10 Layer Lasagna Recipe
Beef and Pork Lasagna, Layered with Ricotta Béchamel, House Made Marinara and Mozzarella
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Ingredients
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Meat Sauce (House Made Marinara with Beef & Pork)
Ricotta Béchamel (Ricotta-Enriched White Sauce)
Assembly & Cheese
Optional Finishing
Method
Meat Sauce (House Made Marinara with Beef & Pork)
- 1
Sauté aromatics
Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tbs extra-virgin olive oil. When shimmering, add the diced onion, grated carrot, and diced celery. Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 2
Brown meats
Increase heat to medium-high. Push the vegetables to the side and add the ground beef and ground pork. Break the meat up with a spoon and cook until no longer pink and beginning to brown, about 6–8 minutes. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper while browning.
- 3
- 4
Simmer sauce
Add the 28 oz crushed tomatoes and 14 oz tomato sauce to the pot. Stir in dried oregano, dried basil, 1/4 tsp crushed red pepper flakes, 1 tsp sugar, remaining 1 tsp kosher salt, and 1 tsp black pepper. Add the bay leaf. Bring to a gentle simmer, reduce heat to low, and cook, partially covered, for 30–40 minutes, stirring occasionally. If the sauce becomes too thick, thin with 1/4 cup water as needed.
- 5
Finish sauce
Taste and adjust seasoning. Remove and discard the bay leaf. Stir in 1/4 cup chopped fresh basil (if using). Keep the sauce warm; it should be thick but spoonable for layering.
Ricotta Béchamel (Ricotta-Enriched White Sauce)
- 6
Make roux
In a medium saucepan, melt 6 tbs unsalted butter over medium heat. Once melted and foaming, sprinkle in 1/2 cup all-purpose flour and whisk continuously for 1.5–2 minutes to cook the raw flour taste and form a blond roux; do not let it brown.
- 7
Add milk
Gradually whisk in the warmed 5 cups whole milk in a few additions, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, whisking, until it thickens to a smooth, pourable béchamel (about 6–8 minutes).
- 8
Enrich with ricotta & cheese
Reduce heat to low. Whisk in 2 cups whole milk ricotta until fully incorporated and smooth. Add 1/2 cup grated Parmigiano-Reggiano, 1/4 tsp grated nutmeg, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Keep warm and stir occasionally; if the sauce is very thick, thin with up to 1/4 cup milk.
Assembly & Baking
- 9
Preheat oven & prep pan
Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (or similar volume) baking dish with a bit of olive oil to prevent sticking.
- 10
Layer 1
Spread a thin layer (about 1 cup) of the meat sauce across the bottom of the dish to prevent sticking.
- 11
Layering pattern (for 10 layers)
This recipe makes a substantial 10-layer lasagna: each 'layer' here refers to a pasta tier with sauce/cheese on top. Use 12 no-boil noodles and overlap as needed so you create 10 pasta tiers (you may break noodles to fit). Build as follows for 10 tiers: repeat the sequence below to reach 10 noodle levels. Sequence for one tier: place 1–1.25 noodles-worth in a single layer (covering dish), spread 1 cup meat sauce, dollop and spread 1/2 cup ricotta béchamel, and sprinkle 1/2 cup shredded mozzarella. Continue layering, counting each noodle placement as one of the 10 layers until you reach 10 layers (adjust amounts slightly to distribute evenly). Reserve extra mozzarella for top.
- 12
Top layer & cheese
For the final top layer, spread a generous 1–1.5 cups meat sauce, a thin layer of ricotta béchamel, then evenly distribute remaining shredded mozzarella and the 6 optional mozzarella slices. Sprinkle 1/2 cup grated Parmigiano-Reggiano over the top. Drizzle 1 tbs olive oil over the surface if desired for a glossy finish.
- 13
Bake
Cover the dish tightly with aluminum foil (tent slightly so it doesn't touch cheese). Bake in the preheated oven for 35 minutes. Remove foil and bake an additional 10–15 minutes until the top is golden and bubbly and internal temperature reaches 165°F (74°C). If top browns too quickly, loosely tent with foil.
- 14
Rest & garnish
Remove lasagna from oven and let rest, uncovered, for 20–25 minutes to set so it slices cleanly. Sprinkle chopped fresh parsley and additional Parmigiano-Reggiano if desired. Serve warm; add red pepper flakes to individual plates to taste.