Italian-American Lasagna Recipe

• 1 lb dry lasagna noodles
• 2 tbsp extra-virgin olive oil
• 1 lb ground beef (80/20)
• 1/2 lb sweet Italian sausage, casing removed
• 1 large yellow onion, finely diced
• 5 garlic cloves, minced
• 1/2 cup dry red wine
• 1 (28 oz) can San Marzano crushed tomatoes
• 1 (15 oz) can tomato sauce
• 2 tbsp tomato paste
• 1 tsp granulated sugar
• 1/2 tsp red pepper flakes
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup fresh flat-leaf parsley, chopped (plus extra for garnish)
• 1 lb whole milk ricotta cheese
• 1 large egg
• 1/2 cup Parmigiano-Reggiano cheese, freshly grated
• 1 lb fresh mozzarella cheese, sliced
• 1/2 tsp freshly ground black pepper
• 1 tsp kosher salt (plus more to taste)

Italian-American Lasagna Instructions

1. Fill a large pot with water, add a generous amount of kosher salt, and bring to a boil over high heat.
2. Add the dry lasagna noodles to the boiling water and cook, stirring occasionally, until just al dente, about 8 minutes. Drain the noodles and lay them flat on a clean kitchen towel to prevent sticking.
3. Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
4. Add the finely diced yellow onion and cook, stirring, until softened and translucent, about 5 minutes.
5. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
6. Add the ground beef and sweet Italian sausage (casing removed) to the pot. Cook, breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Drain excess fat if necessary.
7. Pour in the dry red wine and simmer, scraping up any browned bits from the bottom, until the wine is mostly evaporated, about 2 minutes.
8. Stir in the crushed San Marzano tomatoes, tomato sauce, and tomato paste. Mix well to combine.
9. Add the granulated sugar, red pepper flakes, 1 teaspoon kosher salt, and freshly ground black pepper. Stir to incorporate.
10. Reduce the heat to low and simmer the sauce, uncovered, for 30 minutes, stirring occasionally. If the sauce thickens too much, add a splash of water.
11. Stir in the chopped fresh basil and 1/4 cup chopped flat-leaf parsley. Taste and adjust seasoning with more salt if needed. Remove from heat and let cool slightly.
12. In a medium bowl, combine the whole milk ricotta cheese, large egg, 1/2 cup freshly grated Parmigiano-Reggiano, 1/4 teaspoon kosher salt, and a pinch of black pepper. Mix until smooth and set aside.
13. Preheat your oven to 375°F (190°C).
14. Spread 1 cup of the meat sauce evenly over the bottom of a 9x13-inch baking dish.
15. Arrange a layer of cooked lasagna noodles over the sauce, slightly overlapping the edges.
16. Spread one-third of the ricotta mixture evenly over the noodles.
17. Top with one-third of the sliced fresh mozzarella cheese.
18. Spoon about 1 1/2 cups of meat sauce over the mozzarella, spreading it evenly.
19. Repeat the layering process (noodles, ricotta mixture, mozzarella, sauce) two more times, finishing with a final layer of noodles and the remaining sauce on top.
20. Arrange the last of the mozzarella slices over the top layer of sauce and sprinkle with a little extra Parmigiano-Reggiano if desired.
21. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
22. Remove the foil and continue baking for another 20 minutes, or until the cheese is bubbling and golden brown.
23. Remove the lasagna from the oven and let it rest for at least 20 minutes before slicing to allow the layers to set.
24. Garnish with additional chopped flat-leaf parsley before serving.