Name: Adriatic Cafe Italian Grill Spring TXs Beef Lasagna Recipe
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 tbs olive oil; 1 cup yellow onion, finely chopped; 4 cloves garlic cloves, minced; 1.25 lb lean ground beef (80/20); 0.5 lb Italian sausage, casings removed (optional); 3 tbs tomato paste; 28 oz crushed tomatoes; 8 oz tomato sauce; 0.5 cup red wine (optional); 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp dried thyme; 1 tsp granulated sugar; 1.5 tsp salt; 0.5 tsp black pepper, freshly ground; 1 leaf bay leaf; 0.25 tsp red pepper flakes (optional); 15 oz ricotta cheese; 1 each egg, large; 0.5 cup grated Parmesan cheese; 2 tbs fresh parsley, chopped; 0.5 tsp salt; 0.25 tsp black pepper; 12 each lasagna noodles, oven-ready or cooked according to package; 3 cups shredded mozzarella cheese; 0.5 cup grated Parmesan cheese (for top); 8 leaves fresh basil leaves (optional, for garnish); 1 tbs cooking spray or butter (for pan)

Method

Meat sauce

Sauté aromatics

Heat a large heavy-bottomed skillet or saucepan over medium heat. Add the olive oil. When shimmering, add the chopped onion and sauté until translucent, about 5–7 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Brown the meat

Increase heat to medium-high, add ground beef and Italian sausage (if using). Break meat up with a spoon and brown until no longer pink, about 6–8 minutes. Drain excess fat if there is more than 1 tablespoon; leave a little for flavor.

Build the sauce

Stir in the tomato paste and cook 1–2 minutes to remove raw flavor. Add the red wine (if using) and scrape up browned bits, simmer 2 minutes to reduce slightly. Add crushed tomatoes and tomato sauce, then stir in oregano, basil, thyme, sugar, salt, pepper, bay leaf, and red pepper flakes (if using).

Simmer

Bring sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 25–35 minutes, stirring occasionally, until flavors meld and sauce thickens. Taste and adjust salt and pepper. Remove bay leaf before assembling.

Cheese mixture

In a medium bowl, combine the ricotta cheese, egg, grated Parmesan, chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and well combined. Refrigerate until ready to use.

Assembly and baking

Preheat and prepare pan

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.

Layer lasagna

Spread about 1 cup of meat sauce evenly across the bottom of the prepared baking dish. Arrange 4 lasagna noodles (or the recommended amount for your noodle type) in a single layer over the sauce. Spoon and spread one-third of the ricotta mixture (about 1/3 of the bowl) over the noodles in an even layer. Spoon about 1 cup of meat sauce over the ricotta, then sprinkle about 1 cup of shredded mozzarella. Repeat: noodles, 1/3 ricotta, 1 cup sauce, 1 cup mozzarella. Finish with a final layer of noodles, remaining meat sauce (about 1–1 1/4 cups) spread evenly, then top with remaining mozzarella and the 1/2 cup grated Parmesan.

Cover and bake

Cover the dish tightly with aluminum foil (spray the underside of foil with a little cooking spray to prevent cheese from sticking, or tent slightly). Bake in the preheated oven for 25 minutes.

Finish baking

Remove foil and bake uncovered for an additional 15–20 minutes, until cheese is bubbly and golden and internal temperature reaches at least 165°F (74°C). If the top browns too quickly, loosely tent with foil.

Rest and serve

Remove lasagna from oven and let rest, uncovered, 10–15 minutes to set (this helps slices hold together). Garnish with fresh basil leaves if desired. Slice into 9–12 pieces and serve.