Description

Ever craved a lasagna that’s rich, layered with savory meat sauce, and oozing with creamy cheese? Chef John’s Lasagna is a classic Italian-American dish, featuring a robust meat sauce, tender noodles, and a decadent ricotta filling, all topped with gooey mozzarella and Parmigiano-Reggiano

Ingredients

Scale

Chef John’s Lasagna uses pantry staples, fresh cheeses, and a robust meat sauce to create its signature layers. Here’s what you’ll need for 12 servings:

For the Meat Sauce:

1 ½ pounds lean ground beef: Provides a hearty, meaty base.
1 pound bulk Italian sausage: Adds rich, savory flavor.
1 (8 ounce) package fresh mushrooms, coarsely chopped: Contributes umami and texture.
1 teaspoon salt: Enhances flavors.
½ teaspoon freshly ground black pepper: Adds mild heat.
½ teaspoon Italian seasoning (optional): Brings classic Italian herb flavors.
¼ teaspoon red pepper flakes: Provides a subtle kick.
6 cups prepared marinara sauce: Forms the rich, tomatoey base.
¼ cup water, or as needed (optional): Thins sauce and helps incorporate all ingredients.

For the Pasta:

1 (16 ounce) package lasagna noodles: The foundation of the layered dish.

For the Ricotta Filling:

2 large eggs: Bind the filling.
2 pounds whole-milk ricotta cheese: Creates a creamy, rich layer.
8 ounces fresh mozzarella cheese, diced: Adds gooey texture.
⅔ cup freshly grated Parmigiano-Reggiano cheese: Provides nutty, savory depth.
¼ cup chopped fresh parsley: Adds fresh, herbaceous notes.
1 teaspoon salt: Enhances flavors.
¼ teaspoon freshly ground black pepper: Adds subtle heat.
1 pinch cayenne pepper, or to taste: Brings a slight spicy lift.

For the Cheese Topping:

4 ounces fresh mozzarella cheese, diced: Melts into gooey pockets.
½ cup freshly shredded Parmigiano-Reggiano cheese: Creates a golden, nutty crust.

Why These Ingredients Matter

Meat Sauce: Combines beef, sausage, and mushrooms for a robust, savory flavor.
Ricotta Filling: Blends creamy ricotta with mozzarella and Parmesan for a rich, cheesy layer.
Fresh Mozzarella and Parmigiano-Reggiano: Add gooey and nutty textures to the filling and topping.
Lasagna Noodles: Provide structure for the layers, holding the sauce and filling together.

Substitutions and Variations

Ground Meat: Use all beef or replace sausage with ground turkey for a lighter option.
Mushrooms: Swap with zucchini or eggplant for a different vegetable flavor.
Marinara Sauce: Use homemade or a high-quality store-bought brand; adjust seasoning as needed.
Vegan Option: Use plant-based ground meat, vegan ricotta, vegan mozzarella, and nutritional yeast for Parmesan; ensure marinara is vegan-friendly.
Gluten-Free: Use gluten-free lasagna noodles.
Vegetarian: Omit meat and double mushrooms or add lentils for a hearty filling.
Spicy Lasagna: Increase red pepper flakes to ½ teaspoon or add chopped jalapeños to the sauce.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 ½ pounds lean ground beef, 1 pound bulk Italian sausage, 8 ounces fresh mushrooms, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon Italian seasoning, ¼ teaspoon red pepper flakes, 6 cups marinara sauce, ¼ cup water (optional), 16 ounces lasagna noodles, 2 large eggs, 2 pounds whole-milk ricotta, 8 ounces fresh mozzarella (diced), ⅔ cup grated Parmigiano-Reggiano, ¼ cup chopped parsley, 1 teaspoon salt, ¼ teaspoon black pepper, 1 pinch cayenne, 4 ounces fresh mozzarella (diced), and ½ cup shredded Parmigiano-Reggiano.
Preheat the oven to 375°F (190°C).

Tip: Have all components ready before assembling to streamline the process.

Step 2: Make the Meat Sauce

In a large saucepan over medium heat, cook and stir 1 ½ pounds ground beef and 1 pound Italian sausage until browned and crumbly, about 10 minutes.
Stir in 8 ounces coarsely chopped mushrooms, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ¼ teaspoon red pepper flakes.
Increase heat to medium-high and cook until mushrooms release their juices and the pan is almost dry, 4-6 minutes.
Pour in 6 cups marinara sauce. Add ¼ cup water to each jar (if using jarred sauce) to rinse out remaining sauce and add to the mixture.
Reduce heat to low and simmer for 2 hours, adding more water if the sauce thickens too much. Skim fat, then season with additional salt and pepper to taste. Turn off heat.

Tip: Stir occasionally during simmering to prevent sticking, and skim excess fat for a cleaner sauce.

Step 3: Cook the Pasta

Bring a large pot of salted water to a boil.
Cook 16 ounces lasagna noodles until al dente, about 8 minutes, stirring occasionally.
Drain and rinse noodles under cold water to stop cooking, then set aside in a bowl of cold water to prevent sticking.

Tip: Don’t overcook noodles; al dente ensures they hold up during baking.

Step 4: Make the Ricotta Filling

In a large bowl, whisk 2 large eggs.
Stir in 2 pounds whole-milk ricotta, 8 ounces diced fresh mozzarella, ⅔ cup grated Parmigiano-Reggiano, ¼ cup chopped parsley, 1 teaspoon salt, ¼ teaspoon black pepper, and a pinch of cayenne until well combined.

Tip: Mix gently to keep the filling creamy and avoid breaking the mozzarella chunks.

Step 5: Assemble the Lasagna

In a 10×15-inch baking pan, layer as follows:
- First layer: Spread one-fourth of the meat sauce, top with one-third of the noodles, then spread half of the ricotta filling.
- Second layer: Add another one-fourth of the sauce, one-third of the noodles, and the remaining half of the ricotta filling.
- Third layer: Add one-fourth of the sauce, the remaining one-third of the noodles, and the final one-fourth of the sauce.
Tap the pan lightly on a sturdy surface to settle the layers.
Sprinkle 4 ounces diced fresh mozzarella and ½ cup shredded Parmigiano-Reggiano over the top.

Tip: Spread layers evenly to fill the pan and ensure every bite has balanced flavors.

Step 6: Bake and Serve

Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese. Place on a baking sheet to catch spills.
Bake for 30 minutes, then remove the foil and bake for an additional 30-35 minutes, until golden brown and bubbly.
Let the lasagna rest for 20 minutes before slicing into 12 servings.

Tip: Resting allows the lasagna to set, making it easier to cut clean slices.