Classic Lasagna – Indulge in the mouthwatering flavors of our Classic Lasagna, a dish that has stood the test of time and won the hearts of countless families. With layers of tender lasagna noodles, rich meat sauce, creamy cheeses, and aromatic herbs, this recipe is a true masterpiece. Whether you’re hosting a gathering or craving some comfort food, our Classic Lasagna is sure to leave you wanting more. Discover why this recipe has become an enduring tradition in households around the world.
Picture this: It’s a cozy Sunday afternoon, and the tantalizing aroma of our Classic Lasagna fills the air. As the oven timer beeps, signaling that it’s ready, my husband and I eagerly gather around the kitchen. This dish holds a special place in our hearts as it has been a cherished family recipe for generations. From the first bite, we’re transported back to cherished memories of family gatherings and festive celebrations. Each layer tells a story of love and togetherness, and it has become a symbol of comfort and unity in our household. Now, we can’t imagine a special occasion without our beloved Classic Lasagna gracing the table.
Why This Classic Lasagna Recipe Will Win You Over?
- Unforgettable Flavor: Our Classic Lasagna boasts layers of rich and savory meat sauce, complemented by the creaminess of ricotta, mozzarella, and Parmesan cheeses. The combination of aromatic herbs and spices enhances every bite, creating a symphony of flavors that dance on your palate.
- Perfectly Balanced Ingredients: We’ve carefully selected premium ingredients to ensure the utmost quality and taste. From the lean ground beef and flavorful Italian sausage to the crushed tomatoes and fresh herbs, every component works harmoniously to create a lasagna that is simply irresistible.
- Family Tradition: This recipe has been passed down through generations, bringing joy and satisfaction to countless family members and loved ones. The tradition of making Classic Lasagna is a testament to the enduring love and bond shared within families, and it’s a dish that brings everyone together.
Ingredients:
- 900 grams (2 pounds) whole milk ricotta cheese
- 450 grams (1 pound) dry lasagna noodles (approximately 16 noodles)
- For the Meat Sauce:
- 30 ml (2 tablespoons) extra virgin olive oil
- 120 grams (1 cup) chopped onions
- 15 grams (1 tablespoon) chopped garlic
- 450 grams (1 pound) lean ground beef (90/10)
- 450 grams (1 pound) ground Italian sausage meat (hot or sweet, your choice)
- 794 grams (28 ounces) canned crushed tomatoes (we recommend Cento)
- 30 grams (2 tablespoons) tomato paste
- 5 grams (1 teaspoon) kosher salt
- 1 gram (1/4 teaspoon) freshly ground black pepper
- 5 grams (1 teaspoon) dry oregano
- 8 grams (2 tablespoons) dry basil or 16 grams (4 tablespoons) chopped fresh basil
- Pinch of red pepper flakes
- 4 grams (2 teaspoons) chopped fresh mint
For the Cheese Mixture:
- Strained ricotta cheese from the first step
- 120 grams (1 cup) shredded mozzarella cheese
- 2 eggs, beaten
- 120 grams (1 cup) grated Parmesan cheese
- 5 grams (1 teaspoon) kosher salt
- 1 gram (1/4 teaspoon) freshly ground black pepper
- 30 grams (1/2 cup) chopped fresh Italian flat-leaf parsley
Other ingredients you’ll need:
- 590 ml (2 1/2 cups) tomato sauce
- 225 grams (8 ounces) fresh mozzarella, sliced into 12 slices
- 340 grams (3 cups) shredded mozzarella cheese
- 60 grams (1/2 cup) grated Parmesan cheese
Directions:
Prepare the ricotta: Line a strainer with cheesecloth and place it over a bowl. Put the ricotta cheese in the cheesecloth-lined strainer, cover the top with more cheesecloth, and place a heavy object on top to press the ricotta. This step helps remove excess liquid from the cheese.
Cook the lasagna noodles: Follow the instructions on the box to cook the lasagna noodles, ensuring they are slightly undercooked (around 7-8 minutes). They should still have a slight bite to them. Rinse and cool the noodles, keeping them moist while you continue with the rest of the recipe.
