Print

Classic Beef Lasagna with Rich Tomato Sauce

A generous slice of Classic Beef Lasagna with Rich Tomato Sauce, showcasing layers of pasta, meat sauce, and melted cheese.
Print Recipe

A classic baked beef lasagna featuring a rich, slow-simmered tomato meat sauce and creamy ricotta cheese filling.

Ingredients

Scale
  • 1 lb sweet Italian sausage
  • ¾ lb lean ground beef
  • ½ cup minced onion
  • 2 garlic cloves, crushed
  • 1 (28 oz) can crushed tomatoes
  • 2 (6 oz) cans tomato paste
  • 2 (6.5 oz) cans canned tomato sauce
  • 2 tbsp white sugar
  • 1 ½ tsp dried basil leaves
  • ½ tsp fennel seeds
  • 1 tsp Italian seasoning
  • 1 ½ tsp salt, or to taste
  • ¼ tsp ground black pepper
  • 4 tbsp chopped fresh parsley
  • 12 pre-cooked lasagna noodles
  • 16 oz ricotta cheese
  • 1 egg
  • ¾ lb mozzarella cheese, sliced
  • ¾ cup grated Parmesan cheese

Instructions

  1. In a dutch oven over medium heat, combine the sweet Italian sausage, lean ground beef, minced onion, and crushed garlic. Cook until the meats are browned thoroughly and the onion has softened, stirring occasionally to break up the meat.
  2. Stir in the crushed tomatoes, tomato paste, canned tomato sauce, dried basil, fennel seeds, Italian seasoning, and white sugar. Season with salt and ground black pepper to taste, along with two tablespoons of the chopped fresh parsley. Reduce heat to low.
  3. Let the sauce gently simmer uncovered for about 1½ hours, stirring occasionally to prevent sticking.
  4. In a small mixing bowl, combine the ricotta cheese, egg, remaining two tablespoons of chopped fresh parsley, and ½ teaspoon salt. Mix well until smooth and set aside.
  5. Preheat your oven to 375°F (190°C).
  6. Using a 9 x 13-inch baking dish, spread 1½ cups of meat sauce evenly on the bottom. Layer the pre-cooked lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then add one-third of the sliced mozzarella cheese on top. Spoon another 1½ cups of meat sauce over the mozzarella layer and sprinkle with ¼ cup of grated Parmesan cheese. Repeat the layers—noodles, ricotta mixture, mozzarella, sauce, and Parmesan—then top with the remaining mozzarella and Parmesan cheese.
  7. Cover the dish tightly with aluminum foil, spraying the foil lightly with oil spray on the side touching the cheese to prevent sticking. Bake in the preheated oven for 25 minutes covered.
  8. Carefully remove the foil and continue baking for an additional 25 minutes.
  9. Remove the lasagna from the oven and let it cool for 10 minutes before slicing and serving.

Notes

  • Using pre-cooked noodles saves time and ensures they cook perfectly in the oven.
  • Spraying the foil with oil spray prevents the cheese from sticking to it during baking.
  • Simmering the sauce for 1½ hours deepens the flavor and thickens the sauce.
  • Allowing the lasagna to rest before serving helps it set and makes serving cleaner.
  • Leftover lasagna keeps well refrigerated for up to 3 days or can be frozen for up to 3 months.

Nutrition

Keywords: beef lasagna, classic lasagna, tomato sauce, Italian recipe, baked pasta, ground beef, ricotta cheese, mozzarella, Parmesan, comfort food

Find it online: https://www.meltitclean.com/classic-beef-lasagna-rich-tomato-sauce/