Hey there, its Jacob Allen from Beyond the Bayou Blog. I am really excited to share a dish that brings me back to my college days”lasagna. It’s more than just a recipe for me; its a snapshot of late-night dinners and long conversations with friends.
Back in college, my buddies and I would try all sorts of recipes to avoid cafeteria food. One night, we decided to make lasagna from scratch after finding an old Italian cookbook in a second-hand shop. The idea seemed a bit ambitious, but we were all up for the challenge.
Our tiny kitchen became our gathering spot, and each of us took on a different task. Someone worked on the sauce, someone else prepared the cheese filling, and the rest of us handled the noodles. The whole experience was a fun mess of laughter and sauce-splattered counters. Adding garlic bread to the mix was the best decision we made.
Now, every time I make lasagna, its like I’m back in that tiny kitchen with my college friends, joking around and sharing stories. It’s not just about the food; it’s about those unforgettable moments. So, join me in reliving those memories with this classic lasagna recipe!
Lasagna Recipe
Equipment
- Large skillet or Dutch oven
- Large Pot
- 9×13-inch baking dish
- Mixing Bowls
- Wooden Spoon or Spatula
- Whisk
- Aluminum foil
- Measuring cups and spoons
Ingredients
For the Meat Sauce
- 2 tablespoons olive oil
- 1 large onion
- 2 cloves garlic
- 1 pound ground beef
- 1 pound Italian sausage
- 1 15-ounce can tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- Salt and pepper
- 2 tablespoons fresh basil
For the Cheese Filling
- 15 ounces ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
For the Lasagna
- 12 lasagna noodles
- Fresh basil leaves for garnish
Instructions
Make the Meat Sauce
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and sauté until translucent, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes.
- Add the ground beef and Italian sausage, breaking it up with a spoon. Cook until browned, about 7-10 minutes. Drain any excess fat.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, and oregano. Simmer for about 20-30 minutes, allowing the flavors to meld.
- Add salt and pepper to taste.
- Optionally, add chopped fresh basil just before assembling the lasagna.
Make the Cheese Filling
- In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, 1 cup of shredded mozzarella, salt, and pepper. Mix well.
Assemble the Lasagna
- Preheat your oven to 375°F (190°C)
- .If using regular lasagna noodles, cook them according to package instructions, then drain and rinse with cold water.Spread a thin layer of meat sauce at the bottom of a 9×13-inch baking dish.
- Arrange a layer of lasagna noodles on top of the sauce.
- Spread half of the ricotta mixture over the noodles, then top with another layer of meat sauce.Add a second layer of noodles, the rest of the ricotta mixture, and more meat sauce.Top with a final layer of noodles and the remaining meat sauce.Sprinkle the remaining 1 cup of shredded mozzarella on top.
Bake the Lasagna
- Cover the baking dish with aluminum foil and bake for 30-35 minutes.
- Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown.
- Let the lasagna rest for about 10 minutes before slicing and serving.
- Garnish with fresh basil leaves if desired.
Notes
Nutrition
Here are some dishes you can serve with lasagna:
Here are Three Tips and Tricks for Making Lasagna, Explained in a Conversational Tone:
Tip 1: Don’t Skimp on the Sauce
I can’t stress this enough: make sure you have plenty of sauce when you’re making lasagna. A dry lasagna is no fun, right? I always make a bit extra, so I have a generous layer at the bottom of the dish to keep everything from sticking, and a hearty topping to keep it moist. If you find you don’t need it all, you can always freeze the leftover sauce for later.
Tip 2: Let It Rest Before Slicing
Once the lasagna comes out of the oven, the smell makes you want to dig right in. But here’s the trick: let it rest for about 10-15 minutes. This helps the layers set, so when you cut into it, everything stays in place. Trust me, this makes serving so much easier, and you get those neat, Instagram-worthy slices.
Tip 3: Experiment with Fillings
If you’re like me and enjoy trying new things, don’t be afraid to play around with the fillings. You can add sautéed mushrooms or spinach for extra flavor, or even mix in some pesto with the cheese filling for a little twist. Just keep in mind that if you add veggies with high water content, like zucchini, you might want to cook them first to avoid a watery lasagna. It’s all about making it your own!