Prepare the meat sauce: 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 there is no pink meat left. Depending on the fat content of the meat, you may need to drain off excess liquid. After cooking the meat, there should only be a few tablespoons of liquid remaining. Add the crushed tomatoes, tomato paste, salt, pepper, oregano, basil, red pepper flakes, and mint. Reduce the heat to medium and let it simmer for ten minutes, stirring occasionally. Set the sauce aside.
Prepare the cheese mixture: In a medium bowl, combine the strained ricotta, shredded mozzarella, beaten eggs, grated Parmesan cheese, salt, pepper, and chopped parsley. Mix well and set aside.
Preheat the oven to 190°C (375°F) and position the oven rack in the center.
Assemble the lasagna: In a 9x13x3-inch glass baking dish, spread one cup of tomato sauce on the bottom. Lay four lasagna noodles slightly overlapping. 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 whole pan). Repeat the layering process with four more noodles, one-third of the cheese mixture, one-third of the meat sauce, and the remaining sliced fresh mozzarella. Top with four more noodles and layer the remaining cheese mixture, meat sauce, 1 ½ cups of shredded mozzarella, and ½ cup of grated Parmesan cheese. Finish with four more noodles, 1 ½ cups of tomato sauce, 1 ½ cups of shredded mozzarella, and ½ cup of grated Parmesan cheese.
Cover and bake: Place a piece of parchment paper over the lasagna, then cover the dish tightly with foil. Line a sheet pan with foil and place a rack on top. Set the covered lasagna on the rack in the oven. The rack allows for heat circulation while the lower pan catches any drips. Bake for one hour covered. Remove the foil and parchment paper and bake uncovered for an additional 30 minutes.
Rest and serve: Allow the lasagna to rest for 15-30 minutes before cutting. Slice into 12 pieces (3×4) and savor each bite of this delectable classic.
Notes:
- Feel free to customize the recipe by using hot or sweet Italian sausage according to your preference.
- If you prefer a vegetarian version, you can omit the meat and enhance the sauce with additional vegetables like mushrooms, zucchini, or bell peppers.
- This lasagna can be made ahead of time and refrigerated. Simply reheat it in the oven before serving for a convenient meal option.
In conclusion, our Classic Lasagna recipe is a true culinary masterpiece that captures the essence of comfort and tradition. With its layers of tender noodles, robust meat sauce, and creamy cheeses, it’s a dish that brings families together and creates lasting memories. The irresistible flavors and satisfying textures make it a go-to choice for special occasions or cozy nights at home. Whether you’re an experienced cook or a novice in the kitchen, this recipe is accessible and sure to impress your loved ones. So gather around the table, savor each bite, and let the Classic Lasagna take you on a journey of homemade goodness. Embrace the warmth and love that this dish brings, and create your own cherished moments with every delicious serving.
Frequently Asked Questions
Can I freeze the Classic Lasagna?
Yes, you can freeze the Classic Lasagna for future enjoyment. Make sure to wrap it tightly in plastic wrap and foil before placing it in the freezer. When you’re ready to enjoy it, thaw it overnight in the refrigerator, then reheat in the oven until heated through.
Can I substitute the ricotta cheese with cottage cheese?
Absolutely! If you prefer the texture and flavor of cottage cheese, you can substitute it for the ricotta cheese in equal amounts. The result will still be delicious and creamy.
Can I use no-boil lasagna noodles for this recipe?
Yes, you can use no-boil lasagna noodles if you prefer. Follow the package instructions for layering and baking. Keep in mind that the texture may be slightly different from traditional boiled noodles.
Can I add additional vegetables to the meat sauce?
Definitely! Adding vegetables like mushrooms, zucchini, or bell peppers to the meat sauce can enhance the flavors and add extra nutrition to the dish. Simply sauté them along with the onions and garlic before adding the meat.
How long does the Classic Lasagna last in the refrigerator?
The Classic Lasagna can be stored in the refrigerator for up to 3-4 days. Cover it tightly with foil or transfer it to an airtight container to maintain freshness.
