Authentic Lasagna, Reimagined

Lasagna has long been one of my favorite meals. I was introduced to this classic dish by our next-door neighbors, who were second–generation Italian immigrants, before I was even a teenager.  They shared their love for traditional lasagna, sparking my appreciation of its rich layers and bold flavors.  Later, my first job at an Italian restaurant broadened my understanding of Italian cooking and inspired me to develop my twist on this beloved recipe, which began a decade-long journey to this recipe.

This lasagna is my interpretation of tradition, blending classic techniques and flavors with unique additions that make it truly special.  The result is a dish that brings together the best of what I’ve learned and loved over the years. While many have their favorite lasagna recipes, I’m confident this version offers a delicious and memorable take on a timeless favorite.

A Twist on Tradition

While my lasagna has its roots in Italian tradition, I’ve made a few changes to make it my own.  Instead of a strictly traditional ragu bolognese, I added extra tomatoes to give the dish a richer tomato flavor.  I’ve also replaced traditional bechamel sauce with ricotta cheese.  To my taste, ricotta brings a sweetness and creaminess that compliments the richer tomato flavor and pairs with the other ingredients beautifully, adding a unique twist to the classic dish while preserving its traditional essence.

Why I Think You’ll Love This Lasagna Recipe

• Rich and Flavorful Layers
  A delightful combination of Italian sausage, lean ground beef, and extra tomatoes—more than in a traditional ragu bolognese—develops a tangier, more robust flavor. Aromatic herbs create a savory sauce packed with flavor in every bite.
• Creamy and Cheesy Perfection
  Ricotta cheese brings a creamy texture to every bite, while layers of mozzarella provide a rich, melty goodness throughout. Freshly grated parmesan finishes the dish with a flavorful touch that ties all the cheesy elements together.
• Homemade Comfort, Simplified
  Par-cooked lasagna noodles make assembly easier while maintaining the hearty, layered goodness of classic lasagna.
• Inspired by Authentic Roots
  This recipe honors ancient Italian traditions that go back to the Middle Ages and adds a modern twist, developed on my culinary journey.
• Perfect for Any Occasion
  Whether it’s a weeknight dinner or a special gathering, this lasagna is a guaranteed crowd-pleaser that brings everyone to the table.

Mise en Place: Prep Like a Pro

The first step in preparing this Lasagna recipe—or any recipe— is to fully read through the instructions, gather all necessary equipment, and measure out each ingredient. This practice, known as “Mise en Place,” or “everything in its place,” is a cornerstone of culinary preparation. Especially for newer cooks, mise en place offers clarity and confidence, ensuring you understand each step, have all components within easy reach, and can move smoothly through the cooking process. Preparing ingredients and tools ahead saves time and helps prevent last-minute surprises, setting you up for a seamless cooking experience.

Ingredients to Make Lasagna

For the Sauce

• • 4 pounds mild Italian sausage
  • 1 pound 90/10 ground beef (or 95/5 if available)
  • 1 cup water
  • 8 cloves fresh garlic, minced
  • 1 medium yellow onion, diced
  • 3 cans (28 ounces each) whole peeled tomatoes
  • 1 tablespoon dried basil
  • 2 tablespoons dried oregano
  • 1 tablespoon dried thyme
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper

The Ricotta Cheese Filling

• • 32 ounces ricotta cheese
  • 8 ounces mozzarella cheese, grated (about 2 cups)
  • 3 large eggs
  • 1 tablespoon garlic powder

To Assemble the Lasagna

• • • 2 pounds lasagna noodles (par-cooked if not oven-ready)
    • 2 ½ pounds mozzarella cheese, grated (about 10 cups)
    • 2 ounces parmesan cheese, grated (about ½ cup)

Ingredient Flexibility

One of the joys of cooking is making a recipe your own, and this lasagna is no exception. Here are some ideas for ingredient flexibility:

• Protein: Swap the ground beef or sausage for ground turkey, chicken, or a plant-based alternative to suit your dietary preferences.
• Cheese: Use whole milk ricotta for a creamier filling, or experiment with other cheeses like provolone or fontina for unique layers of flavor.
• Noodles: Gluten-free lasagna noodles or thinly sliced zucchini or eggplant can be used as a substitute for traditional lasagna noodles.
• Tomatoes: If you don’t have whole peeled tomatoes, crushed tomatoes or even a high-quality jarred marinara sauce can be used in a pinch.

Feel free to get creative with what you have on hand or adapt the recipe to your taste.

