Everyone loves lasagna~or is it just me? It’s a great way to feed a crowd and a perfect dish to bring to a potluck. It freezes well. It reheats well. Leftovers will keep you happy for days. This tasty recipe will easily serve 8.
Lasagna can seem difficult. Or maybe too easy?
HOW TO MAKE LASAGNA
For this recipe, we are essentially making a thick, meaty tomato sauce and layering that with the pasta and cheesy white sauce. Here’s the run-down:
- Start by making the sauce with ground beef, onions, and a marinara sauce. (I wanted to make this recipe simple and accessible to all. But if you do not have marinara sauce you can combine tomato paste with crushed tomatoes and simmer. There are many recipes online) The marinara sauce provides so much flavor
- Let this simmer while you boil the noodles and get the cheeses ready. We’re using ricotta, shredded gouda, and parmesan — like marinara, this 3-cheese blend gives the lasagna great flavor!
- From there, it’s just an assembly job. A cup of meat sauce, a layer of noodles, more sauce, followed by a layer of cheese. Repeat until you have four layers and have used up all the ingredients.
- Bake until bubbly and golden brown on top.
An important part of making lasagna is the leftovers. The lasagna will keep in the fridge for at least 5 days. Reheat individual slices in the microwave, or warm the whole lasagna tray (covered with foil) in the oven at 350°F until bubbly again.
WHAT KIND OF CHEESE DO I USE IN LASAGNA?
There are three kinds of cheese in this recipe. First you have the classic lasagna filling of ricotta cheese. Use whole milk ricotta cheese in this recipe for best results. The second cheese is shredded gouda. Third, you’ll need freshly grated Parmesan cheese. Don’t use shredded, you’ll want grated for best results. Also, don’t use that canned stuff. It doesn’t melt the same as real, freshly grated parmesan cheese.
Don’t overcook your noodles.
Lasagna noodles need structure—they have a lot of ingredients layered between them!—so they can’t be too mushy. Make sure to cook them until they’re very al dente; they’re ready typically two minutes before the amount of time on the box.
My best friend Oil
noodles get stuck all the time and nobody likes their lumpy mess. Oil provides flavor texture and no stick!!
Use fresh lasagna sheets
I have never tried these but I heard the work well. read more about them online.
Well now you know everything about this lasagna recipe YOU MUST TRY IT!!
Super tasty lasagna recipe
- lasagna pan or 9×13 pan
For the red meat sauce
- 1/2 medium onion
- 1 cup ground beef
- 1/4 cup olive oil extra virgin
- 2 cups marinara sauce see note
For the white sauce
- 50 grams butter
- 3 tbsp flour heaping spoonfuls
- 3 cups whole milk
- 1/2 cup grated parmesan cheese
- 1 tsp salt
For the pasta
- 1 large package of lasagna
- 2 tbsp salt
- water to fill up pan see note
- Italian seasonings to taste optional
- Preheat oven to 400°F
For the red sauce
- dice onions and saute in a pan on medium heat in olive oil. Add in ground beef and cook until cooked through. Add the marinara and heat until thick. Add seasonings and set aside
for the pasta
- Fill up a large saucepan with water and salt. Bring to a boil. Add in the pasta and cook uncovered until sauce. Do not over cook.
for the white sauce
- Melt butter and add the flour. The mixture should resemble a dough. Add the milk and stir until warm. Add in salt and parmesan please do this bit by bit in less than 10-15 minutes it will be thick.
- Now, layer the lasagna starting with dough at the bottom. You should have 4 layers. The top layer should be white sauce. Sprinkle with grated pamesan and some ricotta this is optional
- Bake for 25-45 minutes depending on your pan, it should take 30 minutes or so.