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This hearty homemade lasagna has been my ultimate comfort food for years. Layers of pasta, rich meat sauce, and three cheeses create the perfect balance of flavors that will transport you straight to an Italian grandmother's kitchen.
I first made this recipe for my family during a holiday gathering, and it's become our most requested dish for celebrations ever since. The harmonious blend of herbs, meats, and cheeses creates a lasagna experience that surpasses anything from a restaurant.
Ingredients
- Ground Italian sausage: Adds rich flavor and a subtle hint of fennel and spice that elevates the entire dish
- Lean ground beef: Provides a hearty texture and balanced meat flavor in the sauce
- Fresh basil: Brings brightness and authentic Italian flavor that dried simply cannot match
- Fennel seeds: Create that distinctive Italian sausage flavor throughout the sauce
- Ricotta cheese: Mixed with egg creates a creamy, luxurious layer that binds everything together
- Thinly sliced mozzarella: Ensures perfect melty cheese pulls with every bite
- Freshly grated Parmesan: Adds the perfect salty finish and beautiful golden brown crust
- White wine: Deglazes the pan and adds complexity to the sauce with subtle acidity
Step-by-Step Instructions
- Create the meat sauce:
- Begin by browning the Italian sausage and ground beef in a large pot over medium heat, breaking it into small pieces with a wooden spoon. This careful browning creates the foundation of flavor for the entire dish. Add the diced onion and minced garlic once the meat is about halfway browned, allowing them to soften and release their aromatics. Continue cooking until meat is well browned and onions are translucent, about 8 to 10 minutes total.
- Build the sauce flavors:
- Add the sugar, fresh basil, fennel seeds, oregano, salt, pepper, and parsley to the meat mixture. Stir these seasonings through to bloom their flavors in the fat from the meat. Pour in the crushed tomatoes, tomato paste, tomato sauce, and wine, stirring thoroughly to incorporate all ingredients. This layering of tomato products creates depth of flavor impossible to achieve with just one type. Bring to a simmer, then reduce heat to maintain a gentle bubble. Allow to simmer for at least one hour, though 3 to 4 hours will develop incredibly rich flavor.
- Prepare the pasta:
- While the sauce simmers, place dry lasagna noodles in a 9x13 baking dish and cover with hot tap water. This no-boil method eliminates the hassle of cooking and potentially tearing delicate pasta sheets. Let them soak for 30 minutes until pliable but still slightly firm. Drain the water and set noodles aside on a clean kitchen towel.
- Make the cheese mixture:
- In a medium bowl, combine the ricotta cheese, egg, parsley, salt, and nutmeg. The egg acts as a binder while the nutmeg adds a subtle warmth that complements the cheese perfectly. Mix until smooth and refrigerate until assembly time to help it maintain its structure during layering.
- Begin the assembly:
- Preheat oven to 375°F and lightly grease a deep lasagna pan. Spread about one cup of meat sauce across the bottom of the pan, just enough to prevent the pasta from sticking. Place four lasagna sheets on top, overlapping slightly if necessary to fit. Spread one third of the ricotta mixture evenly over the pasta, followed by one fourth of the mozzarella slices. Add 1½ cups of meat sauce, spreading to cover completely, then sprinkle with ¼ cup of Parmesan cheese.
- Complete the layers:
- Repeat the layering process two more times. Each layer should have pasta, ricotta, mozzarella, meat sauce, and Parmesan. Be methodical and try to distribute ingredients evenly for consistent flavor throughout the lasagna. For the final layer, place the last four pasta sheets on top, spread with the remaining cup of meat sauce, and finish with the remaining mozzarella and Parmesan cheeses.
- Bake to perfection:
- Cover the lasagna loosely with aluminum foil, making sure it does not touch the cheese to prevent sticking. Bake in the preheated oven for 25 minutes, allowing the layers to heat through completely. Remove the foil and bake for an additional 25 minutes until the cheese on top is beautifully browned and bubbling. Let rest for 15 minutes before slicing to allow the layers to set.
The fennel seeds are my secret weapon in this recipe. I discovered their importance years ago when I accidentally doubled the amount, and my family raved about the enhanced flavor. Now I sometimes crush them slightly before adding to release even more of their aromatic oils into the sauce.
Make-Ahead Options
This lasagna is perfect for preparing in advance. You can make the sauce up to three days before assembly and store in the refrigerator, allowing the flavors to develop even further. The entire assembled lasagna can be refrigerated unbaked for 24 hours before cooking. Simply add an extra 10 minutes to the initial covered baking time. You can also freeze the assembled unbaked lasagna for up to three months. Thaw in the refrigerator overnight before baking as directed.
Perfect Pairings
Complete your Italian feast with complementary sides that balance the richness of the lasagna. A simple arugula salad with lemon vinaigrette cuts through the heaviness with bright acidity. Garlic bread makes an excellent vehicle for sopping up extra sauce. For wine, choose a medium-bodied red like Chianti or Sangiovese that stands up to the tomato sauce without overwhelming the dish. For a non-alcoholic option, sparkling water with a squeeze of lemon refreshes the palate between bites.
Troubleshooting Tips
If your lasagna seems too soupy after cutting, you may have used too much sauce or not allowed it to rest long enough after baking. Always let it stand for at least 15 minutes before serving. For a firmer texture, reduce the sauce longer before assembly. If your top is browning too quickly during baking, loosely place foil over just the affected areas. For make-ahead preparation, assemble completely but underbake by 10 minutes, then finish baking when ready to serve.
Frequently Asked Questions
- → Can I substitute white wine in the sauce?
Yes, white wine can be replaced with red wine, chicken broth, or beef broth. Each option offers its own unique depth of flavor.
- → How long should I simmer the sauce?
The sauce must simmer for a minimum of 1 hour for proper flavor development. You can let it simmer for up to 4 hours for an even richer taste.
- → Can I prepare the lasagna in advance?
Yes, you can assemble the lasagna up to 24 hours in advance. Cover and refrigerate, then bake when ready. Add extra baking time if starting cold.
- → Can I use oven-ready lasagna noodles?
Yes, oven-ready lasagna noodles work well and simplify the process. Ensure they are fully covered with sauce for even cooking.
- → What size pan should I use?
For best results, use a deep 9x13-inch lasagna pan to hold all the layers and prevent overflow during baking.