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.
- Prep Time: 30 minutes
- Cook Time: 3 hours 5 minutes
- Total Time: 3 hours 55 minutes (includes resting time)
- Yield: 12 servings
- Category: Main Course
- Method: Simmering, Baking
- Cuisine: Italian-American
Ingredients
- 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
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.
Find it online: https://cookupjoy.com/lasagna-recipe/