Classic Lasagna

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Classic Lasagnan at home. For $2.64 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 580 calories, 37g of protein, and 43g of fat. This recipe serves 10. This recipe is liked by 977 foodies and cooks. If you have onions, oregano, ground pork, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours. It works well as a main course. It is brought to you by Culicurious. Taking all factors into account, this recipe earns a spoonacular score of 73%, which is good. Classic Lasagna, The Best Classic Lasagna . Ever, and Classic Lasagna are very similar to this recipe.

Servings: 10

Preparation duration: 75 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Tomato Sauce:In a soup-sized pot, heat olive oil over medium high heat.Add onion, celery, salt, and cayenne and cook for about 10 minutes, until onions are softened and translucent. Stir often to prevent sticking.Add the garlic and cook until fragrant, about one minute.Next add the canned tomatoes and herbs/spices (basil, oregano, thyme, garlic powder, onion powder, celery salt). Stir well to fully incorporate all of the ingredients.Cover the pot, reduce heat to low, and cook for 20 minutes. Stir a few times to prevent sticking.After 20 minutes, remove from heat and use an immersion blender to puree the sauce.After pureeing the tomato sauce, add the browned meats to the sauce.While the sauce is cooking, do the following:Brown both meats in a large skillet with the one teaspoon of kosher salt. Just cook the meat until it's no longer pink. Drain off the excess fat then set aside until sauce is done.In a small bowl, combine the ricotta cheese, 2 eggs and 1 tablespoon of basil. Set aside until ready to assemble.If needed, shred the cheeses and place in bowls. Keep the Parmesan cheese separate from the Mozzarella.Right before you start assembling, pre-heat the oven to 350 F.Assembly:In a large rectangular baking dish, line the bottom with a thin layer of sauce.Add a layer of pasta noodles on top. Cover this noodle layer with a quarter of the remaining sauce, a third of the ricotta mixture and a quarter of the mozzarella cheese.Repeat this process three more times ending with a sauce layer topped with remaining mozzarella and the parmesan cheese. (You will likely have lasagna noodles left over).Baking:Place the baking dish on a rimmed baking sheet and place into oven. This will help catch any sauce overflow and also will make it easier to put the dish into the oven and remove it as well.Bake uncovered for one hour.Allow to cool for about 20 minutes to let the dish settle before cutting.

 

Step by step:

1. Tomato Sauce:In a soup-sized pot, heat olive oil over medium high heat.

2. Add onion, celery, salt, and cayenne and cook for about 10 minutes, until onions are softened and translucent. Stir often to prevent sticking.

3. Add the garlic and cook until fragrant, about one minute.Next add the canned tomatoes and herbs/spices (basil, oregano, thyme, garlic powder, onion powder, celery salt). Stir well to fully incorporate all of the ingredients.Cover the pot, reduce heat to low, and cook for 20 minutes. Stir a few times to prevent sticking.After 20 minutes, remove from heat and use an immersion blender to puree the sauce.After pureeing the tomato sauce, add the browned meats to the sauce.While the sauce is cooking, do the following:Brown both meats in a large skillet with the one teaspoon of kosher salt. Just cook the meat until it's no longer pink.

4. Drain off the excess fat then set aside until sauce is done.In a small bowl, combine the ricotta cheese, 2 eggs and 1 tablespoon of basil. Set aside until ready to assemble.If needed, shred the cheeses and place in bowls. Keep the Parmesan cheese separate from the Mozzarella.Right before you start assembling, pre-heat the oven to 350 F.Assembly:In a large rectangular baking dish, line the bottom with a thin layer of sauce.

Add a layer of pasta noodles on top. Cover this noodle layer with a quarter of the remaining sauce, a third of the ricotta mixture and a quarter of the mozzarella cheese.Repeat this process three more times ending with a sauce layer topped with remaining mozzarella and the parmesan cheese. (You will likely have lasagna noodles left over).Baking

1. Place the baking dish on a rimmed baking sheet and place into oven. This will help catch any sauce overflow and also will make it easier to put the dish into the oven and remove it as well.

2. Bake uncovered for one hour.Allow to cool for about 20 minutes to let the dish settle before cutting.

Nutrition Information:

covered percent of daily need

 

Related Videos: