The Best Classic Lasagna Recipe
RECIPE
RICOTTA MIXTURE
▪1lb/455g fresh ricotta (EASY recipe below or use nice store bought)
▪75g or 3/4c grated parm
▪100g or 1/2c heavy cream
▪5g or 3/4tsp salt
▪2g or 1tsp black pepper
▪1 egg 1tsp nutmeg
Stir ingredients together.
FRESH RICOTTA
▪½ gallon/2000g whole milk
▪200g or 3/4c + 2 Tbsp heavy cream
▪15g or 2 1/4tsp salt
▪100g or 1/3c + 1Tbsp white distilled vinegar
Prepare your “cheesecloth setup” by placeing 4 layers of cheesecloth in a colander with a bowl underneath (i use a salad spinner for this).
Add milk, cream, and salt to a sauce pan and heat over medium for 10 minutes, whisking frequently until the temperature reaches 190F/88C. At this point, add vinegar. Very gently stir with spatula or whisk to combine. Allow milk/vinegar mixture to sit for 15 minutes to allow milk to break.
At this point, the curds and whey should have separated. Gently pour this mixture into the cheesecloth setup then lift out cheesecloth and allow to drain for about 20min. Now you have fresh ricotta.
MEAT SAUCE
▪1lb/450g 80/20 ground beef
▪2 115g/4oz Italian sausages, meat removed from casings
▪Olive oil
▪25-30g or 2Tbsp butter
▪200g or 1 lrg onion
▪Salt
▪20g/5 cloves garlic, minced
▪Chile flakes
▪2 28oz cans crushed tomatoes
▪5-7g or 1-2tsp sugar
Spread ground beef and sausage meat flat onto a sheet tray and cook under the oven broiler for 15 minutes (or roast in oven at highest temp).
While meat cooks, add 25-30g olive oil and butter into large heavy bottomed pot over medium high heat. When butter has melted, add onion and pinch of salt. Stir and cook onions until softened and translucent.
Add garlic and chile flakes. Cook for about a minute until fragrant. Add crushed tomatoes and 10g salt and stir to combine. Simmer for about 5min.
Check broiling meat. When done, it should be browned and cooked through. Crumble into small pieces then add to tomato sauce along with any drippings. Stir and continue to cook for 20-30 minutes.
When ready, sauce should have reduced by about half.
To finish, taste for seasoning. Add a pinch more salt, if needed, and sugar to balance. Stir and taste again.
THE BUILD AND BAKE
▪Meat sauce
▪1box no boil lasagna noodles (or reg lasagna noodles soaked for 5 min in water before building)
▪1lb/450g full fat mozzarella, shredded
▪1/2c grated parm
▪6-9 slices fresh mozzarella
Layer ingredients as follows into a 9x13 baking dish:
1/2c meat sauce spread
A single layer of lasagna noodles
9 spoonfuls of the ricotta mixture
1c shredded mozz
3/4c meat sauce,
A layer of noodles
9 spoons ricotta mix
1c shredded mozz
1c meat sauce
Layer of noodles
9 spoons ricotta mix
1c shredded mozz
1c meat sauce
Layer of noodles
1c meat sauce
1c shredded mozz
Grated parm
6-9 slices of fresh mozz
Cover the baking dish tightly with oiled piece of foil and bake in preheated 375F/190c oven for 25min.
Remove foil and return to bake uncovered for 25min. Finish by broiling for 2-3 mins on high to brown the top. Allow to cool for 30 min before cutting and serving.
