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Classic Lasagna

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Lasagna is a timeless comfort food, and this classic lasagna recipe is a crowd-pleaser. Layers of tender noodles, rich meat sauce, creamy ricotta cheese, and gooey mozzarella come together in a hearty and satisfying dish.

Ingredients

2 pounds whole milk ricotta cheese

1 pound box of dry lasagna noodles (16 noodles required)

2 tablespoons extra virgin olive oil

1 cup chopped onions

1 tablespoon chopped garlic

1 pound lean ground beef (90/10)

1 pound ground Italian sausage

1 28-ounce can crushed tomatoes

2 tablespoons tomato paste

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 teaspoon dry oregano

2 tablespoons dry basil or 4 tablespoons chopped fresh basil

Pinch of red pepper flakes

2 teaspoons chopped fresh mint

1 cup shredded mozzarella

2 beaten eggs

1 cup grated Parmesan cheese

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ cup chopped fresh Italian flat-leaf parsley

2 ½ cups tomato sauce

8 ounces fresh mozzarella (sliced into 12 slices)

3 cups shredded mozzarella

½ cup grated Parmesan cheese

Instructions

  1. Line a strainer with cheesecloth and place it over a bowl. Add the ricotta cheese and cover with cheesecloth. Place a heavy object on top to press out the excess liquid from the ricotta.
  2. Cook the lasagna noodles according to the package instructions, but slightly undercook them (around 7-8 minutes). Drain and rinse them under cold water. Keep them moist while you prepare the other ingredients.
  3. In a large skillet, heat olive oil over medium-high heat. Add the chopped onions and cook for about 2 minutes. Add the garlic and cook for another minute. Add the ground beef and sausage, stirring until there’s no pink remaining. Depending on the fat content, you may need to drain some liquid from the pan.
  4. Add the crushed tomatoes, tomato paste, salt, pepper, oregano, basil, red pepper flakes, and mint to the meat mixture. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally. Set aside.
  5. In a medium bowl, mix the strained ricotta, shredded mozzarella, beaten eggs, grated Parmesan, salt, pepper, and chopped parsley. Stir to combine and set aside.
  6. Preheat your oven to 375°F (190°C) and position the rack in the center of the oven.
  7. In a 9x13-inch glass baking dish, spread 1 cup of tomato sauce on the bottom. Layer 4 lasagna noodles, slightly overlapping. Add one-third of the cheese mixture, one-third of the meat sauce, and half of the sliced fresh mozzarella. Repeat with another layer of noodles, cheese mixture, meat sauce, and the remaining sliced mozzarella. Top with the final layer of noodles, the remaining cheese mixture, meat sauce, and shredded mozzarella. Finish with tomato sauce, shredded mozzarella, and grated Parmesan.
  8. Cover the lasagna tightly with foil and place a sheet of parchment paper on top. Put the lasagna on a foil-lined sheet pan to catch any drips and ensure even heat circulation. Bake for 1 hour.
  9. After 1 hour, remove the foil and parchment paper, and continue baking for another 30 minutes, or until the cheese is bubbly and golden.
  10. Let the lasagna rest for 15-30 minutes before cutting into 12 servings.

Notes

  • Vegetarian Lasagna: Substitute the ground meat with sautéed vegetables like zucchini, mushrooms, or spinach for a vegetarian version.
  • Cheese Lovers: Add more layers of cheese, such as ricotta or provolone, for an even cheesier experience.
  • Spicy Lasagna: Increase the amount of red pepper flakes or use spicy sausage to add a kick to the dish.
  • Gluten-Free: Swap out regular lasagna noodles with gluten-free lasagna noodles to make this recipe suitable for those with gluten sensitivities.
  • Storage/Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat individual servings in the microwave or reheat the entire lasagna at 350°F (175°C) for 25-30 minutes, covered with foil, until heated through.

Nutrition

Find it online: http://recipesbyjanet.com/classic-lasagna/