Lasagna, the glorious symphony of layers—who can resist its allure? I remember the first time I tasted my grandmother’s version; it was like a warm hug on a chilly evening, with cheese oozing out like fleeting summer memories. You might think you know lasagna, but this recipe—it’s like discovering a hidden track on your favorite album.
Steps
- Preheat the oven to 350°F. Boil lasagna noodles in a pot of salted water until they are firm, following the package directions. Drain, rinse with cold water, and set aside.
- Cook the ground beef, sausage, onion, and garlic in a skillet over medium-high heat until the meat is no longer pink. Drain excess fat and add pasta sauce, tomato paste, Italian seasoning, salt, and pepper. Simmer uncovered for 5 minutes until the sauce thickens slightly.
- In a bowl, mix together mozzarella cheese, parmesan cheese, ricotta cheese, parsley, egg, and a pinch of salt to create the cheese mixture.
- In a 9×13 pan, spread 1 cup of meat sauce, then layer with 3 lasagna noodles. Add a third of the cheese mixture and another cup of meat sauce. Repeat these layers twice more.
- Finish with a layer of noodles topped with the remaining meat sauce. Cover with foil and bake for 45 minutes. Remove foil, sprinkle the remaining mozzarella and parmesan cheese on top, and bake uncovered for an additional 15 minutes until the cheese is bubbly and golden.
- Allow the lasagna to rest for at least 15 minutes before slicing, which helps it maintain its shape when served.
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 salt
FAQ
- Can I prepare lasagna in advance?
- Yes, lasagna can be made ahead of time. You can assemble it and keep it in the refrigerator for up to two days before baking. Additionally, lasagna can be frozen either before or after baking for up to three months.
- What are some substitutions for the cheese filling?
- Ricotta cheese in the filling can be replaced with cottage cheese if preferred. If you like thicker cheese layers, consider dividing the cheese in half for the first two layers and using just meat sauce on the third.
- How do I reheat leftover lasagna?
- To reheat frozen lasagna, cover it and place it in the oven at 350°F until heated through, which usually takes about 30 minutes. For quicker reheating, you can also use a microwave.
- Is it necessary to let the lasagna rest after baking?
- Allowing the lasagna to rest for at least 15 minutes after baking helps it maintain its shape and prevents it from becoming runny when sliced. This step is not required when reheating the lasagna.
- What can I do if I prefer more sauce in my lasagna?
- If you enjoy a saucier lasagna, increase the amount of pasta sauce used in the recipe to 48 ounces. Adjust the salt to taste, as different brands of sauce may vary in seasoning.
Tips
- Allow the Lasagna to Rest: After removing the lasagna from the oven, let it sit for at least 15 minutes. This helps it firm up, making it easier to slice and serve without falling apart.
- Cover with Foil During Baking: To prevent the lasagna from drying out, cover it with aluminum foil for most of the baking time. Remove the foil towards the end to allow the cheese on top to brown and become bubbly.
- Use High-Quality Pasta Sauce: Opt for a high-quality pasta or marinara sauce to enhance the flavor of your lasagna. This can make a significant difference in the overall taste of the dish.
- Prepare and Freeze for Convenience: Lasagna can be assembled ahead of time and stored in the refrigerator for up to 2 days or frozen for up to 3 months. This makes it a convenient meal to prepare in advance and enjoy later.
Equipment
- 9×13 Baking Dish: Essential for layering and baking the lasagna.
- Large Pot: Needed for boiling lasagna noodles.
- Large Skillet or Dutch Oven: Used for preparing the meat sauce.
- Medium Bowl: For mixing the cheese mixture.
