Classic Lasagna Recipe
ricotta impastata, mozzarella, house made Bolognese sauce
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Ingredients
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Pasta
Bolognese Sauce
Cheese Filling
Method
Pasta
- 1
Cook the noodles
In a large pot, bring 10 cups of water to a boil. Add 1 tsp of salt. Gently add lasagna noodles and cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
- 2
Drain the noodles
Once cooked, drain the noodles in a colander and rinse under cold water to stop the cooking process. Lay them flat on parchment paper or a clean kitchen towel to prevent sticking.
Bolognese Sauce
- 3
Sauté vegetables
In a large skillet, heat 2 tbs of olive oil over medium heat. Add chopped onion, carrot, and celery. Sauté until soft, about 5-7 minutes.
- 4
Cook the meat
Add ground beef and ground pork to the skillet. Cook until browned, breaking it apart with a spoon, about 10 minutes.
- 5
Add tomatoes and wine
Stir in the crushed canned tomatoes, red wine, Italian seasoning, salt, and black pepper. Bring to a simmer, then reduce heat to low and let it cook for at least 30 minutes, stirring occasionally.
Cheese Filling
- 6
Mix the cheese filling
In a large bowl, combine ricotta impastata, shredded mozzarella, grated Parmesan, eggs, and 1 tsp of salt. Mix well until fully combined.
Assembly
- 7
Layer the lasagna
Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of Bolognese sauce on the bottom. Place 3 lasagna noodles over the sauce, then spread half of the cheese filling over the noodles. Repeat the layers, finishing with a layer of noodles topped with Bolognese sauce and a sprinkle of extra mozzarella cheese.
- 8
Bake the lasagna
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- 9
Let it cool
Once baked, let the lasagna cool for about 10-15 minutes before slicing and serving.