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Classic Lasagna is Baked Pasta a traditional Comfort food

Updated on July 2, 2017

Classic Lasagna is a Taste of Home

I will give you the classic lasagna recipe.

I will give you my lasagna recipe.

If you are a new cook, then I will show you step by step how to bake a "clean your plate" lasagna.

If you have made lasagna many times before then I hope to offer at least one tip that you will make you say "Aha!"

Lasagna is a one dish meal guaranteed to fill bellies and bring people back for more.

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Classic Lasagna

  • Prep time: 30 min
  • Cook time: 1 hour 30 min
  • Ready in: 2 hours
  • Yields: 8-10 Servings depending on serving piece

Ingredients

  • 1 lb ground meat
  • 3 cups (about 28oz jar) spaghetti sauce
  • 1 pkg. (16 oz.) Lasagna - uncooked
  • 4 cups (2 lbs.) ricotta cheese
  • 2 cups mozzarella cheese - divided 3/4 and 1/4
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon grouns black pepper

Instructions

  1. Brown the meat in a skillet. Drain meat. Add spaghetti sauce and simmer about 15 minutes. Cook pasta according to package directions and drain. Heat oven to 350°. Mix ricotta, 3/4 of the mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper in a bowl. Spread about 1/3 meat sauce in bottom of 13x9x2inch baking dish. Arrange pasta lengthwise over sauce. Spread 1/3 cheese mixture over pasta then spread about 3/4 cup meat sauce. Repeat layers twice and end with pasta. Put remaining meat sauce over last noodle layer. Sprinkle with remaining mozzarella and additional Parmesan if desired. Cover with foil. Bake 45 minutes or until really hot and bubbling. Remove foil and bake an additional 10 minutes or until lightly browned. Let stand for 10 minutes. 8-10 servings.

Debate with me



Lasagna can be made in a variety of ways but let's narrow it to lasagna made with meat.

Is it better with beef or sausage

Ground beef

Ground beef

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    • DMWaters 4 years ago

      I am not a big fan of sausage I will say BEEF!

    • OrganicMom247 4 years ago

      I'd stick to what I know and like - ground beef.

    • grusem 4 years ago

      ground beef is the best hehe

    • mimarlou 4 years ago

      haven't tried or tasted sausage lasagne!

    • ViolaSuSi 4 years ago

      Well, the classic lasagna is made of ground beef. I stick to it.

    Sausage

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      • DebMartin 4 years ago

        Italian Sausage for me.

      • anonymous 4 years ago

        Sausage, gives it that Italian flavor and taste

      Coolaunt's Lasagna

      • Prep time: 1 hour
      • Cook time: 2 hours
      • Ready in: 3 hours
      • Yields: 8-12 servings

      Ingredients

      • 1 lb sausage - can be italian sausage
      • 1 jar spaghetti sauce - used as base to making sauce - recipe below
      • 1 tablespoon Fresh Parsley
      • 1 pkg. (16oz) Lasagna - uncooked
      • 4 cups (2lbs) ricotta cheese
      • 2 cups (8oz) shredded mozzarella cheese
      • 1/4 cup grated Parmesan cheese
      • 2 eggs
      • 1 tablespoon chopped fresh parsley
      • 1 teaspoon salt
      • 1/4 teaspoon pepper
      • 2 garlic cloves
      • 1 onion chopped

      Instructions

      1. Brown the meat in a skillet. Add onions and then add garlic. Drain meat. Add to the sauce and simmer about 45 minutes. Cook pasta according to package directions and drain. Heat oven to 350°. Mix ricotta, 3/4 of the mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper in a bowl. Spread about 1/3 meat sauce in bottom of 13x9x2inch baking dish. Arrange pasta lengthwise over sauce. Spread 1/3 cheese mixture over pasta then spread about 3/4 cup meat sauce. Repeat layers twice and end with pasta. Put remaining meat sauce over last noodle layer. Sprinkle with remaining mozzarella and additional Parmesan if desired. Cover with foil. Bake 1 hour or until really hot and bubbling. Remove foil and bake an additional 10 - 15 minutes or until lightly browned. Let stand for 15 minutes. 8-10 servings.

