Sausage Lasagna

By far the best lasagna you'll ever have -- packed full of rich, meaty, slowly simmered tomato sauce and melty mozzarella cheese.

5 from 2 votes

By far the best lasagna you'll ever have -- packed full of rich, meaty, slowly simmered tomato sauce and melty mozzarella cheese.

Course Dinner, Main Course

Cuisine Italian

Prep Time 30

Cook Time 2 55

Rest time 15

Total Time 3 40

Servings people

Calories 790kcal

Author Lisa Bynum

Ingredients

1 pound sweet Italian sausage
1 pound lean ground sirloin
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
8 cloves garlic, minced
1 (8-ounce) package sliced mushrooms
1 (28-ounce) can crushed tomatoes
3 (6-ounce) cans tomato paste
2 (15-ounce) cans tomato sauce
½ cup balsamic vinegar
2 tablespoons granulated sugar
1 tablespoon dried basil
2 teaspoons dried oregano
2 teaspoons dried thyme
2 bay leaves
1 teaspoon fennel seeds
2 teaspoons Italian seasoning
2 teaspoons salt, divided
1 tablespoon ground black pepper
6 tablespoons chopped fresh Italian flat-leaf parsley, divided
12 oven ready lasagna noodles
32 ounces ricotta cheese, part-skim or whole milk
2 large eggs
24 slices (about 1½ pounds) mozzarella cheese
1 cup grated Parmesan cheese
1 cup grated Romano cheese

Instructions

Heat the olive oil in a Dutch oven or large stockpot with a lid over medium heat. Add the sausage, ground sirloin, onion, mushrooms, and garlic. Cook until the meat is browned and the vegetables are tender. Drain any excess grease if necessary.
Stir in the crushed tomatoes, tomato paste, tomato sauce, and balsamic vinegar.
Add the sugar, basil, oregano, thyme, bay leaves, fennel seeds, Italian seasoning, 1½ teaspoons of the salt, black pepper, and 2 tablespoons of the parsley.
Cover and simmer over low heat for 1½–2 hours, stirring occasionally. Remove and discard the bay leaves.
Preheat the oven to 375°F.
In a large mixing bowl, combine the ricotta cheese, eggs, remaining 4 tablespoons parsley, and remaining ½ teaspoon of salt.
Spread a thin layer of the meat sauce over the bottom of a 9 x 13-inch baking dish.
Arrange 3 uncooked lasagna noodles lengthwise over the meat sauce.
Spread one-third of the ricotta mixture evenly over the noodles. Arrange about 6 mozzarella slices over the ricotta. Spoon a layer of meat sauce over the mozzarella, then sprinkle with some of the Parmesan and Romano cheeses.
Repeat the layers two more times using 3 noodles, ricotta, mozzarella, meat sauce, Parmesan, and Romano for each layer.
Arrange the remaining 3 lasagna noodles over the top. Cover with the remaining meat sauce. Arrange the remaining 6 mozzarella slices over the sauce, then sprinkle with the remaining Parmesan and Romano cheeses.
Cover the baking dish tightly with aluminum foil. Spray the underside of the foil with cooking spray to prevent the cheese from sticking.
Bake for 25 minutes. Remove the foil and bake for an additional 25–30 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.
Remove the lasagna from the oven and let it rest for at least 15 minutes before slicing and serving.

Notes

One serving is approximately one 3 × 3¼-inch slice.

Mozzarella: I use sliced mozzarella rather than fresh mozzarella because it contains less moisture and is more affordable. About 24 slices should provide enough for all four layers.
Lasagna noodles: If using regular uncooked lasagna noodles, make sure they are completely covered with sauce so they have enough moisture to soften while baking.
Drain excess grease: Depending on the sausage and ground beef you use, you may need to drain excess grease before adding the tomato ingredients.
Don't rush the sauce: Simmering the meat sauce for 1½–2 hours allows it to thicken and gives the flavors time to develop.
Prevent sticking: Spray the underside of the aluminum foil with cooking spray before covering the lasagna to keep the melted cheese from sticking.
Let it rest: Allow the lasagna to rest for at least 15 minutes after baking. This gives the layers time to set and makes it much easier to slice.
Make ahead: Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Allow a little additional baking time if you're putting it into the oven cold.
Freezing: The assembled lasagna can be frozen before baking. Wrap it tightly and freeze for up to three months. Thaw overnight in the refrigerator before baking as directed.

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