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 1. Meals & Cooking
 2. Recipes
 3. Classic Lasagna


CLASSIC LASAGNA

By Judy KimUpdated: Jan 7, 2022
4.2
60 Ratings
Jump to recipeSave to My Recipes
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We took a couple shortcuts for this recipe by using store-bought marinara and
boxed pasta sheets. It saves a ton of time without sacrificing any flavor. We
think it's absolutely perfect as-is, but also understand some people are looking
to make sauce from scratch. If that's the case for you, try out our best
homemade spaghetti sauce—simple in ingredients and rich in flavor, it'll never
let you down. 

Regardless of the route you choose to go down, make sure to follow these
tips—We've reworked this recipe based on user comments to make it even better
with more meat, more sauce, and more cheese!

Don't overcook your noodles.

Lasagna noodles need structure, especially because they have a lot of
ingredients layered between them! You don't want to make 'em too mushy, which
can be easy to do accidentally because they're cooked twice: once in the boiling
water, and once in the oven. Make sure to cook them until they're very al dente
in the boiling stage: They're ready typically 2 to 4 minutes before the amount
of time on the box! Don't listen to the box of lies and look instead for the
thin white line in the middle of your noodle when you go in to take a little
test nibble.

Oil 'em up. 

While you're making your beef and ricotta mixtures, your lasagna noodles will
typically be hanging out in a colander, getting stuck together (worst
nightmare). To prevent this, after you drain the noodles from the pasta pot,
slick them with olive oil and lay them flat on a baking sheet to cool. Or, if
you'd prefer, sandwich them between layers of plastic wrap, which will make for
a much easier peel later.

Get your favorite marinara.

We decided to go with store-bought marinara for this recipe but it doesn't mean
you should pick any old jar off the shelf. Even though there are tons of layers
and flavors in lasagna, the sauce is the backbone of the dish. Spending a couple
more bucks on your favorite brand is worth it in this case.

Drain beef. 


Sometimes we're a little lazy and skip this step when making a meat sauce and we
always regret it—the sauce tastes so greasy! Draining the fat from the skillet
is a must for your lasagna layers, which will already have a lot of fat from
cheese. Too much fat may lead to messier layers that slide apart once cut!

Season your ricotta mixture. 

My Italian grandmother always added a secret ingredient to her lasagna:
cinnamon. Other families swear by a little freshly grated nutmeg. The ricotta
mixture always gets overlooked and, therefore, tastes kinda bland. Make sure to
season it generously with salt and pepper—Parm, too!

Don't bake for too long. 


Lasagna is one of those dishes that firms up a lot as it sets. Even though it
might look like a cheesy, bubbly mess in the oven, if it's warmed all the way
through it will be perfect once you let it sit for at least 15 minutes. When you
overbake the pasta, you run the risk of the noodles drying out and getting too
crispy. Instead, let it cool down naturally and allow for all the cheese and
sauce to set a touch before digging in.


What can I make in advance?

The whole dang thing! The best part about lasagna is how beautifully it freezes.
Assemble it fully (I like to wait to put the very last layer of cheese on until
ready to bake) and then wrap up tightly in plastic wrap and foil and freeze. It
will keep up to 3 months in the freezer. When you are ready to bake, unwrap, top
with cheese, cover back with foil, and bake as directed. It may need some extra
time in the oven! You can also thaw it out in the fridge the night before you
plan to bake. 

If you don't want or have room to freeze you have a couple other options for
prepping your lasagna ahead of time. You can fully assemble the lasagna and
refrigerate for up to 2 days ahead of time. Pop it into the oven straight from
the fridge! You can also make your sauce ahead of time, which will still save
you a bit of time. Cook your ground beef and stir in marinara, then let it cool
down and then store in the refrigerator for up to 4 days. You can use the sauce
straight from the fridge when ready to assemble!

What about leftovers?!

To store leftovers cover with plastic wrap or places slices in an airtight
container and keep in the fridge for 3 to 5 days. Any longer and you'll want to
pop it in the freezer for up to 3 months. To reheat, cover with aluminum foil
and bake at 350º until hot and bubbly.

Have you made this recipe? Rate it and let us know how you like it in the
comments below. Don't want to follow a recipe? Check out our No Recipe
Lasagna and choose your own adventure!

Editor's Note: This introduction to this recipe was updated slightly on January
7, 2022.



Read More
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Yields: 8 serving(s)
Prep Time: 20 mins
Total Time: 1 hr 15 mins
Cal/Serv: 941



INGREDIENTS

Save to My Recipes
 * 3/4 lb.
   
   lasagna noodles

 * 1 tsp.
   
   extra-virgin olive oil, plus more for drizzling

 * 2 lb.
   
   ground beef

 * 4
   
   cloves garlic, minced

 * 2 tsp.
   
   dried oregano

 * Kosher salt

 * Freshly ground black pepper

 * 2
   
   (32-0z.) jars marinara

 * 16 oz.
   
   whole milk ricotta

 * 1/2 c.
   
   freshly grated Parmesan, divided

 * 1/4 c.
   
   chopped parsley, plus more for garnish

 * 1
   
   large egg

 * 2 lb.
   
   sliced mozzarella

See All Nutritional Information
   
 * Nutrition Information
 * Per Serving (Serves 8)
 * Calories941 Fat60 gSaturated fat30 gTrans fat1 gCholesterol229 mgSodium974
   mgCarbohydrates36 gFiber2 gSugar3 gProtein61 gVitamin D1 mcgCalcium847
   mgIron4 mgPotassium597 mg
 * Note: The information shown is Edamam’s estimate based on available
   ingredients and preparation. It should not be considered a substitute for a
   professional nutritionist’s advice.
   Powered by


DIRECTIONS

 * 1. Step 1Preheat oven to 375º. In a large pot of salted boiling water, cook
      pasta according to package directions until al dente, less 2 minutes.
      Drain and drizzle a bit of olive oil to prevent noodles from sticking
      together.
   2. Step 2Meanwhile, in a large pot over medium-high heat, heat oil. Cook
      ground beef until no longer pink, breaking up with a wooden spoon. Remove
      from heat and drain fat. Return beef to skillet and add garlic and oregano
      and cook, stirring, for 1 minute. Season with salt and pepper, then add
      marinara and stir until warmed through. 
   3. Step 3Combine ricotta, 1/4 cup Parmesan, parsley, and egg in a large
      mixing bowl and season with salt and pepper. Set aside.
   4. Step 4In a large casserole dish, evenly spread a quarter of the meat sauce
      across the bottom of the dish, then top with a single layer of lasagna
      noodles, a layer of ricotta mixture, a single layer of mozzarella, and a
      layer of meat sauce. Repeat layers, topping the last layer of noodles with
      meat sauce, Parmesan, and mozzarella.
   5. Step 5Cover with foil and bake for 15 minutes, then increase temperature
      to 400º and bake uncovered for 18 to 20 minutes.
   6. Step 6Garnish with parsley before serving.

Nutrition (per serving): 533 calories, 63 g protein, 54 g carbohydrates, 4 g
fiber, 13 g sugar, 52 g fat, 26 g saturated fat, 1648 mg sodium

Parker Feierbach




Judy Kim

Judy Kim is a New York based food stylist, recipe developer, culinary producer
and creative consultant.








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