PREP TIME: 30 mins | COOK TIME: 1 hr 30 mins | TOTAL TIME: 2 hrs | YIELD: 12 servings
I love the classics, and this classic lasagna is no exception! I love that I can use whatever kind of meat I have available, or my family loves to make this easy lasagna recipe.
INGREDIENTS
1 lb box of dry lasagna noodles (you will need 16 noodles. A one-pound box contains 20 noodles, so you will have four extra.
Usually a couple get broken, so this usually works out)
2 lbs whole milk ricotta cheese
Meat Sauce:
1 lb lean ground beef (90/10)
1 lb ground Italian sausage meat (hot or sweet your choice)
2 tbsp extra virgin olive oil
1 tbsp chopped garlic
1 c. chopped onions
1 28–oz. canned crushed tomatoes (we use Cento)
2 tbsp tomato paste
1 tsp dry oregano
2 tbsp dry basil or 4 tablespoons chopped fresh basil
1 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tsp chopped fresh mint
Pinch red pepper flakes
Cheese mixture:
1 c. shredded mozzarella
1/4 tsp freshly ground black pepper
1 c. grated Parmesan cheese
1 tsp kosher salt
1/2 c. chopped fresh Italian flat-leaf parsley
2 eggs, beaten
Other ingredients:
8 oz. fresh mozzarella, sliced into 12 slices
2 1/2 c. tomato sauce
1/2 c. grated Parmesan cheese
3 c. shredded mozzarella
How to Make Classic Lasagna
Over a bowl, place a cheesecloth-lined strainer. In the cheesecloth, place the ricotta and cover it with more cheesecloth. On top, place a heavy object to press the ricotta.
Following the package directions, cook the lasagna noodles for about 7 to 8 minutes. Once done, rinse and cool.
Heat the olive oil in a large skillet. Once hot, add the onions and cook for about 2 minutes on medium-high heat. Then, add the garlic and cook for another minute. Toss in the meat. If needed, drain some of the liquid. You should only have a couple of tbsp of liquid after cooking the meat. Next, add the crushed tomatoes along with tomato pasta, 1 tsp salt, 1/4 tsp pepper, oregano, basil, red pepper flakes, and mint. Adjust the meat to medium and simmer everything for about 10 minutes, stirring often. Set aside when done.
Place the drained ricotta, 1 cup shredded mozzarella, beaten eggs, 1 c. Parmesan cheese, 1 tsp salt, ¼ tsp pepper, and the chopped parsley in a medium bowl. Mix well and keep this aside.
Prepare the oven. Preheat it to 375 degrees and position the oven rack in the middle of the oven.
Ladle 1 c. of tomato sauce into the bottom of a 9 x 13 x 3-inch glass baking dish. Top with 4 lasagna noodles, slightly overlapping. Cover with 1/3 of the cheese mixture, 1/3 of the meat mixture, and half of the sliced fresh mozzarella. Do the same layers again (4 more noodles, another 1/3 of the cheese mixture and meat mixture, then the other half of the sliced fresh mozzarella). Again, top with 4 noodles and place the rest of the cheese mixture, remaining meat mixture, and 1 ½ cups shredded mozzarella cheese on top. For the final layers, lay another 4 noodles and cover with 1 ½ cups tomato sauce, 1 ½ cups shredded mozzarella, and ½ cup grated Parmesan cheese.
On top, lay a piece of parchment paper. Tightly cover with foil, then cover with foil before placing a rack in the foiled pan.
Bake in the preheated oven for about 1 hour. Uncover and continue to cook for another 30 minutes.
Before serving, allow the lasagna to rest for about 15 to 30 minutes. Then, slice. Enjoy!
Classic Lasagna
Ingredients
- 1 lb box of dry lasagna noodles you will need 16 noodles. A one-pound box contains 20 noodles, so you will have four extra. Usually a couple get broken, so this usually works out
- 2 lbs whole milk ricotta cheese
- Meat Sauce:
- 1 lb lean ground beef 90/10
- 1 lb ground Italian sausage meat hot or sweet your choice
- 2 tbsp extra virgin olive oil
- 1 tbsp chopped garlic
- 1 c. chopped onions
- 1 28 –oz. canned crushed tomatoes we use Cento
- 2 tbsp tomato paste
- 1 tsp dry oregano
- 2 tbsp dry basil or 4 tablespoons chopped fresh basil
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tsp chopped fresh mint
- Pinch red pepper flakes
- Cheese mixture:
- 1 c. shredded mozzarella
- 1/4 tsp freshly ground black pepper
- 1 c. grated Parmesan cheese
- 1 tsp kosher salt
- 1/2 c. chopped fresh Italian flat-leaf parsley
- 2 eggs beaten
- Other ingredients:
- 8 oz. fresh mozzarella sliced into 12 slices
- 2 1/2 c. tomato sauce
- 1/2 c. grated Parmesan cheese
- 3 c. shredded mozzarella
Instructions
- Over a bowl, place a cheesecloth-lined strainer. In the cheesecloth, place the ricotta and cover it with more cheesecloth. On top, place a heavy object to press the ricotta.
- Following the package directions, cook the lasagna noodles for about 7 to 8 minutes. Once done, rinse and cool.
- Heat the olive oil in a large skillet. Once hot, add the onions and cook for about 2 minutes on medium-high heat. Then, add the garlic and cook for another minute. Toss in the meat. If needed, drain some of the liquid. You should only have a couple of tbsp of liquid after cooking the meat. Next, add the crushed tomatoes along with tomato pasta, 1 tsp salt, 1/4 tsp pepper, oregano, basil, red pepper flakes, and mint. Adjust the meat to medium and simmer everything for about 10 minutes, stirring often. Set aside when done.
- Place the drained ricotta, 1 cup shredded mozzarella, beaten eggs, 1 c. Parmesan cheese, 1 tsp salt, ¼ tsp pepper, and the chopped parsley in a medium bowl. Mix well and keep this aside.
- Prepare the oven. Preheat it to 375 degrees and position the oven rack in the middle of the oven.
- Ladle 1 c. of tomato sauce into the bottom of a 9 x 13 x 3-inch glass baking dish. Top with 4 lasagna noodles, slightly overlapping. Cover with 1/3 of the cheese mixture, 1/3 of the meat mixture, and half of the sliced fresh mozzarella. Do the same layers again (4 more noodles, another 1/3 of the cheese mixture and meat mixture, then the other half of the sliced fresh mozzarella). Again, top with 4 noodles and place the rest of the cheese mixture, remaining meat mixture, and 1 ½ cups shredded mozzarella cheese on top. For the final layers, lay another 4 noodles and cover with 1 ½ cups tomato sauce, 1 ½ cups shredded mozzarella, and ½ cup grated Parmesan cheese.
- On top, lay a piece of parchment paper. Tightly cover with foil, then cover with foil before placing a rack in the foiled pan.
- Bake in the preheated oven for about 1 hour. Uncover and continue to cook for another 30 minutes.
- Before serving, allow the lasagna to rest for about 15 to 30 minutes. Then, slice. Enjoy!
