Traditional Lasagna Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
12 servings
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Calories
497 kcal
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Course
Main Course
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Cuisine
Italian
Traditional Lasagna Recipe
Description
The Traditional Lasagna Recipe builds on a base of boiled lasagna noodles layered with a ricotta cheese mixture blended with egg and parsley. The meat sauce combines ground beef, onion, garlic, and canned tomatoes seasoned with basil, Italian seasoning, and a touch of sugar to balance acidity. Simmering the sauce concentrates flavors before assembling it alongside the noodles and cheese in a baking dish.
The cooking process produces a baked pasta dish with a tender noodle texture and a combination of creamy ricotta and melted mozzarella cheeses. The meat sauce adds a savory depth with gentle herbs balancing the tomato’s brightness. This layering of ingredients provides contrasting moistness and richness typical of classic lasagna.
Typically served hot, this lasagna is suited for family dinners or large occasions due to its substantial yield. Leftovers can be refrigerated for several days, maintaining the flavors and textures when reheated. Garnishing with fresh parsley or basil adds a fresh herbal note to the presentation.
For storage, keep any leftovers covered in the refrigerator for up to four days. The recipe provides options for substitutions in the meat mixture and seasoning amounts according to personal preference, such as adjusting sugar or mixing Italian sausage with beef.
Ingredients
For the noodles and cheese filling:
- salt
- 1 box lasagna noodles
- 15 ounces ricotta cheese (see note 1)
- 1 large egg
- 2 teaspoons parsley dried
For the meat sauce:
- 2 pounds ground beef (see note 2)
- 1 medium onion chopped (about 1 cup)
- 4 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 2 tablespoons granulated sugar or to taste (see note 3)
- 1 1/2 teaspoons basil dried
- 1 teaspoon Italian seasoning (see note 4)
- salt freshly ground
- black pepper freshly ground
For assembly:
- 1 pound mozzarella cheese shredded
- 1 cup Parmesan Cheese freshly grated
- parsley minced, or basil leaves, for garnish, fresh
Instructions
To make the noodles and the cheese filling:
- Preheat oven to 375 degrees. In large stockpot or Dutch oven, bring 4 quarts water and 1 tablespoon salt to boil.
- Add lasagna noodles and cook until al dente, about 8 to 10 minutes. Drain well and rinse with cold water to stop the cooking (this also removes the starch so the noodles won't stick to each other).
- In a large bowl, combine ricotta cheese with egg, parsley, and 1/2 teaspoon salt. Cover and chill until assembling the lasagna.
To make the meat sauce:
- In a large saucepan or Dutch oven over medium-high heat, add beef (or sausage) and onion, and cook until mostly browned, about 5 minutes. Drain if desired. Stir in garlic until fragrant, about 30 seconds.
- Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, basil, Italian seasoning, and fennel seeds. Simmer uncovered for 15 minutes, stirring occasionally. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). You should have about 2 quarts of sauce.
To assemble and bake the lasagna:
- In the bottom of a 9-inch x 13-inch baking dish, spread 2 cups meat sauce. Arrange a single layer of noodles over the meat sauce (I do 3 full-size noodles lengthwise and then a partial noodle crosswise).
- Spread with a heaping 2/3 cup of the ricotta mixture. Top with about 1 1/2 cups (5 ounces) of mozzarella. Sprinkle with 1/3 cup Parmesan cheese.
- Spoon 2 cups meat sauce over the cheese. Make another layer of noodles, ricotta mixture (heaping 2/3 cup), mozzarella (1 1/2 cups) and Parmesan (1/3 cup). Repeat layers 1 more time, for a total of 3 layers (you will have extra sauce which you can pass separately).
- Cut lasagna into twelve pieces (this makes it much easier to serve later; you can remove a piece without pulling the melted cheese off the entire lasagna). Spray a large piece of foil with nonstick spray and cover baking dish.
- Bake, covered with foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes longer. Cool 5 minutes, then garnish with parsley or basil if desired.
Notes
- Ricotta cheese can be homemade using milk, lemon juice, vinegar, and salt for freshness.
- You may substitute half of the ground beef with Italian sausage for a richer meat sauce.
- Adjust sugar in the meat sauce to taste, as sugar can be omitted if undesired.
- Homemade Italian seasoning can be prepared with dried basil, oregano, rosemary, thyme, and marjoram.
- This recipe yields about 12 servings from a 9” x 13” baking dish.
- Store leftover lasagna covered in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 497kcal | 25% |
| Carbohydrates | 33g | 11% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 528mg | 22% |
| Potassium | 355mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 323mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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