ANNA SOPHIE MILLS

Recipe

This is my go-to dish, and it never disappoints. I always say the secret is in letting the sauce simmer “long enough to tell a good story.” Whether it’s a Sunday dinner or a special gathering, this lasagna brings everyone together with its rich layers of flavor and love.

Ingredients

My Ingredients
🍅 For the Sauce:
1 lb ground beef
1 lb Italian sausage
1 small onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
2 tbsp tomato paste
1 tsp sugar
1 tsp dried basil
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
½ cup water
🧀 For the Cheese Filling:
1 container (15 oz) ricotta cheese
1 egg
½ cup grated Parmesan cheese
2 tbsp chopped fresh parsley
🍝 For Assembly:
12 lasagna noodles, cooked
3 cups shredded mozzarella cheese

Directions

1. How I Make It
2. 1️⃣ I Make the Sauce
4. I cook the beef and sausage over medium heat until browned, then drain the excess fat.
5. I add the onion and garlic, cooking until soft.
6. I stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, basil, oregano, salt, and pepper.
7. I add the water, cover the pot, and let it simmer on low for at least 45 minutes (or, as I always say, long enough for a good conversation).
8. 2️⃣ I Prepare the Cheese Filling
10. I mix the ricotta, egg, Parmesan, and parsley in a bowl until smooth.
11. 3️⃣ I Assemble the Lasagna
13. I preheat the oven to 375°F (190°C).
14. In a baking dish, I spread a layer of meat sauce, then a layer of noodles, followed by a layer of ricotta mixture, and a sprinkle of mozzarella.
15. I repeat the layers, finishing with sauce and mozzarella on top.
16. 4️⃣ I Bake It
18. I cover the dish with foil and bake for 30 minutes.
19. I remove the foil and bake for another 15 minutes, until the cheese is bubbly and golden.
20. 5️⃣ I Let It Rest
22. I always let the lasagna sit for 10 minutes before serving (I swear this is the key to perfect slices!).