A few years ago I decided to set out and make a lasagna that I loved! A lasagna that became somewhat of a house special. A lasagna that would become my signature dish for new guests and cozy gatherings!
What I ended up with was a 5-pound lasagna that I started calling The Baby for two reasons, when I first picked it up I was like, “Oh my gosh this weighs almost as much as a baby!” And second, because it is absolutely worth fussing over! It is worth all of your attention and care. It will make you lose sleep, but mostly because you will not be able to stop thinking about it.
We’re talking layers upon layers of slow-simmered meat sauce, silky béchamel, tender pasta, and a cheese situation so luxurious it borders on scandalous.
To see a guide on how to double it, portion it, freeze it, and make it ahead, visit this post!
The Twist That Changes Everything!
Yes, there’s ricotta. Of course there is.
But also, there’s mascarpone.
I fold mascarpone into the ricotta, and suddenly the entire lasagna becomes softer, richer, and more decadent without being heavy or cloying. It’s creamy in a way that ricotta alone just can’t achieve. Think plush. Think velvety. Think “how did you make this taste like a restaurant but better?” 🥹
This mascarpone-ricotta layer melts into the béchamel and meat sauce, creating a lasagna that feels cohesive and luxurious from top to bottom. No dry bites. No chalky layers. Just silky, savory perfection all the way through.
Built Like a Masterpiece
The meat sauce is deeply flavored. The béchamel adds that classic Italian richness that makes each bite feel intentional. The cheese pulls, the edges crisp just enough, the bubbling sauce which almost makes you want to burn your tonuge.
This is the lasagna you bring to a holiday dinner and quietly win. The one you make for someone you love. The one people text you about days later.
Fair Warning
Once you make this lasagna, you will be asked to make it again.
And again.
And again.
You’ll become “the lasagna person.”
You’ll be entrusted with holidays.
You’ll never be allowed to bring a salad again.
And honestly? Worth it.
“The Baby” Lasagna & Garlic Herb Bread
- Yield: 6-8 1x
Ingredients
For the Lasagna
Cheese Spread:
- 8 oz ricotta cheese
- 8 oz mascarpone cheese
- 1 large egg
- 1/4 cup basil, chiffonade
- 1 cup freshly grated parmesan cheese
Meat Sauce:
- 1 Tbsp olive oil
- 1 lb ground beef
- 1 lb ground Italian sausage
- 1 yellow onion, chopped
- 2 Tbsp tomato paste
- 3 garlic cloves, minced
- 1/4 cup dry red wine, or beef broth
- 24 oz can tomato sauce
- 2 tsp kosher salt (if your Italian sausage is salty, start with just 1 tsp)
- 1/4 tsp freshly cracked black pepper
- 2 tsp Italian herbs
For Layering:
- 12 lasagna noodles, ready to bake (I use this brand, I found it at Whole Foods)
- 4 cups shredded mozzarella cheese
Béchamel or Besciamella Sauce:
- 3 Tbsp butter
- 3 Tbsp white flour
- 3 garlic cloves, minced
- 2 cups whole milk, warmed for about 60 seconds in the microwave
- 1/2 tsp kosher salt
- 1/4 tsp nutmeg, freshly grated
For the Garlic Bread:
- 1 demi baguette
- 3 Tbsp butter
- 2 garlic cloves (fresh or frozen), minced
- Kosher salt
- 2 tsp grated Parmesan
- 2 Tbsp Fresh parsley, chopped
Instructions
For the Lasagna
For the Cheese Spread:
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In a large bowl mix together all the ingredients for the cheese spread. Set aside in the refrigerator until ready to layer.
For the Meat Sauce:
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In a large saute pan over medium high heat, add the oil. Once the oil is heated add the beef and sausage and crumble using a meat crumbler or spatula. Brown for 5 minutes. Add the onion and saute for another 3 minutes. Add the tomato paste and stir to combine. Let the paste caramelize on the heat for about 2-3 minutes. Add the garlic and saute until fragrant, about 1 minute.
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Deglaze the pan by slowly pouring in the wine and scraping up the browned bits. Pour in the can of tomato sauce along with the salt, pepper and Italian herbs. Bring to a boil and then turn heat down to low and allow to simmer for 10 minutes.
For the Béchamel (or Besciamella) Sauce:
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Place a heavy-bottomed pot or saucepan over medium heat and add butter. Once butter has melted and starts to bubble, whisk in the flour and mix until the mixture is light blond in color and develops a nutty smell. Do not walk away!
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Add the garlic and mix to combine.
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Slowly pour in the milk, whisking to combine to get rid of any clumps. Once all the milk is added and the mixture is smooth, bring to a simmer. Reduce the heat to low and let simmer for 15 minutes while stirring every so often (do not walk away or it will boil over).
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Once thickened, add the nutmeg and the salt. Allow to simmer and thicken for about 5 more minutes on low. Remove from heat.
To Assemble:
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Preheat the oven to 375 degrees.
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Grab a large glass baking dish. It’s time to layer the lasagna. When everything is said and done I get three layers of lasagna noodles! Start with a thin layer of besciamella sauce. Next add a single layer of your noodles. Next, add the cheese spread, then the meat sauce, a sprinkle of the mozzarella cheese, and then a drizzle of besciamella sauce followed by another layer of noodles. Complete this layering:
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noodles
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cheese spread
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meat sauce
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sprinkle of mozzarella
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drizzle of besciamella sauce
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The last layer will be a drizzle of the besciamella sauce so make sure to reserve enough for the top.
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Wrap in foil. (Pro tip: add a layer of parchment paper down over the lasagna first, then wrap in foil so the cheese does not stick to the foil). Bake for 45 minutes. Take foil off and sprinkle on additional mozzarella. Place under the broiler until the cheese is golden brown and bubbly, about 3-5 minutes. Let sit for at least 20 minutes. Serve!
Note: Allowing the lasagna to sit for no less than 20 minutes is critical so all the layers don’t come oozing out when you cut into it.
For the Garlic Bread
- Preheat the oven to 400 degrees.
- Place a large piece of aluminum foil on a sheet tray. Slice slits into the baguette but do not slice all the way through. Place the baguette on top of the aluminum foil.
- In a microwave safe jar add the butter and garlic. Microwave for 15 seconds at a time until the butter is melted. Once melted, mix in the salt, Parmesan and parsley.
- Using a small spoon or spatula, spread the butter mixture into each slice of baguette. With the leftover butter, pour over the top of the baguette. Tightly wrap the baguette in the foil and place in the oven for 20 minutes.
- After 20 minutes, remove the baguette and turn the oven to broil. Unwrap the baguette so the top is visible. Place the baguette back in the oven and cook until browned, about 5 minutes.
For my Alpha Gal husband (allergies to both beef and pork) can you recommend a meat-workaround? I’d love to try it with either vegetarian meat or chicken or turkey sausage???? TIA