The Most Amazing Lasagna

The Most Amazing Lasagna Recipe is the best recipe for homemade Italian-style lasagna. The balance between layers of cheese, noodles, and homemade bolognese sauce is perfection!

lasagna are a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. It’s an Italian dish made of stacked layers of lasagne alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices, like Italian seasoning, such as garlic, oregano, and basil.

The dish may be topped with grated cheese, which becomes melted after baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting casserole is cut into single-serving square portions.

Why do you put eggs in lasagna?

Putting eggs in your ricotta mixture makes for a creamier cheese layer, binding together the layers of the lasagna and creating an overall dish that holds its form when served. If you can't eat eggs, or you have run out, don't worry!

Which is better for lasagna ricotta or cottage cheese?

Both Ricotta and cottage cheese have a similar flavor profile, but they differ in texture and fat content. For a lighter lasagna, cottage cheese is the clear winner. Ricotta is creamier than cottage cheese but also has a lot more calories.

Should I Cover lasagna with foil while baking?

When it comes to baking lasagna, covering it is typically a necessity. Though foil doesn't help cook the lasagna faster, it does help it to lock in much-needed moisture during the cooking process. If the lasagna is not covered while it's in the oven, it will have a dry and possibly crumbly finish.

Watch the video recipe

The Most Amazing Lasagna

INGREDIENTS

1 pound sweet Italian sausage

1 pound lean ground beef

1 large white onion, minced

5 cloves garlic, crushed

1 (28-ounce can) crushed tomatoes

2 (6-ounce can) tomato paste

1 (15 oz can) tomato sauce

1/2 cup chicken broth

2 tablespoons white sugar

1/2 cup chopped fresh basil

1 teaspoon fennel seeds

1 teaspoon ground oregano

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup + 2 tablespoons chopped fresh parsley (divided)

1 pound of lasagna noodles

30 ounces ricotta cheese

1 large egg

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

1 pound deli-sliced mozzarella cheese

1 cup freshly grated Parmesan cheese

INSTRUCTIONS

1. In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.

2. Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard the water.

3. In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble the lasagna.

4. preheat the oven to 375 degrees. Lightly grease a deep 9x13 pan.

5. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.

6. Bake in a preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow the cheese to brown. Serve hot.

Enjoy!