Classic Meat Lasagna

Now I have plenty of versions of creative lasagnas all over the place on the blog.

SO many.

You know I pride myself on innovation and crafting flavor amalgamations that are not only unusual and typically unheard of but also astonishingly delicious.

It sort of blows my mind that it has never occurred to me to bake a “classic” meat lasagna. Just noodles, sauce, meat, and cheese? Hmmm…that sounds, well, boring.

Nevertheless, I crafted this layered Italian casserole upon request – and boy was it a hit! (OF COURSE – I had to snazz it up a bit – “Ashley-ify” it. – You’ll sense the snazz.

Served alongside simple sourdough, the entire family gobbled up the grub – little 4 year-old ladies, 6 year-olds going on 13, mamas and daddys, and even grandma KK!

 

This simple, classic, and sophisticated (that’s me 😀) dish was an exquisitely enjoyed and shared comfort for all – food should be comfort – food should be enjoyed – and food should be shared.

 

Thus, I’m declaring this the “World’s Best Lasagna” recipe for those who prefer to stick to tradition: layers of noodles full of, ricotta and spinach, homemade meat sauce, and tons of cheese.

Classic Meat Lasagna 

1 lb. ground beef
1 lb. Italian sausage
64 oz. Muir Glen Pasta Sauce (OR – even better – homemade pasta sauce)
1 Tbs. butter
1 Tbs. olive oil
1 medium onion, finely chopped
2 garlic cloves, peeled, smashed, and minced
sea salt and pepper, to taste
1 cup frozen chopped spinach
3 cups whole milk ricotta cheese
1 cup whole milk mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1 cup Parmesan cheese, shredded
12 lasagna noodles

 

Preheat oven to 400 degrees.

 

Make the meat sauce. 

 

Add beef and sausage to a large skillet over medium-high heat, breaking it apart with a wooden spoon. 

 

Cook until meat is browned, about 6-8 minutes. 

 

Reduce heat to a simmer and stir in just about all the pasta sauce, reserving about 1/4-1/3 cup to line the bottom of the baking dish.

 

As the sauce cooks, make the ricotta mixture. 

Heat the butter and oil in a large skillet over medium heat.

Add the onion, salt, and pepper, cooking until just beginning to brown. 

 

Add the garlic and continue to caramelize.

Next, add the spinach. Stir and cook until all items are soft.

Remove from heat and stir in the ricotta cheese, until the mixture is smooth and creamy.

 

Set aside.

 

Assemble the lasagna. 

In a 13×9-inch baking dish, add a very thin layer of pasta sauce. 

 

Layer 3 lasagna noodles, 1/3 of the ricotta mixture, and 1/3 of the meat sauce. 

 

Top with the shredded mozzarella. 

 

Repeat the layers, alternating the cheeses and reserving plenty for the top layer.

 

Add a final layer of the remaining noodles, meat sauce, and all remaining shredded cheese.

 

Cover with foil that has been sprayed with nonstick cooking spray. 

 

Bake for 45 minutes. 

 

Remove the foil. 

 

Bake for 15 more minutes.

Remove from the oven and cool for several hours (or overnight – lasagna is so much better the next day and then re-heated). 

 

Serve with fresh basil and a green salad, along with homemade sourdough!