Ina Garten Lasagna Recipe

This cheesy rich Ina Garten Lasagna Recipe is made with sweet Italian sausage and goat cheese, and ready in 1 hour 45 minutes. Pulling it from the oven reveals bubbling browned mozzarella over deep red layers of robust meat sauce. I love how the tangy goat cheese cuts right through the richness.

Try More Recipes:

• Ina Garten Lemon Chicken Recipe
• Ina Garten Summer Garden Pasta Recipe
• Ina Garten Eggplant Parmesan Recipe

Why This Classic Works

I used to think standard ricotta was enough for a good baked pasta. Then I tried adding goat cheese to the ricotta mixture. It completely changed my perspective on traditional layers.

The subtle tang balances the heavy meat sauce perfectly. I learned that using fresh mozzarella instead of the pre-shredded kind makes the texture infinitely better.

Ina Garten Lasagna Recipe Ingredients

• 2 tbsp olive oil
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 lb sweet Italian sausage, casings removed
• 1/2 lb lean ground beef
• 1 (28-oz) can crushed tomatoes
• 1 (6-oz) can tomato paste
• 1/4 cup chopped fresh parsley, divided
• 1/2 cup chopped fresh basil
• 1/2 lb lasagna noodles
• 15 oz ricotta cheese
• 4 oz goat cheese, crumbled
• 1 cup grated Parmesan cheese, divided
• 1 large egg, lightly beaten
• 1 lb fresh mozzarella, thinly sliced

How To Make Ina Garten Lasagna Recipe

1. Cook the meat: Heat olive oil in a large skillet over medium heat. Cook the onion and garlic until translucent. Add the sausage and beef, cooking until browned for about 10 minutes.
2. Simmer the sauce: Stir in the crushed tomatoes, tomato paste, half the parsley, and the basil. Simmer uncovered over medium-low heat for 20 minutes to thicken.
3. Prepare the noodles: Boil the lasagna noodles in heavily salted water for 10 minutes. Drain and toss with a splash of olive oil to prevent sticking.
4. Mix the cheeses: In a large bowl, combine the ricotta, goat cheese, half the Parmesan, the egg, and remaining parsley. Mix until smoothly incorporated.
5. Assemble the layers: Spread a third of the sauce in a 9×13-inch baking dish. Layer with half the noodles, half the mozzarella, and half the ricotta mixture, then repeat.
6. Bake the lasagna: Top with the remaining sauce, mozzarella, and Parmesan. Bake uncovered at 400F for 30 minutes until bubbling and golden brown.

Recipe Tips

• Use fresh mozzarella: It melts into creamy pools rather than releasing too much oil like pre-shredded varieties.
• Soften the goat cheese: Leaving it at room temperature for 20 minutes makes it much easier to blend into the ricotta.
• Let it rest: Waiting 15 minutes before slicing allows the layers to set so it will not fall apart on the plate.

What To Serve With Lasagna

A crisp green salad with a sharp vinaigrette is essential to cut through the heavy cheese. Warm garlic bread is also great for scooping up any leftover meat sauce on your plate.

How To Store

Keep leftover slices in an airtight container in the fridge for up to 4 days. You can also freeze unbaked lasagna for up to 3 months, thawing overnight before baking.

FAQs

• Can I use no-boil noodles?
• Yes, but you may need to add a half cup of water to the sauce. This ensures the noodles soften completely during baking.
• Can I omit the goat cheese?
• If you dislike goat cheese, substitute it with an equal amount of whole milk ricotta. Cream cheese also works well in a pinch.
• Why is my lasagna watery?
• This usually happens if you do not drain the boiled noodles properly. Low-fat cheeses can also release excess moisture into the dish.

Nutrition

• Calories: 650 kcal
• Total Fat: 38 g
• Saturated Fat: 18 g
• Cholesterol: 135 mg
• Sodium: 1150 mg
• Total Carbohydrate: 38 g
• Protein: 38 g

Try More Recipes:

• Ina Garten Turkey Meatloaf Recipe
• Ina Garten Turkey Thanksgiving Recipe
• Ina Garten Vodka Sauce Recipe

Ina Garten Lasagna Recipe

Recipe by Imen Dridi

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

55

minutes

Total time

2

hours 

25

minutes

Ina Garten Lasagna Recipe featuring cheesy rich layers, creamy goat cheese, sweet Italian sausage, and fresh mozzarella. Ready in 1 hour 45 minutes, this comforting dinner is ideal for feeding a hungry family or entertaining weekend guests.

Ingredients

• 2 tbsp olive oil

• 1 cup chopped yellow onion

• 2 cloves garlic, minced

• 1 lb sweet Italian sausage, casings removed

• 1/2 lb lean ground beef

• 1 (28-oz) can crushed tomatoes

• 1 (6-oz) can tomato paste

• 1/4 cup chopped fresh parsley, divided

• 1/2 cup chopped fresh basil

• 1/2 lb lasagna noodles

• 15 oz ricotta cheese

• 4 oz goat cheese, crumbled

• 1 cup grated Parmesan cheese, divided

• 1 large egg, lightly beaten

• 1 lb fresh mozzarella, thinly sliced

Directions

• 1. Cook the meat: Heat olive oil in a large skillet over medium heat. Cook the onion and garlic until translucent. Add the sausage and beef, cooking until browned for about 10 minutes.
• 2. Simmer the sauce: Stir in the crushed tomatoes, tomato paste, half the parsley, and the basil. Simmer uncovered over medium-low heat for 20 minutes to thicken.
• 3. Prepare the noodles: Boil the lasagna noodles in heavily salted water for 10 minutes. Drain and toss with a splash of olive oil to prevent sticking.
• 4. Mix the cheeses: In a large bowl, combine the ricotta, goat cheese, half the Parmesan, the egg, and remaining parsley. Mix until smoothly incorporated.
• 5. Assemble the layers: Spread a third of the sauce in a 9×13-inch baking dish. Layer with half the noodles, half the mozzarella, and half the ricotta mixture, then repeat.
• 6. Bake the lasagna: Top with the remaining sauce, mozzarella, and Parmesan. Bake uncovered at 400F for 30 minutes until bubbling and golden brown.