The Ultimate Savory Classic Lasagna with a Rich Meat Ragu
A Hearty Classic Lasagna Recipe with a Medium Sweet & Spicy Glow
What makes this the best classic lasagna? The secret to a perfectly stacked lasagna is the stabilized ricotta blend and the slow-reduction meat ragu combined with Blazing Citrus Medium. Unlike "soupy" lasagnas that collapse when sliced, our method uses a whole milk ricotta and egg binder to ensure structural integrity. By whisking in our vinegar-free Blazing Citrus Medium, you add a Medium Sweet and Spicy brightness (6/10 Heat) that cuts through the heavy fats of the ground beef and Italian sausage, providing a zesty citrus finish that balances the rich, creamy cheese.
Heat Level: Blazing Citrus Medium | Medium (6/10) - Sweet & Spicy
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hour 30 minutes
Servings: 8
Nutrition Facts (per serving)
Calories: 580
Protein: 34g
Carbs: 38g
Fat: 32g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1 lb (450 g) Lasagna noodles (boiled or no-boil)
1 lb (450 g) Lean ground beef
1/2 lb (225 g) Ground Italian sausage
1 large (150 g) Onion, finely diced
3 cloves (15 g) Garlic, minced
1 can (800 g) Crushed tomatoes
2 tbsp (30 ml) Tomato paste
15 oz (425 g) Ricotta cheese
1 large Egg, beaten
4 cups (450 g) Shredded mozzarella cheese
1 cup (100 g) Grated Parmesan cheese
1 tbsp (15 ml) Dried Italian seasoning
1 tsp (5 ml) Salt
1/2 tsp (2.5 ml) Black pepper
2 tbsp (30 ml) Eleven Eleven Sauce’s Blazing Citrus Medium
Ingredient Spotlight: Whole Milk Ricotta
For a lasagna that stays creamy and doesn't become watery, always opt for whole milk ricotta over part-skim versions. The higher fat content provides a more stable structure when baked and a much richer flavor profile. Mixing the ricotta with a beaten egg is a vital step, as the egg acts as a binder that prevents the cheese layer from oozing out when the lasagna is sliced.
Heat It Up with Eleven Eleven Sauce. To add a sophisticated layer of warmth to this heavy dish, try mixing our Blazing Citrus Medium into your meat sauce. This handcrafted small batch hot sauce features a bright citrus profile that cuts through the fat of the beef and sausage perfectly. It is a flavorful hot sauce for weeknight meals that transforms a standard red sauce into something truly memorable with an everyday heat that everyone can enjoy.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
Directions:
In a large pot or Dutch oven, brown the ground beef and Italian sausage over medium-high heat. Drain the excess grease, leaving about a tablespoon in the pan for flavor.
Add the diced onions and garlic to the meat, sautéing for 5 minutes until translucent. Stir in the tomato paste, crushed tomatoes, Italian seasoning, salt, and pepper. Pro-Tip: Let the sauce simmer on low for at least 20–30 minutes; this slow reduction allows the flavors to meld and prevents the lasagna from being "soupy" after baking.
While the sauce simmers, whisk together the ricotta cheese, beaten egg, 1/2 cup of Parmesan, and the Blazing Citrus Hot in a medium bowl.
Preheat your oven to 375°F (190°C). Spread 1 cup of the meat sauce in the bottom of a 9x13 inch (23x33 cm) baking dish.
Begin layering: Place a layer of noodles over the sauce, spread a third of the ricotta mixture over the noodles, then top with a third of the meat sauce and a generous sprinkle of mozzarella. Pro-Tip: When placing your noodles, slightly overlap them to create a solid "floor" for the next layer of cheese, which helps the lasagna hold its shape when served.
Repeat the layers twice more, finishing with a thick layer of mozzarella and the remaining Parmesan cheese on top.
Cover with foil (tented so it doesn't stick to the cheese) and bake for 25 minutes. Remove the foil and bake for another 20–25 minutes until the cheese is bubbly and browned.
IMPORTANT: Let the lasagna rest for at least 15 minutes before slicing. This allows the layers to set so you get clean, beautiful squares rather than a collapsed pile.
Tips & Variations:
Prevent the "Slide": The most common lasagna failure is the layers sliding apart. This is usually caused by using a meat sauce that is too watery or not letting the dish rest. By simmering your sauce until thick and allowing that 15-minute rest period, the cheese and pasta have time to bind together, ensuring a perfect "stack" every time.
Use Fresh Herbs: While dried Italian seasoning is convenient for the simmer, adding a handful of fresh chopped basil or coriander (cilantro) to the ricotta mixture adds a pop of color and a fresh, aromatic finish that lightens the heavy flavors of the meat and cheese.
Regional Swap (Mexican-style): Create a "Lasagna Mexicana" by replacing the ricotta with a mix of black beans and corn, and using pepper jack cheese instead of mozzarella. Use corn tortillas in place of pasta sheets and double the amount of Blazing Citrus Medium in the tomato sauce for a spicy, vibrant twist on the Italian classic.
The No-Boil Trick: If using no-boil (oven-ready) noodles, ensure your meat sauce is slightly thinner than usual by adding an extra 1/2 cup of water. The noodles will absorb that extra moisture to cook through, resulting in a perfectly tender texture without the extra step of boiling a separate pot of water.
Other Users Suggest:
Replacing: Ground beef with ground turkey or chicken.
New Measurement: 1.5 lbs (675 g) Ground turkey.
Why: This offers a lighter, leaner version of the dish that still feels filling but has significantly less saturated fat.
Replacing: Ricotta cheese with cottage cheese.
New Measurement: 15 oz (425 g) Small curd cottage cheese (drained).
Why: Many home cooks prefer the texture and lower calorie count of cottage cheese, which melts more completely into the other layers.
Storage, Reheat & Freeze:
Storage: Cover tightly and refrigerate for up to 5 days; lasagna is famously better the next day.
Reheat: Place a slice in a baking dish with a teaspoon of water, cover with foil, and bake at 350°F (175°C) until hot.
Freeze: Lasagna freezes perfectly. Wrap individual slices or the whole dish in plastic wrap and foil; it will stay fresh for up to 3 months.
People Also Ask
How do I prevent my lasagna from falling apart when I slice it? The most common mistake is slicing the lasagna as soon as it comes out of the oven. For beautiful, clean squares, you must let the dish rest for at least 15–20 minutes. This allows the cheese to firm up and the pasta layers to bind with the meat sauce. Additionally, using a beaten egg in your ricotta mixture acts as a stabilizer, preventing the cheese from oozing out.
What is the best type of cheese for lasagna? For the most authentic texture, use whole milk ricotta and low-moisture mozzarella. Whole milk ricotta provides a creamier, more stable structure than part-skim varieties. Grating your own mozzarella and Parmesan from a block is also recommended, as pre-shredded cheeses are often coated in potato starch, which can prevent them from melting into that signature stretchy, golden-brown crust.
Can I use hot sauce in a traditional lasagna? Yes, but traditional vinegar-based hot sauces can be too sharp and clash with the delicate creaminess of the ricotta. Blazing Citrus Medium is 100% vinegar-free, using grapefruit juice for acidity instead. This provides a "Sweet & Spicy" citrus lift that enhances the savory umami of the slow-cooked meat ragu without adding a harsh chemical bite.
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