Classic Italian Lasagna
ID: d51c0453...
A classic, comforting Italian meat and cheese lasagna made with a rich, slow-simmered homemade meat sauce, creamy seasoned ricotta, fresh mozzarella, and Parmigiano-Reggiano cheese layered between pasta sheets.
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🍳 Cooking Flow
Prepare and slow-simmer the meat sauce for 4 hours. → Mix the ricotta cheese layer with egg and Parmigiano-Reggiano. → Layer the par-boiled noodles, ricotta mixture, meat sauce, mozzarella, and Parmigiano-Reggiano in a greased baking dish. → Bake at 375°F (190°C) for 45 to 60 minutes. → Let the lasagna rest for 20 minutes before slicing.
Cooking Steps
Brief Cooking Order
Prepare and slow-simmer the meat sauce for 4 hours. → Mix the ricotta cheese layer with egg and Parmigiano-Reggiano. → Layer the par-boiled noodles, ricotta mixture, meat sauce, mozzarella, and Parmigiano-Reggiano in a greased baking dish. → Bake at 375°F (190°C) for 45 to 60 minutes. → Let the lasagna rest for 20 minutes before slicing.
Introduction
A classic, comforting Italian meat and cheese lasagna made with a rich, slow-simmered homemade meat sauce, creamy seasoned ricotta, fresh mozzarella, and Parmigiano-Reggiano cheese layered between pasta sheets.
Step 1
Heat extra virgin olive oil in a large pot over medium-high heat, add the chopped onions, and sauté for 4-5 minutes until translucent.
Step 2
Add the ground beef and ground Italian sausage to the pot, breaking the meat up with a wooden spoon. Cook and stir until the meat is mostly browned.
Step 3
Pour in the red wine and stir, letting it cook with the meat for a minute.
Step 4
Add three 28 oz cans of tomato puree. Swirl about half a can of water in one of the empty cans to get the remaining sauce out and pour it in. Stir well to combine.
Step 5
Cover the pot partially with a lid, reduce the heat to medium-low, and let the sauce simmer for 3.5 to 4 hours, stirring occasionally.
Ingredients List
Important Notes
Simmering the meat sauce for at least 3.5 to 4 hours is crucial to develop the rich flavor and thick texture required for a stable lasagna.
Do not fully cook the lasagna noodles; boil them for only 4-5 minutes so they remain pliable. They will finish cooking in the oven.
Always use whole milk ricotta instead of skim or part-skim for the best creamy texture and flavor.
Letting the baked lasagna rest for 20 minutes before cutting allows the layers to set, making it much easier to slice cleanly.
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