My Lasagna Recipe

I have tried many different Lasagna recipes over the years.   This is the culmination of all that trial and error, a wonderful recipe that needs to be shared with the world.  The ingredients and actual recipe are at the end of this article.  I know you won’t be disappointed with my Best Lasagna Recipe! 

Start with the following in a pot:

1 pound (450 g) of sweet Italian sausage
1 pound (450 g) of ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped

The flavor of the Italian sausage varies from brand to brand.  You may need to try a different brand the first couple of times you cook this dish.  Find the flavor you like the best. 

Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook.  It takes about 6 to 9 minutes to brown the meat.  I like to use a Dutch oven to cook this portion of the recipe.  I use a medium low temperature to brown the meat.  It is optional to remove the grease from the meat once it is finished browning, your choice.

Add the following:

1 (28 ounce) (784 g) can of crushed tomatoes
2 (8 ounce) (230 g) cans of tomato sauce
2 (6 ounce) (168 g) cans of tomato paste
1/2 (120 mL) cup of water

Gently stir this into the cooking meat. 

Add the following:

2 tablespoons (30 mL) white sugar
1 teaspoon (5 mL) fennel seed
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper

Gently stir these seasoning into the sauce.

Cover the pot and let the meat sauce simmer.  Simmer on low heat for 1 hour and 30 minutes  This is the ideal simmer time but not mandatory.  If you don’t have time it will still be great after one hour of simmering. 

I will sometimes make this sauce and refrigerate it after it finishes simmering.  I will use the meat sauce the next day to put the rest of this recipe together.  For some reason Italian meat sauce taste even better the next day.  But that’s up to you.

Soak 12 lasagna noodles.

The lasagna noodles need to be soaked in hot tap water for 15 minutes.  

While the noodles are soaking you can make the cheese filling. 

Put the following in a mixing bowl:

23 ounces (644 g) of ricotta cheese.
1/2 teaspoon (2.5 mL) fresh grated nutmeg 

Grate fresh nutmeg over the Ricotta cheese.   

Add the following:

1 egg
2 tablespoons (30 mL) fresh Italian parsley chopped

Mix these ingredients together with a spoon

Now we start building the lasagna layers.

Use a 9×13 inch baking pan. 
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.

Remove your lasagna noodles out of the water bath.  Shake water off wet noodles.

Lay 6 noodles across the layer of sauce.

Spread half of the ricotta cheese mixture over the layer of noodles.

Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer

Spread 2 cups (480 mL) of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving  some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.

It should look similar to the picture above.

Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes
Remove foil and bake uncovered for another 25 minutes.

Remove from oven and allow to cool for approximately 15 minutes.
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Ingredients

1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh Italian parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg 
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
12 lasagna noodles
–Serves 12 people–

Tags: beef, best lasagna recipe, cheese, food tv, italian, italian recipe, lasagna recipe, recipe, sausage

MyLasagnaRecipe.com users who posted their Lasagna Masterpiece.

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I made the lasagna for my boyfriend and it was real fun to make them together.
We cooked the lasagna in the Owen on slow heat over few hrs and the result has been appreciated.
Very delicious and tasty accompany with red wine it was like a cream on top of the cherry.
Thank you for the great recipe certainly I will make this lasagna again!!!

Lucie
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I love lasagna! It’s always the dish I get to try out any new Italian restaurant, what I measure them by. I’d never cooked it before myself, but I decided to go for it. We had a recipe in a standard cookbook, but on a whim, I did a quick internet search and quickly found your recipe. It looked similar enough so I reasoned it wasn’t crazy, but it also looked much better with more ingredients. With all the helpful pictures and instructions, it was easy to make. We invited friends over and it was a smashing success. So delicious! Thanks so much for a great recipe. I look forward to making it again! Best regards,

Jason in TX

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I made your lasagna for my mother-in-law and father-in-law. I let the sauce spend a few days in the refrigerator before I put the lasagna together and baked it. It was wonderful and my in-laws loved it. I appreciate you for helping me impress them with my cooking. So yummy and flavorful. Thank you so much for sharing! Sincerely, Cyndy

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Thank you for the recipe!

Ana & Rick

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My friend Emily and I made this lasgna and it was delicious! We shared it with our friends and neighbors, a good cook always has lots of friends!

Thanks,

KO
Oklahoma Lasagna

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I found your lasagna recipe and decided to make it for my boyfriend for father’s day. I always seem to do something wrong but not with this one! It was so easy to follow and he absolutely loved it! The recipe was amazing and it turned out fantastic!

Thanks again!
Cristin from Phoenix, AZ

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User in Australia
Hi,

After searching the internet for hours, I chose your recipe and made this lasagna for friends – they loved every morsel! Even though I bought Instant Lasagna sheets which you can use without pre cooking, I still soaked them so they were more pliable. Thought I might bye the latina fresh pasta sheets next time (I’m in Australia buy the way). I have included a picture of the lasagna – I forgot to put the Parmesan after one of the meat layers, so put it on the top with the left over mozzarella. I would certainly make this again.

