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Baked Three Cheese Lasagna
Baked Three Cheese Lasagna
There are a lot of recipes for lasagna. This is the one my mother made and wrote down for me when I got married. You can start with this recipe and make it personal to suite your tastes. Some people mix ground pork with the beef in the sauce and some add hard boiled eggs in between the layers. Some people mix the ricotta cheese with other ingredients like grating cheese, parsley and grating cheese and spread it evenly all over the layers.
But, this is the way I do it. I'm a very traditional person and like to keep things the same as much as possible. Especially recipes handed down from previous generations. To me they are like heirlooms. I have some recipes from my grandmother also that I won't mess with.
I don't know of anyone who doesn't like lasagna unless you don't like cheese or are allergic to dairy products, then I wouldn't recommend it.
There is also a number of vegetarian lasagna recipes you can do and seafood ones too. There is a restaurant near us that has delicious Italian food that makes eggplant lasagna. I might just do that one for a hub some day. But for now, hope you try my Baked Three Cheese Lasagna.
Lasagna also freezes very well. Make sure you cover it tightly with aluminum foil. You can make this ahead of time, freeze it and take it out when you need it, but a day ahead, please, to thaw. It keeps in the refrigerator for several days if you just want to do that.
Photos of the lasagna and sauce
When grating the mozzarella cheese don't grate it like you do for pizza; use the wide end of the grated or slice very thin with a knife, you will taste the cheese better that way and get the stretch when you pick it up.
Also, no need to cover the entire layer with the cheeses but instead spread them around here and there. It's so delicious when you bite into pockets of cheese between the layers. Be sure you get plenty of hamburg in those layers also.
Ingredients for sauce and lasagna
- FOR TOMATO SAUCE
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 3 tablespoons extra virgin olive oil
- 2 - 28oz. cans tomato puree
- 2 - 6oz. cans tomato paste
- 1/4 cup Pecerino Romano grating cheese
- 2 pinches red pepper flakes
- To taste salt and pepper
- 1 tablespoon Italian seasoning
- 2 pinches sugar
- FOR THE LASAGNA
- 3 lbs. whole milk ricotta cheese
- 2 lbs. mozzarella cheese, grated on the wide side of the grater
- Pecerino Romano grating cheese
- 2 lbs. lasagna noodles
- 3 lbs. ground hamburg, I use a ratio of 80/20, it gives more flavor to the sauce
- FOR THE SAUCE: Heat a large saucepan on medium heat with the olive oil. Add the onion and garlic and sprinkle with a little salt and sauté till onions start to get soft.
- Add the hamburg and add a little more salt and pepper and mix it with the onion and garlic. Put a lid on the pan and let the hamburg get brown.
- Add the puree and paste and 1 can of water from the puree can and 3 cans of water from the tomato paste can.
- Add the red pepper flakes, Italian season, sugar, salt and pepper. Stir till mixed all together. Make sure the tomato paste is dissolved by mashing it with the spoon against the side of the pan.
- Bring to a simmer and let it simmer with the lid sitting ajar on the pan for about an hour.
- FOR THE LASAGNA: Cook the lasagna noodles for only 5 minutes, they will cook the rest of the time in the oven; drain and run cool water over so you can handle them.
- Layer in the lasagna pan this way: 1st layer, sauce on the bottom of the pan 2nd , noodles 3rd , mozzarella cheese 4th, ricotta cheese 5th,grating cheese 2nd layer: top with cheese and repeat till you fill up the pan Last, Top with tomato sauce and grating cheese
- At this point you can cover with aluminum foil and either refrigerate or freeze or if you want to bake it now, bake at 375 degrees for about half an hour. If you bake it after it's cold bake for about 45 minutes to an hour.
Prep and cook time for the Lasagna
This recipe makes enough for 2 lasagna pans and it takes about 20 minutes to half an hour for assembly and half an hour if baking right after assembly or an hour if baking after it's been in the refrigerator for a day or two.