Italian-American Lasagna
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Resting Time
30 mins
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Total Time
2 hrs
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Servings
6
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Calories
683 kcal
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Course
Main Course
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Cuisine
Italian
Italian-American Lasagna
Description
This lasagna recipe calls for pre-cooked meat sauce and ricotta blended with Italian parsley, basil, beaten eggs, kosher salt, and black pepper. Lasagna noodles boil briefly to a very al dente stage and are cooled and laid flat to prevent sticking during assembly. The baking dish is coated with olive oil to prevent sticking, and the first layer is a thick spread of meat sauce.
Six noodles are layered per level with slight overlap. Each layer gets ricotta mixture, a third of the mozzarella cheese slices, more meat sauce, and a third of the grated Pecorino Romano. This layering repeats three times for a rich, cheesy dish balanced by flavorful meat sauce and fresh herbs in the ricotta.
The lasagna bakes in a preheated 375°F oven. Covering the dish with parchment paper and foil prevents sticking; these are removed for the final 15 minutes to brown the top. Letting the lasagna sit for at least 30 minutes after baking allows it to firm up, making it easier to cut and serve without falling apart.
This recipe yields 6 large or 8 moderate servings and can adapt to meatless versions by replacing the meat sauce with marinara. Broken noodles work best in the middle layers, reserving intact pieces for edges for a neat presentation.
Ingredients
For the lasagna
- 5 cups (1.2kg) meat sauce meat sauce recipe
- 1 pound (454g) lasagna noodles
- 1 pound (454g) mozzarella cheese sliced
- 1 cup (90g) pecorino romano finely grated
- 1 tablespoon (15g) olive oil
For the ricotta mixture
- 1 pound (454g) ricotta cheese drained overnight
- 1/4 cup Italian flat-leaf parsley minced
- 1/4 cup basil chopped
- 2 large egg beaten
- 1 teaspoon kosher salt Diamond Crystal brand
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375f and set the rack to the middle level.
- Bring a large pot of salted water (along with a 1/2 teaspoon of olive oil) to boil. Boil the lasagna noodles (work in batches and stir well to avoid sticking) to very al dente (about 3-4 minutes less than box instructions). Scoop out sheets with a mesh strainer or pasta spider and shock in ice water. Lay flat the lasagna noodles on parchment paper or clean dish towels.
- In a large bowl combine all the ricotta mixture ingredients.
- In a 9x13 (or 10x15) baking dish place a drop of olive oil and wipe the bottom and sides. Next add a thick layer of meat sauce, completely coating the bottom of the baking dish.
- Place 6 lasagna noodles on the first level (they should slightly overlap). Spread a thick layer of the ricotta mixture onto the noodles, then layer 1/3 of the mozzarella, another thick layer of meat sauce, and finally 1/3 of the grated Pecorino Romano cheese.
- Repeat the process on the next two layers. On the top layer just add the sauce, mozzarella, and Pecorino Romano cheese.
- Cover the lasagna with parchment paper then foil to prevent sticking.
- Bake for 45 minutes. Removing the covering and bake for 15-20 minutes more until the side noodles are crispy and the cheese is bubbly. Let the lasagna sit for at least 30 minutes to settle before eating. Enjoy!
Notes
- Makes 6 large or 8 medium servings; suitable for feeding a family or for leftovers.
- Cook lasagna noodles to very al dente and lay them flat on towels or parchment to ease assembly and prevent sticking.
- Broken noodles can be used in the middle layers, preserving whole noodles for outer edges of the dish.
- Cover the lasagna with parchment paper, then foil during baking to prevent sticking; remove coverings for the last 15 minutes to allow top to brown and crisp.
- Let lasagna rest at least 30 minutes after baking to firm up and ensure clean slicing without collapse.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 683 kcal
% Daily Value*
| Calories | 683kcal | 34% |
| Carbohydrates | 52g | 17% |
| Protein | 42.6g | 85% |
| Fat | 33g | 51% |
| Saturated Fat | 17.8g | 89% |
| Cholesterol | 224mg | 75% |
| Potassium | 307mg | 7% |
| Sugar | 1.6g | 3% |
| Calcium | 731mg | 73% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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