When it comes to comfort food, nothing beats a classic lasagna. This is a tried and tested recipe, easy to make and will please the tummy. I love cheese, and you can never go wrong with putting a lot of mozzarella and Parmesan with this food. To put a twist on a classic lasagna, I added Italian sausage. I realized that having at least two meat varieties will heighten the taste. Some people even use ground beef, pork and lamb and they swore that the taste is so superb. I would like to try that someday… The other twist I did was to add spinach leaves. It breaks the monotony of an all-meat lasagna. Best paired with red wine and garlic bread on the side, this dinner will surely put a smile on everyone’s face and satisfaction to the tummy.
modified from Tyler’s Ultimate (Tyler Florence)
- 1 pound dried lasagna noodles
- extra virgin olive oil
- 1 pound ground beef
- 1 pound ground Italian sausage
- 1 onion, chopped
- 2 cloves garlic, sliced
- spinach leaves
- 2 tbsp chopped fresh basil
- 1/4 cup finely chopped Italian flat leaf parsley
- 1 tsp chopped oregano leaves
- 2 tbsp all purpose flour
- 1 (28-ounce) can diced tomatoes, drained
- 1 can spaghetti sauce
- 1 quart ricotta cheese
- 1 egg, lightly beaten
- 1/2 cup grated Parmesan
- Kosher salt and freshly ground black pepper
- 1 pound mozzarella, shredded
- Grated Parmesan and mozzarella, for topping
- Preheat oven to 350 degrees F.
- Cook the lasagna noodles in plenty of boiling salted water with salt until al dente, follow the cooking instruction in the box. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
- