This impressive Best Homemade Lasagna Recipe takes the good old fashioned dish to a new dimension. There is nothing quite like a fantastic red sauce with all those deep, rich flavors combined with a silky béchamel sauce. To have layers of ground beef and sausage add flavors and goodness makes this dish irresistibly mouthwatering. Add this one to your repertoire, and you’ll never need a lasagna guide again. It is the ultimate comfort food that will make you proud and impress your family and friends!
How to make Lasagna:
Cook the Meat:
Brown the ground beef and sausage in a skillet. Chop the meat with a meat chopper or spatula and then drain off any excess grease. Put the meat into a food processor and pulse 3-4 times to get very fine pieces of the meat, which makes a smoother sauce. Set the chopped meat aside in a bowl.
Prepare the Red Sauce:
Use the same pan to fry the olive oil over medium-high heat. Saute minced garlic without leaving a single piece, leaving no burning smell by constant stirring for about 30 seconds. Add the diced onion, spinach, and bell pepper. Cook until soft in medium-high heat for 2-3 minutes. Transfer this mixture to the food processor. Pulse for several times until close to pureed. Return it to the pan used and add the canned tomatoes and tomato sauce. Squeeze the tomatoes to break them apart and stir well. Add the Italian seasoning, and season with salt and pepper to taste. Cover the skillet, lower the heat and simmer for 20-30 minutes, stirring every so often. Last but not least, combine cooked meat with fresh basil.
Cook the Lasagna Noodles:
Lasagna noodles, the old way: cook half the time package calls for, drain, spread on greased baking sheet so they don’t stick together. If you use no-boil, skip this step.
Prep Béchamel Sauce
Melt butter in a medium saucepan over medium heat. Whisk constantly, slowly adding flour to the saucepan. Continue whisking until it’s smooth and continues cooking for 2 minutes. Gradually whisk milk into the saucepan, followed by a seasoning of salt and pepper. Letting it cook over medium heat, stirring occasionally to prevent burning, until it thickens, which should take 5-7 minutes.
Lasagna Layering
This traditional lasagna recipe has three layers, so you will need to divide your sauces into thirds, too: you will use one-third of each of the red and béchamel sauces per layer. Grease a 9×13 inch baking dish lightly. Begin by spreading three lasagna noodles at the bottom. Spoon ⅓ of the red sauce over the noodles, then ⅓ of the béchamel sauce. Sprinkle Parmesan and mozzarella cheeses, spreading them to edges. Repeat this with another layer of noodles, red sauce, béchamel, and cheeses. Top it with a final layer of noodles and remaining red sauce, béchamel, and cheeses.
Bake Instructions:
Bake the lasagna in the oven at 350°F uncovered for at least 40 minutes or more until edges are browning and bubbly. Let cool for 15-20 minutes before serving to allow to set.
Make Ahead and Freezing Instructions:
Make-Ahead
Both béchamel and red sauce can be made ahead. And you can assemble the lasagna completely, cover it tight with plastic wrap followed by aluminum foil, and put it into the fridge up to 2 days ahead. Then when you’re ready to bake, just follow the instructions as they are.
Freezing Lasagna:
You can either freeze the lasagna before or after baking. You can freeze an unbaked lasagna without pre-cooking the noodles, just simply add them dry. Cover the pan in plastic wrap and aluminum foil, double layered, then freeze for up to two months. Bake when thawed in the refrigerator, removing the coverings and following the baking instructions. You can also cook it from frozen, placed in an aluminum disposable pan. Bake covered with aluminum foil 1 1/2 hours; remove plastic wrap. Then remove the foil and bake another 45 minutes, or until hot and bubbly.
TIPS For Homemade Lasagna Recipe
1. Quality Ingredients:
Only fresh, high-quality ingredients will give great flavor. Use a lean ground beef and sausage, fresh vegetables for the sauce.
2. Prepare Sauce Head :
Red and white béchamel sauces can be prepared ahead of time. It saves time on the day of assembling but also flavours marry so beautifully.
3. Layer Wisely:
When you layer, have each ingredient touch the sides of the noodles, so no one place dries out and every bite is delicious.
