Step 1: Preparing the Meat Sauce

A great lasagna starts with a flavorful meat sauce that simmers to tender, aromatic perfection.

1. Dice the onion finely.
2. Heat olive oil in a large, heavy-bottomed pot over medium heat.
3. Add the diced onion and sauté for about 5 minutes until translucent.
4. Add the ground beef sirloin and sweet Italian sausage (remove casings if needed). Season with salt and pepper. Brown the meat mixture thoroughly, breaking up large chunks with a spoon. This will take about 8-10 minutes.
5. Pour in the cup of dry red wine. Let it simmer until the wine reduces by half, concentrating the flavor (about 5 minutes).
6. Add the three cans of tomato puree and stir to combine.
7. Tear the fresh basil leaves roughly and add them to the sauce.
8. Reduce heat to low and simmer uncovered for at least 1 hour, stirring occasionally. The sauce should thicken and deepen in flavor.

This slow simmer produces a luscious meat sauce essential for balancing the richness of the cheeses and pasta.

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Step 2: Preparing the Cheese Mixture

Ricotta and Parmigiano Reggiano add creaminess and a savory bite to the lasagna layers.

1. In a mixing bowl, combine the whole milk ricotta with one egg — the egg acts as a binder to keep the ricotta creamy but firm after baking.
2. Add ¾ cup of the freshly grated Parmigiano Reggiano to the mixture.
3. Season with salt and pepper to taste.
4. Mix gently until just combined; avoid overmixing to maintain a light texture.

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Step 3: Preparing the Lasagna Sheets

Because this recipe uses dried lasagna sheets, pre-cooking is necessary to ensure tenderness.

1. Bring a large pot of salted water to a boil.
2. Boil the dried lasagna sheets in batches, stirring occasionally, until al dente but still pliable (usually 8-10 minutes).
3. Drain and lay the sheets flat on a clean kitchen towel or parchment paper to prevent sticking.

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Step 4: Assembling the Lasagna

Assembly is where the magic happens — layering pasta, sauce, cheese, and fresh basil to build the classic lasagna structure.

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a large rectangular baking dish to prevent sticking.
3. Start with a thin base layer of meat sauce in the bottom of the dish to prevent sticking.
4. Lay down a single layer of boiled lasagna sheets, slightly overlapping if needed.
5. Spread a generous layer of the ricotta mixture over the pasta, smoothing evenly.
6. Spoon a layer of meat sauce over the ricotta.
7. Scatter several slices of fresh mozzarella over the sauce.
8. Sprinkle some fresh basil leaves evenly across this layer for bright herbal notes.
9. Repeat these layers — pasta, ricotta mix, meat sauce, mozzarella, basil — until you reach the top of the dish or run out of ingredients. The final top layer should be meat sauce covered with mozzarella slices and the remaining ¼ cup of Parmigiano Reggiano sprinkled over.
10. Cover the dish tightly with aluminum foil to prevent drying out.

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Step 5: Baking the Lasagna

The baking process melds all the layers into a cohesive, bubbling masterpiece.

1. Place the covered lasagna in the preheated oven.
2. Bake for 45 minutes.
3. Remove the foil and bake uncovered for another 15 minutes, or until the cheese on top is golden and bubbly.
4. Let the lasagna rest for 15-20 minutes after removing from the oven to allow the layers to set, making slicing easier.

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Step 6: Serving Suggestions

To serve your classic lasagna:

• Cut into generous squares, using a spatula to lift each piece.
• Garnish with freshly chopped basil or a sprinkle of Parmigiano Reggiano for extra flavor.
• Pair with a crisp green salad and crusty garlic bread to balance the rich lasagna.