The recipe by Jenn Segal

I love this lasagna recipe because it combines the comforting flavors I grew up with and the elegance of a restaurant-style dish. It's easy to make thanks to oven-ready (no-boil) noodles, which save time and taste almost like fresh pasta. The layers feature a rich meat sauce with Italian sausage, vegetables, crushed tomatoes, and cream, along with creamy ricotta, gooey mozzarella, and Parmesan cheese. Baked until golden and bubbly, it’s the perfect dish for a crowd and holds up well when reheated or frozen. This is my go-to lasagna recipe!

What you’ll need to make lasagna

No-boil lasagna noodles are a convenient option found in the pasta section of most grocery stores. I personally recommend the Barilla brand. These noodles don't require boiling, making them easier to use without the hassle of sticking together, which is common with traditional lasagna noodles.

Step-by-Step Instructions

1. Make the Sauce

Begin by placing the onions, garlic, carrots, and celery in a food processor. You need to give them a rough chop first, otherwise, they won’t chop evenly.

Pulse until minced but not puréed, so that they melt into the sauce.

Heat 2 tablespoons of the olive oil in a large pot over medium-high heat, and add the sausage.

Cook, stirring occasionally and breaking the sausage into small pieces, until slightly browned but not cooked all the way through, about 5 minutes. Using a slotted spoon, transfer the partially cooked sausage to a plate. Set aside.

Add the remaining tablespoon of olive oil to the pan, reduce the heat to medium, and add the minced vegetables.

Cook, stirring frequently, until the vegetables are very soft, 6 to 8 minutes. Do not brown; reduce the heat if necessary.

Add the wine and continue cooking, stirring to scrape any brown bits from the bottom of the pan, until the wine is mostly absorbed by the vegetables, a few minutes.

Add the tomatoes, cream, salt, pepper, sugar, thyme and bay leaves.

Stir and bring to a boil.

Reduce the heat and simmer until the sauce is thickened, about 20 minutes.

Add the sausage back to the pot.

Continue simmering until the sausage is fully cooked and the flavors all meld together, about 10 minutes. Taste and adjust seasoning if necessary. Fish out the bay leaves and discard.

2. Make the Ricotta Filling

Combine the ricotta, cream cheese, egg, garlic, Parmigiano-Reggiano, salt and pepper in the bowl of a food processor fitted with a metal blade.

Process until evenly combined, then add the basil.

Pulse until the basil is finely chopped.

3. Assemble the Lasagna

Spread about 1-1/2 cups of sauce in the bottom of the baking dish.

Arrange 3 noodles over the sauce, and dollop a third of the ricotta filling over the noodles.

Spread the ricotta mixture evenly over the noodles.

Sprinkle with 3/4 cup mozzarella cheese.

Repeat layering of sauce, noodles, ricotta filling and mozzarella 2 more times. Top with the remaining 3 noodles. Spoon the remaining sauce over the noodles, then sprinkle with the remaining mozzarella and 1/4 cup Parmigiano-Regg

Spray a large piece of foil with nonstick cooking spray. Cover the lasagna tightly with the foil, sprayed side down. Bake for 40 minutes in a 375°F oven. Carefully uncover and increase the oven temperature to 400°F. Bake, uncovered, until the noodles are tender, the sauce is bubbling, and the edges are golden and puffed, about 20 minutes.

Remove from the oven and let stand for 15 to 20 minutes before serving.

Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Classic Lasagna.