Baked Italian Lasagna with Ricotta (Print Version)

# Ingredients:

→ Base Ingredients

01 - 1 box of no-bake lasagna noodles (Barilla recommended)
02 - 1 lb fresh mozzarella, sliced or torn
03 - 8 oz shredded part-skim mozzarella or thinly sliced mozzarella

→ For the Cheese Filling

04 - 15 oz container of whole milk ricotta
05 - 3-4 oz goat cheese
06 - 1 egg
07 - 1-2 tablespoons fresh parsley, chopped
08 - 1 teaspoon kosher salt
09 - 1 cup parmesan cheese, divided
10 - Half the zest of one lemon (about 1 teaspoon)

→ For the Sauce

11 - 28 oz can of whole tomatoes or bottle of passata (pureed smooth if using can)
12 - 1 tablespoon olive oil
13 - 1 cup water (can substitute ½ cup of passata for half of the water)
14 - 1 cup chopped onion
15 - 2 cloves garlic, minced
16 - 1 lb ground beef
17 - 1 lb Italian sausage (hot or medium)
18 - 1 can (6 oz) tomato paste
19 - 1 tablespoon sugar
20 - 2-3 teaspoons kosher salt
21 - 1 teaspoon oregano
22 - 1 teaspoon pepper
23 - 2 tablespoons fresh parsley, chopped
24 - Fresh basil (optional)

# Instructions:

01 - In a medium bowl, combine the ricotta, goat cheese, egg, 1-2 tablespoons fresh parsley, 1 teaspoon kosher salt, ½ cup of the parmesan cheese, and lemon zest. Mix well until thoroughly blended and set aside.
02 - If using whole canned tomatoes, place them in a blender along with their juices and pulse until you reach your desired consistency.
03 - Heat olive oil in a 4-quart saucepan over medium heat. Add the chopped onion and sauté until translucent and rich in color, about 5 minutes. Add the minced garlic and cook for just 30 seconds until fragrant.
04 - Add the ground beef and Italian sausage to the pan. Cook until browned, about 8 minutes, breaking up the meat with a spoon. Drain excess fat if necessary.
05 - Reduce heat to medium-low and add the tomato paste. Stir until softened and combined with the meat mixture, about 2 minutes. Add the oregano, pepper, parsley, salt, and sugar (add the sugar last to prevent burning). Quickly stir to combine, then immediately add the pureed tomatoes or passata. Simmer over low heat for about 30 minutes. Add water or additional passata if the sauce seems too thick, starting with ½ cup. Adjust seasonings as needed.
06 - Preheat oven to 350°F. In a deep lasagna pan, spread a ladle or two of sauce on the bottom to prevent the noodles from sticking. Place a layer of no-bake noodles side by side (usually four across), leaving room for them to expand. Tear half of the fresh mozzarella into pieces and distribute evenly over the noodles. Spread half of the ricotta mixture over the mozzarella, then top with one-third of the sauce.
07 - Repeat the layering process once more (noodles, remaining fresh mozzarella, remaining ricotta mixture, another third of sauce). Finish with a final layer of noodles and the remaining sauce. Sprinkle the shredded mozzarella or arrange thinly sliced mozzarella on top, followed by a sprinkle of the remaining parmesan cheese.
08 - Bake uncovered at 350°F for 1 hour until the top is golden brown. If the lasagna starts to brown too quickly, loosely cover with aluminum foil, then remove the foil for the last 15 minutes to allow proper browning.
09 - Allow the lasagna to rest on the stovetop for at least 15 minutes uncovered before slicing. Cut into 12 pieces and serve.

# Notes:

01 - The lemon zest in the ricotta filling subtly enhances the flavors of the cheeses. If you're uncertain about it, start with a small amount or omit it entirely.
02 - For a 9x13-inch pan, reduce all ingredient quantities by approximately one-third.
03 - The lasagna can be assembled a day ahead and refrigerated. Add an extra 10-15 minutes to the baking time if cooking from cold.

Back