You know how most lasagnas are either dry bricks or sloppy messes that fall apart the second you breathe near them? Yeah, this isn’t that.
This is the lasagna that makes people forget every other lasagna. The one that makes you say, “Wait, who made this?” and start casually hinting for the recipe before you’ve even finished your plate.
It’s cozy. It’s cheesy. It’s rich. And it’s not pretending to be low-carb, gluten-free, or weeknight-friendly. It’s a lasagna that means it — perfect for weekends, family drop-ins, or just impressing that one friend who swears their Nonna made the best.
Let’s go.
The Lasagna That Wrecks All Others
Serves: 6–8
Prep time: 30 min
Cook time: 60–70 min
Ingredients:
For the meat sauce:
- 1 lb ground beef
- 1/2 lb Italian sausage (mild or spicy — your call)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 tsp sugar
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt & pepper to taste
For the ricotta layer:
- 15 oz ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan
- Salt & pepper
The rest:
- 9–12 lasagna noodles (regular or oven-ready — see tips below)
- 3 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil or parsley (optional, but makes you look fancy)
Instructions:
1. Make the sauce: In a big pan, brown your beef and sausage. Drain the fat if needed. Add onions and cook until soft. Toss in garlic. Cook 1 more minute.
Add crushed tomatoes, paste, sugar, oregano, red pepper flakes, salt, and pepper. Simmer on low for 25–30 minutes while you get everything else ready.
2. Mix the ricotta layer: In a bowl, mix ricotta, egg, Parmesan, salt, and pepper. Set aside.
3. Boil noodles (if needed): If using regular noodles, cook them al dente. If using oven-ready ones, ignore this step and feel powerful.
4. Preheat oven to 375°F. Because you’re about to bless your kitchen with lasagna aroma.
5. Assemble: In a 9×13 dish:
- Spread a little sauce on the bottom
- Layer noodles
- Spread ricotta mix
- Add sauce
- Sprinkle mozzarella
Repeat until you’re out of stuff. Top layer should be noodles + sauce + mozzarella.
6. Bake uncovered for 45–50 min, or until bubbly and golden on top. Let it rest for 10–15 minutes unless you want lava mouth.
7. Garnish with herbs and serve like the legend you are.
🛒 Where to Grab the Good Stuff in Sacramento:
- Meat & Cheese: Corti Brothers or Taylor’s Market
- Pasta & Sauce: Italian Importing Co. (trust us)
- Ricotta: Nugget Markets or Whole Foods (go full-fat, you coward)
💡 Tips for Peak Lasagna Glory:
- Make it a day ahead — it tastes even better next-day
- Let it rest before slicing — this is not a grilled cheese
- Pair with a bold red (like a Zin from Bogle Vineyards)
- Always make more than you think. Always.
