Lasagna With Garlic Bread Recipe
Make Lasagna With Garlic Bread Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat Sauce
Cheese Filling
Pasta & Assembly
Garlic Bread
Method
Meat Sauce
- 1
Sauté aromatics
Heat a large skillet or medium saucepan over medium heat. Add olive oil. When oil shimmers, add diced onion and sauté until translucent, about 5–6 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.
- 2
Brown the meat
Add ground beef and ground pork/sausage to the pan. Break up with a spoon and cook until no pink remains and edges begin to brown, about 6–8 minutes. Drain excess fat if necessary, leaving a tablespoon for flavor.
- 3
Build the sauce
Stir in tomato paste and cook 1–2 minutes to caramelize and deepen flavor. Add crushed tomatoes and tomato sauce, then mix in dried oregano, dried basil, dried thyme, sugar, kosher salt, black pepper, and red pepper flakes if using. Bring to a gentle simmer.
- 4
Simmer
Reduce heat to low and simmer, uncovered, for 20–25 minutes, stirring occasionally, until sauce thickens slightly. Taste and adjust salt/pepper. Stir in chopped fresh parsley off the heat.
Cheese Filling
- 5
Combine cheeses
In a medium bowl, combine ricotta, milk, egg, grated Parmesan (0.75 cup), chopped fresh basil, 0.5 tsp salt, and 0.25 tsp black pepper. Mix until smooth and homogeneous. Fold in half of the shredded/torn fresh mozzarella (about 4 oz) so the filling is slightly studded with mozzarella.
Pasta & Assembly
- 6
Preheat and prepare pan
Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or spray with nonstick spray.
- 7
Layer lasagna
Spread a thin layer (about 1 cup) of meat sauce on the bottom of the prepared dish to prevent sticking. Place a single layer of no‑boil lasagna noodles to cover the sauce (use 3–4 noodles depending on width). Spoon one-third of the ricotta mixture evenly over the noodles, then spread about one-third of the meat sauce on top of the ricotta. Sprinkle about one-third of the reserved shredded mozzarella (from 'Pasta & Assembly' and remaining fresh mozzarella) over the sauce. Repeat two more times: noodles, ricotta mixture, meat sauce, shredded mozzarella until you have three layers, finishing with meat sauce on top.
- 8
Top and bake
Sprinkle the top with remaining shredded mozzarella (about 2 cups total across layers) and 1/4 cup grated Parmesan. Cover tightly with aluminum foil (tent slightly so cheese doesn't stick) and bake in preheated oven for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden at the edges. If you like a deeply browned top, broil 1–2 minutes watching carefully.
- 9
Rest
Remove lasagna from the oven and let rest, uncovered, for 10–15 minutes to set. This makes slicing cleaner. Garnish with fresh basil leaves before serving.
Garlic Bread
- 10
Prepare garlic butter
While lasagna bakes, combine softened butter, 3 minced garlic cloves, chopped parsley, 2 tbsp grated Parmesan (optional), 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Mix until smooth and well blended.
- 11
- 12
Bake or broil
Place buttered bread on a baking sheet. Bake in the oven alongside lasagna for 8–10 minutes at 375°F until butter melts and edges crisp. For a crispier, browned top, switch oven to broil for 1–2 minutes—watch closely to prevent burning.
- 13
Finish
Remove bread from oven, let cool 1–2 minutes, then slice if whole. Sprinkle additional chopped parsley or Parmesan if desired and serve warm with lasagna.
