Classic Lasagna is a must-have staple in your recipe arsenal. It’s perfect for cold weekends, dinner parties, or a date night in with a bottle of wine. When it comes to comfort food, classic lasagna is the superstar of casseroles: timeless, iconic, and even better the next day. This recipe...
Ingredients
Meat Sauce
ground round1/2lb
ground Italian sausage1/2lb
Worcestershire sauce2tbsp
can crushed tomatoes28oz
can petite diced tomatoes16oz
beef broth1/2cup
dried basil1tbsp
balsamic vinegar1tbsp
medium-bodied red wine like Shiraz or Pinot Noir3/4cup
dried oregano1tbsp
garlic, minced3clove
yellow onion diced1/4
Lawry's seasoned salt1tbsp- sea salt1tsp
ground pepper1tsp
Ricotta Layer
egg egg1
container ricotta cheese12oz
Parmesan cheese1/2cup- sea salt1tbsp
- ground pepper2tbsp
Lasagna Layers
package lasagna pasta12oz
mozzarella cheese4cups
sliced provolone cheese8oz
olive oil2tbsp
fresh Italian parsley, chopped1bundle
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Classic Lasagna
Build the Sauce
- Step 1
Heat olive oil over medium-high heat and sauté garlic until fragrant.
- Step 2
Add diced onions and sauté until softened and slightly caramelized.
- Step 3
Add ground beef and sausage, cooking until browned and crumbly.
- Step 4
Stir in Worcestershire sauce, beef broth, crushed tomatoes, petite diced tomatoes, basil, oregano, seasoned salt, sea salt, and ground pepper.
- Step 5
Bring to a slow boil, reduce heat, and add balsamic vinegar. Cover and simmer for 20-30 minutes, stirring occasionally.
Mix the Ricotta Layer
- Step 1
Combine ricotta cheese, Parmesan cheese, egg, sea salt, and ground pepper in a mixing bowl.
- Step 2
Adjust seasoning to taste and set aside.
Assemble the Lasagna
- Step 1
Spread 1/2 cup of meat sauce on the bottom of a 9×10 baking dish.
- Step 2
Layer lasagna noodles, followed by ricotta mixture, meat sauce, and slices of provolone or mozzarella cheese.
- Step 3
Repeat layers until all ingredients are used, ending with meat sauce and mozzarella/provolone on top.
Bake the Lasagna
- Step 1
Cover the dish tightly with aluminum foil and bake at 350°F for 1 hour.
- Step 2
Uncover, sprinkle extra mozzarella if desired, and bake for an additional 15 minutes until golden and bubbling.
- Step 3
Let the lasagna rest for 10-15 minutes before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Go big on seasoning for the sauce and ricotta layers to maximize flavor.
Rub dried herbs between your fingers before adding them to activate their fragrance.
Use quality wine for cooking; if it's not good enough to drink, it's not good enough for the lasagna.
Allow the lasagna to rest after baking to firm up the layers.
FAQS
Can I use no-boil lasagna noodles?
Yes, the sauce will cook the pasta during baking, so pre-boiling is not necessary.
What type of wine works best for this recipe?
Medium-bodied red wines like Shiraz or Pinot Noir are ideal.
Can I substitute Italian sausage?
Yes, you can use ground turkey, chicken, or even more ground beef as a substitute.
How long should I let the lasagna rest?
Let it rest for 10-15 minutes to firm up the layers before serving.
Can I make this lasagna ahead of time?
Yes, you can assemble it ahead of time and refrigerate it. Bake it when ready to serve.
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Shea Goldstein
(@dixiechikcooks)
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia