Name: Classic Lasagna
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 12 servings
Ingredients: 1 tbsp olive oil; 1 lb ground beef (85% lean); 1 lb mild Italian sausage (casings removed); 1 medium yellow onion (finely diced); 4 garlic cloves (minced); 2 tbsp tomato paste; 1 can (28 oz) crushed tomatoes; 2 cans (15 oz each) tomato sauce; 2 tsp dried basil; 1 tsp dried oregano; 1 tbsp sugar; 1 ½ tsp kosher salt; ½ tsp black pepper (freshly ground); ¼ tsp red pepper flakes (optional); 15 oz whole-milk ricotta cheese; 1 large egg; ½ cup grated Parmesan cheese; ¼ cup fresh parsley (chopped); ½ tsp kosher salt; ¼ tsp black pepper; 12 lasagna noodles (regular, not no-boil); 1 tbsp kosher salt (for the pasta water); 4 cup shredded low-moisture mozzarella (about 1 lb); ½ cup grated Parmesan cheese (for the top); fresh basil leaves, for garnish (torn)

Instructions

Meat sauce
Meat sauce:
Start your lasagna with the meat sauce. Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat. Add 1 pound ground beef and 1 pound Italian sausage with the casings removed, breaking the meat into small crumbles with a wooden spoon. Cook for 8 to 10 minutes, until browned and no pink remains, then spoon off and discard all but about 1 tablespoon of the fat. Reduce the heat to medium, add 1 finely diced medium yellow onion, and cook for 5 minutes, until soft. Add 4 minced garlic cloves and 2 tablespoons tomato paste and stir for 1 minute.
Simmer the sauce
Simmer the sauce:
Stir in 1 can (28 ounces) crushed tomatoes, 2 cans (15 ounces each) tomato sauce, 2 teaspoons dried basil, 1 teaspoon dried oregano, 1 tablespoon sugar, 1½ teaspoons kosher salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes (if using). Bring to a simmer, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the lasagna meat sauce has thickened. You should have about 7 cups of sauce.
Noodles
Noodles:
While the sauce simmers, preheat the oven to 375°F. Bring 4 quarts of water and 1 tablespoon kosher salt to a boil in a large pot. Add 12 lasagna noodles and cook for 2 minutes less than the package directions, so they stay slightly firm. Drain, rinse briefly with cool water, and lay the noodles flat in a single layer on a sheet of parchment paper so they don't stick together.
Ricotta filling
Ricotta filling:
In a medium bowl, stir together 15 ounces whole-milk ricotta cheese, 1 large egg, ½ cup grated Parmesan cheese, ¼ cup chopped fresh parsley, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth.
Assemble
Assemble:
Spread 1 cup of the meat sauce over the bottom of a 9x13-inch baking dish. Layer the lasagna as follows: 4 noodles, slightly overlapping; half of the ricotta filling (about 1 cup), spread evenly; 1 cup shredded mozzarella; and 2 cups meat sauce. Repeat with 4 more noodles, the remaining ricotta filling, 1 cup mozzarella, and 2 cups meat sauce. Finish with the last 4 noodles, the remaining meat sauce (about 2 cups), the remaining 2 cups mozzarella, and ½ cup grated Parmesan cheese.
Bake
Bake:
Cover the baking dish tightly with aluminum foil, tenting it slightly so it doesn't touch the cheese. Bake the lasagna for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, until the cheese is melted, bubbling, and golden in spots.
Rest and serve
Rest and serve:
Let the lasagna rest for 15 minutes before cutting so the layers set and hold their shape. Cut into 12 squares, garnish with torn fresh basil leaves, and serve your homemade lasagna warm.

Tips

Boil 1 or 2 extra lasagna noodles in case any tear while you're layering. Use whole-milk ricotta and low-moisture mozzarella; fresh mozzarella releases too much liquid and makes a watery lasagna. Shredding mozzarella from a block melts more smoothly than pre-shredded cheese. If you'd rather use no-boil noodles, skip step 3 and stir ½ cup water into the meat sauce so the noodles have enough liquid to soften. Don't skip the 15-minute rest, or the lasagna will slide apart when you slice it.

Storage

Store leftover lasagna covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 1 to 2 minutes, or reheat covered with foil in a 350°F oven for 20 minutes. To make ahead, assemble the lasagna, cover tightly, and refrigerate for up to 24 hours; add 10 to 15 minutes to the covered baking time. To freeze, wrap the unbaked or baked lasagna tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake covered at 375°F for 45 minutes and uncovered for 15 to 20 minutes more.

Serving suggestions

Classic lasagna pairs perfectly with a crisp Caesar salad, warm garlic bread, and roasted broccoli or green beans. For a holiday or dinner party, bake the lasagna ahead of time and let it rest while you finish the sides; it stays hot for up to 30 minutes.