Chef John's Lasagna Recipe - Allrecipes.com
Chef John's Lasagna Recipe
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Chef John’s Lasagna
Discover the two keys to a great lasagna. See more
  • READY IN 3+ hrs

Chef John's Lasagna

Recipe by  

"There are only two things you need for great lasagna: a thick, rich, super-meaty meat sauce and lots of it, and a ricotta filling where only the finest cheeses are welcomed. For the sauce, I love a combination of half Italian sausage and half lean ground beef. I also like lots of sauce."

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Ingredients Edit and Save

Original recipe makes 1 10x15-inch pan Change Servings
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  • PREP

    20 mins
  • COOK

    2 hrs 45 mins
  • READY IN

    3 hrs 25 mins

Directions

  1. Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.
  2. Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.
  5. Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water.
  6. Spread 1/4 the sauce into the bottom of a 10x15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
  7. Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.
  8. Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares.
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Reviews More Reviews

Nov 05, 2013

I noticed that this recipe says 1/2 lb lean ground beef but the one on Chef John's website says 1 1/2 lbs which is what I've always used. 1/2 l/b is probably not enough!

 
Aug 28, 2013

I have made Chef John's Lasagna two times in the last month and both times it was a huge hit! Don't skimp on the quality of ingredients, it makes all the difference in the world. I would follow this recipe as written the first time, it is fantastic as is, but I know we all like to tweak and make it our own, I do too. Even my 1 year old grandchild was given a little to taste, and he seemed to like it. Thank you Chef John for another incredible recipe!

 
Oct 05, 2013

Tried chef John's Lasagne tonight it is a really tasty dish, this will be the recipe for us from now on

 
Dec 28, 2013

This is my go to lasagna recipe.. I make the actual meat sauce my own way but it's amazing. I let everyone know how amazing it is. We make ours in break

 
Oct 10, 2013

This is the fist time that I made lasagna and it was so delicious! Great recipe.

 
Dec 26, 2014

I followed the recipe exactly and my husband loved it!! The Italian sausage gives it a nice touch, this will be my go to recipe from now on.

 
Dec 21, 2014

I fixed this for the first time while I had family in town and it was a huge hit. I followed another recommendation and I did 1 pound ground beef and 1 pound sausage. Regarding the sausage, anyone that has a Wholefoods close by....I highly recommend using the store made mild chicken Italian sausage. It so unbelievablely tastey! Also, next time I will make extra sauce so that I can pour some on the individual slices. Just a preference. Great recipe, thank you Chef John!

 
Feb 07, 2015

Best lasagna ever- but sadly, fewer leftovers than with my previous recipe. I do add 1-1 1/2 cups red wine to the pot after I brown the meat/veggies and turn up the heat to reduce the liquid by about half, but I am a wino. I'm sure it's just as good without. I've thrown all my other lasagna recipes away.

 

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Nutrition

  • Calories
  • 730 kcal
  • 36%
  • Carbohydrates
  • 49.8 g
  • 16%
  • Cholesterol
  • 164 mg
  • 55%
  • Fat
  • 39.2 g
  • 60%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 42.9 g
  • 86%
  • Sodium
  • 1514 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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