Easy Lasagna Recipe

Hey, I’m John Canel and today we’re making an easy, delicious lasagna, so let’s get started.

Preparation

First off, set your oven to 375 °F so it’s nice and hot. Place a large Dutch oven over medium-high heat and get it nice and warm.

Meat Sauce

Browning the Meat

While that warms up, I have ¾ pound of Italian sausage; remove the casing. Add the sausage along with ¾ pound of ground beef. Use the back of a wooden spoon to break the meat up and brown it evenly, stirring occasionally for 6–8 minutes.

Adding Aromatics

While the meat browns, prep 6–7 cloves of garlic (recipe minimum is 3) and dice one onion. When the meat is browned, add the onion and garlic; cook about 5 minutes, stirring frequently, until softened.

Building the Sauce

Stir in 6 oz tomato paste and cook for a minute to coat the meat. Add 28 oz crushed tomatoes, 1 Tbsp granulated sugar, 1 Tbsp Italian seasoning, 1 tsp dried basil, 15 oz tomato sauce, 1 ⅛ tsp salt, and ¾ tsp cracked black pepper. Optional: ½ tsp red-pepper flakes for heat. Simmer on medium-low 25 minutes until thickened. Taste and adjust seasoning; a little lemon zest brightens things up.

Pasta

Bring a large pot of salted water to a boil. Cook 12–14 dried lasagna sheets until al dente (they will finish baking). Drain and rinse under cold water to stop cooking and prevent sticking.

Cheese Filling

In a bowl combine:

• 15 oz ricotta
• 1 large egg
• 1 generous Tbsp chopped fresh parsley
• ½ tsp salt
• ¼ tsp cracked black pepper

Optional extras: more lemon zest, oregano, or basil.

Assembly

Use a 9 × 13-inch casserole dish. Layer as follows:

1. 2 cups meat sauce, spread evenly.
2. Single layer of pasta (trim to fit).
3. Half the ricotta mixture (about 1 cup).
4. 2 cups meat sauce.
5. Another layer of pasta.
6. Remaining ricotta mixture.
7. Half the remaining meat sauce.
8. Final layer of pasta.
9. Rest of the meat sauce.
10. 16 oz fresh mozzarella, sliced, arranged on top.
11. ¼ cup freshly grated Parmesan.

Baking

Cover with foil. Bake 30 minutes at 375 °F. Remove foil and bake 15 minutes more until golden and bubbly; broil 2–3 minutes for extra color if desired.

Serving

Let the lasagna rest 15 minutes before slicing so the layers set. Serve and enjoy the hearty, creamy, cheesy deliciousness.