Hi guys!
Today I’m going to share my Winning Lasagna recipe! I learned the secret of lasagna from Iron Chef Michael Symon, and ever looked back since. If you follow this recipe next time you make lasagna, I guaranty you everybody going to be “WOW!”
Lasagna
- Total Time: 1 hour 40 mins
- Yield: 10 1x
Description
Ingredients
Units
Scale
For the Meat Sauce
- 2 Tbs / 30ml extra virgin olive oil
- 4 cloves garlic, chopped (approximately 1 1/2 Tbs)
- 1 large size yellow onion, chopped (approximately 2 1/2 cups)
- 1/2 lb / 227g lean ground beef
- 1/2 lb / 227g mild Italian sausage
- 3 Tbs / 45ml red wine
- 28 oz / 793g canned crushed tomatoes
- 6 oz / 170g tomato paste
- 1 bay leaf
- 3 Tbs / 60g dried Italian herbs
- 2 Tbs / 20g mixture of chopped fresh basil and flat parsley
- 1/2 lb / 227g pork neck bones (Optional)
- 2 tsp /8g salt
- 1 tsp / 4g black pepper
For the Ricotta Mixture
- 16 oz / 453g ricotta cheese
- 1 egg
- 2 Tbs / 20g mixture of chopped fresh basil and flat parsley
- 1/2 tsp / 2g salt
- 1/4 tsp / 1g pepper
To Assemble
- Meat sauce
- Ricotta cheese mixture
- 9 Fresh or oven-ready lasagna sheets
- 1 cup / 310g Mozzarella cheese, shredded
- 1/4 cup / 80g Parmigiano cheese, grated
Instructions
- Heat a large straight-sided skillet over medium heat; add olive oil, swirl to coat. Add garlic, onion and season 1/2 tsp salt and 1/4 tsp pepper. Sauté until onion and garlic are soften, about 3 to 4 minutes.
- Add ground beef and Italian sausage, season with 1/2 tsp salt and 1/4 tsp pepper. Break down meat with an wooden spoon, until they are fine pieces. Cook for 8 to 10 min over medium high heat.
- Add red wine and deglaze the bottom of the skillet. When alcohol all evaporated, add crushed tomato and tomato paste and stir.
- Add in bay leaf, dried and fresh herbs. This is time to add pork neck bone if you are using. Add 1/2 cup of water and season meat sauce with 1 tsp salt and 1/2 tsp pepper. Stir until everything well combined. Reduce heat to low and simmer for 30 to 40 minutes. (If you have time, make ahead meat sauce a day before.)
- Meanwhile, preheat oven 350 degrees.
In a mixing bowl, combine all ingredients for ricotta mixture, mix well with a spoon, set aside in a refrigerator until ready to use.
- It’s time to assemble a lasagna!! In a baking dish (possibly 11” x 8”) spread some meat sauce on bottom. It will help lasagna not to stick on bottom of baking dish. Place 3 lasagna sheets evenly as one layer and spread ricotta mixture right on top. Sprinkle shredded mozzarella cheese, spread out meat sauce and sprinkle parmigiano. Repeat this process from lasagna sheet until your baking pan is full you can’t layer any more. (Ideally 3 layers.)
- Place in preheated oven and bake for 35 to 40 minutes or until lasagna’s fully cooked and bubbles. Let it cool before cut and serve, so it will cut clean. Enjoy!
Notes
You can also use shallow 9″x13″ oven safe baking pan. In this case, reduce the cooking time to 25 to 30 minutes.
- Prep Time: 1 hour
- Cook Time: 40 mins
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2 comments
Delicious, and pretty easy. I used no boil noodles and they were perfectly al dente in 30 minutes in a 9×13. How do you feel about starting with a full sofritto for the sauce (1 cup diced onion, 1/2 cup each carrots and celery) to add some more complexity to the flavor.
Also, what exactly are Italian Seasonings (is there a substitute?
Thanks
It’s Italian herb mixture- basil, thyme, oregano and ext. You can just add all the herbs separately if you prefer that way!