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Homemade Lasagna Recipe Best Rustic Cheesy Layers to Try

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This comforting homemade lasagna features rustic cheesy layers, a rich meat sauce, and simple pantry staples for a crowd-pleasing, nostalgic meal. Perfect for family gatherings, potlucks, or cozy nights in, it’s endlessly satisfying and easy to adapt.

Ingredients

Scale
  • 1 lb ground beef (80/20 preferred)
  • 1/2 lb Italian sausage, casings removed
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 2 cans (28 oz each) crushed tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup water (or red wine)
  • 1/4 cup fresh basil, chopped (or 1 tbsp dried basil)
  • 2 tsp dried oregano
  • 1 tsp sugar (optional)
  • Salt and black pepper, to taste
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1 1/2 cups whole milk ricotta cheese (or blended cottage cheese)
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 tsp ground nutmeg
  • 2 tbsp chopped fresh parsley (optional)
  • 12 lasagna noodles (about 9 oz dry, regular or oven-ready)
  • Extra mozzarella and Parmesan for topping
  • Olive oil (for greasing pan)

Instructions

  1. Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add ground beef and Italian sausage, breaking up as they cook. Cook for 5-7 minutes until browned. Drain excess fat if needed.
  2. Add chopped onion and cook until soft, about 4 minutes. Add minced garlic and stir until fragrant, about 1 minute.
  3. Pour in crushed tomatoes, tomato paste, and water (or red wine). Add basil, oregano, sugar, salt, pepper, and red pepper flakes. Stir to combine. Bring to a gentle simmer, cover, and cook for at least 20 minutes, stirring occasionally.
  4. If using traditional noodles, bring a large pot of salted water to a boil. Cook noodles according to package instructions, drain, and lay flat on a clean towel. Skip this step for oven-ready noodles.
  5. In a medium bowl, combine ricotta (or blended cottage cheese), 1 cup mozzarella, 1/2 cup Parmesan, egg, nutmeg, and parsley. Stir until smooth and creamy.
  6. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil. Spread 1 cup of sauce on the bottom. Layer 3-4 noodles over the sauce, slightly overlapping. Add 1/3 of the cheese filling, spreading gently. Sprinkle with 1/2 cup mozzarella. Add another cup of sauce. Repeat layers until all ingredients are used, finishing with sauce and remaining mozzarella and Parmesan.
  7. Cover dish with aluminum foil (spray underside with nonstick spray). Bake for 30 minutes. Remove foil and bake another 15 minutes until top is golden and bubbly. Broil for 2-3 minutes for crispy edges, if desired.
  8. Let lasagna cool for at least 10 minutes before slicing. Garnish with extra parsley or fresh basil if desired.

Notes

Let the sauce simmer longer for deeper flavor. For gluten-free, use gluten-free noodles. For vegetarian, substitute mushrooms and spinach for meat. Blended cottage cheese can replace ricotta. Let lasagna rest before slicing for neat layers. Lasagna freezes well and tastes even better the next day.

Nutrition

Keywords: lasagna, homemade lasagna, rustic lasagna, cheesy lasagna, comfort food, Italian recipe, family dinner, casserole, pasta bake

Find it online: https://elvafood.com/homemade-lasagna-recipe-best-rustic-cheesy-layers-to-try/