Classic Lasagna Recipe with Rich Meat and Cheese Layers.
Introduction.
You know that amazing smell that comes from making lasagna at home? It’s a smell you have to savour. I still remember the first day I made it with my mom. I’ll never forget that day. I was about 12 years old. I remember her saying, “Lasagna isn’t just a dish, honey; it’s an embrace on a plate.”
She was right; there’s something comfortingly satisfying about layers of pasta, creamy cheese, and a delicious meat sauce coming together in the oven. It takes a while, but the end result is so delicious.
When I researched more about lasagna, here’s what I found: “Lasagna actually dates back to ancient Rome. Did you know that people enjoyed lasagna even back then?”
I’ve tried to add new things to this recipe and make it more delicious. This lasagna recipe is perfect for a family dinner, and it’s full of flavour that will impress your guests. I have given you this recipe in a way that is easy enough for even beginner cooks to make with confidence.
(Photo by Anna Guerrero pexels)
Ingredients.
For the meat sauce:
- 1 pound ground beef. (80/20 blend works best)
- 1/2 pound Italian sausage, casings removed.
- 1 large onion, diced.
- 4 cloves garlic, minced.
- 1 can (28 oz) crushed tomatoes.
- 1 can (6 oz) tomato paste.
- 2 tablespoons olive oil.
- 1 teaspoon dried basil.
- 1 teaspoon dried oregano.
- 1/2 teaspoon red pepper flakes (optional).
- Salt and black pepper to taste.
- 2 tablespoons fresh parsley, chopped.
For the cheese mixture:
- 15 oz. ricotta cheese.
- 1 large egg.
- 1/2 cup fresh parmesan cheese, grated.
- 2 tablespoons fresh parsley, chopped.
- 1/2 teaspoon garlic powder.
- Salt and pepper to taste.
For assembly:
- 9 lasagna noodles. (regular or no-boil)
- 3 cups mozzarella cheese, shredded.
- 1/2 cup parmesan cheese, grated.
- 2 tablespoons fresh basil, chopped. (for garnish)
Kitchen Tools Required.
- Large skillet or Dutch oven.
- Large pot for boiling pasta.
- 9x13 inch baking dish.
- Large mixing bowl.
- Wooden spoon.
- Colander.
- Measuring cups and spoons.
- Aluminium foil.
Step-by-Step Guide to Lasagna Recipe.
Step 1: Cook the pasta (15 minutes) Start by getting a large pot of salted water boiling. Cook your lasagna noodles according to package directions until they're al dente – you want them slightly firm since they'll continue to cook in the oven. Drain and set aside. Pro tip: lay them out on a clean kitchen towel so that they don't stick together.
Step 2: Prepare the meat sauce (20 minutes) In a large skillet over medium-high heat, warm the olive oil. Add the diced onion and let it cook until it’s soft and translucent, about 5 minutes. Add the minced garlic and cook, stirring, for another minute, until the garlic is fragrant. Stir in the ground beef and Italian sausage, and continue to break up with your wooden spoon as it cooks. Allow to cook for about 8-10 minutes or until the meat is browned and cooked through.
Step 3: Construct the sauce (10 minutes) Stir in the tomato paste and cook for 2 minutes – doing so makes everything taste richer. Stir in the crushed tomatoes, basil, oregano, red pepper flakes, salt and pepper. Let everything simmer, stirring occasionally, until simmering, about 10 minutes. The sauce should be well-reduced but saucy. Season with salt and pepper to taste.
Step 4: Make the cheese mixture (5 minutes) In a large bowl, add the ricotta cheese, egg, parmesan, parsley, garlic powder, salt and pepper. Stir until everything is combined and creamy. The mixture should taste rich and well seasoned.
Step 5: Preheat and prep (5 minutes) Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little olive oil.
Step 6: Layer like a boss (10 minutes) Now it's time for the fun part! Start by spreading a thin layer of meat sauce across the bottom of your baking dish. Then, lay 3 lasagna noodles on top, arranging them so they slightly overlap. Spread 1/2 of the ricotta mixture over the noodles, then pour 1/3 of the remaining flecks of meat sauce, and sprinkle with 1 cup of mozzarella. Repeat the process one more time. Then, top with the final 3 noodles, the remaining meat sauce, and finally the remaining mozzarella and parmesan.
Step 7: Bake as it should be (45 minutes). Cover with foil (this will depend on how crispy you want the edges!) and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes or until the cheese is bubbly and golden brown; you won't regret it. After you pull it out of the oven, let it rest for 10 - 15 minutes before you cut into it. I know, I know, we all want to dive into it right after baking it! Just remember, giving that resting time helps to set everything up properly.
