Lasagna Recipe
Make Lasagna 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
Assembly & Cheese
Method
Meat Sauce
- 1
Prepare aromatics and brown meat
Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add 2 tablespoons olive oil. When shimmering, add the chopped onion and cook, stirring, until softened and translucent, about 5–6 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high and add ground beef and Italian sausage. Break meat up with a spoon and cook until no pink remains, about 6–8 minutes.
- 2
Deglaze and build sauce
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Add crushed tomatoes, tomato sauce, 1/2 cup water, oregano, basil, dried parsley, red pepper flakes, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and 1 teaspoon sugar. Stir to combine and scrape any browned bits from the bottom of the pan.
- 3
Simmer
Bring sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer for 20–30 minutes, stirring occasionally, until sauce thickens and flavors meld. Taste and adjust seasoning with additional salt, pepper or sugar if needed. Keep warm until assembly.
Cheese Filling
- 4
Mix ricotta filling
In a medium bowl combine 2 cups ricotta, 1 large egg, 1/2 cup grated Parmesan, 2 tablespoons chopped parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and uniform. Refrigerate until ready to assemble.
Assembly & Bake
- 5
Preheat and prepare pan
Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (or similar) baking dish with a little olive oil or nonstick spray.
- 6
Assemble lasagna (first layer)
Spread about 1 cup of the meat sauce evenly across the bottom of the prepared baking dish. Arrange 3–4 lasagna noodles in a single layer over the sauce (if using regular noodles, they should be pre-cooked according to package and drained; if using oven-ready, use them dry).
- 7
Add cheese and sauce layers
Spoon about one-third of the ricotta mixture over the noodles, spreading gently with a spatula to an even layer. Sprinkle about 1 to 1 1/3 cups shredded mozzarella over the ricotta. Spread about 1 to 1 1/2 cups meat sauce over the cheese. Repeat to make a second layer (noodles, ricotta, mozzarella, sauce). For a three-layer lasagna, finish with a final layer of noodles, remaining meat sauce and top with remaining mozzarella and 1/4 cup grated Parmesan.
- 8
Cover and bake
Cover the assembled dish tightly with aluminum foil (spray foil with nonstick spray or tent to prevent cheese sticking). Bake in the preheated oven for 25 minutes. Remove foil and bake uncovered 15–20 minutes more until cheese is bubbling and lightly golden.
- 9
Rest and garnish
Let lasagna rest at least 15 minutes out of the oven to set (this makes slicing neater). Garnish with fresh basil leaves and a sprinkle of additional Parmesan before serving. Slice into 8–10 portions and serve.