Lasagna

Lasagna is a layered casserole of pasta, meat sauce, and cheese that bakes into a sliced, saucy main course. The key is cooking the pasta slightly undercooked so it does not turn to mush when the lasagna bakes, and draining the meat sauce so the dish is not soupy.

Ingredients for Lasagna

Ground beef and ground pork give the sauce depth and richness. Onion and garlic build a savory base. Canned tomato sauce and crushed tomatoes provide the body and acidity of the sauce. Ricotta cheese is mild and spreads easily between layers. Mozzarella cheese melts into a creamy layer and browns on top. Parmesan cheese adds a sharp, salty edge. Egg binds the ricotta mixture so it holds together when sliced. Lasagna noodles are the structure. Salt, black pepper, dried oregano, and garlic powder season throughout.

Why This Lasagna Works

The meat sauce must simmer long enough for the flavors to meld and the liquid to reduce. A thin, watery sauce makes the lasagna soggy and prevents it from slicing cleanly. By the time the sauce is ready, it should coat the back of a spoon with no runoff.

The pasta is cooked only to just tender, not soft. It will continue to absorb liquid and soften during the 45-minute bake, so starting with slightly firm noodles keeps them from becoming mushy. The assembled lasagna is baked covered so the pasta steams gently, then uncovered at the end so the top browns.

The ricotta and mozzarella layers create a creamy middle that stays moist as the lasagna bakes. When the center reaches 165°F (74°C), the cheese is melted and the whole casserole is hot through. Resting for 10 minutes after it comes out of the oven lets the layers set so it slices into neat portions instead of falling apart.

Mistakes To Avoid

Cooking the noodles too soft before assembly means they turn to mush as they bake. You will end up with a casserole that falls apart when sliced and tastes like paste rather than distinct layers.

Using a meat sauce that is too wet creates a soupy lasagna that does not slice and tastes watered down. The excess liquid comes from not simmering the sauce long enough or not draining it before assembly.

Skipping the rest after baking means the lasagna is still too hot and loose to slice neatly. It will collapse on the plate instead of holding its shape.

Baking the lasagna uncovered from the start dries out the pasta and cheese on top before the middle cooks through. The noodles become tough and the top layer cracks.

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Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 15 ounces canned tomato sauce
• 28 ounces canned crushed tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 pound lasagna noodles
• 15 ounces ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 large egg

Step-by-step Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and pork, breaking it into small pieces with a spoon. Cook for 8 to 10 minutes, stirring often, until no pink remains and the meat is lightly browned.
2. Add the diced onion and cook for 3 to 4 minutes, stirring, until the onion softens and turns translucent. Add the minced garlic and cook for 1 minute until fragrant.
3. Pour in the tomato sauce and crushed tomatoes. Stir in the salt, black pepper, oregano, and garlic powder. Bring to a simmer over medium heat.
4. Simmer the sauce uncovered for 25 to 30 minutes, stirring occasionally, until it thickens and coats the back of a spoon with no runoff. Pour the sauce into a fine mesh strainer set over a bowl and let it drain for 5 minutes, then return the drained sauce to the skillet.
5. While the sauce simmers, bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 1 minute less than the package directs, so they are just barely tender with a slight firmness in the center. Drain them in a colander and lay them flat on a clean kitchen towel so they do not stick together.
6. In a small bowl, stir together the ricotta, 1 cup of the mozzarella, the Parmesan, and the egg until combined.
7. Preheat the oven to 375°F (190°C). Spread a thin layer of the drained meat sauce on the bottom of a 9×13 baking pan. Lay 3 to 4 noodles in a single layer over the sauce. Spread one third of the ricotta mixture over the noodles, then add one third of the remaining sauce. Repeat twice more, ending with a final layer of noodles, the last of the sauce, and the remaining 1 cup of mozzarella on top.
8. Cover the baking pan tightly with aluminum foil. Bake for 35 minutes, until the edges bubble and the center is hot.
9. Remove the foil and bake uncovered for 10 to 15 minutes more, until the top is light brown and an instant-read thermometer inserted into the center reads 165°F (74°C).
10. Remove the lasagna from the oven and let it rest at room temperature for 10 minutes before slicing and serving.