Three-Cheese Lasagna with Garlic Bread

Instructions

1. 1

   Prepare the Meat Sauce (Approx. 75 minutes)

   • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Add the ground beef and Italian sausage. Cook, breaking up the meat with a spoon, until browned, about 8-10 minutes. Drain off excess grease.
   • Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
   • Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Add sugar, dried oregano, dried basil, 1.5 tsp salt, and 0.5 tsp black pepper.
   • Bring the sauce to a simmer, then reduce the heat to low. Cover and let it simmer gently for at least 60 minutes, stirring occasionally, to allow the flavors to meld.
2. 2

   Cook Noodles and Mix Cheese Filling (Approx. 15 minutes)

   • While the sauce simmers, bring a large pot of water to a rolling boil. Add 1 tbsp of salt.
   • Cook the lasagna noodles according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Lay them flat on parchment paper to prevent sticking.
   • In a medium bowl, combine the ricotta cheese, 1/2 cup of the grated Parmesan cheese, the beaten egg, chopped parsley, 0.5 tsp salt, and 0.25 tsp black pepper. Mix until well combined.
3. 3

   Assemble the Lasagna (Approx. 15 minutes)

   • Preheat your oven to 375°F (190°C).
   • Spread 1.5 cups of meat sauce on the bottom of a 9x13 inch baking dish.
   • Layer 1: Place a single layer of cooked noodles over the sauce (usually 3-4 noodles).
   • Layer 2: Spread half of the ricotta cheese mixture evenly over the noodles.
   • Layer 3: Sprinkle one-third of the shredded mozzarella cheese over the ricotta.
   • Layer 4: Spoon 2 cups of meat sauce over the mozzarella.
   • Repeat Layers 1-4: Add another layer of noodles, the remaining ricotta mixture, another third of the mozzarella, and another 2 cups of meat sauce.
   • Final Layer: Top with the last layer of noodles. Spread the remaining meat sauce over the noodles, ensuring they are fully covered. Sprinkle with the remaining mozzarella and the remaining 1/2 cup of Parmesan cheese.
4. 4

   Bake and Rest the Lasagna (Approx. 60 minutes)

   • Cover the baking dish with aluminum foil, tenting it slightly so it doesn't touch the cheese.
   • Bake for 30 minutes.
   • Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned on top.
   • Remove the lasagna from the oven. Let it rest for at least 15 minutes before slicing. This is crucial for the layers to set, ensuring clean slices.