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Chef John's Lasagna
Chef John's Lasagna
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Prep Time:
25 minutes
Cook Time:
195 minutes
Total Time:
240 minutes
Chef John's Ultimate Meaty Lasagna: Layers of rich marinara sauce and gooey cheese blend.
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
  • 0.66666668653488 cup freshly grated Parmigiano-Reggiano cheese
  • 0.25 cup chopped fresh parsley
  • 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:
  • Prepare the sauce: Brown ground beef and sausage in a large saucepan over medium heat until crumbly, for about 10 minutes. Add 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, for 4 to 6 minutes.
  • Combine the marinara sauce with the meat mixture. If using jarred sauce, simply add a splash of water to each jar, shake, and add to the meat. Simmer on low heat until the meat is super tender, approximately 2 hours. Add water if the sauce thickens too much. Remove any excess fat, season with salt and black pepper, and then turn off the heat.
  • Once the sauce is almost ready, cook the pasta: Boil a large pot of salted water. Cook the lasagna noodles in the boiling water, stirring occasionally, until they are al dente, about 8 minutes. Drain and rinse the noodles, then place them in a bowl of cold water.
  • While the pasta cooks, create the filling by whisking eggs in a large bowl, then mixing in ricotta, mozzarella, Parmigiano-Reggiano, parsley, salt, black pepper, and cayenne.
  • Preheat the oven to 375 degrees F (190 degrees C) once the sauce, pasta, and filling are prepared.
  • Divide the sauce into four equal parts, the noodles into three equal parts, and the filling in half. In a 10x15-inch baking pan, layer the ingredients by spreading them out evenly to fill the pan. Start with one part sauce, one part noodles, and one part filling. Repeat the layers once more. Finish with one part sauce, lightly tapping the pan on a surface to settle the layers. Add one part noodles and one part sauce. Sprinkle the remaining fresh mozzarella and Parmigiano-Reggiano on top.
  • Wrap the baking dish in aluminum foil, being careful not to let it touch the cheese. Set it on a baking sheet to prevent any spills.
  • Preheat the oven and bake for 30 minutes. Uncover and bake until golden brown and bubbly, for an additional 30 to 35 minutes. Allow to rest for 20 minutes before serving.

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