How to Make Lasagna

Prepare the Tomatoes and Cheese

1. • Open the cans of whole peeled tomatoes and transfer them to a large bowl or deep stock pot (I prefer the stockpot to limit splashes). Crush the tomatoes to your desired consistency using your hands or a potato masher. For a smoother sauce, blend the tomatoes with an immersion or regular blender. Set aside.
2. 
   • Grate the mozzarella and parmesan cheeses if not already done. Freshly grated cheese melts more evenly and provides better flavor and texture than pre-shredded cheese, which often contains anti-caking agents. However, pre-shredded cheese can be used for convenience if needed.

Making the Sauce

• • Add the Italian sausage, ground beef, minced garlic, kosher salt, and fresh ground pepper in a large stockpot over medium-high heat.
• 
  • Pour in the water and use a potato masher to break up the meat into a mushy mass.
• 
  • Add the diced onions.  Stir to combine, and cook for about 10 minutes, stirring occasionally, until the meat is fully cooked.
• 
  • Stir in the prepared tomatoes, dried basil, dried oregano, dried thyme (if you prefer using fresh herbs, see note #1 on the recipe card below), kosher salt, and freshly ground black pepper.
• 
  • Reduce the heat to low and cover the pot with the lid ajar, leaving a small gap for steam to escape. This helps thicken the sauce while preventing it from splattering.  For a smoother sauce, use an immersion blender to blend the sauce to your desired consistency.

Prepping the Ricotta Cheese Filling

1. • In a large mixing bowl, combine the ricotta cheese, grated mozzarella, eggs, and garlic powder. Mix until smooth and set aside.

Cook the Lasagna Noodles

1. • Cook the lasagna noodles according to the box’s recommended time, minus 3 minutes, so they remain slightly firm.
   • Once cooked, drain as much hot water as possible, then cool the noodles by running cold water over them.
   • Carefully remove each noodle, pat dry with paper towels, and lay them on aluminum foil to prevent sticking. Removing excess moisture is crucial for controlling moisture in the final dish.

Assemble the Lasagna

1. • Preheat your oven to 375°F (190°C).
   • I used this 15 x 10 roasting pan. It’s perfect for lasagna because of its size – it’s nearly 4 inches deep!  Spray your pan with non-stick spray and spread 3 cups of sauce evenly across the bottom.
   • First Layer: Arrange lasagna noodles lengthwise along the pan. Spread a ½-inch thick layer of ricotta filling over the noodles.
   • Second Layer: Place another layer of noodles, over the ricotta cheese, widthwise,  perpendicular to the first layer (see note #2 on the recipe card below). Add a light layer of sauce (about 2 cups) over the noodles, followed by about 3 cups of grated mozzarella cheese.
   • Third Layer: Arrange another layer of noodles lengthwise. Add another light layer of sauce (about 2 cups) and another layer of mozzarella cheese (about 3 cups).
   • Final Layer: Top with a final layer of noodles, spread a layer of sauce (about 2 cups), and finish with mozzarella cheese. Sprinkle freshly grated parmesan on top for added flavor.

Bake the Lasagna

1. • Cover the baking dish with foil, ensuring it doesn’t touch the cheese to prevent sticking.
   • Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
   • Let the lasagna rest for 10-15 minutes before slicing to allow the layers to set.

Storing Leftover Lasagna

• Refrigerator: Allow the lasagna to cool completely. Transfer individual portions or the whole dish into airtight containers and refrigerate for 3-5 days.
• Freezer: For longer storage, cut the lasagna into portions and wrap each piece tightly in plastic wrap. Then, place the lasagna in a freezer-safe container or bag and freeze for up to 3 months.
• Reheating: To reheat refrigerated lasagna, cover it with foil and bake at 350°F (175°C) until warmed through about 20-30 minutes. For frozen lasagna, thaw in the refrigerator overnight before reheating using the same method—alternatively, microwave individual portions for quicker heating.

Authentic Lasagna, Reimagined

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This classic lasagna features layers of tender pasta, rich meat sauce, creamy ricotta filling, and melted mozzarella cheese, all baked to perfection. With easy-to-follow instructions, tips for ingredient flexibility, and make-ahead options, this recipe is perfect for family dinners, gatherings, or meal prep. Satisfy your craving for comforting Italian flavors with this hearty dish!

