Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Total Time: 2 hrs | Yield: 8-12 servings
I am not even surprised that my family instantly loves this Classic Lasagna. It turned out amazing as expected! This recipe is super easy to catch and most of the ingredients I already have on hand. You can even substitute the meat with whatever you like. This tasty lasagna looks fancy but in reality, this is just layers of pasta, meat sauce, ricotta cheese mixture, and mozzarella.
INGREDIENTS
1 lb box of dry lasagna noodles (for this recipe you will need 16 noodles)
MEAT SAUCE:
2 tbsp extra virgin olive oil
1 c. chopped onions
1 tbsp chopped garlic
1 lb ground beef
1 lb ground Italian sausage meat (hot or sweet your choice)
1 28-oz canned crushed tomatoes (we use Cento)
2 tbsp tomato paste
1 tsp salt
¼ tsp freshly ground black pepper
1 tsp dry oregano
2 tbsp dry basil or 3 tbsp chopped fresh basil
Pinch red pepper flakes
2 tsp chopped fresh mint
CHEESE MIXTURE:
2 lbs whole milk ricotta cheese
1 c. shredded mozzarella
2 Eggs beaten
1 c. grated Parmesan cheese
1 tsp salt
¼ tsp freshly ground black pepper
½ c. chopped fresh Italian flat-leaf parsley
OTHER INGREDIENTS:
2 ½ c. tomato sauce
8 oz. fresh mozzarella sliced into 12 slices
3 c. shredded mozzarella
½ c. grated Parmesan cheese
How to Make Classic Lasagna
Step 1: According to package directions, cook the lasagna noodles for about 7 to 8 minutes but remember to keep them a bit undercooked. Rinse the noodles and keep them moist.
Step 2: Heat the olive oil in a large skillet. Once the oil is hot, add the onions to the skillet and cook over medium-high heat for about 2 minutes. Add in the garlic and cook for another minute. Then, add in the meat, stir, and cook until no longer pink. Drain some of the liquid depending on the fat content of the meat. Now, add in the crushed tomatoes, tomato paste, a tsp salt, 1/4 tsp pepper, oregano, basil, red pepper flakes, and mint. Adjust the heat to medium and simmer while stirring occasionally for approximately 10 minutes. Set aside.
Step 3: Place the ricotta, a cup of shredded mozzarella, beaten eggs, a cup of Parmesan cheese, a tsp salt, ¼ tsp pepper, and chopped parsley in a medium bowl. Mix well, then set aside.
Step 4: Prepare the oven. Preheat it to 375 degrees. Also, position the oven rack in the centre of the oven.
Step 5: In the bottom of a 9 x 13 x 3-inch glass baking dish, ladle a cup of tomato sauce, then lay four lasagna noodles, slightly overlapping each other. Top with 1/3 each of the cheese mixture and meat mixture followed with half of the sliced fresh mozzarella, spreading the mozzarella as evenly as possible. Repeat the same layer three times ending with half a cup of the grated Parmesan cheese.
Step 6: On top, lay a piece of parchment paper and tightly cover it with foil.
Step 7: With foil, tent a sheet pan and place a rack in the foiled pan.
Step 8: On the rack, place the covered lasagna. Pop in the preheated oven and bake for about an hour. Uncover and cook for another 30 minutes.
Step 9: Before cutting, let the lasagna rest for at least 15 to 30 minutes.
Ingredients
- 1 lb box of dry lasagna noodles (for this recipe you will need 16 noodles)
- MEAT SAUCE:
- 2 tbsp extra virgin olive oil
- 1 c. chopped onions
- 1 tbsp chopped garlic
- 1 lb ground beef
- 1 lb ground Italian sausage meat (hot or sweet your choice)
- 1 28-oz canned crushed tomatoes (we use Cento)
- 2 tbsp tomato paste
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 1 tsp dry oregano
- 2 tbsp dry basil or 3 tbsp chopped fresh basil
- Pinch red pepper flakes
- 2 tsp chopped fresh mint
- CHEESE MIXTURE:
- 2 lbs whole milk ricotta cheese
- 1 c. shredded mozzarella
- 2 Eggs beaten
- 1 c. grated Parmesan cheese
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- ½ c. chopped fresh Italian flat-leaf parsley
- OTHER INGREDIENTS:
- 2 ½ c. tomato sauce
- 8 oz. fresh mozzarella sliced into 12 slices
- 3 c. shredded mozzarella
- ½ c. grated Parmesan cheese
Instructions
Step 1: According to package directions, cook the lasagna noodles for about 7 to 8 minutes but remember to keep them a bit undercooked. Rinse the noodles and keep them moist.
Step 2: Heat the olive oil in a large skillet. Once the oil is hot, add the onions to the skillet and cook over medium-high heat for about 2 minutes. Add in the garlic and cook for another minute. Then, add in the meat, stir, and cook until no longer pink. Drain some of the liquid depending on the fat content of the meat. Now, add in the crushed tomatoes, tomato paste, a tsp salt, 1/4 tsp pepper, oregano, basil, red pepper flakes, and mint. Adjust the heat to medium and simmer while stirring occasionally for approximately 10 minutes. Set aside.
Step 3: Place the ricotta, a cup of shredded mozzarella, beaten eggs, a cup of Parmesan cheese, a tsp salt, ¼ tsp pepper, and chopped parsley in a medium bowl. Mix well, then set aside.
Step 4: Prepare the oven. Preheat it to 375 degrees. Also, position the oven rack in the centre of the oven.
Step 5: In the bottom of a 9 x 13 x 3-inch glass baking dish, ladle a cup of tomato sauce, then lay four lasagna noodles, slightly overlapping each other. Top with 1/3 each of the cheese mixture and meat mixture followed with half of the sliced fresh mozzarella, spreading the mozzarella as evenly as possible. Repeat the same layer three times ending with half a cup of the grated Parmesan cheese.
Step 6: On top, lay a piece of parchment paper and tightly cover it with foil.
Step 7: With foil, tent a sheet pan and place a rack in the foiled pan.
Step 8: On the rack, place the covered lasagna. Pop in the preheated oven and bake for about an hour. Uncover and cook for another 30 minutes.
Step 9: Before cutting, let the lasagna rest for at least 15 to 30 minutes.
