World’s Best Lasagna

Ingredients:

For the meat sauce:

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound (450g) ground beef
  • 1 pound (450g) Italian sausage, casings removed
  • 1 can (28 ounces or 800g) crushed tomatoes
  • 2 cans (6 ounces or 170g each) tomato paste
  • 1/2 cup (120ml) water
  • 2 tablespoons granulated sugar
  • 1/4 cup (15g) chopped fresh basil leaves (or 1 tablespoon dried basil)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)

For the cheese mixture:

  • 1 container (15 ounces or 425g) ricotta cheese
  • 1 egg
  • 1/4 cup (15g) grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Other ingredients:

  • 12 lasagna noodles, cooked according to package instructions
  • 4 cups (450g) shredded mozzarella cheese
  • 1 cup (90g) grated Parmesan cheese

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.
  3. Add the ground beef and Italian sausage to the skillet, breaking it up with a spoon, and cook until browned and cooked through, about 8-10 minutes. Drain any excess fat from the skillet.
  4. Stir in the crushed tomatoes, tomato paste, water, sugar, basil, salt, black pepper, and crushed red pepper flakes (if using) into the skillet. Simmer the sauce for 20-30 minutes, stirring occasionally, until thickened.
  5. In a medium bowl, mix together the ricotta cheese, egg, grated Parmesan cheese, chopped parsley, salt, and black pepper until well combined.
  6. To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Arrange 4 lasagna noodles on top of the sauce, slightly overlapping them.
  7. Spread half of the ricotta cheese mixture over the noodles, followed by a third of the shredded mozzarella cheese. Spoon a third of the meat sauce over the cheese.
  8. Repeat the layers with 4 more lasagna noodles, the remaining ricotta cheese mixture, another third of the shredded mozzarella cheese, and another third of the meat sauce.
  9. Top the lasagna with the remaining 4 lasagna noodles, the remaining meat sauce, and the remaining shredded mozzarella cheese. Sprinkle the grated Parmesan cheese over the top.
  10. Cover the baking dish loosely with aluminum foil and bake the lasagna in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 25-30 minutes, or until the lasagna is bubbly and golden brown on top.
  11. Remove the lasagna from the oven and let it cool for 10-15 minutes before slicing and serving.
  12. Enjoy your delicious homemade lasagna with a side salad and garlic bread for a hearty and satisfying meal!
  13. This recipe makes about 12 servings of lasagna. Feel free to customize it by adding your favorite vegetables or using different types of meat and cheese.

FAQs:

1. Can I make lasagna ahead of time?

Answer: Yes, you can make lasagna ahead of time. Assemble the lasagna according to the recipe, but do not bake it. Cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours. When you’re ready to bake, let it come to room temperature for about 30 minutes before baking as directed. You can also freeze unbaked lasagna for up to 3 months. To bake from frozen, cover with foil and bake at 375°F (190°C) for about 1.5 hours, then uncover and bake for an additional 30 minutes, or until heated through and bubbly.

2. Do I need to cook the lasagna noodles before assembling?

Answer: It depends on the type of noodles you use. Traditional lasagna noodles typically need to be boiled before assembling the lasagna. However, there are “no-boil” or “oven-ready” noodles available that do not require pre-cooking. These noodles are designed to cook in the oven as the lasagna bakes. If using traditional noodles, follow the package instructions for cooking them until al dente.

3. How do I prevent my lasagna from becoming too watery?

Answer: To prevent watery lasagna, make sure to drain the cooked noodles well and remove excess moisture from the ricotta cheese by allowing it to drain in a fine mesh strainer. Use thick, hearty sauces rather than watery ones, and simmer your sauce longer to reduce its liquid content if needed. Avoid adding too many watery vegetables without cooking them first to reduce their moisture content.

4. Can I use different types of cheese in my lasagna?

Answer: Yes, you can use different types of cheese in lasagna. The most common cheeses used are ricotta, mozzarella, and Parmesan. However, you can also experiment with other cheeses like provolone, fontina, or even cheddar for a different flavor profile. Just make sure to use a combination of cheeses that melt well and complement each other.

5. How long should I let lasagna rest before serving?

Answer: After baking, let the lasagna rest for at least 15-20 minutes before serving. This allows the layers to set and makes it easier to cut and serve clean slices. If you cut into the lasagna immediately, it may fall apart and be more difficult to serve neatly.

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