Ah, lasagna—a timeless classic that feels like a warm, comforting hug on a plate. I remember the first time I tried making it; I was as nervous as a cat in a room full of rocking chairs, but the smell of bubbling cheese and rich tomato sauce was worth every bit of anxiety. Trust me, this homemade version is like a symphony of flavors that dances in your mouth—it’s simply unforgettable.
Steps
- Begin by mixing the ricotta cheese, egg, mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and pepper in a bowl. Set this creamy cheese mixture aside for later use.
- Heat olive oil in a pan over medium heat and cook the diced onions until soft, about 10 minutes. Increase the heat, add ground beef and sausage, and cook until browned, breaking the meat into small pieces. Add garlic in the last minute and drain any excess grease.
- Pour chicken broth into the pan and scrape the bottom and sides to deglaze. Stir in marinara sauce, tomato paste, hot sauce, and Worcestershire sauce, then bring to a boil. Reduce to a simmer and partially cover to let it cook gently while preparing the pasta.
- Preheat your oven to 375°F (190°C). Boil lasagna noodles in salted water until al dente, then drain and rinse them under cold water. Lay the noodles flat on parchment paper to prevent sticking.
- Spread a layer of meat sauce on the bottom of a greased 9×13-inch casserole dish. Place four lasagna noodles over the sauce, then spread a third of the ricotta mixture on top, followed by more meat sauce. Repeat these layers twice.
- Finish with a top layer of noodles, remaining ricotta mixture, and meat sauce. Sprinkle mozzarella cheese over the top layer. Cover with foil sprayed with nonstick spray to avoid sticking.
- Bake the lasagna for 35 minutes, then remove the foil and bake for an additional 10 minutes. Let the lasagna rest for 15 minutes before serving to help the layers set.
Ingredients
- 15 oz. ricotta cheese (approximately 2 cups)
- 1 large egg
- 2 cups mozzarella cheese
- ¾ cup freshly grated Parmesan cheese
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- ¾ lb. ground beef
- ¾ lb. ground Italian sausage
- 3 cloves garlic, minced
- ½ cup chicken broth
- 40 oz. marinara sauce
- 1 tablespoon tomato paste
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 12 lasagna noodles, plus extras in case of breakage
- 2.5 cups mozzarella cheese
Nutritional Values
Calories: 5844kcal | Carbohydrates: 360g | Protein: 372g | Fat: 324g | Saturated Fat: 156g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 120g | Trans Fat: 12g | Cholesterol: 1284mg | Sodium: 14484mg | Potassium: 7584mg | Fiber: 36g | Sugar: 60g | Vitamin A: 11616IU | Vitamin C: 96mg | Calcium: 4752mg | Iron: 36mg
FAQ
- Can I make lasagna ahead of time?
- Yes, you can prepare the lasagna ahead of time by assembling it as directed but not baking it. Simply cover and refrigerate for up to two days or freeze for up to three months. Ensure frozen lasagna is fully thawed before baking, and allow chilled lasagna to sit at room temperature for 30 minutes before baking. Add an extra 10 minutes to the covered baking time.
- How do I reheat leftover lasagna?
- To reheat leftover lasagna, place it in a lightly greased, covered casserole dish and bake at 350°F for 25-30 minutes. This will ensure it’s heated thoroughly and maintains its delicious flavor.
- What is the best cheese to use for lasagna?
- It’s recommended to shred and grate cheese from a block for the best melting quality. Low moisture, whole milk mozzarella cheese works particularly well. Consider using Dragone mozzarella, Belgioioso Parmesan, and Galbani Whole Milk Ricotta for optimal results.
- How many layers should a traditional lasagna have?
- A traditional lasagna should have at least three layers. Most recipes, including this one, typically feature three to four layers. Keep in mind that additional layers might require a deeper baking dish.
- Can I use no-boil or fresh lasagna noodles?
- Yes, no-boil lasagna noodles or fresh lasagna noodles are suitable for this recipe and do not need to be cooked in advance. Fresh lasagna noodles can usually be found in the deli section of grocery stores.
Tips
- Quality Ingredients: For the best flavor, use high-quality marinara sauce and fresh cheese. Shredding cheese from a block will yield a better melt compared to pre-packaged shredded cheese.
- Noodle Options: Consider using no-boil or fresh lasagna noodles to save time. Fresh noodles, found in the grocery store’s deli section, do not need pre-cooking.
- Preventing Mess: If your lasagna is filled to the brim, place a baking sheet underneath the casserole dish. This will catch any bubbling sauce and prevent oven mess.
- Make-Ahead Convenience: Assemble the lasagna up to two days in advance and refrigerate, or freeze it for up to three months. Ensure you thaw the frozen lasagna completely before baking.
Equipment
- 8 Quart Pasta Pot – for boiling lasagna noodles.
- Deep Casserole Dish – for assembling and baking the lasagna.