      Making your own sauce for Lasagna or Spaghetti

      • Prep time: 15 min
      • Cook time: 1 hour 45 min
      • Ready in: 2 hours
      • Yields: 8 - 12 servings

      Ingredients

      • 1 jar favorite spaghetti sauce
      • 2 (15oz cans) diced tomatos - I use basil & oregeno or roasted garlic
      • 1 (15oz can) tomato sauce
      • 1 (6oz) can of tomato paste
      • 2 tsp Oregano
      • 11/2 tsp Basil
      • 1/2 tsp Savory
      • 1/2 tsp Sage - if ground sage 1/4 teaspoon
      • 1/4 tsp Rosemary- I use less
      • 1/4 tsp Tarragon-
      • 1/4 tsp Marjoram-
      • 2 Bay Leaves
      • 1 tsp Crushed Red Pepper- add more for more spice spike
      • 1/4 tsp Thyme- I just use one shake
      • 2 garlic cloves minced
      • 1/2 onion finely chopped up to a whole onion

      Instructions

      1. Empty jar of spaghetti sauce in big pot. Add seasonings. Add the Bay Leaves. Add chopped onion, minced garlic, cans of diced tomatoes, tomato paste and tomato sauce. Mix well. Add crushed Red Pepper. Let simmer for a good hour the longer the better.

      Step One

      Start with making the sauce because simmering allows it to become richer in flavor. Don't boil just keep slow rolling bubbles going.

      I use a screen instead of a lid. This allows my sauce to stay thick. It also keeps the sauce from spitting out the edges of the pot while it is simmering.

      Simmer for no less than an hour. The whole kitchen smells yummy.

      If you are using spaghetti sauce from a jar then get it on the stovetop in a large pot to start warming it up.

      Time for the meat

      But wait that leads right to the next debate.

      Do kitchen skillets make a difference?

      Which type of skillet is more desirable?

      Iron skillet

      Iron skillet

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        • DMWaters 4 years ago

          Cast iron

        • Tea Pixie 4 years ago

          I use cast iron skillets that have been passed down through the family. Love them.

        • anonymous 4 years ago

          I would have to say an iron skillet, lasagna is all about the flavor and a iron skillet sure brings out that flavor.

        Metal / Stainless steel skillet

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          • coolaunt 4 years ago

            @DebMartin: Same with me. I'm in good company I guess.

          • DebMartin 4 years ago

            I use a cast iron skillet for most of my cooking. But when I make lasagna, I make a huge batch and the biggest skillet I have in the kitchen is stainless steel. In this instance, size makes the decision for me.

          Step Two

          Now that your sauce is simmering


          Get the meat ready. Once it starts getting brown break it up and then add your chopped onion.



          Mix in the onions


          A little trick - use a masher. When you get the meat into smaller crumbles then let it continue browning until the onions get soft.




          Mix in the chopped garlic


          Mix in the garlic. Again work the meat into smaller crumbles then let it continue browning about 15 minutes.

          Step Three


          Drain the meat.

          I use a metal colander and do it right in the skillet. Most people put the colander in the sink to drain the meat.

          I use a big spoon to press the grease through the colander. Then I let it sit in the skillet for a little bit.

          Some people run super hot water over the meat while in the colander to drain off the grease. I like the flavor of a little grease.

          Step Four


          Time to get the cheese mixture ready.


          In a big glass bowl mix the

          ricotta,
          3/4 of the measured mozzarella,
          2 eggs,
          1 teaspoon salt,
          ¼ teaspoon pepper,
          1 tablespoon fresh parsley (dried parsley is fine).


          I use a large spoon or a sturdy spatula.

          Step Five

          Take a break and pour yourself a nice glass of red wine

          Or maybe a glass of tea while your sauce is simmering.

          Step Six

          Add the meat to your sauce.

          And keep it simmering.

          I usually cannot resist a tasting sample.

          The benefit of being the chef.

          Step Seven

          Get your water boiling.
          I add salt and olive oil

          Add your noodles a couple at a time to the boiling water. I cook my noodles for 12 minutes a little more than the recommended 10 minutes. I prefer a softer noodle.


          A watched pot never boils

          Step Eight

          Lay out foil on your counter for the noodles. I put 3 strips of foil across my counter. The table is fine too.

          I strongly recommend wearing dish gloves to lay out the VERY hot noodles unless you have a volunteer with extremely tough hands.

          Tip

          Just a little tip.
          After I drain the noodles in the colander then I put the colander inside a big popcorn bowl so I can move it around easily without a mess.

          Step Nine

          Lay the noodles out flat on the foil to cool. You will have some broken or split noodles.

          No worries.

          Those can be used to patch areas when you start layering.

          Another tip.
          The noodles may be a bit too long for your specific baking dish. Use kitchen scissors or a knife to cut off the ends so the noodles fit. Do this before you start layering.

          Step Ten

          Time to layer the lasagna


          There are different types of baking dishes and different sizes. I am making one in a foil pan so I can freeze it for later. I will tell you how to do that as we go.


          Put 1/2 cup or big laddle full of sauce in bottom of baking dish.

          I just pick the dish up and tilt it back and forth to spread the sauce.

          Then layer your noodles lengthwise. Overlap the edges as you go across the dish.



          Next is the cheese mixture

          Put big spoonfuls of the cheese mixture across the noodle layer and spread it out evenly.

