Lasagna is a hearty Italian casserole that layers tender pasta sheets with rich meat sauce, creamy béchamel, and melted cheese. This recipe is scaled up to serve 20 people, making it perfect for large gatherings or family events. Its combination of flavors and textures ensures everyone leaves satisfied.
Ingredients
- 3 pounds ground beef (85% lean)
- 2 pounds Italian sausage, casings removed
- 4 tablespoons olive oil
- 4 large onions, finely chopped
- 8 cloves garlic, minced
- 6 (28-ounce) cans crushed tomatoes
- 2 (6-ounce) cans tomato paste
- 2 cups water
- 1/4 cup sugar
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons red pepper flakes (optional)
- 3 pounds lasagna noodles (regular or no-boil)
- 4 pounds ricotta cheese
- 4 large eggs
- 1/2 cup chopped fresh parsley
- 5 pounds shredded mozzarella cheese
- 2 cups grated Parmesan cheese
- 2 quarts béchamel sauce (optional, see notes)
Instructions
- Prepare the meat sauce: In a large stockpot or heavy-bottomed pan, heat olive oil over medium heat. Add chopped onions and cook until translucent, about 7 minutes. Add garlic and cook 1 minute more.
- Add ground beef and Italian sausage, breaking up the meat with a spoon. Cook until browned and fully cooked, about 10-12 minutes. Drain excess fat if necessary.
- Stir in crushed tomatoes, tomato paste, and water. Add sugar, basil, oregano, salt, pepper, and red pepper flakes if using. Bring to a simmer, then reduce heat to low and let sauce cook gently for at least 45 minutes, stirring occasionally.
- Cook the noodles: If using regular lasagna noodles, bring a large pot of salted water to a boil. Cook noodles in batches until al dente, about 8 minutes. Drain and lay flat on parchment or clean kitchen towels to prevent sticking. If using no-boil noodles, skip this step.
- Prepare the ricotta mixture: In a large bowl, combine ricotta cheese, eggs, and chopped parsley. Mix well and set aside.
- Preheat the oven: Set to 375°F (190°C). Prepare two large 9×13-inch baking dishes or equivalent deep pans for layering.
- Assemble the lasagna: Spread about 1 cup of meat sauce evenly on the bottom of the first baking dish. Layer noodles over the sauce to cover the base. Spread one-third of the ricotta mixture over noodles, then sprinkle with about one-third of the shredded mozzarella. Add a generous layer of meat sauce on top, then a light sprinkle of Parmesan cheese.
- Repeat layering two more times in the same order: noodles, ricotta, mozzarella, meat sauce, Parmesan. For the top layer, finish with noodles, remaining meat sauce, mozzarella, and Parmesan.
- If using béchamel sauce, spread a thin layer over the top before adding the mozzarella and Parmesan cheeses for a creamier finish.
- Bake: Cover each baking dish tightly with aluminum foil and bake for 45 minutes. Remove foil and bake an additional 15-20 minutes until cheese is bubbly and golden brown.
- Let the lasagna rest for at least 20 minutes before cutting and serving to allow it to set and slice cleanly.
Tips
- Substitutions: Swap ground beef and sausage for ground turkey or plant-based meat substitutes for a lighter or vegetarian-friendly version. Use cottage cheese in place of ricotta if preferred.
- Make ahead: Assemble the lasagna a day before and refrigerate. Bake just before serving, adding 10-15 extra minutes to the covered baking time if baking straight from cold.
- Common mistake: Avoid overcooking noodles during boiling to prevent mushy texture. Slightly undercook them if you plan to bake immediately.
- Cheese layering: Use freshly grated mozzarella and Parmesan for best melt and flavor. Pre-shredded cheese often contains anti-caking agents that affect texture.
Serving Suggestions
Serve this lasagna with a crisp green salad tossed in vinaigrette to balance the richness. Garlic bread or crusty Italian bread complements the meal well. For drinks, a medium-bodied red wine like Chianti or a sparkling water with lemon pairs nicely.
Variations
Vegetarian lasagna: Replace meat sauce with layers of sautéed mushrooms, zucchini, spinach, and eggplant in marinara sauce. Use ricotta and mozzarella as usual or add a béchamel layer for creaminess.
White chicken lasagna: Use shredded cooked chicken with Alfredo or béchamel sauce, spinach, and mozzarella instead of tomato-based sauce for a lighter alternative.
Spicy lasagna: Add chopped jalapeños or increase red pepper flakes in the meat sauce. Use pepper jack cheese blended with mozzarella for extra heat.
Storage and Reheating
Store leftover lasagna covered in the refrigerator for up to 4 days. To freeze, portion into airtight containers or wrap tightly with plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat individual portions in a microwave until hot throughout, about 2-3 minutes on high. For larger portions, warm in a 350°F (175°C) oven covered with foil for 20-30 minutes until heated through.
Frequently Asked Questions
Can I prepare this lasagna entirely in advance?
Yes, you can assemble the lasagna 24 hours ahead and keep it refrigerated before baking. This often enhances flavor as the ingredients meld. Just add extra baking time if baking from cold.
Do I need to boil no-boil lasagna noodles?
No, no-boil noodles can be layered directly into the lasagna. They cook during baking by absorbing moisture from the sauce. Ensure your sauce is sufficiently saucy to prevent dryness.
What’s the difference between béchamel and ricotta in lasagna?
Béchamel is a white sauce made from butter, flour, and milk, adding creaminess and moisture. Ricotta is a soft cheese that provides richness and texture. Using both creates a luxurious layering, but ricotta alone works well too.
How do I prevent the lasagna from becoming watery?
Drain excess fat from cooked meat and avoid watery vegetables unless cooked down first. Use thicker sauces and allow the lasagna to rest after baking so excess moisture is absorbed or evaporates.
Can I double this recipe for even larger crowds?
Absolutely. Just be sure to have enough large baking dishes or pans to accommodate the volume. Alternatively, bake in batches and keep finished lasagnas warm in a low oven (around 200°F) until serving.
What’s the best way to cut and serve lasagna for 20 people?
Use a sharp serrated knife and allow the lasagna to cool for 15-20 minutes after baking to firm up. Cut into roughly 3×3 inch squares to yield about 20 generous servings. Use a wide spatula to lift portions cleanly.
With this recipe, you can confidently prepare a classic lasagna that feeds a crowd without sacrificing flavor or texture. Its layers of rich meat sauce, creamy cheese, and tender noodles make it a timeless favorite for any large gathering.
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