4. Overcook The Noodles:
Cook lasagna using normal lasagna noodles only until al dente because it softens up with baking. For no-boil noodles, follow the package’s instructions
5. Use Enough Sauce:
I make sure that it has enough sauce for all the layers. One of the tips I can give would be to hold some at the top because during baking, this will moisten the lasagna
6. Fresh Herbs:
Add fresh herbs like basil or parsley either during the sauce or when you are garnishing. That makes it simply more delicious and adds a pleasing color.
7. Rest:
Let lasagna stand 15-20 minutes before cutting and serving. This will make it easier to cut and also let the flavors bind.
8. Cheese
Mix various types of cheese in the layer. Other than mozzarella and Parmesan, you can add ricotta or provolone for a more savory flavor.
9. Cover While Baking:
Cover the lasagna with aluminum foil during the first half of baking; this will keep it moist. Then remove the foil for the last 15-20 minutes, so that the top turns golden brown and bubbly.
10. Use a Sharp Knife:
When cutting the lasagna, you can use a sharp knife or a serrated knife; it can ensure clean cuts without squishing the layers.
11. Serve with a Side Salad:
Serve it with a fresh salad or garlic bread for a complete meal. The earthiness of the lasagna is easy to balance by a simple green salad with a tangy vinaigrette.
12. Proper Storage of Leftovers
Leftover lasagna should be stored in an airtight container kept in the fridge, where it can keep very well for 3-4 days. It also freezes well for up to two months. The best reheat is done in the oven.
FAQs For Lasagna Recipe
1. Can lasagna be made ahead of time?
Yes, you can prepare both the sauces well in advance or entirely assemble the lasagna and refrigerate for up to 2 days. Just cover it well with plastic wrap and aluminum foil. When you’re ready to bake, cook as usual.
2. Can I freeze lasagna?
Absolutely! This freezes either before or after baking. If you’re freezing an unbaked lasagna, you never have to pre-cook the noodles. Just add them dry. Cover the pan with plastic wrap and a double layer of foil. Freeze up to two months.
3. How would you thaw frozen lasagna?
If you’re baking from frozen, you can freeze covered with foil for about 1 ½ hours. Remove the plastic wrap, uncover, and bake for an additional 45 minutes, or until it’s heated through and bubbly.
4. Can I use no-boil lasagna noodles?
You can. They don’t have to be pre-cooked. Just layer them into the lasagna as you would use any other; they will cook with the dish as it bakes.
5. How do I not overcook the lasagna and end up with a watery mess?
To avoid getting a watery lasagna, one should ensure to drain excess moisture out of the canned tomatoes and sauté the vegetables so their water content is also reduced. Do not over sauce each layer.
6. Can I add vegetables to the lasagna?
Absolutely! You could add zucchini, mushrooms, or bell peppers. Saute them, thus preventing excess moisture, before adding them to your layers.
7. What type of cheese?
To make a classic lasagna you can use mozzarella and Parmesan cheese, certainly you may add ricotta or provolone for a much tastier version, mix and match to your taste,
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8. How long should I bake the lasagna?
Bake the lasagna uncovered at 350°F for at least 40 minutes, or until the top is golden and bubbly. If the edges of the lasagna start getting too dark, then cover them with aluminum foil.
9. Why should I let the lasagna rest before I serve?
Letting the lasagna sit for 15 to 20 minutes after baking allows it to set so you can slice into it easily without it breaking down.
10. How do I store leftovers?
Leftover lasagna should be stored in an airtight container in the refrigerator for 3-4 days. Otherwise, it can be frozen up to two months. The best way to reheat this dish is in the oven.
Homemade Lasagna Recipe
Equipment
- Food Processor
- Meat Chopper
Ingredients
- 1 pound sweet Italian sausage
- ¾ pound lean ground beef
- ½ cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6.5 ounce) cans canned tomato sauce
- 2 (6 ounce) cans tomato paste
- ½ cup water
- 2 tablespoons white sugar
- 4 tablespoons chopped fresh parsley, divided
- 1 ½ teaspoons dried basil leaves
- 1 ½ teaspoons salt, divided, or to taste
- 1 teaspoon Italian seasoning
- ½ teaspoon fennel seeds
- ¼ teaspoon ground black pepper
- 12 lasagna noodles
- 16 ounces ricotta cheese
- ¾ pound mozzarella cheese, sliced
- 1 egg
- ¾ cup grated Parmesan cheese
Instructions
- Brown the Meat:Heat a large skillet over medium-high. Add the ground beef and sausage. This meat is broken up as it cooks with a wooden spoon. You then dispose of excess grease after it is cooked. (Optional) Place the browned meat into a food processor and pulse 3-4 times. Chop it very finely, then add it to a bowl and set aside.
