Lasagna

Unbeatable Homemade Lasagna Recipe

Hello! Let's prepare together this dish that is a pure hug to the heart. Lasagna is that recipe that fills the house with an incredible aroma and brings everyone together at the table. Here we will combine perfect layers of pasta, a robust meat sauce with that Italian unmistakable touch and a cheese mixture that melts in your mouth. It's ideal for freezing or enjoying with family, so relax and enjoy the process.

Preparation time

Organizing our time is vital to enjoy cooking without stress. Here's the breakdown for you to plan your day:

• Preparation: 30 minutes
• Cooking: 50 minutes
• Total: 1 hour and 35 minutes (including resting time)
• Servings: 12 generous servings
• Difficulty: Intermediate

Ingredients

The quality of what we use makes all the difference. You don't need luxury ingredients, but they should be fresh.

For the meat sauce

• 1/2 kilo (approx. 1.25 pounds) of bulk Italian sausage (skinless)
• 350 grams (approx. 3/4 pound) of lean ground beef
• 1 medium onion, diced
• 3 cloves garlic, finely minced
• 2 cans (one 800g and one 400g) of crushed tomatoes
• 2 small cans (170g each) of paste of tomato concentrated
• 2/3 cup of water
• 2 to 3 tablespoons of white sugar (to balance acidity)
• 3 tablespoons chopped fresh parsley
• 2 teaspoons of dried basil (or fresh basil if you have it)
• 3/4 teaspoon of fennel seeds (gives that secret touch)
• Salt to taste
• Freshly ground black pepper

For the cheese filling and assembly

• 1 package of sheets of pasta for lasagna (approx. 9-12 sheets)
• 1 large egg, lightly beaten
• 450 grams (15 ounces) of cheese ricotta
• 4 cups of cheese shredded mozzarella (preferably home-shredded)
• 3/4 cup grated Parmesan cheese
• Extra parsley for garnish

Note on substitutions: If you can't find Italian sausage, you can use just ground beef and increase the spices (fennel and oregano) to simulate the flavor. If you don't have ricotta, cottage cheese (well-drained) works, although the texture will be less creamy. If you prefer to avoid red meat, this sauce structure works very well with ground chicken, similar to how we would make a good meat pie, but with a touch of tomato.

Utensils we will use

You don't need professional equipment; the basics in your kitchen are enough. Make sure you have:

• Large pot for boiling pasta
• Deep pot or Dutch oven for the sauce
• Colander for the pasta
• Medium bowl for mixing the cheeses
• Chef's knife and cutting board
• Wooden spoon or sturdy spatula
• Rectangular baking dish or pan (approx. 33×23 cm)
• Aluminum foil

Preparation

Follow these steps calmly. The secret to a good lasagna is the care you put into each layer.

1. Cooking the pasta and searing the meats

   Bring salted water to a boil in the large pot. Cook the pasta according to package directions until al dente; drain and set aside spread out so it doesn't stick. Meanwhile, heat the deep pot over medium heat. Add the sausage and the meat ground meat along with the onion. Cook for 8 to 10 minutes, breaking up the meat with the spoon so it's loose, until it loses its pink color. Add the garlic and cook for one more minute until fragrant.

2. Creating the base sauce

   Drain excess fat from the pot if necessary. Stir in the crushed tomatoes, tomato paste, tomato, water, sugar, parsley, basil, fennel seeds, half a teaspoon of salt, and pepper. Bring everything to a boil. Then, reduce the heat to low and let it cook uncovered for 30 minutes, stirring occasionally. This allows the flavors to concentrate.

3. Preparing the white mixture

   While the sauce cooks, take the medium bowl. Mix the beaten egg, ricotta cheese, ricotta, the rest of the parsley, and a little more salt. The egg will help this filling have structure and not fall apart when cut.

4. Assembling the layers

   Preheat the oven to 190°C (375°F). In your baking dish, bake, first spread a layer of sauce meat sauce (about 2 cups) on the bottom; this prevents the pasta from sticking. Place 3 pasta sheets over the sauce. Spread one-third of the ricotta mixture over the pasta. Sprinkle with 1 cup of mozzarella and a little Parmesan. Repeat this layering process layers two more times. Finish by covering with the remaining sauce and cheeses. The dish will be very full!

5. Perfect baking

   Cover the dish with aluminum foil (try to keep it from touching the cheese so it doesn't stick). Bake for 25 minutes. Then, remove the aluminum foil and bake for another 25 minutes, or until the sauce bubbles at the edges and the cheese is golden brown.

To finish and serve

Once out of the oven, it is crucial to let the lasagna rest for about 15 minutes before cutting. If you cut it immediately, it will fall apart. Use this time to chop some fresh parsley for garnish. Serve hot, accompanied by a simple green salad or good garlic bread. If you're looking for a lighter side option for another day, you could get inspired by a vegetable lasagna to vary your weekly menu.

Nutritional Information

Here is an estimate of what each serving of this hearty dish provides:

• Calories: 450 kcal
• Proteins: 32 g
• Fats: 22 g
• Carbohydrates: 35 g
• Fiber: 4 g

Note: Values are approximate and may vary depending on the specific brands of dairy products and the fat percentage of the meat used.

5 keys to make it perfect

As a private chef, I've learned that small details make a big difference between a good lasagna and a spectacular one.

1. Drain the ricotta well: If your ricotta or cottage cheese has too much liquid, place it on a colander for a few minutes. Excess water can water down your final dish.
2. The sugar trick: Don't skip the sugar in the sauce. Canned tomatoes can be very acidic, and that sweet touch balances all the flavor.
3. Grate the cheese at the moment: Pre-grated cheese has starches to prevent it from clumping, which prevents it from melting as well. Grate your own block of mozzarella for a perfect melt.
4. The sauce base: Never put pasta directly on the glass or ceramic of the mold. Always a generous layer of sauce first.
5. Do not overcook the pasta: If you use sheets for boiling, take them out very al dente. They will finish cooking in the oven with the sauce juices.

When is it ideal to enjoy it?

This dish is the king of family Sundays. It's perfect for when you have many guests because it yields a lot and, in fact, tastes better if you prepare it in advance, which frees up time on the day of the gathering. It's also ideal to bring to friends who have just had a baby or moved, as it is «comfort food» at its finest. In winter it warms the body, but it is enjoyed all year round.

Comparison table

Sometimes we confuse the types of baked pastas. Here I show you how our recipe differs from similar ones:

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how yours turned out, if you dared to change any cheese, or if you have any family secret for the sauce. Leave your comment below and share your own tricks with the community!

Culinary glossary

• Al dente: The cooking point of pasta where it is cooked but still firm to the bite, not soft.
• Ricotta: Fresh Italian cheese, white and granular, with a mild and slightly sweet flavor, base of the filling.
• Reduce: Simmer a sauce to evaporate the liquid, thicken it, and concentrate its flavor.
• Rest: Let cooked food rest before cutting it so that its juices redistribute.
• Sear: Cook the meat quickly over medium-high heat at first to develop flavor and color before stewing it.