• Author: Foodienoise

Ingredients

Units USM Scale 1x2x3x

Sauce:

• 4 pounds mild Italian sausage
• 1 pound 90/10 ground beef (or 95/5 if available)
• 1 cup water
• 8 cloves fresh garlic, minced
• 1 medium yellow onion, diced
• 3 (28 ounces) cans of whole peeled tomatoes
• 1 tablespoon dry basil
• 2 tablespoon dry oregano
• 1 tablespoon dry thyme
• 2 tablespoons kosher salt
• 2 teaspoons fresh ground black pepper

Ricotta Cheese Filling:

• 32 ounces Ricotta Cheese
• 8 ounces mozzarella cheese, grated
• 3 large eggs
• 1 tablespoon powdered garlic

Lasagna:

• 2 pounds lasagna noodles
• 2 and 1/2 pounds mozzarella cheese, grated
• 2 ounces parmesan cheese, grated

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Instructions

Prepare the Tomatoes and Cheese:

1. Open the cans of whole peeled tomatoes and transfer them to a large bowl or deep stock pot (I prefer the stockpot to limit splashes). Crush the tomatoes to your desired consistency using your hands or a potato masher. For a smoother sauce, blend the tomatoes with an immersion or regular blender. Set aside.
2. Grate the mozzarella and parmesan cheeses if not already done. Freshly grated cheese melts more evenly and provides better flavor and texture than pre-shredded cheese, which often contains anti-caking agents. However, pre-shredded cheese can be used for convenience if needed.

Making the Sauce:

1. Add the Italian sausage, ground beef, minced garlic, kosher salt, and fresh ground pepper in a large stockpot over medium-high heat.
2. Pour in the water and use a potato masher to break up the meat into a mushy ball of meat (see picture above).
3. Add the diced onions.  Stir to combine, and cook for about 10 minutes, stirring occasionally, until the meat is fully cooked.
4. Stir in the prepared tomatoes, dried basil, dried oregano, dried thyme (if you prefer using fresh herbs, see note #1 on the recipe card below), kosher salt, and freshly ground black pepper.
5. Reduce the heat to low and cover the pot with the lid ajar, leaving a small gap for steam to escape. This helps thicken the sauce while preventing it from splattering.  For a smoother sauce, use an immersion blender to blend the sauce to your desired consistency.

Prepare the Ricotta Filling and Noodles:

1. In a large mixing bowl, combine the ricotta cheese, grated mozzarella, eggs, and garlic powder. Mix until smooth and set aside.
2. Cook the lasagna noodles according to the box’s recommended time, minus 3 minutes, so they remain slightly firm.
3. Once cooked, drain as much hot water as possible, then cool the noodles by running cold water over them.
4. Carefully remove each noodle, pat dry with paper towels, and lay them on aluminum foil to prevent sticking. Removing excess moisture is crucial for controlling moisture in the final dish.

Assemble the Lasagna:

1. Preheat your oven to 375°F (190°C).
2. I used a 15 x 10 roasting pan.  Spray your pan with non-stick spray and spread 3 cups of sauce evenly across the bottom.
3. First Layer: Arrange lasagna noodles lengthwise along the pan. Spread a ½-inch thick layer of ricotta filling over the noodles.
4. Second Layer: Place another layer of noodles, over the ricotta cheese, widthwise, perpendicular to the first layer (see note #2 on the recipe card below). Add a light layer of sauce (about 2 cups) over the noodles, followed by about 3 cups of grated mozzarella cheese.
5. Third Layer: Arrange another layer of noodles lengthwise. Add another light layer of sauce (about 2 cups) and another layer of mozzarella cheese (about 3 cups).
6. Final Layer: Top with a final layer of noodles, spread a layer of sauce (about 2 cups), and finish with mozzarella cheese. Sprinkle freshly grated parmesan on top for added flavor.

Bake the Lasagna

1. Cover the baking dish with foil, ensuring it doesn’t touch the cheese to prevent sticking.
2. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
3. Let the lasagna rest for 10-15 minutes before slicing to allow the layers to set.

Equipment

Roasting Pan with a V-shaped Rack

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Notes

1. If you prefer fresh herbs over dried, they can be a wonderful addition to your sauce. Substitute dried basil, oregano, and thyme with triple the amount of fresh herbs (e.g., 1 tablespoon dried = 3 tablespoons fresh). Add them during the last 30 minutes of simmering to preserve their flavor and aroma.

2. When assembling the lasagna, alternate the direction of the noodles with each layer. This technique helps hold the lasagna firmly together, preventing it from sliding apart when sliced and ensuring a stable, cohesive structure.