Cooking Tips.
Here are 3 tips that will change things that I've learnt over the years.
Don't skip the resting time. I used to be so impatient, and I always started eating it right away, and I would pull the first piece out, and all the layers would separate into a giant mess of lasagna. I cannot emphasise enough how important those 15 minutes are – the layers will hold together perfectly when you cut into it.
Season every layer. Use more than just meat sauce to flavour your layers. Season your ricotta mixture well, and don't be afraid to sprinkle salt and pepper between layers. It is those little things that make a good lasagna great.
Use a blend of cheeses. Mozzarella is the star, but mixing in some parmesan adds depth of flavour, and Romano can add a nice sharpness. There are people (one of my brothers included) that will even add provolone – so try a few different things and find what you love!
Reasons to Try This Recipe.
This lasagna has everything you hope comfort food should be. The flavours are very rich and complex, and that nice balance of tangy tomatoes, savoury meat, and creamy cheese. But what I like most is it's actually quite easy to make. Yes, there are a number of steps, but they are all quite easy, and you can even make the sauce ahead of time.
The other benefit of this recipe is the versatility. You can easily replace the meat with vegetables or use a variety of cheese or make it seafood lasagna. I made one with spinach and mushrooms that was delicious. Cold lasagna for breakfast? Don't knock it till you try it!
(Photo by Regine Mary Talingting on Unsplash)
Healthier Swaps.
If you want to make this recipe even lighter, here are some things you can do.
Use whole wheat or chickpea pasta – Using whole wheat or chickpea pasta will give you the right texture and give you protein and extra fibre. Since it will finish cooking in the oven, cook it for a little less time than I mentioned earlier (a minute or two).
Grab some part-skim ricotta and mozzarella for the cheese layers—you’ll trim a few calories. But the taste stays pretty close to the full-fat version. When the dish comes out of the oven, I really can’t taste a difference.
Sneak in extra veggies for even more goodness – chop up zucchini, bell peppers, or mushrooms and stir them right into the meat sauce. They’ll thicken the sauce and pump up the nutrition, but give them a quick sauté to evaporate excess liquid, or the lasagna can turn runny.
✅ Advantages Of Lasagna Recipe.
This recipe is a surefire hit – I’ve never met a person who doesn't like lasagna. It's also very inexpensive; you could feed 8-10 people for way less than $50 (even including drinks) than ordering takeout. And wouldn't it be nice to have everything prepped ahead of time and just pop it in the oven at meal time? That's a huge perk too!
It's also really satisfying to make lasagna. It's a big deal, and your house will smell amazing for hours.
❌ Disadvantages Of Lasagna Recipe.
Honestly, this is not health food. It has a fairly high calorie and carbohydrate count, so it is definitely better as a once-in-a-while meal instead of a normal meal. Also, I know that the prep time for these can be a little long for a busy weeknight. Plus, you need to plan ahead since it will take approximately an hour and a half from start to finish.
Another thing to think about is that if you don't pay attention to the sauce's thickness, it could lead to a wet lasagna, which is just sad! And here is a last drawback – the clean-up is also kind of a pain because there are a lot of bowls and pans to wash, but it is worth it for something this good.
Conclusion.
Hey, I'm not going to lie; it takes some time and effort to make lasagna. But when you pull that golden, bubbly beauty out of the oven and see the reactions on everyone's faces, you will totally forget about all the time you spent making it. Honestly, this has become my go-to lasagna recipe for Sunday dinners, potluck parties, or for when you just want someone to feel cared for. Because let's face it, it is the type of dish that brings people together around a table, and we need that more in our lives. So put on an apron, make a playlist and let the fun begin!
FAQs.
1. Question - What can I do if I can't find Italian sausage?
- Answer - No problem, if you can't find Italian sausage, you can use ground beef or chicken instead. If you want to enhance the flavour even more, use Italian seasoning.
2. Question - Can this recipe be made vegetarian? How?
- Answer - Yes, of course! You can make this recipe vegetarian if you want. When making it vegetarian, use vegetables like mushrooms, bell peppers, and spinach instead of meat. You can use lentils for protein.
3. Question - How do I know when the lasagna is done?
- Answer - It's very simple. When the lasagna is done, the cheese should be golden brown and bubbly. To be precise, the internal temperature should reach 165°F.
4. Question - Can I use uncooked noodles for this recipe?
- Answer - Yes! Just be sure your sauce is a little thinner than you are used to because the noodles will absorb liquid as they cook. Add an additional 1/4 cup of water to your meat sauce and cover tightly with foil for the first part of baking.
Tags:
Dinner