Best Classic Italian Lasagna Recipes

CLASSIC ITALIAN SAUSAGE LASAGNA

Steps:

• Fry garlic and onion in hot oil until soft.
• Add meat and cook until crumbly.
• Drain oil.
• Mix in salt, pepper, spices, tomato sauce, tomato paste and water.
• Simmer uncovered for 45 minutes.
• In a shallow 9x13 inch pyrex dish, put a thin layer of sauce.
• Layer in half the noodles, sauce and top with half the cheese.
• Repeat layers ending with mozzarella cheese.
• Bake at 350 degrees for 45 minutes.
• Let stand 15 minutes before serving.
• Cut into squares.

CLASSIC ITALIAN LASAGNA

Steps:

• Preheat oven to 375 degrees F.
• Bechamel sauce:
• In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
• In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
• In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
• Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
• Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
• In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

CLASSIC ITALIAN LASAGNA

Steps:

• Bring a large pot of salted water to a boil. Add the vegetable oil (the oil will help prevent the lasagna noodles from sticking together). Cook the lasagna until almost al dente, about 6 minutes (the center of the pasta should remain somewhat hard so that it won't overcook and become soggy when baked). Drain, then rinse the noodles under cold water to stop the cooking and help remove any excess starch. Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.
• In a large sauté pan, heat the olive oil over a medium-high flame. Add the ground beef and 1/2 teaspoon each of salt and pepper, and sauté until the beef is brown, breaking up any large clumps, about 8 minutes. Remove from the heat and drain any excess fat. Let cool completely.
• Position the rack in the center of the oven and preheat the oven to 375 degrees F.
• In a medium bowl, mix the béchamel and marinara sauces to blend. Season the sauce with more salt and pepper to taste.
• In another medium bowl, mix the ricotta, eggs, and 1/2 teaspoon each of salt and pepper to blend. Set aside. Spread the butter over a 13 x 9-inch baking dish. Spoon one third of the béchamel-marinara sauce over the bottom of the dish. Arrange 5 lasagna noodles atop the sauce, overlapping slightly and covering the bottom of the dish completely. Spread the ricotta mixture evenly over the noodles. Top with the spinach. Arrange 5 more lasagna noodles atop the spinach, then top with the ground beef. Spoon one third of the remaining béchamel-marinara sauce over, then sprinkle with 1/2 cup of mozzarella cheese. Top with the remaining 5 sheets of lasagna noodles. Spoon the remaining béchamel-marinara sauce over the lasagna noodles, then sprinkle with the remaining mozzarella cheese and the Parmesan cheese. (The lasagna can be made up to this point 1 day ahead. Cover tightly with plastic wrap and refrigerate. Uncover before baking.)
• Line a large, heavy baking sheet with foil. Place the baking dish on the baking sheet. Bake until the lasagna is heated through and the top is bubbling, about 45 minutes.

ITALIAN CLASSIC LASAGNA

Steps:

• 1. Cook lasagna noodles to desired doneness as directed on package. Drain place in cold water.2. Meanwhile, in large saucepan or Dutch oven, combine ground beef, sausage and onions cook over medium heat for 8 to 10 minutes or until beef and sausage are thoroughly cooked, stirring frequently. Drain. Add all remaining meat sauce ingredients mix well. Bring to a boil. Reduce heat to low simmer 30 to 45 minutes or until very thick, stirring occasionally.3. In medium bowl, combine all cheese mixture ingredients except mozzarella cheese blend well.4. Heat oven to 350°F. Spread about 1/2 cup meat sauce over bottom of ungreased 13x9-inch (3-quart) baking dish. Top with 3 noodles, half of the ricotta cheese mixture, half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers, ending with mozzarella cheese.5. Bake at 350°F. for 35 to 45 minutes or until bubbly. Cover let stand 10 to 15 minutes before serving.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 590 * Calories from Fat: 290 * % Daily Value: Total Fat: 32 g 49% * Saturated Fat: 16 g 80% * Cholesterol: 160 mg 53% * Sodium: 1220 mg 51% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 3 g 12% * Sugars: 6 g * Protein: 47 g * Vitamin A: 40% * Vitamin C: 30% * Calcium: 70% * Iron: 20% * Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 6 Medium-Fat Meat or 1 1/2 Carbohydrate, 1 Vegetable, 6 Medium-Fat Meat