Classic Lasagna – Indulge in the comforting layers of savory meat sauce, creamy ricotta cheese, and gooey melted mozzarella with our Classic Lasagna recipe. This timeless dish has been passed down through generations and continues to bring joy to families around the world. What sets our lasagna apart is the perfect balance of flavors, carefully crafted with quality ingredients and a touch of love. Prepare to be captivated by its rich aroma, mouthwatering taste, and the memories it creates at your dinner table.
In our household, Classic Lasagna holds a special place in our hearts. It all started when my husband took his first bite and was transported back to his childhood. He vividly recalled the aroma filling his grandmother’s kitchen as she lovingly prepared this Italian masterpiece. Since then, it has become a tradition in our little family. Every time we make it, the anticipation builds as the tantalizing scents waft through our home. It’s a dish that brings us closer together, with each layer representing the love and togetherness we share.
Why This Recipe for Classic Lasagna?
- Unforgettable Flavors: This Classic Lasagna recipe combines the robust flavors of lean ground beef, Italian sausage, and a medley of herbs and spices, creating a symphony of taste that lingers on your palate.
- Layered Perfection: Building upon a foundation of al dente lasagna noodles, our recipe expertly balances each layer. The velvety ricotta cheese mixture, the meat sauce infused with aromatic ingredients, and the heavenly duo of fresh and shredded mozzarella intertwine to create a harmonious blend of textures.
- Quality Ingredients: We believe that exceptional lasagna begins with exceptional ingredients. From the luscious whole milk ricotta cheese to the perfectly ripened tomatoes, every component is carefully chosen to ensure the highest quality and most delectable outcome.
- Generational Tradition: Passed down through time-honored family traditions, this Classic Lasagna recipe captures the essence of home-cooked meals that have brought joy and comfort for decades. By recreating this cherished dish, you’re embracing a culinary heritage that spans generations.
Ingredients:
- 2 lbs. (907 g) whole milk ricotta cheese
- 1 lb. (454 g) dry lasagna noodles (approximately 16 noodles)
For the Meat Sauce:
- 2 tbsp. extra virgin olive oil
- 1 cup chopped onions
- 1 tbsp. chopped garlic
- 1 lb. (454 g) lean ground beef (90/10)
- 1 lb. (454 g) ground Italian sausage meat (hot or sweet, your choice)
- 1 can (28 oz. / 793 g) crushed tomatoes
- 2 tbsp. tomato paste
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tsp dry oregano
- 2 tbsp. dry basil or 4 tbsp. chopped fresh basil
- Pinch of red pepper flakes
- 2 tsp chopped fresh mint
For the cheese mixture:
- Strained ricotta cheese (from the first step)
- 1 cup shredded mozzarella
- 2 eggs, beaten
- 1 cup grated Parmesan cheese
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup chopped fresh Italian flat-leaf parsley
Other ingredients:
- 2 1/2 cups tomato sauce
- 8 oz. (227 g) fresh mozzarella, sliced into 12 slices
- 3 cups shredded mozzarella
- 1/2 cup grated Parmesan cheese
Directions:
Begin by straining the ricotta cheese. Line a strainer with cheesecloth and place it over a bowl. Add the ricotta to the lined strainer, cover the top with more cheesecloth, and place a heavy object on top to press the ricotta. This step removes excess liquid from the cheese.
Cook the lasagna noodles according to the package instructions, ensuring they are slightly undercooked for the perfect texture. Drain, rinse, and cool them, keeping them moist while you proceed with the rest of the recipe.
In a large skillet, heat the olive oil and sauté the onions for about two minutes over medium-high heat. Add the garlic and cook for another minute. Add the ground beef and Italian sausage, stirring and cooking until no longer pink. Drain off any excess liquid if needed, leaving only a few tablespoons in the skillet.
Add the crushed tomatoes, tomato paste, kosher salt, black pepper, oregano, basil, red pepper flakes, and mint to the skillet. Reduce the heat to medium and simmer for ten minutes, stirring occasionally. Set aside.
