Chef John's Lasagna Recipe

Make the meat sauce: Brown ground beef and sausage in a large pan over medium heat, stirring occasionally until fully crumbled, about 10 minutes. Add mushrooms, salt, black pepper, Italian herbs, and red pepper flakes. Increase the heat to medium-high and cook for 4 to 6 minutes, or until the mushrooms release their juices and the pan is nearly dry.

Add marinara sauce to the meat mixture. (If using store-bought sauce, fill each jar with a little water, shake it to collect any remaining sauce, and add it to the pan.) Reduce the heat to low and simmer for about 2 hours, until the meat is very tender. Add more water if the sauce thickens too much. Skim off any excess fat and adjust seasoning with salt and pepper. Remove from heat.

As the sauce nears completion, prepare the pasta: Bring a large pot of salted water to a boil. Cook the lasagna noodles in the boiling water, stirring occasionally, until al dente, about 8 minutes. Drain and rinse the noodles, then transfer them to a bowl of cold water to keep them from sticking together.

While the pasta cooks, prepare the filling: In a large bowl, whisk the eggs, then stir in the ricotta, mozzarella, Parmesan, parsley, salt, black pepper, and cayenne.

Once the sauce, pasta, and filling are ready, preheat the oven to 375°F (190°C).

Divide the sauce into four portions, the noodles into three, and the filling into two for layering. In a 10x15-inch baking pan, layer the ingredients as follows: one portion of sauce, one portion of noodles, and one portion of filling. Repeat once more. Add the final portion of sauce, then gently tap the dish on a sturdy surface to settle the layers. Continue layering with the remaining noodles and sauce. Sprinkle the top with the remaining fresh mozzarella and Parmesan.

Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese. Place the dish on a baking sheet to catch any drips.