CLASSIC LASAGNA

In this classic lasagna recipe, sheets of pasta are layered with a cheesy filling, a rich meaty tomato sauce and then baked until bubbly and browned.

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Ingredients for Classic Lasagna

These ingredients come together to create a delicious classic lasagna!

• Lasagna Noodles: The layers that hold the dish together, I prefer traditional noodles you need to boil first.

• Ground Beef and Pork: Using both beef and pork provide flavor and substance to the lasagna.

• Ricotta Cheese: Adds creaminess and richness.

• Shredded Mozzarella Cheese: Provides that melty, gooey texture on top and between layers.

• Parmesan Cheese: Grated for a sharp, nutty flavor that enhances the overall taste.

• Marinara Sauce: The flavorful tomato base that ties all the ingredients together.

• Garlic: Fresh or minced, it adds aromatic flavor to the meat sauce.

• Onion: Diced and sautéed for sweetness and depth of flavor in the meat sauce.

• Italian Seasoning: A blend of herbs that enhances the flavor profile of the sauce and cheese mixture.

• Salt and Pepper: To taste, enhancing the overall flavor of the dish.

Tips for Boiling Lasagna Noodles

Boiling lasagna noodles properly is crucial for achieving the perfect texture and ensuring they hold up well in your dish. Here are some essential tips to help you boil lasagna noodles like a pro:

• Use Plenty of Water: Fill a large pot with water to allow the noodles enough space to move around. A good rule of thumb is to use at least 4 quarts of water for every pound of noodles.

• Add Salt: Once the water is boiling, add a generous amount of salt. This enhances the flavor of the noodles as they cook.

• Stir Gently: After adding the noodles to the boiling water, stir them gently to prevent sticking. Continue to stir occasionally during cooking.

• Cook Until Al Dente: Follow the package instructions for cooking time, but aim for al dente texture, as the noodles will continue to cook when baked in the oven.

• Rinse with Cold Water: Once cooked, drain the noodles and rinse them briefly under cold water to stop the cooking process and prevent sticking.

• Use Immediately or Store Properly: If you're not using the noodles right away, lay them flat on parchment paper or drizzle with a little oil to prevent them from sticking together.

Classic Lasagna Upgrades

ADD ANOTHER MEAT: Instead of ground beef and/or pork, try braised short rib! Just make sure to shred it properly.

ADD HAM: I actually add pieces of black forest ham- I know it sounds crazy but TRUST ME, it's sooo good.

For more Italian pasta recipes, check out my:

Chessy Stuffed Shells

Classic Baked Ziti

Pasta Al Limone

Make sure to tag me @bakerbabe.ca on Instagram if you make this classic lasgna. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.

CLASSIC LASAGNA

Serves: 12

Ingredients

For the sauce

• 1 tbsp olive oil

• 3 garlic cloves

• 1 small onion

• 500g / 1 lb ground beef or pork (you can also use 50/50)

• 1 jar tomato passata

• 1/2 cup water

• 1 tbsp italian seasoning

• Salt and pepper to taste

For the lasagna

12 lasagna noodles uncooked

4 cups shredded mozzarella cheese, divided

½ cup shredded Parmesan cheese shredded and divided

Ricotta cheese to taste

TO MAKE

1. Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente (firm) according to package directions. Drain, rinse under cold water, and set aside.

   
   

2. Meanwhile, in a large skillet or Dutch oven, brown the beef, pork, onion, and garlic over medium-high heat until no pink remains. Drain any fat.

   
   

3. Stir in the pasta sauce, water Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Simmer uncovered over medium heat for 5 minutes or until slightly thickened. Taste and season with additional salt if desired.

   
   

4. Spread the bottom of a 9x13 pan with 3 lasagna noodles to cover the bottom. Layer with 1 cup of meat sauce, 1/3 of the cheese and a dollop of ricotta. Repeat twice more. Finish with 3 noodles topped with remaining sauce and cheese.

   
   

5. Cover with foil and bake for 45 minutes.

   
   

6. Remove the foil and bake uncovered for an additional 15 minutes or until browned and bubbly. Broil for another 5 minutes or until desired.

   
   

7. Let rest for at least 30 minutes before slicing. Enjoy!