“My Classic Lasagna”

Another stay at home weekend is upon us and I’ve found it’s never too early to start thinking of weekend meals. I guess I should say think of meals that can be made ahead or frozen for another date and time. This week I had such a taste for lasagna hence My Classic Lasagna was so worth the effort. We ate half and I froze the other half for later. A 3-quart baking dish is a big pan of lasagna, however, lasagna does make great leftovers. All that cheesy layered goodness in every bite, Lord who can resist.

My Classic Lasagna

When I was a teenager, I learned how to make lasagna and it one of my Mom’s favorite dishes. I never followed any recipe, as I learned very early how to cook by taste. All I needed were all the ingredients. Over the years I’ve been asked for my recipe and I was never able to come up with one. I never made it the same way every time. My friends loved when they got a chance to try my recipe to rave reviews I’m happy to say. Since then I have definitely come up with a version with a few changes now and then but this is what I do most often.

My Classic Lasagna

Making lasagna is not hard to prepare yet it is time consuming but it’s one dish that is so worth the wait and effort. Checkout my other lasagna recipes like Lasagna For Two and Slow Cooker Meat Lasagna for smaller portions and a hands off approach. Each is just as delicious in its own way however, I love the big pan variety.

My Classic Lasagna

I bet you have your own recipe for lasagna and everyone thinks their own is the best and of course I think mine is the best. I use Italian sausage in my sauce but feel free to use ground beef or ground turkey. As far as tomatoes go, use San Marzano for best flavor but they can be on the pricey side so use what you like. Seasoning for my sauce is very simple in this recipe as only onion, garlic, tomato paste and dried basil. Dried basil is used because fresh doesn’t like long cooking. That’s my opinion just like whether or not to add sugar to your sauce.

My Classic Lasagna

Who doesn’t love cheese? And the cheese mixture layered in this lasagna will rock your socks. The mozzarella is mixed in ricotta with an egg, Parmesan, heavy cream, and dried parsley which was all I had. Use fresh parsley if you choose and salt and pepper to taste. To assemble the lasagna, start by spooning sauce in bottom of baking dish, then noodles, sauce, and cheese mixture. Add noodles again and layer 3 more times ending with noodles. Top with reserved mozzarella and Parmesan cheese and bake. Make sure you have garlic bread on hand, too. I think this weekend is a lasagna weekend, don’t you? Enjoy!

My Classic Lasagna

 

My Classic Lasagna

1 1/4 pounds bulk sweet Italian sausage

2 T. Olive oil

1 cup finely chopped yellow onion

2 garlic cloves, finely minced

2 T. tomato paste

Kosher salt and freshly ground black pepper, to taste

1 – 28 oz. can crushed tomatoes

1 – 28 oz. can whole plum tomatoes, crushed with your hand

1 1/2 – 2 t. granulated sugar, to taste

1 t. dried basil leaves

5 cups shredded mozzarella cheese, divided

2 cups whole milk ricotta

1 cup shredded Parmesan cheese, plus extra for sprinkling

1 t. dried parsley

1 large egg, slightly beaten

1/4 cup heavy cream

Kosher salt and freshly ground black pepper

1 – 16 oz. box lasagna noodles (do not use no-boil)

 

In a Dutch oven, heat Olive oil over medium heat. Sauté sausage, breaking up pieces as it cooks for about 5 minutes. Some pink remaining is okay.

Add in onions and garlic and cook for 8 to 10 minutes until onion is translucent and soft. Stir in tomato paste and sprinkle in salt and pepper to taste. Cook paste for 2 to 3 minutes until deep red-brown in color.

Stir in tomatoes, sugar, and basil and simmer low, stirring occasionally for 25 – 30 minutes until thickened.

While sauce simmers, combine in a large mixing bowl 4 cups mozzarella, ricotta, Parmesan, parsley, egg, heavy cream, salt and pepper and set aside. Reserve 1 cup mozzarella for top of lasagna.

Fill a large stock pot with salted water and bring to boil. Add in box of noodles and cook for 4 minutes once water comes back to boil. Do not cook until ‘al dente’. Drain noodles and smear a bit of Olive oil on noodles to prevent sticking if desired. I separate noodles immediately to prevent sticking instead of using oil.

Heat oven to 375 degrees. In a 13×9 baking dish, ladle 1 1/4 cup sauce in bottom of dish. Top sauce with layer of noodles with little overlap. Add more sauce and dollop 1/4 of cheese mixture. Top with another layer of noodles and repeat 3 more times, ending with noodles. If you have additional sauce spoon over noodles and top with 1 cup mozzarella cheese and Parmesan cheese if desired.

Cover dish loosely with non-stick foil on a baking sheet covered with foil in case of overflow. Bake for 35 – 40 minutes. Uncover and increase oven temperature to 450 degrees to continue to bake for 20 minutes or until bubbly and browned. Let lasagna rest for 10 minutes before serving.

 

Makes 8 servings.

 

Note: Lasagna can be prepared ahead of time and baked the next day. You can also freeze a baked pan if wrapped tightly up to one month. Thaw in refrigerator and reheat. I like to freeze in individual portions for meals later on. You may have extra noodles depending on size of baking dish.