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4.90 from 7 votes

Ragu Lasagna

Prep Time 30 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 50 minutes
Servings 12 servings

Ingredients

For the Ragu Sauce

  • 1 lb ground beef (80/20)
  • 1/2 lb Italian sausage casings removed
  • 1 medium onion finely diced
  • 2 medium carrots finely diced
  • 2 stalks celery finely diced
  • 4 cloves garlic minced
  • 3 tablespoons tomato paste
  • 1 cup red wine
  • 28 oz crushed tomatoes
  • 1 cup whole milk
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

For Assembly

  • 1 lb lasagna noodles
  • 15 oz ricotta cheese
  • 2 large eggs
  • 1 cup Parmesan cheese grated, divided
  • 3 cups mozzarella cheese shredded
  • 1/4 cup fresh basil chopped (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

Make the Ragu Sauce

  • Heat olive oil in a large pot over medium-high heat. Add ground beef and sausage, breaking up with a spoon. Cook until browned and caramelized, about 8-10 minutes. Remove meat with a slotted spoon and set aside.
  • In the same pot, add onion, carrots, and celery. Saute until softened, about 8 minutes. Add garlic and cook 1 minute until fragrant.
  • Stir in tomato paste and cook for 1-2 minutes to deepen the flavor.
  • Pour in red wine and scrape up any browned bits from the bottom. Let wine reduce by half, about 3-4 minutes.
  • Return meat to pot. Add crushed tomatoes, milk, basil, oregano, salt, and pepper. Stir well to combine.
  • Bring to a simmer, then reduce heat to low. Cover partially and simmer for 90-120 minutes, stirring occasionally. The sauce should be thick and rich. Taste and adjust seasoning.

Prepare Noodles and Cheese

  • While sauce simmers, bring a large pot of salted water to boil. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.
  • In a medium bowl, mix ricotta cheese, eggs, 1/2 cup Parmesan, salt, and pepper until well combined.

Assemble and Bake

  • Preheat oven to 375°F (190°C).
  • Spread 1 cup of ragu sauce on the bottom of a 9x13 inch baking dish.
  • Layer 4-5 lasagna noodles over sauce (slightly overlapping). Spread 1/3 of ricotta mixture over noodles, then 1/3 of remaining ragu sauce, and 1 cup mozzarella.
  • Repeat layers two more times: noodles, ricotta mixture, ragu sauce, mozzarella.
  • Top with final layer of noodles, remaining ragu sauce, remaining mozzarella, and remaining 1/2 cup Parmesan.
  • Cover tightly with aluminum foil. Bake for 25 minutes.
  • Remove foil and bake uncovered for another 25-30 minutes until cheese is golden and bubbling.
  • Let lasagna rest for 15-20 minutes before slicing. Garnish with fresh basil if desired.