef, breaking up meat with a spoon until browned.
Add garlic and onions, cooking until softened and fragrant, about 3–4 minutes.
Stir in tomato paste and cook for 1–2 minutes. Pour in the red wine and simmer until slightly reduced.
Add beef stock, crushed tomatoes, sugar, and chopped herbs. Season with salt and pepper. Reduce heat to low and simmer uncovered for 45–60 minutes, stirring occasionally, until thickened.
Prepare the ricotta layer: In a medium bowl, combine ricotta, fontina, egg, egg yolk, and nutmeg. Mix until smooth and creamy. Set aside.
Preheat the oven: 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the baking dish. Layer 5 cooked lasagna noodles on top. Spread 1/3 of the ricotta mixture over noodles, then top with 1/3 of the meat sauce. Repeat two more layers, ending with a final layer of noodles and remaining meat sauce.
Sprinkle shredded mozzarella and Parmesan evenly over the top. Cover loosely with aluminum foil.
Bake: Bake in preheated oven for 25 minutes. Remove foil and bake an additional 20–25 minutes until cheese is golden and bubbling.
Rest: Let the lasagna cool 10–15 minutes before slicing. This allows the layers to set and makes serving easier.

Vegetarian Version: Replace meat with sautéed mushrooms, zucchini, and bell peppers.
Cheese Options: Use provolone, cheddar, or a mix of Italian cheeses instead of fontina and mozzarella.
Make-Ahead: Assemble lasagna a day in advance, cover tightly, and refrigerate. Bake as directed when ready.
Gluten-Free: Use gluten-free lasagna noodles or thinly sliced zucchini for a low-carb version.

The most important part is just ahead — click NEXT »»

Pages: 1 2 3