Classic Lasagna
Ingredients
- 900 grams 2 pounds whole milk ricotta cheese
- 450 grams 1 pound dry lasagna noodles (approximately 16 noodles)
For the Meat Sauce:
- 30 ml 2 tablespoons extra virgin olive oil
- 120 grams 1 cup chopped onions
- 15 grams 1 tablespoon chopped garlic
- 450 grams 1 pound lean ground beef (90/10)
- 450 grams 1 pound ground Italian sausage meat (hot or sweet, your choice)
- 794 grams 28 ounces canned crushed tomatoes (we recommend Cento)
- 30 grams 2 tablespoons tomato paste
- 5 grams 1 teaspoon kosher salt
- 1 gram 1/4 teaspoon freshly ground black pepper
- 5 grams 1 teaspoon dry oregano
- 8 grams 2 tablespoons dry basil or 16 grams (4 tablespoons) chopped fresh basil
- Pinch of red pepper flakes
- 4 grams 2 teaspoons chopped fresh mint
For the Cheese Mixture:
- Strained ricotta cheese from the first step
- 120 grams 1 cup shredded mozzarella cheese
- 2 eggs beaten
- 120 grams 1 cup grated Parmesan cheese
- 5 grams 1 teaspoon kosher salt
- 1 gram 1/4 teaspoon freshly ground black pepper
- 30 grams 1/2 cup chopped fresh Italian flat-leaf parsley
Other ingredients you'll need:
- 590 ml 2 1/2 cups tomato sauce
- 225 grams 8 ounces fresh mozzarella, sliced into 12 slices
- 340 grams 3 cups shredded mozzarella cheese
- 60 grams 1/2 cup grated Parmesan cheese
Instructions
- Prepare the ricotta: Line a strainer with cheesecloth and place it over a bowl. Put the ricotta cheese in the cheesecloth-lined strainer, cover the top with more cheesecloth, and place a heavy object on top to press the ricotta. This step helps remove excess liquid from the cheese.
- Cook the lasagna noodles: Follow the instructions on the box to cook the lasagna noodles, ensuring they are slightly undercooked (around 7-8 minutes). They should still have a slight bite to them. Rinse and cool the noodles, keeping them moist while you continue with the rest of the recipe.
- Prepare the meat sauce: 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 there is no pink meat left. Depending on the fat content of the meat, you may need to drain off excess liquid. After cooking the meat, there should only be a few tablespoons of liquid remaining. Add the crushed tomatoes, tomato paste, salt, pepper, oregano, basil, red pepper flakes, and mint. Reduce the heat to medium and let it simmer for ten minutes, stirring occasionally. Set the sauce aside.
- Prepare the cheese mixture: In a medium bowl, combine the strained ricotta, shredded mozzarella, beaten eggs, grated Parmesan cheese, salt, pepper, and chopped parsley. Mix well and set aside.
- Preheat the oven to 190°C (375°F) and position the oven rack in the center.
- Assemble the lasagna: In a 9x13x3-inch glass baking dish, spread one cup of tomato sauce on the bottom. Lay four lasagna noodles slightly overlapping. 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 whole pan). Repeat the layering process with four more noodles, one-third of the cheese mixture, one-third of the meat sauce, and the remaining sliced fresh mozzarella. Top with four more noodles and layer the remaining cheese mixture, meat sauce, 1 ½ cups of shredded mozzarella, and ½ cup of grated Parmesan cheese. Finish with four more noodles, 1 ½ cups of tomato sauce, 1 ½ cups of shredded mozzarella, and ½ cup of grated Parmesan cheese.
- Cover and bake: Place a piece of parchment paper over the lasagna, then cover the dish tightly with foil. Line a sheet pan with foil and place a rack on top. Set the covered lasagna on the rack in the oven. The rack allows for heat circulation while the lower pan catches any drips. Bake for one hour covered. Remove the foil and parchment paper and bake uncovered for an additional 30 minutes.
- Rest and serve: Allow the lasagna to rest for 15-30 minutes before cutting. Slice into 12 pieces (3x4) and savor each bite of this delectable classic.
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