Rustic Italian Lasagna: A Hearty Family Feast

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   In a large, heavy-bottomed pot or Dutch oven, brown the ground beef and Italian sausage over medium-high heat. Break the meat up with a spoon as it cooks, ensuring even browning. Drain off any excess grease after the meat is fully browned.

   ~10 min

   Tip: Browning the meat in batches can prevent overcrowding the pan and ensure better browning.
2. 2

   Add the diced onion, carrots, and celery to the pot with the browned meat. Cook over medium heat, stirring occasionally, until the vegetables soften and become translucent, about 8-10 minutes. This process, known as mirepoix, builds the base of flavor for the sauce.

   ~8 min

   Tip: Don't rush this step; allowing the vegetables to soften properly will enhance their sweetness and flavor.
3. 3

   Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic at this stage indicates that its flavor is being released into the dish.

   ~1 min

   Tip: Minced garlic burns easily, so keep a close eye on it and stir frequently.
4. 4

   Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. This process, known as deglazing, adds depth and complexity to the sauce. Allow the wine to simmer for a few minutes until it has reduced slightly.

   ~3 min

   Tip: Use a wooden spoon to scrape the bottom of the pot, ensuring you capture all the flavorful browned bits.
5. 5

   Stir in the crushed tomatoes, tomato paste, and dried oregano. Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 2 hours, stirring occasionally. The longer the sauce simmers, the richer and more flavorful it will become.

   ~60 min

   Tip: If the sauce becomes too thick during simmering, add a splash of water or beef broth to thin it out.
6. 6

   While the sauce is simmering, prepare the ricotta cheese mixture. In a medium bowl, combine the ricotta cheese, eggs, and Parmesan cheese. Mix well until everything is thoroughly combined. The eggs help bind the ricotta and add richness, while the Parmesan provides a salty, nutty flavor.

   ~5 min

   Tip: Ensure the eggs are fully incorporated into the ricotta mixture to prevent a grainy texture.
7. 7

   Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This prevents the lasagna from sticking to the bottom of the dish during baking.

   ~2 min

   Tip: Using parchment paper to line the baking dish makes cleanup easier.
8. 8

   Spread a thin layer of meat sauce on the bottom of the prepared baking dish. This helps prevent the noodles from sticking and adds flavor to the bottom layer.

   ~2 min

   Tip: Make sure the layer of sauce is even to ensure even cooking.
9. 9

   Arrange a layer of lasagna noodles over the sauce, overlapping as needed to cover the bottom of the dish. If using regular lasagna noodles, you may need to pre-cook them according to package directions. Oven-ready noodles can be used directly.

   ~5 min

   Tip: Slightly overlapping the noodles helps create a more cohesive lasagna.
10. 10

    Spread half of the ricotta cheese mixture over the noodles, followed by half of the shredded mozzarella cheese. Drizzle with another layer of meat sauce. Repeat layers: noodles, ricotta mixture, mozzarella, and meat sauce. End with a final layer of noodles, remaining meat sauce, and remaining mozzarella cheese.

    ~10 min

    Tip: Make sure to spread the ricotta mixture evenly to ensure consistent flavor in each bite.
11. 11

    Cover the baking dish with aluminum foil. Bake for 30 minutes. Remove the foil and bake for another 20-30 minutes, or until the cheese is melted, bubbly, and lightly browned. Removing the foil allows the cheese to brown and develop a richer flavor.

    ~30 min

    Tip: If the cheese is browning too quickly, you can loosely tent the lasagna with foil.
12. 12

    Let the lasagna rest for at least 15 minutes before slicing and serving. This allows the lasagna to set and makes it easier to cut. Garnish with fresh basil before serving.

    ~15 min

    Tip: Resting the lasagna also prevents it from being too runny when served.

How Do I Know It's Ready?

Frequently Asked Questions

Final Thoughts