Chef John's Famous Lasagna Recipe

Ingredients

• 1.5 pounds lean ground beef
• 1 pound bulk Italian sausage
• 1 (8 ounce) package fresh mushrooms, coarsely chopped
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon Italian seasoning
• 0.25 teaspoon red pepper flakes
• 6 cups prepared marinara sauce
• 0.25 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
• 0.67 cup freshly grated Parmigiano-Reggiano cheese
• 0.25 cup chopped fresh parsley
• 1 teaspoon salt
• 0.25 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper, or to taste
• 4 ounces fresh mozzarella cheese, diced
• 0.5 cup freshly shredded Parmigiano-Reggiano cheese

Instructions

1. Prepare the sauce: In a large saucepan over medium heat, cook and stir ground beef and sausage until browned and crumbly, approximately 10 minutes. Incorporate mushrooms, salt, black pepper, Italian seasoning, and pepper flakes. Increase heat to medium-high and cook until mushrooms release their juices and the pan bottom is nearly dry, around 4 to 6 minutes.
2. Pour in the marinara sauce to the meat mixture. (If you're using jarred sauce, add a splash of water to each jar, shake to dissolve any remaining sauce, and add to the meat mixture.) Reduce heat to low and simmer until the meat becomes very tender, about 2 hours; add water as needed if the sauce thickens too much. Skim off any excess fat, then season the sauce with salt and black pepper. Turn off the heat and set aside.
3. When the sauce is nearly done, 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 firm, about 8 minutes. Drain and rinse the lasagna noodles, then set them aside in a bowl of cold water.
4. While the pasta is cooking, prepare the filling: In a large bowl, whisk the eggs, then incorporate ricotta, mozzarella, Parmigiano-Reggiano, parsley, salt, black pepper, and cayenne.
5. Once the sauce, pasta, and filling are ready, preheat your oven to 375 degrees F (190 degrees C).
6. Divide the sauce into fourths, the noodles into thirds, and the filling in half for layering. Layer the ingredients in a 10x15-inch baking pan, spreading evenly to cover the pan, as follows: one part sauce, one part noodles, one part filling. Repeat this layer once more. Add another portion of sauce, then gently tap the dish on a sturdy surface to settle the layers. Continue with one part noodles and one part sauce. Sprinkle the remaining fresh mozzarella and Parmigiano-Reggiano evenly over the top.
7. Cover the baking dish with aluminum foil, ensuring it does not touch the cheese. Place the dish on a baking sheet to catch any potential spills during baking.
8. Bake in the preheated oven for 30 minutes. Remove the foil and continue baking until the lasagna is golden brown and bubbly, approximately 30 to 35 minutes more. Let the lasagna rest for 20 minutes before serving.
9. Serve and enjoy your homemade lasagna!

Nutrition

• Calories: 730 kcal
• Fat Content: 39 g
• Fiber Content: 5 g
• Sugar Content: 14 g
• Sodium Content: 1514 mg
• Protein Content: 43 g
• Cholesterol Content: 159 mg
• Carbohydrate Content: 50 g
• Saturated Fat Content: 20 g
• Unsaturated Fat Content: 0 g