An epic version of the Italian classic that is sure to please even the pickiest of eaters. If preparing for a crowd, the sauce can be made in advance and refrigerated for up to 2 days. Just reheat on the stovetop before assembling lasagna. Additionally, you can tightly wrap a fully assembled but unbaked lasagna with plastic wrap and keep it in the freezer for up to 2 months. To bake, just transfer it to the refrigerator for two days to defrost and bake as directed.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Preheat oven to 375°F.
Hearty Meat Sauce
1 tablespoon olive oil
Heat oil over medium heat in a large, heavy-bottomed Dutch oven until shimmering but not smoking, about 2 minutes.
1 medium onion, chopped finely
6 cloves garlic, minced
Cook onion and garlic, stirring occasionally, until soft and fragrant, about 2 minutes.
¾ pound ground beef
¾ pound sweet Italian sausage, cut in half length wise and chopped
½ teaspoon table salt
½ teaspoon ground black pepper
Add ground meats, salt, and pepper. Increase heat slightly and cook, breaking meat into small chunks with the back of a spoon or spatula, until meat is not longer raw but has not yet browned, about 4 minutes.
⅓ cup heavy cream
Add cream and simmer until it reduces and only the fat remains, about 4 minutes.
822g / 28 ounce can tomato puree
794g / 28 ounce can diced tomatoes, drained
Add pureed and diced tomatoes and bring to simmer, cooking until flavors have blended, about 5 minutes. Remove from heat and set aside.
Cheese Filling
1 large egg
In a medium bowl, whisk egg.
425g / 15 ounces ricotta cheese (about 1 ¾ cups)
1 cup grated Parmesan cheese
½ cup chopped fresh basil
½ teaspoon table salt
½ teaspoon ground black pepper
Add ricotta, parmesan, basil, salt, and pepper to bowl and mix until combined. Set aside.
Assembly
255g / 9 ounces no-boil lasagna noodles
16 ounces shredded mozzarella cheese
reserved ricotta mixture
reserved meat sauce
Get noodles, cheeses, and sauce ready to assemble, following these steps:
¼ cup reserved meat sauce
Coat the bottom of a 9x13 baking dish with reserved meat sauce.
Place a layer of no-boil lasagna noodles on top of the sauce. (Number required depends on the size of your pan and size of your noodles, but you want to cover the sauce.) Smear 3 tablespoons of ricotta mixture over each noodle. Sprinkle mozzarella cheese evenly on top and then top with 1 ½ cups of reserved sauce.
Repeat and place a layer no-boil lasagna noodles on top of the sauce. Smear 3 tablespoons of ricotta mixture over each noodle. Sprinkle mozzarella cheese evenly on top and then top with 1 ½ cups of reserved sauce.
Repeat a third time and place a layer no-boil lasagna noodles on top of the sauce. Smear 3 tablespoons of ricotta mixture over each noodle. Sprinkle mozzarella cheese evenly on top and then top with remaining sauce.
noodles, meat sauce
Top final layer of sauce with any remaining noodles and cover with remaining sauce.
remaining mozzarella cheese
½ cup grated Parmesan cheese
Sprinkle cheeses evenly over assembled lasagna.
Baking
cooking spray
Lightly coat a large sheet of aluminum foil with cooking spray and tightly cover baking dish.
Bake at 375°F for 15 minutes. Remove foil and continue to bake until sauce is bubbling and cheese has browned, about 25 to 30 additional minutes.
Remove from oven and let cool for 10 minutes. Serve with garlic bread and a salad.
From MakeBetterFood.com. . (makebetterfood.com/recipes/better-lasagna/). Adapted from Cook's Illustrated. (September 2002.)
Heat oil over medium heat in a large, heavy-bottomed Dutch oven until shimmering but not smoking, about 2 minutes.
Cook onion and garlic, stirring occasionally, until soft and fragrant, about 2 minutes.
Add ground meats, salt, and pepper. Increase heat slightly and cook, breaking meat into small chunks with the back of a spoon or spatula, until meat is not longer raw but has not yet browned, about 4 minutes.
Add cream and simmer until it reduces and only the fat remains, about 4 minutes.
Add pureed and diced tomatoes and bring to simmer, cooking until flavors have blended, about 5 minutes. Remove from heat and set aside.
In a medium bowl, whisk egg.
Add ricotta, parmesan, basil, salt, and pepper to bowl and mix until combined. Set aside.
Get noodles, cheeses, and sauce ready to assemble, following these steps:
Coat the bottom of a 9x13 baking dish with reserved meat sauce.
Place a layer of no-boil lasagna noodles on top of the sauce. (Number required depends on the size of your pan and size of your noodles, but you want to cover the sauce.) Smear 3 tablespoons of ricotta mixture over each noodle. Sprinkle mozzarella cheese evenly on top and then top with 1 ½ cups of reserved sauce.
Repeat and place a layer no-boil lasagna noodles on top of the sauce. Smear 3 tablespoons of ricotta mixture over each noodle. Sprinkle mozzarella cheese evenly on top and then top with 1 ½ cups of reserved sauce.
Repeat a third time and place a layer no-boil lasagna noodles on top of the sauce. Smear 3 tablespoons of ricotta mixture over each noodle. Sprinkle mozzarella cheese evenly on top and then top with remaining sauce.
Top final layer of sauce with any remaining noodles and cover with remaining sauce.
Sprinkle cheeses evenly over assembled lasagna.
Lightly coat a large sheet of aluminum foil with cooking spray and tightly cover baking dish.
Bake at 375°F for 15 minutes. Remove foil and continue to bake until sauce is bubbling and cheese has browned, about 25 to 30 additional minutes.
Remove from oven and let cool for 10 minutes. Serve with garlic bread and a salad.
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