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Beccas Blog made Lasagna
Beccas Blog

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Alan modified the recipe..
I modified your recipe a bit, since i wanted to have some sauce w/o meat. I made my own marinara and browned the beef(ground my own piece of chuck) and sausage I layered the meat in by itself. Also, I was short of mozzerella so I ground up a piece of italian very sharp provolone that i had forgotten about to add to it. The end result, very cheesey and delicious. My only qualm, and maybe i’ll figure this out, is that on the serving plate, things sort of slide off each other, I suppose that there needs to be more ricotta to act as cement..Here’s a picture. thanks for the site, got me thinking about making one, as I never have…

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INGREDIENTS:
1 onion, chopped
2 stalks celery, chopped
1/2 teaspoon minced garlic
1 tablespoon vegetable oil
2 cups cooked and chopped
turkey
1 cup cooked chopped broccoli
2 tablespoons butter 1/4 cup all-purpose flour
salt to taste
ground black pepper to taste
1 1/2 cups milk
1 (16 ounce) package instant
lasagna noodles
1 cup shredded mozzarella
cheese

DIRECTIONS:
1. In a medium skillet saute the chopped onions, celery and garlic in oil until soft and tender. Add chopped turkey and broccoli. Set aside.
2. To make white sauce: In a small saucepan over low heat melt butter or margarine. Remove from heat and add flour, salt, and pepper; and blend well. Return to low heat, whisk in milk and cook until thick.
3. To assemble, in the bottom of a casserole dish place a thin layer of white sauce, then a layer of noodles. Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 cup of the shredded mozzarella cheese. Repeat layering process with turkey mixture and sauce. Top with the remaining 1/2 cup of mozzarella cheese.
4. Bake in a preheated 350 degree (175 degree C) oven for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.

Tags: Turkey Lasagna, turkey lasagna recipe

Ingredients
• 4 rashers pancetta or smoked bacon, finely sliced
• a pinch of cinnamon
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 cloves of garlic, peeled and finely chopped
• 2 handfuls of fresh herbs (sage, oregano, rosemary, thyme)
• olive oil
• 400g shin of beef or stewing beef, minced coarsely
• 200g pork belly, skin removed, minced
• 2 x 400g tins of good-quality plum tomatoes
• 2 glasses of red wine or water
• 2 bay leaves
• 1 butternut squash, halved, deseeded and roughly chopped
• 1 tablespoon coriander seeds, bashed
• 1 dried red chilli, bashed
• sea salt and freshly ground black pepper
• 400g fresh lasagne sheets
• 400g mozzarella, torn up

for the white sauce
• 1 x 500ml tub of crème fraîche
• 3 anchovies, finely chopped
• 2 handfuls of freshly grated Parmesan cheese
optional: a little milk

Instructions
Lasagne is always best when made with fresh sheets of pasta, and these are now available in packets in all good supermarkets. Dried lasagne is fine as well, but it will need to be simmered gently to soften it before using. I haven’t used a béchamel sauce because it takes too long – I’ve used a crème fraîche mixture that does a great job. A mixture of beef and pork is really tasty – it’s just a brilliant sauce which can also be used for making spaghetti bolognaise, stuffing cannelloni, mixing with sautéd mushrooms and pappardelle.

Preheat the oven to 180ºC/350ºF/gas 4. In a large casserole-type pan slowly fry the pancetta and cinnamon until golden, then add the onion, carrot, garlic and herbs and about 4 tablespoons of olive oil. Mix together, then add the beef and pork. Cook for about 5 minutes, then add the tinned tomatoes and the wine or water. Add the bay leaves and bring to the boil. Then get some greaseproof paper, wet it and place it on top of the pan with a lid placed on top as well. Then place in the preheated oven for 2 hours or simmer on the hob over a gentle heat for around an hour and a half. Rub your butternut squash slices with olive oil, and sprinkle with salt, pepper and the bashed-up coriander seeds and chilli. Place on a baking tray and roast in the oven for the last 45 minutes of cooking the sauce. When the sauce is done, season to taste and put to one side. Mix together your crème fraîche, anchovies, and a handful of Parmesan, and season with salt and pepper. You may need to loosen the mixture with a little milk.

Turn the oven to 200ºC/400ºF/gas 6. To assemble the lasagne, rub an earthenware lasagne dish with olive oil, lay some sheets of lasagne over the bottom and drape them over the sides (see pages 10–11). Add a layer of meat, a little white sauce and a sprinkling of Parmesan. Break the butternut squash into pieces and use this as one layer, then repeat the layers, finishing with a layer of pasta covered in white sauce. Tear over the mozzarella and sprinkle with some extra Parmesan. Cook in the preheated oven for 30–35 minutes until golden.

