Lasagna
Prep time
Cook time
Total time
This is my family's recipe for Lasagna, it's authentic and off the charts delicious! My grandparents came from Bologna and thankfully for me, brought their favorite recipes with them! So this is classic Italian cuisine! I've made this lasagna with bechamel sauce which was sometimes left out at home probably due to time, but it adds a creaminess and decadence that is definitely worth it. If you choose not to use it, it's still amazing!
Author: Ruth Guerri
Recipe type: Pasta
Cuisine: Italian
Serves: 8
Ingredients
- 1 Tbs of olive oil
- 1½ lbs of Italian sausage (or use ½ sausage and ½ ground beef or veal)
- 1 medium onion, diced
- 5 – 6 garlic cloves, smashed and chopped
- 1 large can (28 oz) of whole tomatoes and their juices ( crushed up with your fingers )
- 2 Tbs of tomato paste
- 1 can of tomato sauce (6.5 oz)
- ½ cup of dry red wine (a bold Italian wine)
- 1 tsp of kosher salt
- 1 tsp of freshly ground black pepper
- 4 bay leaves
- 1 heaping Tbs of fresh basil, chopped or 1 tsp of dried basil
- 1 tsp of dried oregano
- pinch of red pepper flakes
- 2 tsp of sugar
- 1 package of lasagna noodles
- 2 cups of ricotta cheese
- 2 eggs
- ⅓ cup of chopped fresh parsley
- ½ tsp of salt
- ½ tsp of pepper
- 2½ cups of grated mozzarella cheese
- 1 cup of freshly grated Parmesan cheese
Bechamel sauce - optional https://cabininthewoodsblog.com/bechamel-sauce/
Instructions
- Make the bolognese sauce, heat the olive oil in a large heavy skillet, add in the sausage and cook for 6 - 7 minutes, add the onion and garlic and cook 2 more minutes.
- Now add the tomatoes, tomato paste, tomato sauce, wine, salt, pepper, bay leaves, basil, oregano, red pepper flakes, and sugar.
- Bring to a boil, then reduce the heat and simmer for at 1 hour or until some of the liquid has evaporated and the sauce has thickened. Taste and adjust the seasonings, adding more salt, pepper, or sugar as needed, cook and stir a little longer then remove from the heat.
- Now, cook the lasagna noodles according to the directions on the package, drain and set aside.
- Make the bechamel sauce if using, follow the instructions on the provided link.
- In a medium bowl, mix together the ricotta, eggs, parsley, and salt & pepper. Preheat the oven to 375 degrees, almost time to bake!
- To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan, top with ¼ of the bechamel. Place 4 noodles on top. Spread on ⅓ of the ricotta cheese mixture. then top with ¼ of the mozzarella. Spoon 1½ cups meat sauce over mozzarella, then sprinkle with parmesan cheese. Repeat layering two more times to make three layers. Sprinkle the parmesan on top and cover loosely with foil.
- Bake for 25 minutes, then remove the foil and bake for 30 minutes more. Let rest for 15 - 20 minutes before slicing and serving. Buon Appetit!
Notes
Spread each later thinly with the bechamel and the ricotta. keeping in mind that you have 3 layers. Let the lasagna rest for 20 minutes before cutting and serving.
