How to Make the Best Lasagna in Your City
Your City: Here is one of the best Lasagna recipes out there!
What Most People Don’t Know About Making Lasagna
- Use a Mix of Meats for Better Flavor: Combining ground beef and Italian sausage creates a richer, more flavorful meat sauce that elevates the entire dish.
- Don’t Overcook the Noodles: Boil the lasagna noodles just until they are al dente to prevent them from becoming mushy as they bake.
- Let it Rest Before Serving: Allowing the lasagna to rest for about 15 minutes after baking helps it set, making it easier to slice and serve without falling apart.
Ingredients
- 1 lb ground beef
- 1/2 lb Italian sausage, removed from casing
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (15 oz each) tomato sauce
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 12 lasagna noodles
- 15 oz ricotta cheese
- 1 egg, beaten
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
- Bald Buck Seasoning and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook Meat Sauce: In a large skillet over medium heat, cook the ground beef and Italian sausage until browned, breaking it up with a spoon. Add the chopped onion and garlic, cooking until the onion is soft and fragrant. Stir in the tomato sauce, crushed tomatoes, tomato paste, sugar, basil, oregano, Bald Buck Seasoning, and pepper. Simmer for 15–20 minutes to meld flavors.
- Prepare Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain and lay flat on a baking sheet to prevent sticking.
- Mix Ricotta: In a bowl, combine ricotta cheese, beaten egg, and half of the Parmesan. Mix until smooth.
- Assemble: Spread a thin layer of meat sauce in a 9×13-inch baking dish. Layer noodles, ricotta mixture, and shredded mozzarella. Repeat layers, finishing with sauce and the remaining mozzarella and Parmesan.
- Bake: Cover with foil (avoid touching the cheese). Bake 25 minutes. Uncover and bake an additional 20–25 minutes until bubbly and lightly golden.
- Rest & Serve: Let rest 15 minutes before slicing. Garnish with fresh basil or parsley.
