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Chef John's Classic Lasagna

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PREP TIME
25 min
COOKING TIME
195 min
TOTAL TIME
240 min
SERVINGS
12 servings
Dinner
Chef John's Classic Lasagna
Ingredients
  • 1 1/2 pounds lean ground beef
  • 1 pound bulk Italian sausage
  • 1 (8 ounce) package fresh mushrooms, coarsely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 6 cups prepared marinara sauce
  • 1/4 cup water, or as needed
  • 1 (16 ounce) package lasagna noodles
  • 2 large eggs
  • 2 pounds whole-milk ricotta cheese
  • 8 ounces fresh mozzarella cheese, diced
  • 2/3 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 4 ounces fresh mozzarella cheese, diced
  • 1/2 cup freshly shredded Parmigiano-Reggiano cheese
Instructions
1
Prepare the sauce by cooking ground beef and sausage in a large saucepan over medium heat until they are nicely browned, about 10 minutes. Stir in mushrooms, salt, black pepper, Italian seasoning, and a pinch of red pepper for added flavor. Increase the heat to medium-high and cook until mushrooms release their moisture and the pan is almost dry, 4-6 minutes.
2
Add marinara sauce to the meat mixture. If using a jarred sauce, add a small amount of water to each jar and give it a good shake before adding it to the mixture.
3
Reduce heat to low and let the sauce simmer until the meat is extremely tender, about 2 hours; if it becomes too thick, add a little more water. Remove excess fat from the sauce and season with salt and black pepper.
4
As the sauce nears completion, prepare the pasta: Bring a large pot of salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until they are cooked through but still retain some firmness, about 8 minutes. Drain and rinse the noodles; set them aside in a bowl of cold water.
5
While the pasta is cooking, prepare the filling: Whisk eggs in a large bowl, then stir in ricotta, mozzarella, Parmigiano-Reggiano, parsley, salt, black pepper, and a dash of heat from the cayenne.
6
Once all components are ready, preheat the oven to 375 degrees F (190 degrees C).
7
Divide the sauce into fourths, noodles into thirds, and filling in half for layering. Layer ingredients in a 10x15-inch baking pan, spreading out to fill the pan, as follows: one part sauce, one part noodles, one part filling. Repeat once more. Add one part sauce, then gently tap the dish on a sturdy work surface to settle the layers. Continue with one part noodles and one part sauce. Sprinkle remaining fresh mozzarella and Parmigiano-Reggiano over top.
8
Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese. Place onto a baking sheet to catch any spills.
9
Bake in the preheated oven for 30 minutes. Remove the foil and continue to bake until golden brown and bubbly, 30-35 more minutes. Let it rest for 20 minutes before serving.