Homemade Lasagna


  • 3 Tbsp. olive oil
  • 1 large (12 oz.) yellow onion, finely chopped (2 cups)
  • 3 medium (2 oz. each) carrots, finely chopped (1 1/4 cups)
  • 2 medium (1 1/2 oz. each) celery stalks, finely chopped (1/2 cup)
  • 4 large garlic cloves, finely chopped (2 Tbsp.)
  • 1 cup dry white wine
  • 1 cup whole milk
  • 1 lb. ground sirloin
  • 1 lb. mild Italian ground pork sausage
  • 2 tsp. dried Italian seasoning
  • 1 tsp. kosher salt
  • 1 (40-oz.) jar marinara sauce
  • 3 Tbsp. finely chopped fresh flat-leaf parsley, divided
  • 3 Tbsp. chopped fresh basil, divided
  • 15 uncooked lasagna noodles (from 1 [1-lb.] pkg.)
  • 1 (32-oz.) container whole-milk ricotta cheese
  • 4 cups pre-shredded low-moisture part-skim mozzarella cheese (16 oz.)
  • 1 (8-oz.) pkg. pre-shredded Parmesan cheese (2 cups)


  1. Preheat oven to 375℉. Place a 4-quart (14-x 10-inch) baking dish on a rimmed baking sheet lined with aluminum foil.
  2. Heat oil in a Dutch oven over medium. Add onion, carrots, celery, and garlic; cook, stirring often, until vegetables are softened, 10 to 12 minutes. Add wine; cook, stirring occasionally, until wine is absorbed, 5 to 6 minutes. Add milk; cook, stirring occasionally, until milk is mostly absorbed, 5 to 6 minutes.
  3. Increase heat to medium-high; add ground sirloin, sausage, Italian seasoning, and salt; cook, stirring often, until meat crumbles are no longer pink, 8 to 9 minutes. Add marinara sauce and 2 tablespoons each of the chopped parsley and basil. Cook over medium-high, undisturbed, until mixture comes to a low boil. Reduce heat to medium, and simmer, stirring often, until slightly thickened, 15 to 17 minutes.
  4. Spread 2 1/4 cups meat sauce in bottom of prepared baking dish. Layer 5 lasagna noodles over sauce to cover bottom of dish, breaking as needed to fit. Dollop half of the ricotta cheese over noodles, and spread gently using the back of a spoon to cover noodles. Sprinkle ricotta evenly with 1 1/3 cups of the mozzarella and 1 cup of the Parmesan. Repeat layers once, starting with meat sauce and ending with Parmesan. Top with 2 1/4 cups meat sauce, 5 noodles, 2 1/4 cups meat sauce, and 1 1/3 cups mozzarella. Lightly coat a sheet of aluminum foil with cooking spray, and place foil, coated side down, over prepared lasagna dish.
  5. Bake on foil-lined baking sheet in preheated oven for 1 hour. Remove foil, and continue baking until noodles are tender and lightly browned, about 15 minutes. Remove from oven, and let stand 20 minutes. Sprinkle with remaining 1 tablespoon each chopped parsley and basil.