Classic Lasagna is Baked Pasta a traditional Comfort food
Classic Lasagna is a Taste of Home
I will give you the classic lasagna recipe.
I will give you my lasagna recipe.
If you are a new cook, then I will show you step by step how to bake a "clean your plate" lasagna.
If you have made lasagna many times before then I hope to offer at least one tip that you will make you say "Aha!"
Lasagna is a one dish meal guaranteed to fill bellies and bring people back for more.
Classic Lasagna
Ingredients
- 1 lb ground meat
- 3 cups (about 28oz jar) spaghetti sauce
- 1 pkg. (16 oz.) Lasagna - uncooked
- 4 cups (2 lbs.) ricotta cheese
- 2 cups mozzarella cheese - divided 3/4 and 1/4
- 1/4 cup grated Parmesan cheese
- 2 eggs
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon grouns black pepper
Instructions
- Brown the meat in a skillet. Drain meat. Add spaghetti sauce and simmer about 15 minutes. Cook pasta according to package directions and drain. Heat oven to 350°. Mix ricotta, 3/4 of the mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper in a bowl. Spread about 1/3 meat sauce in bottom of 13x9x2inch baking dish. Arrange pasta lengthwise over sauce. Spread 1/3 cheese mixture over pasta then spread about 3/4 cup meat sauce. Repeat layers twice and end with pasta. Put remaining meat sauce over last noodle layer. Sprinkle with remaining mozzarella and additional Parmesan if desired. Cover with foil. Bake 45 minutes or until really hot and bubbling. Remove foil and bake an additional 10 minutes or until lightly browned. Let stand for 10 minutes. 8-10 servings.
Debate with me
Lasagna can be made in a variety of ways but let's narrow it to lasagna made with meat.
Is it better with beef or sausage
Coolaunt's Lasagna
Ingredients
- 1 lb sausage - can be italian sausage
- 1 jar spaghetti sauce - used as base to making sauce - recipe below
- 1 tablespoon Fresh Parsley
- 1 pkg. (16oz) Lasagna - uncooked
- 4 cups (2lbs) ricotta cheese
- 2 cups (8oz) shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 eggs
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves
- 1 onion chopped
Instructions
- Brown the meat in a skillet. Add onions and then add garlic. Drain meat. Add to the sauce and simmer about 45 minutes. Cook pasta according to package directions and drain. Heat oven to 350°. Mix ricotta, 3/4 of the mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper in a bowl. Spread about 1/3 meat sauce in bottom of 13x9x2inch baking dish. Arrange pasta lengthwise over sauce. Spread 1/3 cheese mixture over pasta then spread about 3/4 cup meat sauce. Repeat layers twice and end with pasta. Put remaining meat sauce over last noodle layer. Sprinkle with remaining mozzarella and additional Parmesan if desired. Cover with foil. Bake 1 hour or until really hot and bubbling. Remove foil and bake an additional 10 - 15 minutes or until lightly browned. Let stand for 15 minutes. 8-10 servings.
Making your own sauce for Lasagna or Spaghetti
Ingredients
- 1 jar favorite spaghetti sauce
- 2 (15oz cans) diced tomatos - I use basil & oregeno or roasted garlic
- 1 (15oz can) tomato sauce
- 1 (6oz) can of tomato paste
- 2 tsp Oregano
- 11/2 tsp Basil
- 1/2 tsp Savory
- 1/2 tsp Sage - if ground sage 1/4 teaspoon
- 1/4 tsp Rosemary- I use less
- 1/4 tsp Tarragon-
- 1/4 tsp Marjoram-
- 2 Bay Leaves
- 1 tsp Crushed Red Pepper- add more for more spice spike
- 1/4 tsp Thyme- I just use one shake
- 2 garlic cloves minced
- 1/2 onion finely chopped up to a whole onion
Instructions
- Empty jar of spaghetti sauce in big pot. Add seasonings. Add the Bay Leaves. Add chopped onion, minced garlic, cans of diced tomatoes, tomato paste and tomato sauce. Mix well. Add crushed Red Pepper. Let simmer for a good hour the longer the better.
Step One
Start with making the sauce because simmering allows it to become richer in flavor. Don't boil just keep slow rolling bubbles going.
I use a screen instead of a lid. This allows my sauce to stay thick. It also keeps the sauce from spitting out the edges of the pot while it is simmering.
Simmer for no less than an hour. The whole kitchen smells yummy.
If you are using spaghetti sauce from a jar then get it on the stovetop in a large pot to start warming it up.
