Lasagna. It’s like a warm hug from your oven. Picture layers of gooey cheese, rich meat sauce, and perfectly cooked noodles.
Reminds me of that time my cat decided to nap on the counter right next to the cooling tray—comfort and chaos all in one. Whether you’re a lasagna newbie or a seasoned pro, this recipe is your golden ticket to pasta bliss.
Steps
- Preheat your oven to 350°F. Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions until they are al dente. Drain, rinse with cold water, and set aside.
- In a large skillet, brown the ground beef, Italian sausage, diced onion, and minced garlic over medium-high heat until thoroughly cooked. Drain any excess fat from the skillet.
- Add pasta sauce, tomato paste, Italian seasoning, salt, and pepper to the skillet with the meat mixture. Simmer uncovered over medium heat for 5 minutes, allowing the sauce to thicken slightly.
- In a medium bowl, mix together ricotta cheese, parsley, a beaten egg, salt, and a portion of the mozzarella and parmesan cheese to create the cheese filling.
- In a 9×13 pan, spread 1 cup of meat sauce on the bottom. Place 3 lasagna noodles over the sauce, followed by a layer of the ricotta cheese mixture and another cup of meat sauce.
- Repeat the layering process twice more, ending with a final layer of noodles topped with the remaining meat sauce. Cover the dish with foil and bake for 45 minutes.
- Remove the foil, sprinkle the remaining mozzarella and parmesan cheese over the top, and bake uncovered for an additional 15 minutes until the cheese is browned and bubbly. Allow the lasagna to rest for at least 15 minutes before slicing.
Ingredients
- 12 uncooked lasagna noodles
- 4 cups shredded mozzarella cheese, divided
- ½ cup shredded Parmesan cheese, divided
- ¾ teaspoon salt, plus more to taste
- ½ pound lean ground beef
- ½ pound Italian sausage
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 36 ounces pasta sauce
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 2 cups ricotta cheese or cottage cheese
- ¼ cup chopped fresh parsley
- 1 large egg, beaten
- ¼ teaspoon black pepper
Nutritional Values
Calories: 3772 | Carbohydrates: 280g | Protein: 290g | Fat: 160g | Saturated Fat: 70g | Cholesterol: 710mg | Sodium: 8570mg | Potassium: 4920mg | Fiber: 20g | Sugar: 40g | Vitamin A: 8050IU | Vitamin C: 74mg | Calcium: 5260mg | Iron: 22mg
FAQ
- Can I use cottage cheese instead of ricotta in lasagna?
- Yes, you can substitute ricotta with cottage cheese in this lasagna recipe. Both options work well and provide a creamy texture for the cheese filling.
- Is it possible to freeze lasagna, and if so, when is the best time to do it?
- Absolutely, lasagna can be frozen either before or after baking. For best results, store it tightly wrapped in the freezer for up to three months. If frozen before baking, thaw overnight in the refrigerator and then bake as directed.
- How do I reheat leftover lasagna?
- To reheat, place the lasagna in the oven covered at 350°F until it’s warmed through, which should take about 30 minutes. You can also reheat individual portions in the microwave.
- Why should I let the lasagna rest after baking?
- Allowing the lasagna to rest for at least 15 minutes after baking helps it thicken and retain its shape when cut. This step is essential for neat, well-formed slices.
- Can I use fresh lasagna sheets instead of dry noodles?
- Yes, fresh lasagna sheets can be used and are a great time-saving option as they do not require pre-boiling. Simply layer them directly into the dish as per the recipe instructions.
Tips
- Allow the Lasagna to Rest: After baking, let the lasagna sit for at least 15 minutes before cutting into it. This resting period helps the dish maintain its structure and prevents it from becoming runny when served.
- Use Fresh Lasagna Sheets: To save time, consider using fresh lasagna sheets from the deli section. These don’t require boiling, which can simplify the preparation process.
- Cover with Foil During Baking: For most of the baking time, cover the lasagna with aluminum foil. This prevents it from drying out. Remove the foil for the last 15 minutes to allow the cheese on top to become golden and bubbly.
- Customize Your Cheese Layer: If you prefer thicker cheese layers, divide the cheese in half and apply it generously on the first two layers. However, be cautious with adding too much ricotta as it can overpower the dish.
Equipment
- 9×13 Baking Dish or Casserole Dish – Essential for layering and baking the lasagna.
- Large Pot – Needed for boiling the lasagna noodles.
- Large Skillet or Dutch Oven – Used to prepare the meat sauce.
- Aluminum Foil – Used to cover the dish while baking to prevent drying out.
- Broiler (if your oven doesn’t have one built-in) – Optional, for browning the cheese topping.
