Lasagna – it’s like a hug on a plate, right? I remember the first time I tried to make it; my kitchen looked like a pasta explosion, but the aroma made it all worth it. This recipe captures that essence without the chaos—layered with gooey cheese and that rich tomato sauce that tastes like Sunday afternoons.
Steps
- Mix the ricotta cheese, egg, mozzarella, Parmesan, Italian seasoning, salt, and pepper in a bowl to form a cheese filling. Set this mixture aside while preparing the meat sauce.
- Heat olive oil in a pan over medium heat and cook diced onions until they soften. Add ground beef and sausage, breaking them into fine crumbles, and cook until browned. Stir in garlic, then drain excess grease.
- Add chicken broth to the meat, using a spatula to clean the pot’s sides. Stir in marinara sauce, tomato paste, hot sauce, and Worcestershire sauce. Bring to a boil, then simmer while boiling lasagna noodles.
- Preheat the oven to 375°F and cook lasagna noodles in salted boiling water until al dente. Drain and rinse with cold water, then lay them flat on parchment paper.
- Spread a cup of meat sauce on the bottom of a 9 x 13-inch casserole dish. Layer with four lasagna noodles, a third of the ricotta mixture, and 1.5 cups of meat sauce. Repeat this layering process twice more.
- Top with remaining mozzarella cheese, cover with foil sprayed with nonstick spray, and bake for 35 minutes. Remove the cover and bake for an additional 10 minutes.
- Let the lasagna rest for 15 minutes before serving, allowing the layers to set. Serve alongside garlic bread for a complete meal.
Ingredients
- 15 oz. ricotta cheese (approximately 2 cups)
- 1 large egg
- 2 cups mozzarella cheese
- ¾ cup Parmesan cheese, freshly grated
- 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, plus 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
- Can I prepare the lasagna in advance?
- Absolutely! You can assemble the lasagna as instructed but hold off on baking it. Store it covered in the refrigerator for up to 2 days or freeze it for as long as 3 months. For frozen lasagna, ensure to thaw it completely before baking. Before placing chilled lasagna in the oven, let it sit at room temperature for 30 minutes and add an extra 10 minutes to the baking time when covered.
- How should I reheat leftover lasagna?
- To warm up leftover lasagna, place it in a lightly greased casserole dish and cover it. Bake it at 350°F for about 25-30 minutes.
- What type of lasagna noodles should I use?
- Both no-boil and fresh lasagna noodles are suitable for this recipe and don’t require pre-cooking. Fresh noodles are typically available in the grocery store’s deli section.
- What is the minimum number of layers needed for a lasagna?
- A traditional lasagna should have at least three layers. Most recipes, including this one, use three or four layers. The depth of your baking dish may limit the number of layers you can add.
- What are some recommended flavor enhancers for this recipe?
- Adding hot sauce and Worcestershire sauce can enhance the flavors of the lasagna without making it spicy. Using a high-quality marinara sauce, like Rao’s, is also recommended to ensure the best taste.
Tips
- Enhance Flavor with Key Ingredients: Incorporate hot sauce and Worcestershire sauce into your meat sauce. These elements enhance the flavor profile without adding heat, creating a richer taste experience.
- Choose Quality Marinara Sauce: Opt for a high-quality marinara sauce like Rao’s for a truly flavorful lasagna, as the quality of the sauce significantly impacts the overall dish.
- Use Freshly Grated Cheese: Shredding cheese from a block rather than using pre-packaged grated cheese improves melt quality and texture. Consider using whole milk mozzarella for the best results.
- Avoid Overcooking Lasagna Noodles: If using traditional lasagna noodles, cook them just until al dente and rinse with cold water to prevent sticking. Alternatively, use no-boil or fresh noodles to simplify the process.
Equipment
- 8 Quart Pasta Pot – For boiling lasagna noodles.
- Deep Casserole Dish – For assembling and baking the lasagna.
- Silicone Spatula – Useful for scraping the bottom and sides of the pot when making the meat sauce.
- Wooden Spoon – Helpful for stirring the noodles while cooking.