But wait that leads right to the next debate.
Do kitchen skillets make a difference?
Which type of skillet is more desirable?
Step Two
Now that your sauce is simmering
Get the meat ready. Once it starts getting brown break it up and then add your chopped onion.
Mix in the onions
A little trick - use a masher. When you get the meat into smaller crumbles then let it continue browning until the onions get soft.
Mix in the chopped garlic
Mix in the garlic. Again work the meat into smaller crumbles then let it continue browning about 15 minutes.
Step Three
Drain the meat.
I use a metal colander and do it right in the skillet. Most people put the colander in the sink to drain the meat.
I use a big spoon to press the grease through the colander. Then I let it sit in the skillet for a little bit.
Some people run super hot water over the meat while in the colander to drain off the grease. I like the flavor of a little grease.
Step Four
Time to get the cheese mixture ready.
In a big glass bowl mix the
ricotta,
3/4 of the measured mozzarella,
2 eggs,
1 teaspoon salt,
¼ teaspoon pepper,
1 tablespoon fresh parsley (dried parsley is fine).
I use a large spoon or a sturdy spatula.
Step Five
Take a break and pour yourself a nice glass of red wine
Or maybe a glass of tea while your sauce is simmering.
Step Six
Add the meat to your sauce.
And keep it simmering.
I usually cannot resist a tasting sample.
The benefit of being the chef.
Step Seven
I add salt and olive oil
Add your noodles a couple at a time to the boiling water. I cook my noodles for 12 minutes a little more than the recommended 10 minutes. I prefer a softer noodle.
A watched pot never boils
Step Eight
Lay out foil on your counter for the noodles. I put 3 strips of foil across my counter. The table is fine too.
I strongly recommend wearing dish gloves to lay out the VERY hot noodles unless you have a volunteer with extremely tough hands.
Tip
Just a little tip.
After I drain the noodles in the colander then I put the colander inside a big popcorn bowl so I can move it around easily without a mess.
Step Nine
Lay the noodles out flat on the foil to cool. You will have some broken or split noodles.
No worries.
Those can be used to patch areas when you start layering.
Another tip.
The noodles may be a bit too long for your specific baking dish. Use kitchen scissors or a knife to cut off the ends so the noodles fit. Do this before you start layering.
Step Ten
Time to layer the lasagna
There are different types of baking dishes and different sizes. I am making one in a foil pan so I can freeze it for later. I will tell you how to do that as we go.
Put 1/2 cup or big laddle full of sauce in bottom of baking dish.
I just pick the dish up and tilt it back and forth to spread the sauce.
Then layer your noodles lengthwise. Overlap the edges as you go across the dish.
Next is the cheese mixture
Put big spoonfuls of the cheese mixture across the noodle layer and spread it out evenly.
Typically you will do this 3 times so use 1/3 of the mixture.
If your baking dish is deep then you may want 4 layers.
Back to your meat sauce
Laddle the meat sauce across the cheese mixture and spread it out evenly.
Typically you will do this 4 times because you end with meat sauce on the top.
Do not use a lot of sauce because it can make the lasagna runny. Just enough to cover the cheese evenly.
Repeat the process two more times ending with noodles. Put the remaining meat sauce on top of the noodles.
NOTE: If you have a deep dish you may repeat layers three times.
Step Eleven
I place my baking dish on top of a cookie sheet to catch the sauce when it gets hot and bubbly.
The foil pan is for the freezor so DO NOT bake. When it cools wrap tightly with plastic then wrap with foil.
Refrigerate up to 48 hours or freeze up to 2 months.
When ready to cook remove plastic and foil then rewrap with foil. If frozen , bake at 350°F for 2 hours and 15 minutes. If refrigerated, bake at 375°F for 50 to 60 minutes.
Get it in the oven
Oven needs to be preheated to 350°F
Cover the lasagna with foil and bake 50 minutes or until hot and bubbly. I typically bake mine 1 hour then peek under the foil.
Then remove the foil and bake 15 more minutes. Take lasagna out and let it stand for 15 minutes before serving.
Albums for songs above
I have all of these albums and really enjoy listening to them
Cookbooks to add to your kitchen.
Or maybe you know a budding chef who would enjoy a cookbook.
Kitchen Supplies
Items you may need for your kitchen or as a gift for the chef in your life
I am slowly switching over to glass lids on all of my pots.
Kitchen Supplies
Items you may need or can give to the chef in your life.
Again I emphasis the usefulness of glass lids on all pots.