          Typically you will do this 3 times so use 1/3 of the mixture.



          If your baking dish is deep then you may want 4 layers.

          Back to your meat sauce

          Laddle the meat sauce across the cheese mixture and spread it out evenly.

          Typically you will do this 4 times because you end with meat sauce on the top.


          Do not use a lot of sauce because it can make the lasagna runny. Just enough to cover the cheese evenly.

          Repeat the process two more times ending with noodles. Put the remaining meat sauce on top of the noodles.

          NOTE: If you have a deep dish you may repeat layers three times.

          Step Eleven

          On top of the meat sauce spread the remaining mozarrella and add grated Parmesan, if you want the extra flavor.

          I place my baking dish on top of a cookie sheet to catch the sauce when it gets hot and bubbly.




          The foil pan is for the freezor so DO NOT bake. When it cools wrap tightly with plastic then wrap with foil.

          Refrigerate up to 48 hours or freeze up to 2 months.

          When ready to cook remove plastic and foil then rewrap with foil. If frozen , bake at 350°F for 2 hours and 15 minutes. If refrigerated, bake at 375°F for 50 to 60 minutes.

          Get it in the oven

          Oven needs to be preheated to 350°F

          Cover the lasagna with foil and bake 50 minutes or until hot and bubbly. I typically bake mine 1 hour then peek under the foil.

          Then remove the foil and bake 15 more minutes. Take lasagna out and let it stand for 15 minutes before serving.

          Albums for songs above
          I have all of these albums and really enjoy listening to them

          Cookbooks to add to your kitchen.

          Or maybe you know a budding chef who would enjoy a cookbook.

          Do-It-Yourself Cookbook: Can It, Cure It, Churn It, Brew It
          Do-It-Yourself Cookbook: Can It, Cure It, Churn It, Brew It

          Bridget Lancaster and Jack Bishop - two of the culinary talents behind the public television shows America's Test Kitchen and Cook's Country

           
          How to Cook Everything The Basics: All You Need to Make Great Food--With 1,000 Photos
          How to Cook Everything The Basics: All You Need to Make Great Food--With 1,000 Photos

          The New York Times columnist and author of the best-selling How to Cook Everything demonstrates fundamental cooking techniques while providing 171 recipes using basic staples and methods, covering everything from equipping a kitchen and stocking a pantry to making food selections and performing essential cooking tasks.

           
          Pasta Italiana: 100 Recipes from Fettuccine to Conchiglie
          Pasta Italiana: 100 Recipes from Fettuccine to Conchiglie

          100 Recipes

          More authentic Italian recipes from Gino D'Acampo, whose first cookbook, Fantastico!, won the Gourmand World Cookbook Award for Best Italian Cookbook.

           

          Kitchen Supplies
          Items you may need for your kitchen or as a gift for the chef in your life
          I am slowly switching over to glass lids on all of my pots.

          Kitchen Supplies
          Items you may need or can give to the chef in your life.
          Again I emphasis the usefulness of glass lids on all pots.

          If you have any tips or special ingredients for lasagna then please share.

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            • goldenrulecomics profile image

              goldenrulecomics 4 years ago

              Looks like a great recipe!

            • CoolFool83 profile image

              CoolFool83 4 years ago

              This lasagna recipe looks very good.

            • profile image

              infoprogirl 4 years ago

              Thanks for sharing these great recipes. I can't wait to try them!

            • Bellezza-Decor profile image

              Bellezza-Decor 4 years ago from Canada

              That reminds me I haven't made lasagna in a long time. And it freezes well too.

            • Wedding Mom profile image

              Wedding Mom 4 years ago

              Thanks for the recipe. Yummy!

            • Keeah profile image

              Keeah 4 years ago

              I'm surprised there's no duel for Oven ready noodles vs Boiled. I confess I take the lazy route.

            • KimGiancaterino profile image

              KimGiancaterino 4 years ago

              Looks delicious!

            • OrganicMom247 profile image

              OrganicMom247 4 years ago

              I love that you made this recipe so easy to understand and follow because of the step by step procedure. Looks so yummy, too.

            • Swisstoons profile image

              Thomas F. Wuthrich 4 years ago from Michigan

              I made the mistake of reading this delicious lens on an empty stomach. I am too lazy to actually make this dish...but may have to order Lasagna out tonight. After reading your lens, I cannot NOT have Lasagna today. My mouth is watering.

            • profile image

              DebMartin 4 years ago

              I love step 5!

            • Elsie Hagley profile image

              Elsie Hagley 4 years ago from New Zealand

              No great lens. Well done.Blessed.

            • artbyrodriguez profile image

              Beverly Rodriguez 4 years ago from Albany New York

              Very nicely done and informative lens with good tips.