Lasagna
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Lasagna is more than just a classic Italian dish; it’s the epitome of comfort food that brings people together. My first experience making lasagna was unforgettable—a culinary adventure filled with delightful aromas and the joyous anticipation of devouring a bubbly, cheesy masterpiece. It’s a recipe that doesn’t just satisfy hunger; it creates connections, whether it’s a cozy family dinner on a weeknight or a festive gathering with friends. You’ll find yourself reaching for this dish time and again, thanks to its warm, hearty layers and the undeniable satisfaction of biting into rich, melted cheese combined with savory meat and pasta.
Reasons to Try It
Why cook this lasagna at home? First off, it’s incredibly satisfying to make a dish that’s usually reserved for special occasions. This recipe marries budget-friendliness with authentic flavors, using readily available ingredients you might already have on hand. Plus, it’s quick enough for a weeknight meal but impressive enough for a holiday feast. When your kitchen fills with the aromatic blend of garlic, Italian sausage, and fresh basil, you’ll know you’ve created something special. This is the kind of lasagna that wins hearts!
"This lasagna is a game-changer! My family couldn’t get enough—definitely going in the recipe book!"
Preparing Lasagna
Making this lasagna is a delightful process that involves layering flavors as well as ingredients. It’s simple, but the results are extraordinary. With a few steps—you’re virtually transforming your kitchen into an Italian kitchen. You’ll start by preparing a fragrant sauce and cooking the noodles to the perfect al dente bite. Then, with a few mixes and layers, you’ll assemble everything before popping it into the oven for that glorious bubbling finish.
What You’ll Need
Gather these items for a rich and creamy lasagna that is sure to impress:
- 2 Tbsp. unsalted butter, plus more for greasing the sheet
- 2 Tbsp. extra-virgin olive oil
- 16 oz. Italian sausage, casings removed
- 5 garlic cloves, coarsely chopped
- 1/4 cup coarsely chopped fresh basil
- 2 (24 oz.) jars marinara sauce
- Kosher salt
- 24 oz. lasagna noodles, broken into 3-inch pieces
- 16 oz. whole-milk ricotta
- 4 oz. Parmesan, finely grated (about 2 cups, divided)
- Freshly ground black pepper
- 16 oz. mozzarella, shredded
For those looking to make a few substitutions, consider using ground turkey or chicken for a leaner alternative, or mix up the type of cheese for a different flavor profile.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and don’t forget to grease your baking sheet with butter to prevent sticking.
- In a skillet, heat the extra-virgin olive oil and add the Italian sausage. Cook until it’s nicely browned. Then, toss in the garlic and fresh basil, sautéing until fragrant.
- Pour in the marinara sauce, letting it simmer gently. Your kitchen will start smelling incredible!
- Cook the lasagna noodles in a large pot of boiling salted water until very al dente, about 10 minutes. Drain them and mix with the butter and half of the Parmesan.
- In a separate bowl, combine your ricotta with the remaining Parmesan, seasoning with salt and pepper to taste.
- Fold the pasta into the sauce mixture and pour everything into the prepared baking sheet.
- Generously sprinkle the top with shredded mozzarella and dollop the ricotta mixture over it for creamy bites throughout.
- Bake for approximately 20 to 25 minutes, until the cheese is beautifully bubbly and golden.
Best Ways to Enjoy It
Once your lasagna is out of the oven, let it rest for a few minutes before serving. Slice it into generous portions and consider serving it with a side of garlic bread or a fresh garden salad. A simple drizzle of balsamic glaze over a side salad can elevate the meal even further. If you’re feeling adventurous, serve it alongside a glass of red wine to enhance the Italian experience.
Keeping Leftovers Fresh
If you have any lasagna leftovers, store them in an airtight container in the fridge for up to 3-4 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through. Feeling ambitious? You can also freeze leftovers for up to 3 months. Just make sure to cover it well before popping it in the freezer.
Helpful Cooking Tips
- If you want to speed things up, you can use no-boil lasagna noodles, which require no cooking.
- For extra flavor, feel free to add sautéed vegetables like spinach or zucchini into the sauce mix.
- To achieve that perfect, golden cheese topping, broil for a few minutes at the end for a crispy finish—just keep a close eye on it to prevent burning!
Creative Twists
Lasagna isn’t just limited to the traditional sausage and marinara. Consider trying a veggie version with mushrooms, spinach, and ricotta for a lighter take, or swap the meat for shredded chicken and alfredo sauce for a creamy alternative. The possibilities are endless!
Common Questions
-
What’s the prep time for this lasagna?
Preparation should take about 30 minutes, and cooking will take an additional 25 to 30 minutes. -
Can I substitute ricotta cheese?
Yes! You can use cottage cheese or even a dairy-free alternative if you’re looking for a lactose-free option. -
How do I store lasagna safely?
Make sure it’s cooled down before storing in an airtight container in the refrigerator or freezer. Always reheating to an internal temperature of 165°F (74°C) ensures food safety.
Lasagna
Ingredients
Method
- Preheat your oven to 375°F (190°C) and grease the baking sheet with butter.
- In a skillet, heat the olive oil and add the Italian sausage. Cook until browned. Add garlic and basil; sauté until fragrant.
- Pour in the marinara sauce and let it simmer.
- Cook lasagna noodles in boiling salted water until very al dente, about 10 minutes. Drain and mix with butter and half of the Parmesan.
- In a bowl, mix ricotta with the remaining Parmesan and season with salt and pepper.
- Fold pasta into the sauce mixture and pour into the prepared baking sheet.
- Sprinkle mozzarella on top and dollop with the ricotta mixture.
- Bake for 20 to 25 minutes, until cheese is bubbly and golden.
Nutrition
Notes
