asagna is perhaps the quintessential feed-a-crowd casserole. There are many ways to make lasagna, but here is my own method for making it.
Ingredients
1 pound dried lasagna noodles
Olive oil
Salt
1 1/4 pound uncooked spicy Italian sausage
1 pound ground beef
1 large onion, chopped
4 cloves garlic, minced
1 (28-ounce) can plum tomatoes, with their juice
1 (12-ounce) can tomato paste
1 (28-ounce) can tomato sauce
1/2 teaspoon freshly ground black pepper
Large pinch of red pepper flakes (optional)
2 teaspoons salt, divided
15 ounces ricotta cheese, drained
2 large eggs, beaten
1 cup grated Parmesan cheese, divided
2 tablespoons olive oil
Small handful fresh flat-leaf parsley leaves, minced
4 cups shredded mozzarella cheese
Instructions
Heat the oven to 425°F and lightly grease the baking pan with olive oil.
Place a large pot of water over high heat. Drizzle in a glug of olive oil and salt the water generously.
Bring to a boil, add 1 pound lasagna noodles, and bring back to a boil. Cook until the lasagna is al dente.
Drain and lay the noodles out on clean kitchen towels.
Place a large skillet over medium high heat.
Cut open the sausage casings (I like to use kitchen shears for this) and crumble the sausage. Crumble in 1 pound ground beef, and add all the meat to the skillet.
Cook, stirring frequently, until the beef is very well browned.
Meanwhile, finely chop 1 large onion and 4 cloves garlic.
Add the chopped onion and garlic to the skillet and turn down the heat to medium. Cook, stirring frequently, for another 10 minutes.
Take off the heat and drain most of the fat away from the meat.
Place back on the heat, and add 1 (12-ounce) can tomato paste. Cook for a couple minutes, stirring it into the meat.
Crush the (28-ounce) can plum tomatoes in the can, and then add them with their juices, as well as 1 (28-ounce) can tomato sauce, into the meat. Stir and bring to a simmer. Simmer for at least 15 minutes, while you prepare the cheese layer. When you take the sauce off the heat, stir in 1 teaspoon of salt and some freshly ground black pepper.
In a medium bowl, stir together 15 ounces ricotta, 2 beaten eggs, 1/2 cup of Parmesan cheese, remaining 1 teaspoon of salt, olive oil, and minced parsley in a large bowl.
Count your noodles. You will need four layers of noodles total. It is best to start and finish with wider layers, so if you have less than 16 noodles, put your extra noodles in the bottom or top layers. (For the purposes of this recipe, I'll assume you have 15 noodles.) Line the bottom of the prepared baking dish with 4 cooked lasagna noodles, overlapping them.
Spread one-third of the ricotta mixture on top.
Spread about one-third of the meat sauce on top of that.
Sprinkle with about 1 cup of shredded mozzarella and top with another 3 noodles. Repeat layering the ricotta and meat sauce with the cheese. Repeat again with 3 noodles and another layer of ricotta, meat, and cheese.
Finish by topping the lasagna with 4 noodles — one crosswise and four lengthwise. Sprinkle any remaining mozzarella cheese on top of the noodles, as well as the remaining 1/2 cup of Parmesan. (At this point the lasagna may be covered and refrigerated for up to 48 hours. It may also be securely wrapped and frozen for up to a month.)
Cover loosely with aluminum foil. Bake for 30 minutes.
Uncover and bake for an additional 10 minutes.
Let stand for 15 minutes before slicing and serving.
