Classic Lasagna

Name: Classic Lasagna
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 1 lb ground beef, 85% lean; 1/2 lb Italian sausage, casings removed; 1 onion, finely diced; 3 garlic cloves, minced; 1 lg can crushed tomatoes (14/28 oz cans); 2 tbsp tomato paste; 1 lg can tomato sauce (8/15 oz cans); 2 tsp dried basil; 1 tsp dried oregano; 1 tsp granulated sugar; 1 tsp salt; 1/2 tsp black pepper; 15 oz ricotta cheese; 1 egg, beaten; 2 tbsp fresh cilantro, chopped; 1/2 tsp salt; 1/4 tsp black pepper; 12 lasagna noodles, uncooked or no-boil; 4 cups mozzarella cheese, shredded; 1/2 cup Parmesan cheese, grated

A traditional Italian-American lasagna with layers of rich meat sauce, creamy ricotta, melted mozzarella, and tender pasta sheets. This hearty, comforting dish is perfect for family gatherings and special occasions.

95 minMediumServes 8520 cal/serving

Italian-AmericanDinnerOvenHigh ProteinAlcohol-FreeCorn-Free

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Ingredients

1 lb ground beef, 85% lean
1/2 lb Italian sausage, casings removed
1 onion, finely diced
3 garlic cloves, minced
1 lg can crushed tomatoes (14/28 oz cans)
2 tbsp tomato paste
1 lg can tomato sauce (8/15 oz cans)
2 tsp dried basil
1 tsp dried oregano
1 tsp granulated sugar
1 tsp salt
1/2 tsp black pepper
15 oz ricotta cheese
1 egg, beaten
2 tbsp fresh cilantro, chopped
1/2 tsp salt
1/4 tsp black pepper
12 lasagna noodles, uncooked or no-boil
4 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated

Instructions

1

Preheat oven to 375°F (190°C).
2

In a large pot or Dutch oven, brown 1 lb 85% lean ground beef and 1/2 lb casings removed Italian sausage over medium heat, breaking it into small pieces as it cooks. Ensure the meat reaches an internal temperature of 160°F (71°C).
3

Add 1 finely diced onion to the meat and cook until softened, about 5 minutes. Add 3 minced garlic cloves and cook for another 30 seconds until fragrant.
4

Stir in 1 lg can crushed tomatoes (14/28 oz cans), 2 tbsp tomato paste, 1 lg can tomato sauce (8/15 oz cans), 2 tsp dried basil, 1 tsp dried oregano, 1 tsp granulated sugar, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then reduce heat and let simmer for 30 minutes, stirring occasionally.
5

Meanwhile, if using regular lasagna noodles (not no-boil), cook according to package instructions until al dente. Drain and lay flat on aluminum foil or baking sheets to prevent sticking.
6

In a medium bowl, combine 15 oz ricotta cheese, 1 beaten egg, 2 tbsp chopped fresh cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
7

To assemble the lasagna: Spread 1 cup of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a layer of uncooked or no-boil lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the 4 cups shredded mozzarella cheese. Spoon 1 1/2 cups of meat sauce over the cheese.
8

Repeat layers twice more, ending with meat sauce and the remaining mozzarella and 1/2 cup grated Parmesan cheese on top.
9

Cover with aluminum foil (tent slightly so it doesn't touch the cheese) and bake for 25 minutes.
10

Remove foil and bake for an additional 25 minutes until the top is golden and bubbly.
11

Let stand for 15 minutes before serving to allow the lasagna to set and become easier to cut.

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Questions

How much time should I plan for Classic Lasagna?

As written, 95 minutes: 45 of prep and 50 of cooking. The longest single stretch is step 4 (30 minutes): "Bring to a simmer, then reduce heat and let simmer for 30 minutes, stirring occasionally."

What temperature do I cook Classic Lasagna at?

For Classic Lasagna, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 25 minutes, in step 9. The target internal temperature is 160 F (about 70 C), given in step 2. A probe thermometer removes the guesswork.

What should Classic Lasagna look like when it is ready?

Go by the cues in the method rather than the clock. Step 10: cook until the top is golden and bubbly. A reading of 160 F on a thermometer settles it.

Why rest the meat in Classic Lasagna?

Step 9 reads: "Cover with aluminum foil (tent slightly so it doesn't touch the cheese) and bake for 25 minutes." Heat drives the juices toward the center. The rest in step 9 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What equipment do I need for Classic Lasagna?

Beyond a knife and a board, the method uses a Dutch oven (step 2), a 9x13 baking dish (step 7) and a sheet pan (step 5). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

Is there a substitute for ricotta in Classic Lasagna?

The entry for Classic Lasagna calls for 15 oz ricotta cheese. In its place: Small-curd cottage cheese, drained and blended briefly, works in baked dishes. For dairy-free, blend firm tofu with lemon juice and salt.

Can I use ground turkey instead of ground beef in Classic Lasagna?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Classic Lasagna uses 1 lb ground beef, 85% lean.

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