Name: Martha Stewart’s Lasagna Recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Cuisine: Italian-American
Ingredients: 3 tablespoons extra-virgin olive oil; ¾ pound 85-percent lean ground beef; ¾ pound sweet Italian sausage, removed from casing; 1 medium onion, chopped (1 ½ cups); 2 carrots, peeled and chopped (¾ cup); 2 celery stalks, chopped (¾ cup); Kosher salt, as needed; 6 garlic cloves, minced (2 tablespoons); 2 teaspoons dried oregano; ½ teaspoon red-pepper flakes; 3 tablespoons tomato paste; 2 cans (28 ounces each) whole peeled tomatoes in juice; 24 ounces whole-milk ricotta (3 cups); 1 cup whole milk; 3 large eggs; 4 ounces Parmigiano-Reggiano, finely grated (1 ¼ cups); 1 pound low-moisture mozzarella, shredded (4 cups); ¾ cup chopped flat-leaf parsley; Kosher salt and freshly ground pepper, to taste; 18 dry lasagna noodles

Jump to Recipe

Introduction

Martha Stewart’s Lasagna is a classic, comforting dish layered with rich meat sauce and a creamy cheese mixture. Perfect for gatherings or a hearty family meal, this recipe balances flavorful ingredients for an unforgettable Italian experience.

A square piece of lasagna with visible five layers sits centered on a white round plate on a light wooden board. The bottom layer is light yellow pasta, followed by a thick layer of meat and diced vegetables in a reddish sauce, topped with creamy white cheese sauce, another pasta layer, and a golden melted cheese layer on top with a slightly browned crust. Behind the plate is a white baking dish with more lasagna, partially cut to show the saucy layers inside. A white cloth with green stripes lies between the baking dish and the plate. A silver fork with a blue handle rests beside the plate on the wooden board, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Meat Sauce:

3 tablespoons extra-virgin olive oil
¾ pound 85-percent lean ground beef
¾ pound sweet Italian sausage, removed from casing
1 medium onion, chopped (1 ½ cups)
2 carrots, peeled and chopped (¾ cup)
2 celery stalks, chopped (¾ cup)
Kosher salt
6 garlic cloves, minced (2 tablespoons)
2 teaspoons dried oregano
½ teaspoon red-pepper flakes
3 tablespoons tomato paste
2 cans (28 ounces each) whole peeled tomatoes in juice

Cheese Mixture:

24 ounces whole-milk ricotta (3 cups)
1 cup whole milk
3 large eggs
4 ounces Parmigiano-Reggiano, finely grated (1 ¼ cups)
1 pound low-moisture mozzarella, shredded (4 cups)
¾ cup chopped flat-leaf parsley
Kosher salt and freshly ground pepper

Assembly:

18 dry lasagna noodles

Instructions

Step 1: Preheat the oven to 375°F. Heat the olive oil in a large saucepan over medium-high heat. Add ground beef, Italian sausage, chopped onion, carrots, celery, and 1 teaspoon kosher salt. Cook, stirring occasionally and breaking up the meat, until vegetables soften and meat browns, about 10 minutes.
Step 2: Add the minced garlic, dried oregano, and red-pepper flakes to the pan. Cook until fragrant, about 1 minute.
Step 3: Stir in the tomato paste and cook for 2 more minutes.
Step 4: Puree the whole peeled tomatoes with their juice in a blender or food processor until smooth.
Step 5: Add the pureed tomatoes to the saucepan. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until the sauce thickens slightly but remains loose, about 15 minutes. Remove from heat.
Step 6: In a large bowl, whisk together the ricotta, whole milk, eggs, 1 cup Parmigiano-Reggiano, 2½ cups mozzarella, chopped parsley, 1 teaspoon salt, and ¼ teaspoon pepper until smooth.
Step 7: Spread 2 cups of the meat sauce evenly in the bottom of a 9-by-13-inch baking dish, preferably ceramic or enameled cast iron.
Step 8: Arrange 3 lasagna noodles evenly over the meat sauce, allowing space for expansion during cooking.
Step 9: Spread 2 cups of the cheese mixture evenly over the noodles.
Step 10: Top with 3 more noodles, then repeat layering the meat sauce and cheese mixture with noodles two more times.
Step 11: Spread the remaining 2 cups meat sauce evenly over the top layer of noodles.
Step 12: Sprinkle the top with the remaining 1½ cups mozzarella and ¼ cup Parmigiano-Reggiano. Loosely cover with parchment paper, then tent with aluminum foil. Place the baking dish on a rimmed baking sheet.
Step 13: Bake for 40 to 45 minutes until noodles are tender but still slightly firm to the bite.
Step 14: Remove foil and parchment. Continue baking uncovered for 20 to 25 minutes more, until the lasagna is bubbly, slightly puffed, and golden brown on top.
Step 15: Transfer the lasagna to a wire rack and let cool for about 20 minutes to set before cutting into squares and serving.

Tips & Variations

For a vegetarian version, substitute the meat with chopped mushrooms and lentils in the sauce.
Use no-boil noodles to save time; just add a few extra minutes to the baking time and ensure the sauce is plenty saucy.
Fresh herbs like basil or thyme can be added to the meat sauce for extra aroma and flavor.
Let the lasagna rest after baking to allow it to firm up, ensuring clean slices when serving.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. Lasagna also freezes well; wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A slice of lasagna is being lifted from a white baking dish by a spatula, showing four thick layers: the bottom layer is soft pasta sheets, the second layer is a rich red tomato meat sauce with ground beef, the third layer is creamy cheese that is melted and slightly golden, and the top layer is a mix of cooked tomato sauce with browned melted cheese in shades of orange and golden brown. The white baking dish has some sauce residue inside and rests on a white marbled surface. The lighting is natural and warm, highlighting the textures of the melted cheese and thick sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the meat sauce ahead of time?

Yes, the meat sauce can be made up to 3 days in advance and refrigerated. This also helps deepen the flavors before assembling the lasagna.

Do I need to boil the lasagna noodles before layering?

This recipe uses dry lasagna noodles which should be boiled briefly or as directed on the package unless you opt for no-boil noodles which can be layered directly with plenty of sauce.