Serves 6

From Jamie Oliver’s new book – Jamie’s Ministry of Food

Tags: jamie oliver, lasagna recipe, More Lasagna Recipes

SERVINGS: 6-8

CATEGORY: Main Dish

TIME: Prep: 20 min. Bake: 40 min. + standing

Ingredients:
1 pound lean ground beef
1/4 cup chopped onion
1 can (15 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 medium zucchini (1-1/4 pounds)
1 cup (8 ounces) cream-style cottage cheese
1 egg, beaten
3 tablespoons all-purpose flour
1 cup (4 ounces) shredded mozzarella cheese
Directions:
In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.
Meanwhile, cut zucchini into 1/4-in. slices. In small bowl, combine cottage cheese and egg. In a greased 3-qt. baking dish, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour.
Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings.

Recipe One
Ingredients
1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 corn tortillas (6-inch)
1 can (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

Preheat oven to 425°.
In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray.
Lay 4 tortillas in bottom of dish (they will overlap slightly).
Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet.
Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more.
Cool 5 to 10 minutes before serving.

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Recipe Two
Ingredients:
4 boneless skinless chicken breast halves
2 tablespoons vegetable oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (14-1/2 ounces) diced tomatoes with garlic, drained
1 can (8 ounces) tomato sauce
1 teaspoon hot pepper sauce (optional)
1 cup part-skim ricotta cheese
1 can (4 ounces) diced green chilies
1/4 cup chopped fresh cilantro, divided
12 (6-inch) corn tortillas
1 cup (4 ounces) shredded Cheddar cheese

Instructions
1.Preheat oven to 375°F. Cut chicken into 1/2-inch pieces.
2.Heat oil in large skillet over medium heat. Add chicken, chili powder and cumin. Cook 4 minutes or until chicken is tender, stirring occasionally. Stir in diced tomatoes, tomato sauce and hot pepper sauce, if desired; bring to a boil. Reduce heat; simmer 2 minutes.
3.Combine ricotta cheese, chilies and 2 tablespoons cilantro in small bowl; mix until well blended.
4.Spoon half of chicken mixture into 12X8-inch baking dish. Top with 6 tortillas, ricotta cheese mixture, remaining 6 tortillas, remaining chicken mixture, Cheddar cheese and remaining 2 tablespoons cilantro. Bake 25 minutes or until heated through.

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Lasagna Bolognese

Servings
Serves six to eight.

Ingredients
Ragù:
1/4 cup extra-virgin olive oil
2 medium onions, finely chopped
1 carrot, finely chopped
4 stalks celery, finely chopped
5 cloves garlic, sliced
1 pound veal, ground
1 pound pork, ground
4 ounces pancetta, ground
1 8-ounce can tomato paste
1 cup milk
1/2 cup white wine
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper

Béchamel:
5 tablespoons unsalted butter
1/4 cup flour
3 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg

Lasagna:
3/4 to 1 pound fresh pasta sheets, about 7 by 4 inches, or dried lasagne noodles blanched for 6 minutes and refreshed
1 cup freshly grated Parmigiano-Reggiano
Oil for brushing

Cooking Instructions
Ragù: In a large heavy-bottom saucepan, heat olive oil. Add onion, carrot, celery, and garlic, and sweat over medium heat for about 5 minutes, until vegetables are translucent. Add veal, pork, and pancetta to the vegetables, and brown over high heat, stirring to keep the meat from sticking together. Add the tomato paste, milk, wine, thyme, and 1 cup water, and simmer over medium-low heat for 1 to 11/2 hours (if the ragù becomes too thick, add a little more water). Season to taste with salt and pepper, and remove from heat.

Béchamel: Melt the butter in a medium saucepan, add the flour, and whisk until smooth. Cook over medium heat, stirring regularly, until the mixture turns golden brown, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until it is just about to boil. Add the milk to the butter mixture, 1 cup at a time, whisking continuously until the sauce is very smooth. Bring to a boil and cook for 30 seconds longer. Remove from the heat and season with salt and nutmeg.

Assembly: Preheat the oven to 375 degrees. Brush a 9-by-13-inch glass baking dish with melted butter or oil, and layer in the following order from the bottom: ragù, pasta, béchamel, and grated cheese (saving about 1 cup béchamel for last topping), making 3 to 4 layers of pasta, finishing with ragù, béchamel, and 1/4 cup of the Parmigiano-Reggiano sprinkled over the top. Bake in the oven for 45 minutes, until the top is golden brown and the casserole is bubbling. Remove from the oven, allow to cool for 20 minutes, slice, and serve.

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Tags: lasagna recipe, lasagna recipes, lasagne, Mario Batali, Mario Batali lasagna, More Lasagna Recipes, recipe