# Classic Meat Lasagna

Classic lasagna stacks pasta sheets with thick meat sauce, creamy ricotta and melted mozzarella, then bakes until bubbling and golden. It is the dish people ask you to bring to every gathering, and it freezes beautifully.

The secret to slices that hold their shape is a thick sauce and a long rest. Do both, and every square comes out neat.

- Total time: 2 h (prep 30 min, cook 1 h 30 min)
- Serves: 10
- Per serving (estimated): 620 kcal, 38 g protein
- Cuisine: Italian. Category: Main course. Diet: high-protein.

## Ingredients

- 1 tbsp olive oil
- 1 onion, finely diced
- 4 cloves garlic, minced
- 450 g ground beef
- 340 g Italian sausage, casings removed
- 2 tbsp tomato paste
- 1 can (800 g) crushed tomatoes
- 1 can (400 g) tomato sauce
- 2 tsp dried oregano
- 1 tsp sugar
- 425 g ricotta (about 1 3/4 cups)
- 1 egg
- 3/4 cup grated Parmesan, divided
- 2 tbsp fresh parsley, chopped
- 12 lasagna noodles (about 340 g), regular or no-boil
- 450 g low-moisture mozzarella, shredded (about 4 cups)
- Salt and black pepper

## Method

1. Heat the oil in a large pot over medium heat. Cook the onion 5 minutes until soft, then add the garlic for 30 seconds.
2. Add the beef and sausage. Cook 8 to 10 minutes, breaking it up, until browned and cooked to 160°F (71°C). Spoon off most of the fat.
3. Stir in the tomato paste and cook 2 minutes until it darkens. Add the crushed tomatoes, tomato sauce, oregano, sugar, 1 tsp salt and pepper. Simmer 30 minutes, stirring now and then, until thick.
4. Heat the oven to 375°F (190°C). Boil regular noodles in salted water 2 minutes short of the package time, drain and lay flat so they do not stick. Skip this for no-boil noodles.
5. Mix the ricotta, egg, 1/2 cup Parmesan, parsley and 1/2 tsp salt in a bowl.
6. Spread 1 cup of sauce in a 9x13-inch (23x33 cm) dish. Add a layer of 4 noodles, half the ricotta, 1/3 of the mozzarella and 1/3 of the remaining sauce. Repeat once.
7. Finish with 4 noodles, the remaining sauce, the last mozzarella and 1/4 cup Parmesan. Cover with foil sprayed with oil.
8. Bake 25 minutes covered, then 20 minutes uncovered, until golden and bubbling at the edges and the center reads 165°F (74°C). Rest 15 minutes before cutting.

## Why it works

- Browning two meats gives the sauce both beefy depth and seasoned sausage flavor.
- A 30-minute simmer reduces extra liquid, so the lasagna does not turn watery when it bakes.
- Adding an egg to the ricotta helps it set as it bakes, which keeps the layers together.
- Covering with foil for the first 25 minutes traps steam, which softens the noodles evenly.
- Resting for 15 minutes lets the cheese and sauce firm up, so the layers hold when you cut.

## The science

- **Why lasagna needs to rest.** Straight from the oven, melted cheese and sauce are thin and fluid. As the dish cools slightly, the proteins in the cheese tighten and the sauce thickens. A 15-minute rest lets the layers set, so slices keep their shape.
- **Thick sauce prevents soupy layers.** Noodles absorb liquid as they bake, but extra water from the sauce pools at the bottom. Simmering the sauce evaporates that water and concentrates flavor. Browning the tomato paste first also deepens the taste without adding more liquid.

## Tips

- Use low-moisture mozzarella from a block, since fresh mozzarella adds too much water.
- Spread a thin layer of sauce on the bottom first so the noodles do not stick.
- Line the oven rack with a baking sheet to catch any bubbling-over sauce.

## Mistakes to avoid

- Using a thin, watery sauce, which makes the lasagna soupy, so simmer it until thick.
- Skipping the rest time, which makes slices slide apart, so wait at least 15 minutes.
- Overcooking the noodles before assembling, which turns them mushy, so stop boiling early.

## Variations and swaps

- Make it vegetarian with 500 g of sauteed mushrooms and spinach instead of meat.
- Add a white sauce layer (bechamel) between the noodles for a traditional Italian style.
- Use 3/4 of the recipe in an 8x8-inch pan for a smaller family dinner.
- Swap ricotta for cottage cheese, blended smooth, for a lighter filling.
- Swap the sausage for more ground beef if you prefer a simpler flavor.
- Swap regular noodles for no-boil noodles, and add 1/2 cup of extra sauce since they absorb more liquid.

## Storage

Refrigerate within 2 hours and eat within 4 days. Freeze cut portions for up to 3 months, and reheat to 165°F (74°C), covered, in a 350°F (175°C) oven.

## FAQ

**Do you have to boil lasagna noodles first?**

Regular noodles should be boiled for about 2 minutes short of the package time, then laid flat. No-boil noodles can go straight into the dish if the sauce is generous, since they absorb extra liquid.

**How do you keep lasagna from being watery?**

Simmer the sauce until thick, use low-moisture mozzarella, and let the lasagna rest 15 minutes before cutting. Watery lasagna is almost always caused by thin sauce or skipping the rest.

**Can I make lasagna the day before?**

Yes. Assemble it, cover tightly, and refrigerate up to 24 hours. Bake it straight from the fridge and add about 10 minutes to the covered time.

**How long do you bake lasagna?**

Bake at 375°F (190°C) for about 45 minutes: 25 covered and 20 uncovered. It is done when the edges bubble and the center reaches 165°F (74°C).

**Can lasagna be frozen?**

Yes, freeze it baked or unbaked for up to 3 months. Thaw overnight in the fridge, then bake or reheat until it reaches 165°F (74°C) in the center.

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Source: https://cookingscientist.com/recipes/classic-lasagna (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846