Trattoria del Gatto – Three-Layer Italian Lasagna

A hearty, homemade Italian-American lasagna featuring layers of tender pasta, rich marinara simmered with ground beef and mild Italian sausage, and a creamy ricotta filling blended with Parmigiano-Reggiano, Pecorino Romano, and fresh parsley. Finished with generous layers of melted whole-milk mozzarella and baked until golden and bubbling. This comforting, family-style classic delivers rich, savory flavors and beautifully defined layers in every serving.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prepare the Meat Sauce: In a large skillet or Dutch oven over medium-high heat, brown 1 lb ground beef and 1 lb mild Italian sausage, breaking the meat into small pieces as it cooks. Once browned, remove excess rendered fat, leaving approximately 1–2 tablespoons in the pan. Add 1 finely diced small yellow onion and cook for 3–4 minutes until softened. Stir in 3 minced garlic cloves and cook for another 30–60 seconds until fragrant. Add 40 oz Rao's marinara sauce, 1/2 tsp dried oregano, and 1/2 tsp dried basil. Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally.

Step 2

2. Prepare the Ricotta Filling: In a large mixing bowl, combine 30 oz whole-milk ricotta cheese, 3/4 cup freshly grated Parmigiano-Reggiano, 1/4 cup freshly grated Pecorino Romano, 1 large egg, 2 tbsp finely chopped fresh parsley, 1/2 tsp garlic powder, and 1/4 tsp ground black pepper. Mix thoroughly until smooth and evenly combined. Divide the ricotta mixture into three equal portions to ensure consistent filling throughout the lasagna.

Step 3

3. Cook the Lasagna Noodles: Bring a large pot of generously salted water to a rolling boil. Add 12–15 traditional lasagna noodles and cook approximately 1–2 minutes less than the package directions, until flexible and just shy of al dente. Drain carefully and arrange the noodles in a single layer on a lightly oiled baking sheet or parchment paper to prevent sticking. Reserve a few tablespoons of pasta water in case the meat sauce needs thinning.

Step 4

4. Assemble the Lasagna: Preheat the oven to 375°F. Spread a thin layer of meat sauce across the bottom of a 9×13-inch baking dish. Arrange a layer of lasagna noodles over the sauce, followed by one-third of the ricotta mixture, a portion of the meat sauce, and a generous sprinkle of shredded mozzarella. Repeat this process for two additional layers, using all three portions of ricotta filling. Finish with a final layer of noodles, the remaining meat sauce, the remaining mozzarella, and 1/4 cup freshly grated Parmesan cheese. Ensure the top noodles are completely covered with sauce to prevent drying.

Step 5

5. Bake the Lasagna: Cover the baking dish tightly with aluminum foil, lightly greasing the underside of the foil or tenting it to prevent the cheese from sticking. Bake at 375°F for 30 minutes, then remove the foil and continue baking uncovered for another 15–25 minutes, until the cheese is melted, golden, and bubbling around the edges. The center should reach approximately 165°F when checked with an instant-read thermometer. If additional browning is desired, broil for 1–2 minutes while watching carefully.

Step 6

6. Rest and Serve: Remove the lasagna from the oven and allow it to rest uncovered for 15–20 minutes before slicing. This resting period allows the cheese and sauce to settle, helping the lasagna hold its shape when served. Cut into 10–12 portions and serve warm, optionally garnished with additional freshly grated Parmesan or chopped parsley.