The Best Homemade Lasagna

Name: The Best Homemade Lasagna
Prep time: 45 min
Cook time: 90 min
Total time: 165 min
Cuisine: Italian
Ingredients: 2 tbsp Extra Virgin Olive Oil (2 tablespoons extra-virgin olive oil); 5 oz Pancetta (5 ounces pancetta, diced into small bits); 1 lb Hot Italian Sausage (1 pound hot Italian sausage); 1 lb Ground Beef (1 pound ground beef); 6 cloves Garlic (6 cloves garlic, crushed and chopped); 1 cup Yellow Onion (1 cup onion, chopped); 3 tbsp Tomato Paste (3 Tablespoons tomato paste); 1 cup Dry Red Wine (1 cup dry red wine (use something you'd enjoy drinking)); ½ cup Beef Broth (1/2 cup beef stock); 2 can Crushed Tomatoes (2 (28 ounce) cans crushed tomatoes); 2 tsp Granulated Sugar (2 teaspoons sugar); ½ cup Basil (1/2 cup fresh basil, chopped); 3 tbsp Parsley (3 Tablespoons fresh parsley, chopped); 2 tbsp Oregano (2 Tablespoons fresh oregano, chopped); 0 pieces Table Salt (Salt and pepper, to taste); 16 oz Ricotta Cheese (16 ounces ricotta cheese); 5 oz Fontina Cheese (5 ounces fontina cheese, grated); 1 piece Egg (1 large egg plus 1 egg yolk); ¼ tsp Nutmeg (1/4 teaspoon ground nutmeg); 15 pieces Lasagna Noodle (15 lasagna noodles); 8 oz Mozzarella Cheese (8 ounces mozzarella cheese, shredded); ½ cup Parmesan Cheese (1/2 cup parmesan cheese, finely grated)

A layered Italian pasta dish with a rich meat sauce, creamy ricotta filling, and melted cheeses, baked until bubbly.

165 minItalian

Servings4

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Ingredients

For 4 servings

Extra Virgin Olive Oil2 tbsp · 2 tablespoons extra-virgin olive oil
Pancetta5 oz · 5 ounces pancetta, diced into small bits
Hot Italian Sausage1 lb · 1 pound hot Italian sausage
Ground Beef1 lb · 1 pound ground beef
Garlic6 cloves · 6 cloves garlic, crushed and chopped
Yellow Onion1 cup · 1 cup onion, chopped
Tomato Paste3 tbsp · 3 Tablespoons tomato paste
Dry Red Wine1 cup · 1 cup dry red wine (use something you'd enjoy drinking)
Beef Broth½ cup · 1/2 cup beef stock
Crushed Tomatoes2 can · 2 (28 ounce) cans crushed tomatoes
Granulated Sugar2 tsp · 2 teaspoons sugar
Basil½ cup · 1/2 cup fresh basil, chopped
Parsley3 tbsp · 3 Tablespoons fresh parsley, chopped
Oregano2 tbsp · 2 Tablespoons fresh oregano, chopped
Table Salt0 pieces · Salt and pepper, to taste
Ricotta Cheese16 oz · 16 ounces ricotta cheese
Fontina Cheese5 oz · 5 ounces fontina cheese, grated
Egg1 piece · 1 large egg plus 1 egg yolk
Nutmeg¼ tsp · 1/4 teaspoon ground nutmeg
Lasagna Noodle15 pieces · 15 lasagna noodles
Mozzarella Cheese8 oz · 8 ounces mozzarella cheese, shredded
Parmesan Cheese½ cup · 1/2 cup parmesan cheese, finely grated

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Steps

1For the Meat Sauce: Place a large saucepan or pot over medium high heat. Add oil and pancetta cook for 2 to 3 minutes, or until browned. Add in the sausage and beef and use a wooden spoon to break the meat up into pieces. Continue cooking until meat is browned and no pink remains, about 5 minutes.
2Add garlic and cook for 1 minute, or until fragrant. Add in the onion and continue cooking, stirring occasionally, for 6 to 8 minutes, or until onion has softened and is almost translucent. Stir in the tomato paste.
3Add in the wine and stir to combine. Cook for 5 minutes. Then stir in the stock and crushed tomatoes, stirring well to combine. Bring sauce to a boil, then reduce to medium low and continue cooking for at least 40 minutes.
4Stir in the sugar, basil, parsley, and oregano. Cook for another 5 minutes. Taste and add salt and pepper as needed.
5Remove from heat allow to slightly cool before using it in the lasagna.
6For the Ricotta Layer: In a large bowl combine the ricotta, fontina, egg, egg yolk, and nutmeg, mixing until well combined. Set aside until needed.
7For the Lasagna: Place a long sheet of parchment paper (about 16") on you countertop. Lightly brush with olive oil.
8Bring a large pot of water to a rolling boil. Add a pinch of salt, then add in the lasagna noodles. Cook for 4 minutes, then use tongs to remove the noodles, placing them side by side on the prepared parchment paper.
9Shred mozzarella cheese and set aside until needed. Grate the parmesan cheese and set aside until needed.
10Assembly: Preheat oven to 375 degrees (F). Lightly grease a 9x13-inch casserole dish.
11Pour 1 cup of meat sauce on the bottom of the casserole dish. Then layer 5 noodles on top of the sauce. Top with 3/4 cup of the ricotta filling, 1 and 1/2 cups of the sauce, and 1/4 cup of the parmesan cheese. Repeat 2 more times.
12On the top layer, add the remaining sauce and mozzarella cheese.
13Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking to 15 to 20 minutes, or until cheese is melted and bubbling.
14Remove from oven and let the lasagna rest for at least 15 minutes before slicing.