Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, classic lasagna. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it.
Classic Lasagna is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Classic Lasagna is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have classic lasagna using 19 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Classic Lasagna:
- Make ready 1/2 lb Ground pork sausage (I like jimmy deans)
- Take 1 lb Organic lean ground beef
- Get 1 Diced Small white onion
- Get 3 clove Garlic, minced or finely shopped
- Make ready 1 can 16 oz crushed tomatoes
- Prepare 1 can Tomato paste
- Make ready 1/4 tbsp Dried oregano
- Make ready 1 dash Fennel seeds
- Make ready 1 tbsp Kosher salt
- Make ready 1/2 tbsp Ground black pepper
- Prepare 2 Basil leaves
- Get 1 packages Whole milk ricotta cheese
- Take 2 Eggs
- Prepare 1/4 cup Cottage cheese
- Get 1 packages Shredded mozzarella
- Take 1 packages Sliced mozzarella
- Get 1/2 bunch Italian flat lead parsley
- Get 1 packages Oven ready (no boil) lasagna noodles
- Take 1 as needed Olive oil
This recipe comes from my mother. I think she got it off the back of a "Mueller's Lasagna box. I love a classic homemade lasagna recipe, like this one. This is hands down the best lasagna my lips have ever had the pleasure to come across.
Instructions to make Classic Lasagna:
- In large pot, brown pork. and ground beef. When browned remove beef to drain fat
- While meat is in colander to drain fat, add diced onion to pot-let them sweat on high heat for about 6 minutes. Add meat back to pan
- Add 3 garlic cloves minced, let it combine and heat for about two or three minutes.
- Add can of tomato paste, and can of crushed tomatoes.
- Add fennel, oregano, salt and pepper. Drop in basil leaves. Stir, simmer in low heat and cover for an hour
- While sauce is simmering, start on cheese mixture: combine ricotta, eggs, 1/4 cup of the shredded mozzarella , cottage cheese and some finely diced parsley. Add salt and pepper to taste
- Before you put anything in 9 x 13 baking dish-coat lightly with olive oil…then add a layer of meat sauce to bottom of the baking dish. Add no boil noodles. Add layer of ricotta cheese. Add slices of mozzarella , enough to cover the layer before it. Add another layer of meat sauce. Add another layer of noodles. Add another layer of ricotta. Add one last layer or noodles. Add all remaining meat sauce. Cover with what's left of mozzarella slices and shredded mozzarella. Add a sprinkling of olive oil over the top
- Cover with foil and place in fridge over night, or 6 hours before baking
- When ready to bake, set oven at 375 and cover lasagna loosely with foil
- Bake for 30 mins. Then, remove foil and bake for 10 mins.
- Set broiler on high for 5 minutes
- Remove lasagna from oven and let stand for at least 10 mins before slicing.
The sauce is made with San Marzano plum tomatoes. This is a classic homemade lasagna recipe made with layers of gooey melted mozzarella cheese, a parmesan ricotta cheese, and a robust tomato meat sauce. It is perfect for weeknight dinners. Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable.
So that is going to wrap it up with this special food classic lasagna recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