In a medium bowl, combine the strained ricotta cheese, shredded mozzarella, beaten eggs, grated Parmesan cheese, kosher salt, black pepper, and chopped parsley. Mix well and set aside.
Preheat the oven to 375°F (190°C) and position the oven rack in the center.
In a 9x13x3-inch glass baking dish, ladle one cup of tomato sauce onto the bottom and lay four lasagna noodles overlapping slightly. Add one-third of the cheese mixture, one-third of the meat sauce, and half of the sliced fresh mozzarella (note that the sliced mozzarella may not cover the entire pan). Repeat this layering process with four more noodles, another one-third of the cheese mixture, another one-third of the meat sauce, and the remaining sliced fresh mozzarella.
Cover with four more noodles and top with the remaining cheese mixture, remaining meat sauce, 1 1/2 cups of shredded mozzarella cheese, and four more noodles. Finally, spread 1 1/2 cups of tomato sauce over the top, followed by 1 1/2 cups of shredded mozzarella and 1/2 cup of grated Parmesan cheese.
Place a piece of parchment paper over the top and cover the dish tightly with foil. Line a sheet pan with foil and place a rack on top. Put the covered lasagna on the rack and place it in the preheated oven. The rack allows for heat circulation, and the lower pan catches any drips.
Bake the lasagna covered for one hour. Remove the foil and parchment, then continue baking uncovered for an additional 30 minutes. Allow the lasagna to rest for 15-30 minutes before cutting.
Cut into 3×4 portions to yield 12 delectable pieces. Serve and enjoy!
Notes:
- If you prefer, you can substitute certain ingredients to suit your taste. For instance, you can use hot or sweet Italian sausage, depending on your preference for spice. Feel free to experiment and make this recipe your own!
- To make the lasagna ahead of time, you can assemble it up to the point of baking. Cover and refrigerate it, then bake as directed when ready to serve. This makes it a convenient option for hosting dinner parties or preparing meals in advance.
- Lasagna pairs beautifully with a side salad and some warm garlic bread. It’s a wholesome and satisfying meal that brings people together.
Classic Lasagna is not just a dish; it’s a journey that takes you back to cherished memories, evoking the warmth and comfort of family gatherings. With its layers of flavorful meat sauce, creamy ricotta cheese, and gooey melted mozzarella, this recipe captures the essence of what makes lasagna a beloved classic. As you take your first bite, you’ll be transported to an Italian kitchen, where love and tradition infuse every mouthwatering bite.
Whether you’re cooking for a special occasion or simply craving a hearty, satisfying meal, Classic Lasagna is the perfect choice. Its timeless appeal and versatile nature make it suitable for any gathering or a cozy night in with loved ones. The tantalizing aromas that fill your home while it bakes will draw everyone to the table, eager to savor the harmonious flavors and textures.
So gather your ingredients, embrace the joy of cooking, and create a culinary masterpiece that will leave lasting impressions. Share in the tradition and joy that Classic Lasagna brings, passing down this cherished recipe to future generations. As you create new memories around the dinner table, you’ll realize that this dish is more than just a recipe—it’s a celebration of love, togetherness, and the joy of sharing a delicious meal with the people who matter most.
FAQs
Can I freeze the lasagna?
Absolutely! Lasagna freezes exceptionally well. Simply assemble the lasagna as instructed, but instead of baking it, cover it tightly with foil and place it in the freezer. When you’re ready to enjoy it, thaw it overnight in the refrigerator and bake as directed.
Can I substitute cottage cheese for ricotta?
While ricotta cheese is the traditional choice for lasagna, you can substitute cottage cheese if you prefer. The texture and flavor will be slightly different, but it can still result in a delicious lasagna. Just ensure the cottage cheese is well-drained to prevent excess moisture in the dish.
Can I use no-boil lasagna noodles?
Yes, you can use no-boil lasagna noodles if you prefer. Follow the package instructions for layering and adjust the cooking time accordingly. Keep in mind that no-boil noodles may absorb more liquid, so you may need to increase the sauce or add a bit of water to prevent dryness.
