The Best Homemade Lasagna Recipe
User Reviews
5
The Best Homemade Lasagna Recipe
Description
This lasagna starts with a savory meat sauce combining diced pancetta, hot Italian sausage, and ground beef browned together. Garlic and onions deepen the flavor before tomato paste, red wine, beef stock, crushed tomatoes, sugar, and fresh herbs such as basil, parsley, and oregano simmer to develop a rich, balanced sauce. The long cooking time softens the sauce and melding flavors thoroughly.
The ricotta layer blends ricotta cheese, grated fontina, eggs, and nutmeg, adding creamy texture and richness. Cooked lasagna noodles are layered with the meat sauce, ricotta mixture, shredded mozzarella, and Parmesan cheese. Baking melds these layers into a comforting, cheesy casserole with a slightly crisp top and tender noodles inside.
This classic lasagna pairs well with a green salad or garlic bread for a satisfying main course. Prepare ahead to allow the flavors to meld further or freeze portions for convenience.
Ingredients
For the Meat Sauce:
- 2 tablespoons extra-virgin olive oil
- 5 ounces pancetta diced into small bits
- 1 pound Italian sausage hot
- 1 pound ground beef
- 6 cloves garlic crushed and chopped
- 1 cup onion chopped
- 3 Tablespoons tomato paste
- 1 cup dry red wine use something you'd enjoy drinking
- 1/2 cup beef stock
- 2 crushed tomatoes 28 ounce cans
- 2 teaspoons sugar
- 1/2 cup basil fresh, chopped
- 3 Tablespoons parsley fresh, chopped
- 2 Tablespoons oregano fresh, chopped
- salt to taste
- black pepper to taste
For the Ricotta Layer:
- 16 ounces ricotta cheese
- 5 ounces fontina cheese grated
- 1 egg large plus 1 yolk
- 1/4 teaspoon ground nutmeg
For the Lasagna:
- 15 lasagna noodles
- 8 ounces mozzarella cheese shredded
- 1/2 cup Parmesan Cheese finely grated
Instructions
For the Meat Sauce:
- Place a large saucepan or pot over medium high heat. Add oil and pancetta cook for 2 to 3 minutes, or until browned. Add in the sausage and beef and use a wooden spoon to break the meat up into pieces. Continue cooking until meat is browned and no pink remains, about 5 minutes.
- Add garlic and cook for 1 minute, or until fragrant. Add in the onion and continue cooking, stirring occasionally, for 6 to 8 minutes, or until onion has softened and is almost translucent. Stir in the tomato paste.
- Add in the wine and stir to combine. Cook for 5 minutes. Then stir in the stock and crushed tomatoes, stirring well to combine. Bring sauce to a boil, then reduce to medium low and continue cooking for at least 40 minutes.
- Stir in the sugar, basil, parsley, and oregano. Cook for another 5 minutes. Taste and add salt and pepper as needed.
- Remove from heat allow to slightly cool before using it in the lasagna.
For the Ricotta Layer:
- In a large bowl combine the ricotta, fontina, egg, egg yolk, and nutmeg, mixing until well combined. Set aside until needed.
For the Lasagna:
- Place a long sheet of parchment paper (about 16") on you countertop. Lightly brush with olive oil.
- Bring a large pot of water to a rolling boil. Add a pinch of salt, then add in the lasagna noodles. Cook for 4 minutes, then use tongs to remove the noodles, placing them side by side on the prepared parchment paper.
- Shred mozzarella cheese and set aside until needed. Grate the parmesan cheese and set aside until needed.
Assembly:
- Preheat oven to 375 degrees (F). Lightly grease a 9x13-inch casserole dish.
- Pour 1 cup of meat sauce on the bottom of the casserole dish. Then layer 5 noodles on top of the sauce. Top with 3/4 cup of the ricotta filling, 1 and 1/2 cups of the sauce, and 1/4 cup of the parmesan cheese. Repeat 2 more times.
- On the top layer, add the remaining sauce and mozzarella cheese.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking to 15 to 20 minutes, or until cheese is melted and bubbling.
- Remove from oven and let the lasagna rest for at least 15 minutes before slicing.
User Reviews
Overall Rating
5
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