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The Best Classic Lasagna Recipe

FINALLY a classic lasagna recipe that I'm happy with. It’s delicious, well-constructed, and has all the familiarity that you're used to with fool proof techniques that level it up.
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Servings: 8 servings
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Ingredients 

RICOTTA MIXTURE:

  • 455 g fresh ricotta, EASY recipe below or use nice store bought
  • 75 g grated parm
  • 100 g heavy cream
  • 5 g kosher salt
  • 2 g black pepper
  • 1 egg
  • 2 g nutmeg

FRESH RICOTTA:

  • 2000 g whole milk
  • 200 g heavy cream
  • 15 g kosher salt
  • 100 g white distilled vinegar

MEAT SAUCE:

  • 450 g 80/20 ground beef
  • 225 g Italian sausage
  • olive oil
  • 25-30 g unsalted butter
  • 200 g yellow onion, diced
  • kosher salt
  • 20 g garlic, minced
  • chile flakes
  • 1500 g crushed tomatoes, canned
  • 5-7 g sugar

THE BUILD AND BAKE:

  • Meat sauce
  • 450 g no boil lasagna noodles, or reg lasagna noodles soaked for 5 min in water before building
  • 450 g full fat mozzarella, shredded
  • 100 g parmesan, grated
  • 6-9 slices fresh mozzarella
Metric - US Customary

Instructions 

RICOTTA MIXTURE:

  • Stir ingredients together.

FRESH RICOTTA:

  • 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 190°F/88°C. 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 20 minutes. Now you have fresh ricotta.

MEAT SAUCE:

  • 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 the onion and a 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 5 minutes.
  • 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:

  • Layer ingredients as follows into a 9x13 baking dish:
  • ½ cup meat sauce spread, a single layer of lasagna noodles, 9 spoonfuls of the ricotta mixture, 1 cup shredded mozzarella, ¾ cup meat sauce, a layer of noodles, 9 spoons ricotta mix, 1 cup shredded mozzarella, 1 cup meat sauce, layer of noodles, 9 spoons ricotta mix, 1 cup shredded mozzarella, 1 cup meat sauce, layer of noodles, 1 cup meat sauce, 1 cup shredded mozzarella, grated parm, 6-9 slices of fresh mozzarella.
  • Cover the baking dish tightly with oiled piece of foil and bake in preheated 375°F/190℃ oven for 25minutes.
  • Remove foil and return to bake uncovered for 25 minutes. Finish by broiling for 2-3 minutes on high to brown the top. Allow to cool for 30 minutes before cutting and serving.
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