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Homemade Lasagna

Homemade Lasagna

Indulge in the Best Homemade Lasagna Recipe, packed with cheese, meat, sauce, and incredible flavor! While this recipe does require some effort, it can be prepared ahead of time and refrigerated for up to 24 hours before baking. It's a hearty dish that's ideal for feeding large groups!
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
REST TIME 30 minutes
Total Time 2 hours 45 minutes
Course DINNER, Main Course
Cuisine Italian
Servings 10

Ingredients
  

For the Meat Sauce:

  • 2 tablespoons extra-virgin olive oil
  • 5 ounces pancetta diced into small bits
  • 1 pound hot Italian sausage
  • 1 pound ground beef
  • 6 cloves garlic crushed and chopped
  • 1 cup onion chopped
  • 3 tablespoons tomato paste
  • 1 cup dry red wine
  • 1/2 cup beef stock
  • 2 28-ounce cans crushed tomatoes
  • 2 teaspoons sugar
  • 1/2 cup fresh basil chopped
  • 3 tablespoons fresh parsley chopped
  • 2 tablespoons fresh oregano chopped
  • Salt and pepper to taste

For the Ricotta Layer:

  • 16 ounces ricotta cheese
  • 5 ounces fontina cheese grated
  • 1 large egg plus 1 egg yolk
  • 1/4 teaspoon ground nutmeg
  • For the Lasagna:
  • 15 lasagna noodles
  • 8 ounces mozzarella cheese shredded
  • 1/2 cup Parmesan cheese finely grated

Instructions
 

For the Meat Sauce:

  • Heat olive oil in a large saucepan over medium-high heat.
  • Add pancetta and cook until browned, about 2-3 minutes.
  • Add sausage and ground beef, breaking them up with a wooden spoon, and cook until browned and no longer pink, about 5 minutes.
  • Add garlic and cook for 1 minute until fragrant.
  • Stir in onions and cook until softened, about 6-8 minutes.
  • Add tomato paste and cook for 1 minute.
  • Pour in red wine, stirring to deglaze the pan, and cook for 5 minutes.
  • Add beef stock and crushed tomatoes, stirring well to combine.
  • Bring to a boil, then reduce heat to medium-low and simmer for at least 40 minutes.
  • Stir in sugar, basil, parsley, oregano, salt, and pepper. Cook for an additional 5 minutes. Remove from heat and let cool slightly.

For the Ricotta Layer:

  • In a large bowl, combine ricotta, fontina, egg, egg yolk, and nutmeg. Mix until well combined. Set aside.
  • For the Lasagna:
  • Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
  • Place a long sheet of parchment paper on the countertop and lightly brush with olive oil.
  • Bring a large pot of salted water to a boil. Cook lasagna noodles for 4 minutes, then drain and place them side by side on the prepared parchment paper.
  • Shred mozzarella cheese and set aside. Grate Parmesan cheese and set aside.
  • Assembly: Spread 1 cup of meat sauce on the bottom of the casserole dish. Layer 5 noodles on top of the sauce.
  • Spread 3/4 cup of the ricotta filling over the noodles, followed by 1 and 1/2 cups of meat sauce and 1/4 cup Parmesan cheese. Repeat this layering process two more times.
  • On the top layer, spread the remaining meat sauce and sprinkle with mozzarella cheese.
  • Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes, or until cheese is melted and bubbling.
  • Let the lasagna rest for at least 15 minutes before slicing and serving.

Notes

  • Vegetarian Option: To make this lasagna vegetarian-friendly, simply omit the pancetta and ground beef, and double the amount of Italian sausage or add your favorite vegetables like spinach or mushrooms.
  • Gluten-Free Option: Swap traditional lasagna noodles for gluten-free lasagna noodles to accommodate those with gluten sensitivities or dietary restrictions.
  • Fresh Herbs: While dried herbs work well in this recipe, feel free to use fresh herbs if you have them on hand for an extra burst of flavor.