Homemade Lasagna
- Yield 12
- Prep 40 minutes
- Total 40 minutes
Homemade Lasagna is a pasta recipe on Avoteb. The yield on the card is 12. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 ½ pounds ground Italian sausage (or you can do half sausage + half ground beef)
- 1 medium white or yellow onion, peeled and diced
- 6 large garlic cloves, peeled and minced
- 3 tablespoons tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup dry red wine (or beef stock)
- 3 (15-ounce) cans whole tomatoes*, drained
- 1/2 cup diced roasted red peppers
- 2 teaspoons dried oregano
- 1 bay leaf
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 2 (15-ounce) containers ricotta cheese (part-skim or whole milk)
- 1 cup freshly-grated Parmesan cheese
- 1 cup tightly-packed fresh basil leaves, roughly chopped
- 1 egg
- 4 cups (1 pound) shredded mozzarella
- 15 no-boil lasagna noodles (or however many needed to make three layers in your pan*)
- optional toppings: extra basil, Parmesan cheese and/or crushed red pepper flakes
Method
Make the sauce: In a large sauté pan or stockpot, cook the sausage and onion over medium-a hot burner until the sausage is completely browned, crumbling it with a wooden spoon as it cooks. Tip in the garlic, tomato paste and crushed red pepper flakes and sauté for 2 more minutes, stirring occasionally. Stir in the wine, using a wooden spoon to scrape up any of the browned bits that have stuck to the bottom of the pan. Tip in the tomatoes, roasted red peppers, oregano, bay leaf, salt and pepper, and stir
Make the cheese mixture: While that cooks, in a separate mixing bowl, stir together the ricotta, Parmesan, basil and egg until combined.
Prep the oven and baking dish: Heat the oven to 375°F and mist a 9 x 13-inch baking dish with cooking spray.
Assemble: Next, it's assembly time!
First layer: Spread 1.5 cups of the sauce mixture evenly along the bottom of the pan. Then add on a layer of lasagna noodles (so that the surface of the pan is covered, more or less), followed by 1/3 of the ricotta mixture (which It is worth adding in small spoonfuls, which you can then spread out into an even layer), followed by 1 cup of the shredded mozzarella.
Second layer: Evenly layer 1/3 of the remaining sauce, 1 more round of lasagna noodles, 1/2 of the remaining ricotta mixture, and 1 cup shredded mozzarella.
Third layer: Evenly layer 1/2 of the remaining sauce, 1 more round of lasagna noodles, all of the remaining ricotta mixture.
Fourth layer: Evenly layer all of the remaining sauce, 1 cup shredded mozzarella.
Roast Loosely tent aluminum foil to cover the pan (try to avoid touching the cheese). Move pan to the oven and bake for 45 minutes. Lift the aluminum foil and bake for 15-20 more minutes, until the sauce is bubbly around the edges and the top of the cheese starts to bubble and turn golden. Move the pan to a wire baking rack and cool for 5 minutes.
Plate Sprinkle with your desired toppings, slice, serve warm and enjoy!
