Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Total Time: 2 hrs | Yield: 8 to 12 Servings
This delicious lasagna is a classic! Tested by time and a favourite of many.
Ingredients
1 pound box of dry lasagna noodles (this recipe requires 16 noodles and a one-pound box contains 20 noodles)
Meat Sauce:
2 tablespoons extra virgin olive oil
1 lb ground beef
1 lb ground Italian sausage meat (hot or sweet your choice)
1 tablespoon chopped garlic
1 28-oz. canned crushed tomatoes (we use Cento)
2 teaspoons chopped fresh mint
1 cup chopped onions
2 tablespoons tomato paste
1 teaspoon dry oregano
2 tablespoons dry basil or 3 tablespoons chopped fresh basil
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch red pepper flakes
Cheese mixture:
1 cup shredded mozzarella
2 eggs beaten
2 lbs whole-milk ricotta cheese
1 cup grated Parmesan cheese
½ cup chopped fresh Italian flat-leaf parsley
¼ teaspoon freshly ground black pepper
1 teaspoon salt
Other ingredients:
½ cups grated Parmesan cheese
3 cups shredded mozzarella
2 ½ cups tomato sauce
8 oz. fresh mozzarella sliced into 12 slices
HOW TO MAKE CLASSIC LASAGNA
Step 1: Following the package directions, cook the lasagna noodles. Drain when done and rinse under cold water.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the onions to the skillet and cook until clear. Then, add the garlic and continue to cook until fragrant. Now, add the meat and cook further until no longer pink. Drain the excess grease when done.
Step 3: To the skillet, add the tomato paste, crushed tomatoes, oregano, red pepper flakes, mint, salt, and pepper. Mix well and adjust the heat to medium. Let everything simmer for about 10 minutes, stirring often. Take the skillet off the heat when done.
Step 4: Into a mixing bowl, combine a cup of shredded mozzarella cheese, ricotta, 1 Parmesan cheese, beaten eggs, chopped parsley, salt, and pepper until well blended.
Step 5: Meanwhile, prepare the oven. Preheat it to 375 degrees F or 190 degrees C.
Step 6: To the bottom of a 9 x 13 x 3-inch glass baking dish, evenly spread 1 cup of tomato sauce. Lay 4 lasagna noodles on top, overlapping each piece. On top of the noodles, sprinkle 1/3 cheese mixture, then 1/3 meat mixture and half sliced mozzarella. Do the same for the rest of the ingredients.
Step 7: Tent with parchment paper and aluminium foil. Using foil, line a sheet pan and put this into the rack.
Step 8: Into the rack, place the lasagna and bake for about 1 hour. Uncover and continue to bake for 30 minutes more.
Step 9: Let the lasagna cool completely at room temperature before serving. Enjoy!
Ingredients
- 1 pound box of dry lasagna noodles (this recipe requires 16 noodles and a one-pound box contains 20 noodles)
- Meat Sauce:
- 2 tablespoons extra virgin olive oil
- 1 lb ground beef
- 1 lb ground Italian sausage meat (hot or sweet your choice)
- 1 tablespoon chopped garlic
- 1 28-oz. canned crushed tomatoes (we use Cento)
- 2 teaspoons chopped fresh mint
- 1 cup chopped onions
- 2 tablespoons tomato paste
- 1 teaspoon dry oregano
- 2 tablespoons dry basil or 3 tablespoons chopped fresh basil
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch red pepper flakes
- Cheese mixture:
- 1 cup shredded mozzarella
- 2 eggs beaten
- 2 lbs whole-milk ricotta cheese
- 1 cup grated Parmesan cheese
- ½ cup chopped fresh Italian flat-leaf parsley
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon salt
- Other ingredients:
- ½ cups grated Parmesan cheese
- 3 cups shredded mozzarella
- 2 ½ cups tomato sauce
- 8 oz. fresh mozzarella sliced into 12 slices
Instructions
Step 1: Following the package directions, cook the lasagna noodles. Drain when done and rinse under cold water.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the onions to the skillet and cook until clear. Then, add the garlic and continue to cook until fragrant. Now, add the meat and cook further until no longer pink. Drain the excess grease when done.
Step 3: To the skillet, add the tomato paste, crushed tomatoes, oregano, red pepper flakes, mint, salt, and pepper. Mix well and adjust the heat to medium. Let everything simmer for about 10 minutes, stirring often. Take the skillet off the heat when done.
Step 4: Into a mixing bowl, combine a cup of shredded mozzarella cheese, ricotta, 1 Parmesan cheese, beaten eggs, chopped parsley, salt, and pepper until well blended.
Step 5: Meanwhile, prepare the oven. Preheat it to 375 degrees F or 190 degrees C.
Step 6: To the bottom of a 9 x 13 x 3-inch glass baking dish, evenly spread 1 cup of tomato sauce. Lay 4 lasagna noodles on top, overlapping each piece. On top of the noodles, sprinkle 1/3 cheese mixture, then 1/3 meat mixture and half sliced mozzarella. Do the same for the rest of the ingredients.
Step 7: Tent with parchment paper and aluminium foil. Using foil, line a sheet pan and put this into the rack.
Step 8: Into the rack, place the lasagna and bake for about 1 hour. Uncover and continue to bake for 30 minutes more.
Step 9: Let the lasagna cool completely at room temperature before serving. Enjoy!
