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- 1/4 cup heavy cream (for the sauce to keep it moist)
- 1/2 cup water (added to sauce for extra tenderness in the noodles)
- Fresh basil leaves (for layering, adds extra freshness)
Instructions:
- Prepare the meat sauce:
- Heat the olive oil in a large skillet over medium heat. Add the ground beef, sausage (if using), and chopped onion. Cook until the meat is browned and the onions are soft, about 7-8 minutes. Drain any excess fat.
- Stir in the minced garlic and cook for another 1-2 minutes.
- Add the crushed tomatoes, tomato paste, tomato sauce, red wine (if using), dried basil, oregano, sugar, bay leaf, and salt and pepper. Stir well to combine and bring the sauce to a simmer.
- Let the sauce simmer uncovered for 30 minutes to an hour, stirring occasionally. As the sauce simmers, add the 1/2 cup of water and 1/4 cup of heavy cream toward the end for extra moisture and richness.
- Cook the noodles (if using regular lasagna noodles):
- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente (slightly firm). Drain and lay the noodles flat on a baking sheet, brushing lightly with olive oil to prevent sticking.
- Prepare the cheese mixture:
- In a medium bowl, mix together the ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper until smooth. This mixture will add creaminess and balance to the lasagna.
- Assemble the lasagna:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.
- Layer 3 or 4 lasagna noodles over the sauce, slightly overlapping them.
- Spread 1/3 of the ricotta cheese mixture over the noodles, followed by 1/3 of the shredded mozzarella.
- Add a layer of fresh basil leaves (optional for extra freshness).
- Top with 1/3 of the meat sauce. Repeat the layers (noodles, ricotta, mozzarella, basil, and sauce) two more times.
- For the final layer, place the remaining noodles, cover with the remaining meat sauce, and sprinkle generously with shredded mozzarella and grated Parmesan.
- Bake the lasagna:
- Cover the lasagna with aluminum foil (to prevent the cheese from browning too quickly) and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly, and the lasagna is heated through.
- Let it rest:
- Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing. This allows the layers to set and makes for cleaner slices.
Conclusion:
This Classic Lasagna is a true crowd-pleaser, rich with layers of robust meat sauce, creamy ricotta, and gooey mozzarella. With the secret tips of adding heavy cream and water to keep the lasagna moist and tender, this dish comes out perfect every time. The addition of fresh basil between the layers adds a burst of flavor that takes this lasagna from ordinary to extraordinary. Whether it’s for a family dinner or special gathering, this lasagna is sure to become a new favorite in your recipe collection!
Extra Tips:
- Make ahead: Lasagna can be assembled ahead of time and refrigerated overnight. Simply bake it when you’re ready to serve.
- Freezing: Lasagna freezes beautifully! Freeze unbaked or baked lasagna, tightly covered, for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
- Variations: Try adding spinach to the cheese mixture for a veggie boost, or substitute ground turkey for a lighter version.
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