- Sauté the Vegetables:In the same skillet, heat a little olive oil over medium-high. When hot, throw in the garlic and sauté 30 seconds or until fragrant, stirring constantly. Add the onion, spinach and bell pepper; cook until vegetables are soft, about 2-3 minutes. Pour into a food processor. Pulse several times until nearly pureed. Return to the skillet.
- Red Sauce Preparation:Add the whole peeled tomatoes to the skillet, crushing them into the sauce, along with the tomato sauce. Toss to combine, then season with Italian herbs, salt and pepper to taste. Cover the skillet and let the sauce simmer on low heat for about 20-30 minutes, stirring occasionally. Fold in the reserved crumbled meat and fresh basil just before using the red sauce in the lasagna.
- Pasta Preparation:Boil the pasta in a large pot of lightly salted water until it's al dente. Reserve 1 cup of the pasta cooking water and then drain the pasta and set it aside.
- While the red sauce is cooking, cook the lasagna noodles. Cook for half of the time on the package. Then drain in a very large colander and lightly drizzle with olive oil to avoid sticking. Skippable for those using no-boil noodles.
- Béchamel Sauce:Melt butter over medium heat in a medium saucepan or large skillet. When butter has melted, add flour to whisk, and cook over medium, stirring constantly for 2 minutes. Gradually add milk while continually whisking. Taste and adjust the seasoning with salt and pepper. Continue to cook over medium heat without stopping; repeatedly whisking to avoid burning, till thickened. This should be around 5-7 minutes. Prepare and preheat to assemble
- Preheat the oven to 350°F (175°C). Grease with cooking spray a 9×13-inch baking dish. This will be the ultimate three-layer lasagna, so divide the sauces mentally into thirds, ready for each layer that will form the final dish.
- Layer the Lasagna:Begin with 3 lasagna noodles on the bottom of the prepared dish. Spread a layer of red sauce over the noodles, followed by the béchamel sauce, and sprinkle Parmesan and mozzarella cheese over it, so everything goes to the sides. Leave another layer of noodles set aside, repeating the procedure with red sauce, béchamel, and cheeses. Cover the final layer of noodles with red sauce and béchamel and cheese.
- Bake:Bake the lasagna for at least 40-50 minutes or until hot and bubbly. Let it rest at least 20 minutes before slicing.
- Servings:Serve with garlic bread or homemade breadsticks and a refreshing green salad for a complete meal!
Notes
Mozarella: For a twist, use thinly sliced fresh mozzarella instead of shredded for a creamier texture. Red Sauce Hack: Instead of making a batch of homemade sauce, buy a 48 oz jar of pasta sauce from the grocery store near you. Then, just whip up the sauce, bring it to a simmer in a big skillet, stir in your browned meat, and add some fresh basil for ridiculously high flavor. Make-Ahead Tip: Both béchamel and red sauces can be made ahead. Or construct the lasagna complete, cover it very tight with plastic wrap and aluminum foil, and refrigerate for up to 2 days. Bake as usual.
Lasagna can be frozen either before or after baking. If frozen before baking, there is no need to precook the noodles-usse them dry. Wrap in plastic and a double layer of aluminum foil and then freeze for up to two months. To bake, thaw in the refrigerator, remove the wrap and bake according to directive. Or you can bake it frozen straight out of the freezer (in a disposable aluminum pan) for 1 ½ hours, covered with foil, without taking it out. Remove the covering of foil for the last 45 minutes or until it’s hot and bubbly.
Nutrition Facts
- Amount Per ServingCalories329
- % Daily Value *
- Total Fat
23g
36%
- Saturated Fat 11g 56%
- Trans Fat 0.3g
- Cholesterol 71mg 24%
- Sodium 838mg 35%
- Potassium 494mg 15%
- Total Carbohydrate
13g
5%
- Dietary Fiber 2g 8%
- Sugars 6g
- Protein 19g 38%
- Vitamin A 1255%
- Vitamin C 14%
- Calcium 368%
- Iron 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
