My Favorite Lasagna

I suppose everyone has their favorite, best version of a classic like lasagna. It’s been around since forever, and has every variation you can imagine. And while all of those are fun, I am partial to the classic, straight up version of lasagna. Mostly…

 

 

Honestly, when it comes to lasagna, I’m always a bit torn between the creamy, cheesy, gooiness of stuffed shells and the meaty, bold flavor of lasagna. After struggling for years with this, I finally realized…

 

Put your hands together!!

 

 

This recipe is a combination of the cheeses of the shells added to the layers of the meaty, saucy lasagna. It’s totally worth the extra steps to make this taste so amazing you won’t want to put your fork down.

 

 

The recipe is a full size family recipe. For my family of 4, I actually make 2 smaller ones and freeze one for another night (basically, when I’m in a pinch and don’t know what to do for dinner).

 

 

My Favorite Lasagna

 

1 box lasagna noodles (about 16)

1 lb ground beef

¼ lb ground pork

1 small onion, chopped

1 clove garlic, minced

1 egg

1 container (15oz) ricotta cheese

2 c mozzarella cheese, divided

½ c parmesan cheese

1 tsp italian seasoning

¼ tsp salt

¼ tsp black pepper

1 jar (24oz) pasta sauce

 

 

 

In a large stockpot, boil water and cook the noodles according to the package. Drain and set aside for assembly. Meanwhile, heat a skillet over medium-high heat. Add a little EVOO and brown the onion. Once browned, add the minced garlic and give it another minute. Push the onion to the side of the skillet and brown the meat. Once the meat is browned, incorporate the onions with the meat mixture and then drain any excess fat. Add the sauce (reserving about ½ cup for assembly) and heat through, then set that aside. Last prep step; mix together the egg, the ricotta cheese, 1 cup of the mozzarella, the parmesan, and the Italian seasoning, salt and pepper.

 

Now it’s time for construction. Heat the oven to 375 degrees. In a 9x13 inch dish (or 2-7x10 inch dishes), spray cooking oil on the bottom and sides and then spread the reserved sauce on the bottom. Place a layer of noodles down to cover the sauce. Place about 1/3 of the cheese mixture on top of the noodles and spread it out as best you can. Scoop about 1/3 of the meat sauce over the cheese layer evenly. Add another layer of noodles, cheese, and meat sauce. Repeat the steps one more time. Sprinkle the remaining Mozzarella on top of the lasagna. Loosely cover the dish with foil and bake for about 30 minutes, or until the cheese begins to bubble. Remove the foil and switch the oven to broiler on high and let the cheese brown a bit, just a few minutes. Remove from the oven and let it cool for a few minutes before serving.

 

*If you’re making 2 so you can save one for later, I usually bake it and pull it out before the broiler step. Once it’s completely cooled, keep the foil on it and store it in the freezer. When you are ready to re-heat it, simply put the frozen dish in a cold oven and turn it on to 375. Let it cook for about 60, or until the cheese bubbles. Again, remove the foil and finish it with the broiler for a few minutes before removing from the oven.

You can also pull out the lasagna in the morning and thaw it on the counter, but if the dish is cold, it’s best to put it in a cold oven and warm it gradually.