The Secret Behind This Classic Lasagna Recipe
Lasagne sheets are flat, wide sheets of pasta and are thought to be one of the oldest forms of this foodstuff and ingredient. It is stylized as lasagna in the singular form and lasagne in the plural and used almost exclusively in the all-in-one baked pasta dish that shares the same name.
Lasagne in that form consists of the sheets being used as a separator between alternating layers of red sugo or ragu that normally contains mince tomato and other vegetables, with a white bechamel sauce. It is normally topped off with a final layer of white sauce and grated cheese and served in a similar way to a pie.
Everyone loves a good lasagna, right? It’s a great way to feed a crowd and a perfect dish to bring to a potluck. It freezes well. It well. Leftovers will keep you happy for days
Simply Recipes reader Alton Hoover sent me his favorite recipe for lasagna which he has been cooking since his college days. Alton’s original recipe created enough lasagna for a small army so I halved it. What is posted here will easily serve eight people.
Easy Homemade Lasagna
Homemade Lasagna is a classic that every cook should have in their rotation. Tender sheets of pasta, a cheese filling, and a rich meaty tomato sauce make the perfect dish!
While there are a few steps to this recipe, it’s easy to make and has a huge flavor. This dish can be made ahead of time and freezes well either before or after baking!
How to Make Lasagna
Homemade lasagna may have a few steps, but each step is easy – and I assure you it’s worth the time; the perfect Italian meal!
The ingredients in this recipe are all things you know and it’s not difficult at all! All you’ll need for this easy lasagna recipe is one pan, one bowl, and a 9×13 baking dish!
For this recipe, we are essentially making a thick, meaty tomato sauce and layering that with noodles and cheese into a casserole. Here’s the run-down:
- Start by making the sauce with ground beef, bell peppers, onions, and a combo of tomato sauce, tomato paste, and crushed tomatoes. The three kinds of tomatoes give the sauce great depth of flavor.
- Let this simmer while you boil the noodles and get the cheeses ready. We’re using ricotta, shredded mozzarella, and parmesan — like the mix of tomatoes, this 3-cheese blend gives the lasagna great flavor!
- From there, it’s just an assembly job. A cup of meat sauce, a layer of noodles, more sauce, followed by a layer of cheese. Repeat until you have three layers and have used up all the ingredients.
- Bake until bubbly and you’re ready to eat!
To assemble the lasagna:
In a 9×13-inch casserole or lasagna dish, ladle a cup of sauce and spread it over the bottom of the dish. Arrange one layer of lasagna noodles lengthwise (about 3 long noodles, the edge may overlap, depending on your pan) over the sauce. Ladle a third of the remaining sauce over the noodles
- 1/2 pound dry lasagna noodles (requires 9 lasagna noodles – unbroken)
- 15 ounces ricotta cheese
- 1 1/2 pounds (24 ounces) mozzarella cheese, grated or sliced
- 1/4 pound (4 ounces) freshly grated Parmesan cheese