The Most Amazing Lasagna II
About this recipe
This lasagna is a classic Italian dish that combines layers of rich bolognese sauce, creamy ricotta, and gooey mozzarella. The creator, The Stay At Home Chef, emphasizes the balance of flavors and textures, making it a go-to recipe for homemade lasagna lovers.
In this version, the bolognese sauce simmers to develop deep flavors, while the use of soaked lasagna noodles ensures a perfect texture without the hassle of boiling. It's a straightforward approach to a beloved dish.
Ingredient notes
- 1/2 cup of white or red wine can be substituted with beef or chicken broth.
- The ricotta mixture includes 1 large egg, 2 tablespoons of parsley, 1/2 teaspoon of salt, and 1/8 teaspoon of nutmeg.
Tips from The Stay At Home Chef’s video
- Soak the lasagna noodles in hot tap water for 30 minutes instead of boiling them to avoid the hassle of draining and babysitting them.
- For the bolognese sauce, simmer for at least one hour, but if you have time, letting it simmer for 3-4 hours will enhance the flavor even more.
Good to know
- How long does it take to bake the lasagna?
- Bake in a preheated oven at 375°F for a total of 50 minutes: 25 minutes covered with foil and 25 minutes uncovered.
- Can I make the lasagna ahead of time?
- Yes, you can assemble the lasagna and refrigerate it for up to 48 hours before baking.
No life story here — the video and the recipe are the whole point. All credit to The Stay At Home Chef: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a large pot over medium-high heat, cook the sweet Italian sausage and lean ground beef, breaking it up into small pieces. Cook until browned, about 6-7 minutes.
- 2
Add the minced onion and sauté for 5-7 minutes until soft. Then add the crushed garlic and fennel seeds, cooking for about 1 minute.
- 3
Stir in the crushed tomatoes, tomato sauce, tomato paste, and wine. Add the sugar, fresh basil, parsley, oregano, salt, and black pepper. Stir well and bring to a simmer. Reduce heat to low and let it simmer for 1-4 hours, stirring occasionally.
- 4
Meanwhile, soak the lasagna noodles in a pan with hot tap water for 30 minutes, then drain.
- 5
In a mixing bowl, combine the ricotta cheese, egg, remaining parsley, salt, and nutmeg. Mix well and refrigerate until ready to assemble the lasagna.
- 6
Preheat the oven to 375°F (190°C) and lightly grease a deep 9x13 inch pan.
- 7
Spread about 1 cup of the meat sauce in the bottom of the prepared pan. Place 4 noodles on top, then spread with 1/3 of the ricotta mixture. Top with 1/4 of the mozzarella cheese slices, then spoon 1½ cups of meat sauce over the mozzarella and sprinkle with 1/4 cup of Parmesan cheese. Repeat this layering two more times.
- 8
For the final layer, place another layer of noodles, top with 1 cup of meat sauce, and finish with the remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.
- 9
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes until the cheese is bubbly and browned.
Heads up — we had to guess a little:
- The quantity for the tomato paste was inferred from the two 6-ounce cans mentioned in the recipe.
Credit where it’s due: this recipe was transcribed from The Stay At Home Chef’s original video on YouTube. Follow them there — it’s their dish.
Are you The Stay At Home Chef? Claim this page or ask us to take it down. Your call, always.
