Instructions
Step 1. Preheat the oven to 375°F (190°C).
Step 2. Heat olive oil in a large skillet over medium heat.
Step 3. Add the onion and cook for 4–5 minutes until softened.
Step 4. Stir in the garlic and cook for 1 minute.
Step 5. Add the ground beef and sausage, breaking it apart as it cooks.
Step 6. Cook until the meat is browned and no longer pink. Drain excess fat if needed.
Step 7. Stir in crushed tomatoes, tomato sauce, tomato paste, basil, oregano, Italian seasoning, salt, black pepper, and red pepper flakes.
Step 8. Reduce heat and simmer for 20–30 minutes, stirring occasionally.
Step 9. In a bowl, combine ricotta cheese, egg, 2 cups mozzarella, Parmesan cheese, and parsley.
Step 10. Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish.
Step 11. Arrange 3 lasagna noodles over the sauce.
Step 12. Spread one-third of the ricotta mixture over the noodles.
Step 13. Spoon one-third of the meat sauce over the cheese layer.
Step 14. Repeat the layers two more times.
Step 15. Top with the remaining noodles and the remaining meat sauce.
Step 16. Sprinkle the top evenly with 3 cups mozzarella cheese and ½ cup Parmesan cheese.
Step 17. Cover loosely with foil and bake for 25 minutes.
Step 18. Remove the foil and bake for another 20–25 minutes until the cheese is melted and golden brown.
Step 19. Let the lasagna rest for 15 minutes before slicing.
Step 20. Garnish with dried parsley and serve warm.
Storage and Reheating Tips
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days.
Freeze individual portions or the entire lasagna for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheat covered in a 350°F (175°C) oven for 20–25 minutes or microwave individual portions until heated through.
Lasagna often tastes even better the next day as the flavors continue to develop.
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