Homemade Lasagna
More comfort food, anyone? February in New Jersey has been very snowy….so I am just all about the cozy recipes. There are quick recipes and there are recipes that just require more love which is of course equal to time.
Homemade lasagna is one of those recipes. You have to commit to it, but the reward is so great. I made this recipe for a few family events a couple years ago, and since then it has developed a bit, but it’s a delicious lasagna and a great comfort to me.
The Perks
Who doesn’t want to eat a “one pan” meal that has layers and layers of deliciousness? Lasagna noodles, along with the many cheeses, and perfect meat sauce is a dish that just can’t be beat.
I don’t make this one a lot, but when I do I am so glad it can last us a few days. Sometimes I make two and freeze one. I’ve also made this for friends right after having babies or moving into a new home. Who doesn’t like homemade lasagna? It’s a great way to show your love or care for someone who needs it.
The Tricks
Two things make this lasagna exceptional. The first is the noodle making. DO NOT cook your noodles like you normally make pasta! It will make the entire lasagna watery and mushy. I soak my lasagna noodles in the pan or a large bowl for about an hour before assembling. The noodles will soften enough during baking, but they maintain a texture and hold together much better. You don’t have to do this….but I don’t know why you wouldn’t choose this method!
The second key to success is the sauce. You need to let this sauce simmer for as long as possible. You’ll have a much sweeter and flavorful sauce. I say at least three hours, but you can leave it on the stove all day. Perfect for a snow day meal! Another thing I like to do, but isn’t necessary, is add chopped carrots to the sauce. It gives that bolognese flavor and sweetness. And as you may have noticed, I always like adding some veggies into things like this! Again, totally optional.
How to
Start by soaking your noodles in warm water. Set aside.
Then begin making the sauce. Chop onions and mince garlic (and carrots if you’re using them). Heat a large sauce pan over stove and add olive oil and once oil is heated, add onions and saute for a few minutes.
If using carrots, add those next and continue to saute and then add meat and brown for a few minutes on medium-low heat.
Once meat has browned, add garlic and saute until fragrant. Add all spices (basil, parsley, oregano, fennel seeds, red pepper, salt and pepper to taste) and stir.
Once meat is coated in spices, add tomato paste and saute for about five minutes. Add wine if using. Sugar can be added later if you’re using that also/instead.
Add crushed tomatoes and stir well bringing to a low boil and simmer for at least 3 hours. Add salt to taste and if adding sugar, do that about halfway through.
This will make plenty of sauce for a saucy lasagna and extra for your freezer! Use it for another meal with some pasta or ravioli!
For the filling, mix ricotta cheese with eggs, parsley, salt, and nutmeg. Set aside.
Slice or shred mozzarella and set aside as well.
Assemble lasagna in baking pan starting with a little bit of sauce, then noodles, ricotta cheese, mozzarella and parmesan, then sauce and so on. Finish it with sauce and extra cheese!
Bake at 350 F for 50-60 minutes. Cheese should be melted and sauce should be bubbly.
So, key take aways- soak your noodles, make your meat sauce and ricotta filling, and then assemble. It takes a few steps and definitely time, but again, it will be worth it!
Serve this homemade lasagna alongside a nice crispy salad or garlic bread for a well-rounded meal. Invite some friends over or eat the leftovers all week long
Homemade Lasagna
Ingredients
Meat Sauce
- 3 tbsp olive oil
- 1 onion chopped
- 1 head of garlic minced
- 1 cup carrots chopped, (optional)
- 1.5 lbs ground beef
- 1 lb Italian sausage
- 3 28 oz cans crushed or coarse ground tomatoes
- 2 6 oz cans tomato paste
- 1/2 cup red wine OR 1/4 cup sugar
- 1 1/2 tbsp basil
- 1 tsp parsley
- 1 tsp oregano
- 1/2 tsp fennel seeds
- sprinkle of crushed red pepper
- 1/2 tsp pepper
- salt to taste
Filling
- 16 oz ricotta cheese
- sprinkle of nutmeg
- 2 tbsp parsley
- salt to taste
- 1 egg
- 3⁄4 lb mozzarella
- 3/4 cup parmesan optional
Instructions
Meat Sauce
- Chop onions and mince garlic
- If using carrots, chop finely as well
- Heat large sauce pan over stove and add olive oil
- Once oil is heated, add onions and saute for a few minutes
- If using carrots, add those next and continue to saute
- Add meat and brown for a few minutes on medium-low heat
- Once meat has browned, add garlic and saute until fragrant. Add all spices (basil, parsley, oregano, fennel seeds, red pepper, salt and pepper to taste)
- Once meat is coated in spices, add tomato paste and saute for about five minutes. Add wine if using. Sugar can be added later if you’re using that
- Add crushed tomatoes and stir well
- Bring to a low boil and simmer for at least 3 hours
- Add salt to taste and if adding sugar, do that about halfway through
- This will make plenty of sauce for a saucy lasagna and extra for your freezer! Use it for another meal with some pasta or ravioli!
Filling/Assembly
- Mix ricotta cheese with eggs, parsley, salt, and nutmeg 2. Set aside until ready to use
- Slice or shred mozzarella and set aside
- Assemble lasagna in baking pan starting with a little bit of sauce, then noodles, ricotta cheese, mozzarella and parmesan, then sauce and so on. Finish it with sauce and extra cheese!
- Bake at 350 F for 50-60 minutes
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