Lasagna

Posted in Recipe Collections / Favorite Recipes: Thai, Persian, Korean, French, and More
Lasagna
This lasagna is the cozy, generous kind: a slow-simmered meat sauce, creamy ricotta filling, plenty of mozzarella, and layers of pasta baked until bubbling and golden.

Ingredients

  • 12 lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • ½ pound Italian sausage
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes, optional
  • 1 teaspoon salt, plus more for pasta water
  • ½ teaspoon black pepper
  • 15 ounces ricotta cheese
  • 1 egg
  • ½ cup grated parmesan cheese
  • 2 tablespoons chopped parsley
  • 4 cups shredded mozzarella cheese

Instructions

  1. Cook the Noodles: Cook the lasagna noodles in salted water until just shy of tender. Drain and lay flat so they do not stick together.

  2. Make the Meat Sauce: Heat the olive oil in a large pot. Brown the beef and sausage, then add the onion and cook until softened. Stir in the garlic, crushed tomatoes, tomato sauce, tomato paste, oregano, basil, red pepper flakes if using, salt, and pepper. Simmer for 25-30 minutes.

  3. Mix the Ricotta: In a bowl, stir together the ricotta, egg, parmesan, and parsley.

  4. Assemble: Spread a thin layer of sauce in a 9x13-inch baking dish. Layer noodles, ricotta mixture, mozzarella, and meat sauce. Repeat the layers, finishing with sauce and mozzarella on top.

  5. Bake: Cover with foil and bake at 375°F for 25 minutes. Uncover and bake for another 20-25 minutes, until bubbling and browned.

  6. Rest and Serve: Let the lasagna rest for 15 minutes before slicing so the layers set.

Layered Comfort

Lasagna rewards a little patience. A sauce that simmers long enough to thicken will slice more cleanly, and resting the finished pan keeps the layers from sliding apart.

The ricotta mixture adds creaminess between the tomato-rich meat layers, while mozzarella gives the top its bubbly, browned finish.

Serving Ideas

Serve with garlic bread, Caesar salad, roasted broccoli, or a simple green salad with vinaigrette. A little extra parmesan and fresh basil at the table never hurts.

Variations

Use all beef, all sausage, or a mix. For a vegetable version, swap the meat for sauteed mushrooms, spinach, zucchini, and roasted peppers.

For make-ahead lasagna, assemble the pan, cover, and refrigerate overnight. Add a few extra minutes to the covered bake time if baking straight from the fridge.