How long can I store leftovers?
Leftover lasagna can be stored in the refrigerator for up to 3-4 days. Make sure to cover it tightly or transfer it to an airtight container to maintain freshness. Reheat individual portions in the microwave or heat the entire dish in the oven at a low temperature.
Classic Lasagna
Ingredients
- 2 lbs. 907 g whole milk ricotta cheese
- 1 lb. 454 g dry lasagna noodles (approximately 16 noodles)
For the Meat Sauce:
- 2 tbsp. extra virgin olive oil
- 1 cup chopped onions
- 1 tbsp. chopped garlic
- 1 lb. 454 g lean ground beef (90/10)
- 1 lb. 454 g ground Italian sausage meat (hot or sweet, your choice)
- 1 can 28 oz. / 793 g crushed tomatoes
- 2 tbsp. tomato paste
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tsp dry oregano
- 2 tbsp. dry basil or 4 tbsp. chopped fresh basil
- Pinch of red pepper flakes
- 2 tsp chopped fresh mint
For the cheese mixture:
- Strained ricotta cheese from the first step
- 1 cup shredded mozzarella
- 2 eggs beaten
- 1 cup grated Parmesan cheese
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup chopped fresh Italian flat-leaf parsley
Other ingredients:
- 2 1/2 cups tomato sauce
- 8 oz. 227 g fresh mozzarella, sliced into 12 slices
- 3 cups shredded mozzarella
- 1/2 cup grated Parmesan cheese
Instructions
- Begin by straining the ricotta cheese. Line a strainer with cheesecloth and place it over a bowl. Add the ricotta to the lined strainer, cover the top with more cheesecloth, and place a heavy object on top to press the ricotta. This step removes excess liquid from the cheese.
- Cook the lasagna noodles according to the package instructions, ensuring they are slightly undercooked for the perfect texture. Drain, rinse, and cool them, keeping them moist while you proceed with the rest of the recipe.
- In a large skillet, heat the olive oil and sauté the onions for about two minutes over medium-high heat. Add the garlic and cook for another minute. Add the ground beef and Italian sausage, stirring and cooking until no longer pink. Drain off any excess liquid if needed, leaving only a few tablespoons in the skillet.
- Add the crushed tomatoes, tomato paste, kosher salt, black pepper, oregano, basil, red pepper flakes, and mint to the skillet. Reduce the heat to medium and simmer for ten minutes, stirring occasionally. Set aside.
- In a medium bowl, combine the strained ricotta cheese, shredded mozzarella, beaten eggs, grated Parmesan cheese, kosher salt, black pepper, and chopped parsley. Mix well and set aside.
- Preheat the oven to 375°F (190°C) and position the oven rack in the center.
- In a 9x13x3-inch glass baking dish, ladle one cup of tomato sauce onto the bottom and lay four lasagna noodles overlapping slightly. Add one-third of the cheese mixture, one-third of the meat sauce, and half of the sliced fresh mozzarella (note that the sliced mozzarella may not cover the entire pan). Repeat this layering process with four more noodles, another one-third of the cheese mixture, another one-third of the meat sauce, and the remaining sliced fresh mozzarella.
- Cover with four more noodles and top with the remaining cheese mixture, remaining meat sauce, 1 1/2 cups of shredded mozzarella cheese, and four more noodles. Finally, spread 1 1/2 cups of tomato sauce over the top, followed by 1 1/2 cups of shredded mozzarella and 1/2 cup of grated Parmesan cheese.
- Place a piece of parchment paper over the top and cover the dish tightly with foil. Line a sheet pan with foil and place a rack on top. Put the covered lasagna on the rack and place it in the preheated oven. The rack allows for heat circulation, and the lower pan catches any drips.
- Bake the lasagna covered for one hour. Remove the foil and parchment, then continue baking uncovered for an additional 30 minutes. Allow the lasagna to rest for 15-30 minutes before cutting.
- Cut into 3x4 portions to yield 12 delectable pieces. Serve and enjoy!
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