Q1: Do I absolutely have to let the lasagna rest after baking?

YES! This is the single most important, non-negotiable step for a perfect, sliceable lasagna. When the lasagna comes out of the oven, the cheese, sauce, and filling are like molten lava. Letting it rest for at least 20 minutes allows everything to cool down slightly and, most importantly, to set and firm up. If you cut into it right away, you won't get a clean slice; you'll get a delicious, but soupy, mess.

Q2: Can I use no-boil lasagna noodles to save time?

Yes, you can. No-boil noodles are a great shortcut. However, they are designed to absorb a lot of liquid from the sauce as they bake. If you use them, make sure your meat sauce is a little bit thinner and saucier than you might normally make it (you can add an extra 1/2 to 1 cup of water or broth). Also, ensure that every part of the noodle is covered in sauce or ricotta to prevent it from becoming dry and hard.

Q3: Why is my lasagna watery?

A watery lasagna is usually caused by two things. First, using a part-skim or low-fat ricotta cheese , which contains more water and can have a grainy texture. Always use whole-milk ricotta for the best, creamiest result. Second, not simmering your meat sauce long enough. The long, 2-hour simmer in this recipe is key to reducing the sauce and making it thick and rich, not thin and watery.

Q4: How do I prevent the foil from sticking to the cheese on top of my lasagna?

A great trick is to take a piece of aluminum foil and lightly spray the side that will face the lasagna with cooking spray . This will create a non-stick surface and ensure that when you remove the foil, all of your beautiful cheese stays on the lasagna where it belongs.

Q5: What is the difference between this lasagna and Lasagna Bolognese?

While both are meat lasagnas, a classic Italian-American lasagna like this one is characterized by its thick, tomato-forward meat sauce and its very generous, cheesy ricotta filling. An authentic Lasagna alla Bolognese , from the Bologna region of Italy, traditionally features a much meatier, less tomato-heavy ragu (Bolognese sauce) and layers of a creamy béchamel sauce , often with little or no ricotta at all.

The Best Foolproof Classic Lasagna Recipe (Chef John's)

The Best Foolproof Classic Lasagna Recipe (Chef John’s)

A rich and classic recipe for a multi-layered lasagna. The dish features a hearty meat sauce made from a combination of lean ground beef and bulk Italian sausage, simmered with mushrooms and prepared marinara sauce for two hours to develop a deep flavor. A creamy filling is made with whole-milk ricotta, diced fresh mozzarella, and Parmesan cheese. These components are layered with firm-cooked lasagna noodles and topped with more cheese, then baked until golden brown and bubbly.

Author: Evelyn
Prep Time: 30 minutes
Cook Time: 3 hours 5 minutes
Total Time: 3 hours 55 minutes (includes resting time)
Yield: 12 servings 1x
Category: Main Course
Method: Simmering, Baking
Cuisine: Italian-American

Ingredients

Scale

For the Meat Sauce:
1 ½ pounds lean ground beef
1 pound bulk Italian sausage
1 (8 ounce) package fresh mushrooms, coarsely chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon Italian seasoning (Optional)
¼ teaspoon red pepper flakes
6 cups prepared marinara sauce
¼ cup water (Optional)
For the Pasta:
1 (16 ounce) package lasagna noodles
For the Ricotta Filling:
2 large eggs
2 pounds whole-milk ricotta cheese
8 ounces fresh mozzarella cheese, diced
⅔ cup freshly grated Parmigiano-Reggiano cheese
¼ cup chopped fresh parsley
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper
For the Cheese Topping:
4 ounces fresh mozzarella cheese, diced
½ cup freshly shredded Parmigiano-Reggiano cheese

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Instructions

Make the Meat Sauce: In a large saucepan or Dutch oven over medium heat, cook the ground beef and sausage until browned and crumbly, about 10 minutes. Stir in the mushrooms, salt, black pepper, Italian seasoning, and red pepper flakes. Increase heat to medium-high and cook for 4-6 minutes, until the mushrooms have released their juices and the pan is almost dry.
Pour in the marinara sauce. Reduce the heat to low and let the sauce simmer for about 2 hours until the meat is very tender. Skim any fat from the surface and adjust seasoning with salt and pepper.
Cook the Pasta: When the sauce is nearly done, bring a large pot of salted water to a boil. Cook the lasagna noodles for about 8 minutes, until al dente. Drain the noodles, rinse them, and set them aside in a bowl of cold water to prevent sticking.
Make the Ricotta Filling: While the pasta cooks, whisk the eggs in a large bowl. Stir in the ricotta, 8 ounces of diced mozzarella, ⅔ cup of Parmigiano-Reggiano, parsley, salt, black pepper, and cayenne.
Assemble the Lasagna: Preheat the oven to 375°F (190°C).
In a 10×15-inch baking pan, spread a layer of meat sauce. Follow with a layer of noodles, and then a layer of the ricotta filling. Repeat these layers once more (sauce, noodles, filling).
Add another layer of sauce, tap the dish to settle the layers, then top with the final layer of noodles and the last of the sauce.
Sprinkle the remaining 4 ounces of diced mozzarella and ½ cup of shredded Parmigiano-Reggiano over the top.
Bake: Cover the dish with aluminum foil (ensure it doesn’t touch the cheese) and place it on a baking sheet to catch spills. Bake for 30 minutes.
Remove the foil and continue to bake for another 30 to 35 minutes, until golden brown and bubbly.
Let the lasagna rest for 20 minutes before slicing and serving.

Notes

The long, 2-hour simmer time for the meat sauce is crucial for developing a deep, rich flavor.
Placing the cooked lasagna noodles in a bowl of cold water keeps them separated and easy to handle during assembly.
Baking the lasagna on a larger baking sheet is a helpful tip to prevent any bubbly sauce from spilling into your oven.
Allowing the finished lasagna to rest for 20 minutes is an essential step that helps it set, making it much easier to slice and serve cleanly.

Nutrition

Serving Size: 1 slice
Calories: 650-750
Sugar: 12-18 g
Sodium: 1300-1600 mg
Fat: 35-45 g
Saturated Fat: 18-24 g
Trans Fat: 0 g
Carbohydrates: 40-50 g
Fiber: 4-6 g
Protein: 40-50 g
Cholesterol: 150-180 mg

Find it online: https://cookupjoy.com/lasagna-recipe/