Who knew layers of pasta, cheese, and sauce could create such a masterpiece? Lasagna, with its gooey cheese and rich meat sauce, has always been my go-to comfort food—especially when the weather turns chilly, or, honestly, even when it doesn’t. I remember the time I tried a new twist by adding a hint of nutmeg to the béchamel, and it was like discovering a new planet in the galaxy of flavors.
Steps
- Combine the ricotta cheese, egg, mozzarella, Parmesan, Italian seasoning, salt, and pepper in a bowl and set aside. Prepare the remaining ingredients for use.
- Heat olive oil over medium heat in a pot and cook diced onions for 10 minutes until softened. Add ground beef, sausage, and garlic, cooking until meat is browned. Drain excess grease.
- Stir chicken broth into the meat mixture, scraping the pot’s sides. Add marinara sauce, tomato paste, hot sauce, and Worcestershire sauce. Bring to a boil, then lower to a simmer as you cook the pasta.
- Preheat the oven to 375°F. Boil lasagna noodles in salted water until al dente, stirring occasionally. Cool noodles under cold water and lay them flat on wax paper.
- Spread a cup of meat sauce in a 9×13-inch dish. Layer 4 noodles, 1/3 of the ricotta mixture, and 1.5 cups of meat sauce. Repeat layers twice more.
- Top with mozzarella cheese, cover with foil sprayed with cooking spray, and bake for 35 minutes. Uncover and bake for an additional 10 minutes.
- Allow the lasagna to rest for 15 minutes before serving. Garnish with fresh parsley and enjoy with garlic bread.
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, with extra 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
- How many layers should a lasagna have?
- A traditional lasagna should have at least three layers. Most recipes feature either three or four layers, depending on the depth of your baking dish.
- Can I prepare lasagna ahead of time?
- Yes, you can assemble the lasagna up to two days in advance and store it in the refrigerator. Alternatively, you can freeze it for up to three months. If frozen, ensure it is fully thawed before baking.
- What is the best way to reheat leftover lasagna?
- To reheat, place the lasagna in a lightly greased casserole dish and cover it. Bake at 350°F for 25 to 30 minutes until warmed through.
- What type of lasagna noodles should I use?
- You can use regular boiled noodles, no-boil noodles, or fresh lasagna noodles. No-boil and fresh noodles do not need to be pre-cooked before assembling the lasagna.
- What are some tips for enhancing the flavor of lasagna?
- Incorporate hot sauce and Worcestershire sauce into the meat sauce for added depth. Use high-quality marinara sauce and freshly shredded cheese for the best results.
Tips
- Use Quality Ingredients: Opt for high-quality marinara sauce like Rao’s to enhance the flavor, as lasagna is a dish that truly benefits from premium ingredients.
- Cheese Preparation: Shred and grate cheese from a block rather than using pre-packaged options, as freshly shredded cheese melts better. Whole milk mozzarella and high-quality Parmesan and ricotta are recommended.
- Layering Tips: Ensure your lasagna has at least three layers for the best texture and structure. A 9 x 13-inch casserole dish accommodates this well, but use a deeper dish if you wish to add more layers.
- Prevent Spills: If the lasagna fills your dish to the brim, place a baking sheet underneath to catch any bubbling sauce during cooking.
Equipment
- 8 Quart Pasta Pot – For boiling lasagna noodles.
- Deep Casserole Dish – A deeper dish to accommodate the layers of lasagna.
- Silicone Spatula – Useful for breaking up meat and cleaning the pot.
- Wooden Spoon – Helpful for stirring noodles without damaging them.
- Nonstick Cooking Spray – For preventing cheese from sticking to foil.
