Classic Italian Lasagna
User Reviews
4.6
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Prep Time
40 mins
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Cook Time
1 hr 35 mins
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Total Time
2 hrs 15 mins
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Servings
9 Servings (9X13-inch pan)
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Calories
672 kcal
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Course
Main Course
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Cuisine
Italian
Classic Italian Lasagna
Description
This lasagna recipe starts with preparing a red sauce by sautéing garlic, onion, and mushrooms in olive oil and butter until soft, then blending the vegetables into a paste-like mixture before combining with tomato sauce, tomato paste, diced tomatoes, Italian seasoning, salt, and pepper. The resulting sauce is flavorful and smooth.
A white sauce made from milk thickened with flour and butter is seasoned simply with salt and pepper and cooked until creamy. The lasagna noodles are boiled partially or no-boil noodles are used for convenience.
Ground turkey is browned separately and drained of grease before layering. The lasagna is assembled by layering noodles, red sauce, white sauce, turkey, and shredded mozzarella and Parmesan cheeses in a 9x13 inch pan. Baking at 350°F melds the flavors and melts the cheese, producing a comforting Italian classic with a rich, creamy texture and robust tomato flavor complemented by herbs.
The lasagna can be assembled ahead of time and refrigerated for up to 12 hours before baking or frozen safely for months. If frozen, bake covered for about 1.5 hours, then uncovered to brown the top. Letting it rest after baking helps it set for easier slicing.
Ingredients
Red Sauce:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic finely minced, fresh
- ½ large onion diced (about 1/2 cup)
- 8 ounces mushrooms chopped
- 2 cans cans (8-ounces each) tomato sauce
- 1 (6-ounce) (6-ounce) can tomato paste
- 1 (14.5-ounce) (14.5-ounce) can diced tomatoes undrained
- 2 teaspoons Italian seasoning or a mix of dried oregano and basil
- ½ teaspoon salt
- ½ teaspoon black pepper
White Sauce:
- 3 cups milk not skim, I used 1%
- 5 tablespoons flour
- 4 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon black pepper
Lasagna:
- 9 lasagna noodles boiled for half the time on the box (or use 12 of the no-boil noodles, of which I far prefer the Barilla brand)
- 1 pound ground turkey
- 1 pound mozzarella cheese shredded
- 8 ounces Parmesan Cheese shredded
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray or with a napkin dipped lightly in olive oil and set aside.
- In a large skillet, brown the ground turkey over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When turkey is cooked through, drain the grease and set aside.
- In a medium-size saucepan over medium-high heat, add 2 tablespoons olive oil and one tablespoon butter. Add a pinch of salt and pepper. When oil/butter is hot, add the garlic, stirring constantly. When the garlic is lightly browned, but NOT burned, add the onion and mushrooms. Continue cooking on medium-high heat until the vegetables are soft and browned and the fluid has mostly cooked out.
- Remove from heat and either using a handheld immersion blender or transferring the vegetables to a blender, blend the vegetables to a paste-like mixture. Return the pot to the heat (pour the pureed vegetables back in, if using a stand-alone blender) and add the tomato sauce and tomato paste. Stir to combine. Then add the diced tomatoes, Italian seasoning, salt and pepper. Stir.
- Cover and let the sauce sauce simmer for 30 minutes over medium-low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved ground turkey.
- While the red sauce simmers, if using lasagna noodles that need to be boiled, bring a large pot of salted water to a boil and boil the noodles for half the time suggested on the box. Once the noodles are cooked, drain, but do not rinse. Add a dab of olive oil to keep them from sticking together. If you are using no-boil noodles, you can skip this step.
- Also while the red sauce is cooking, melt the four tablespoons butter and when melted, add the flour, stirring constantly to combine and letting the mixture cook, while stirring, for a minute or two. Gradually add in the milk, whisking constantly. Add the salt and pepper. Slowly whisk the white sauce, ensuring it doesn’t burn on the bottom of the pan, while cooking it over medium heat. Continue slowly stirring or whisking while the white sauce cooks and thickens quite a bit, about 5-7 minutes. Add a pinch of mozzarella for good luck, if you wish!
- To begin layering the lasagna, keep in mind that you’ll have three layers of noodles as well as three layers of the sauces and cheese – so plan on splitting all the sauce and cheese piles into thirds so you don’t run out at the end! On the bottom of your lightly greased baking pan, layer three pre-boiled noodles or four no-boil noodles, slightly overlapping the no-boil noodles. Layer the red sauce, white sauce, Parmesan and mozzarella cheeses, spreading all to the edges and top with another layer of noodles. Again, layer the red sauce, white sauce, Parmesan and mozzarella cheeses and top with the final layer of noodles. Layer the sauces and cheeses again.
- Cover the lasagna with a greased layer of aluminum foil and bake for 30 minutes. Remove the foil and let the lasagna sit for 15 minutes before cutting and serving.
Notes
- Lasagna can be made ahead: cool sauces to room temperature, assemble, and refrigerate up to 12 hours before baking; add 5-10 minutes to baking time if refrigerated before baking.
- For longer storage, assemble and freeze tightly wrapped for 2-3 months; bake covered from frozen for about 1½ hours, then uncover and bake another 45 minutes to an hour until bubbly and hot.
- Allow lasagna to rest 15 minutes after baking before serving to help it set and slice neatly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Servings (9X13-inch pan)
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 672kcal | 34% |
| Carbohydrates | 57g | 19% |
| Protein | 45g | 90% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 105mg | 35% |
| Sodium | 1580mg | 66% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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