By browning a rich blend of beef, pork sausage, and prosciutto into large meatballs before simmer-braising them, you lock in tenderness while letting the tomato sauce absorb deep savory flavors over two hours. Layered with no-boil sheets soaked in warm water and topped with Fontina and fresh mozzarella, this five-layer bake turns out perfect every single time. Check out the video demonstration from Tasty above for mastering the timing.
Ingredients (Serves 8 to 10 people)
- The Slow-Simmered Meat Sauce:
- 1/2 lb (225g) Ground Sirloin
- 1/2 lb (225g) Mild Pork Sausage
- 2 oz (60g) Prosciutto (finely chopped)
- 2 tbsp Olive Oil
- 1 medium Yellow Onion (diced)
- 4 Garlic Cloves (minced)
- 1 tbsp Fresh Thyme leaves
- 1 tbsp Fresh Oregano (chopped)
- 1/2 tsp Crushed Fennel Seeds
- 1/4 tsp Red Pepper Flakes
- 3 tbsp Tomato Paste
- 1/2 cup Dry Red Wine (or beef stock)
- 1 can (28 oz) San Marzano Whole Peeled Tomatoes
- 1 jar (24 oz) Passata (strained tomatoes)
- 1 whole Carrot (peeled, left whole to absorb tomato acidity)
- 3 tbsp Unsalted Butter (for velvety richness)
- 2 tsp Salt (plus more to taste)
- 1/2 cup Fresh Basil leaves (hand-torn)
- The Parmigiano Béchamel Sauce:
- 4 tbsp (1/2 stick) Unsalted Butter
- 1/4 cup All-Purpose Flour
- 3 cups Whole Milk
- 1/2 tsp Salt
- 1/4 tsp Garlic Powder
- 1/8 tsp Ground Nutmeg
- 1/2 cup Parmigiano-Reggiano Cheese (freshly grated)
- The Layers & Cheese Topping:
- 1 box (9 oz) Oven-Ready No-Boil Lasagna Sheets
- 8 oz (225g) Fontina Cheese (shredded)
- 8 oz (225g) Low-Moisture Mozzarella Cheese (shredded)
- 8 oz (225g) Fresh Mozzarella (sliced or torn)
- 1/4 cup Parmigiano-Reggiano (grated, for the top)
Step-by-Step Instructions
- Step 1: Shape and brown the meatball base In a large bowl, mix the ground sirloin, pork sausage, and chopped prosciutto. Shape into 5 or 6 large, loose meatballs. Heat olive oil in a heavy Dutch oven over medium-high heat and sear the meatballs in batches for 1 minute per side until brown. Transfer meatballs to a plate.
- Step 2: Build the sauce aromatics Reduce heat to medium. Add the diced onion and cook for 5 to 7 minutes until translucent. Stir in minced garlic, fresh thyme, oregano, crushed fennel seeds, red pepper flakes, and tomato paste. Stir constantly for 3 to 4 minutes until the paste turns dark red.
- Step 3: Deglaze and simmer the meat sauce Pour in the red wine and scrape up all browned bits from the bottom of the pot. Cook until the wine evaporates completely (au sec). Dump in the San Marzano tomatoes, passata, whole carrot, butter, 2 tsp salt, and the seared meatballs. Bring to a boil, cover, reduce heat to low, and simmer gently for 1.5 to 2 hours.
- Step 4: Mash meat and finish sauce Discard the whole carrot. Use a potato masher to crush the softened meatballs directly in the pot into fine meat sauce. Stir in hand-torn fresh basil leaves, adjust salt or sugar if needed, and set aside.
- Step 5: Make the Béchamel sauce Melt butter in a saucepan over medium heat until foaming. Whisk in the flour and cook for 2 to 3 minutes without browning the roux. Slowly stream in the whole milk while whisking constantly. Add salt, garlic powder, and nutmeg. Cook for 5 minutes until it coats the back of a spoon. Turn off the heat and stir in 1/2 cup freshly grated Parmigiano-Reggiano.
- Step 6: Prep the no-boil lasagna sheets Place the oven-ready lasagna sheets in a wide baking dish filled with hot water and a drizzle of olive oil. Soak for 5 to 10 minutes just until pliable and bendable.
- Step 7: Layer the lasagna Grease a deep 9x13-inch baking dish (at least 3 inches deep). Spread a thin layer of meat sauce on the bottom. Lay down a row of soaked sheets. Spread Béchamel over the sheets, followed by a layer of meat sauce, shredded Fontina, and shredded mozzarella. Add a second layer of noodles in the opposite direction to avoid gaps. Repeat for 4 to 5 complete layers.
- Step 8: Top and bake Finish the top layer with a coat of Béchamel, spoonfuls of meat sauce, remaining Fontina, fresh mozzarella slices, and grated Parmigiano-Reggiano. Cover tightly with foil (sprayed with non-stick cooking spray on the underside). Bake at 375°F (190°C) for 30 minutes. Remove foil and bake uncovered for another 25 to 30 minutes until bubbling and golden brown. Let rest for 20 minutes before slicing!
Kitchen Gadgets & Pro Tips
- Smooth Meat Mashing for Sauce: Breaking down dense meatballs into a uniform meat sauce right in the pot can be tricky. Using a Masher lets you crush meatballs cleanly without scratching your pot or splashing hot sauce.
- Effortless Fresh Cheese Grating: Block cheese melts infinitely better than pre-bagged varieties. A Grater lets you grate Parmigiano-Reggiano and shred Fontina quickly without clogging.