Dive into “Timeless Taste: Classic and Traditional Lasagna,” a rich and hearty dish that embodies the heart and soul of Italian cuisine. This lasagna layers tender pasta, savory ground beef, creamy ricotta, and melted mozzarella, all smothered in a robust tomato sauce. Perfect for a comforting family dinner, special occasion, or any day that calls for a delicious, filling meal, this traditional lasagna is baked to perfection, offering layers of flavor in every bite.
Why You’ll Love Classic and Traditional Lasagna:
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- Rich and Satisfying: Packed with layers of cheese, meat, and sauce, this lasagna is a guaranteed crowd-pleaser.
- Perfect for Gatherings: Ideal for feeding a large group, as it can be made ahead and baked when needed.
- Versatile: Easy to customize with different fillings and cheeses based on your preferences.
- A True Classic: This traditional recipe stays true to its Italian roots, delivering authentic flavors.
Ingredients Notes For Classic and Traditional Lasagna:
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- Lasagna Noodles: Use traditional lasagna noodles that require boiling; for convenience, no-boil noodles are also a great option.
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- Ground Beef: The base for the meat sauce, providing rich, savory flavors. Some recipes also mix in ground pork or Italian sausage.
- Ricotta Cheese: Adds creaminess to the layers. You can mix it with an egg to help set the filling.
- Mozzarella Cheese: For that gooey, melty cheese layer. Freshly grated works best.
- Parmesan Cheese: Adds a nutty, salty flavor when sprinkled on top.
- Tomato Sauce: Homemade or a good quality jarred marinara sauce for rich tomato flavor.
- Herbs and Spices: Garlic, basil, and oregano are essential for authentic Italian flavoring.
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Recipe Steps:
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- Prepare the Sauce: Cook the ground beef with onions and garlic until browned. Add marinara sauce, basil, and oregano, simmering to develop the flavors.
- Cook the Noodles: If using traditional noodles, boil them until al dente. Rinse under cold water and lay flat on towels to dry.
- Mix Cheese Filling: Combine ricotta cheese with an egg, salt, pepper, and a handful of Parmesan for added flavor.
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- Layer the Lasagna: In a baking dish, start with a layer of sauce, then noodles, followed by the ricotta mixture, mozzarella, and more sauce. Repeat the layers, finishing with noodles, sauce, and a generous topping of mozzarella and Parmesan.
- Bake: Cover with foil and bake in a preheated oven at 375°F (190°C) for about 25 minutes. Remove the foil and bake for another 25 minutes until bubbly and golden.
- Rest and Serve: Let the lasagna sit for about 15 minutes before slicing. This resting period helps the layers set and makes serving easier.
Storage Options:
- Refrigerate: Store leftovers covered in the refrigerator for up to 5 days.
- Freeze: Assemble and freeze before baking for up to 2 months. Thaw in the refrigerator overnight and bake as directed.
Ingredients
or the Meat Sauce:
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- 2 tablespoons olive oil
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- 1 large onion finely chopped
- 2 garlic cloves minced
- 1 pound ground beef
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- 1/2 pound ground pork optional; you can use all beef if preferred
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
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- 1/2 cup red wine optional
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
» MORE: These are eaten and I get a crumb; they never survive a minute out of the oven.For the Ricotta Mixture:
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- 15 ounces ricotta cheese
- 1 large egg
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- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Additional Ingredients:
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- 12 lasagna noodles cooked according to package instructions and drained
- 3 cups mozzarella cheese shredded
- Extra grated Parmesan cheese for topping
Instructions
Prepare the Meat Sauce:
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Heat olive oil in a large saucepan over medium heat. Add the onion and garlic, sautéing until soft and translucent.
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Add the ground beef and pork. Cook until browned, breaking up the meat with a spoon.
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Stir in the crushed tomatoes, tomato paste, and red wine if using. Season with basil, oregano, salt, and pepper.
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Simmer the sauce for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavor will be.
Prepare the Ricotta Mixture:
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In a bowl, combine the ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix until well combined.
Assemble the Lasagna:
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Preheat your oven to 375°F (190°C).
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Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
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Layer four lasagna noodles over the sauce, overlapping slightly to fit.
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Spread 1/3 of the ricotta mixture over the noodles. Top with 1/3 of the remaining meat sauce and sprinkle with 1 cup of mozzarella cheese.
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Repeat the layers two more times, ending with a layer of noodles topped with meat sauce and mozzarella cheese. Sprinkle additional Parmesan cheese on top.
Bake the Lasagna:
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Cover the baking dish with aluminum foil and bake for 25 minutes.
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Remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden.
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Let the lasagna rest for 15 minutes before slicing. This resting period helps the layers set and makes serving easier.
Serve:
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Cut the lasagna into squares and serve warm with a side of garlic bread or a fresh salad.
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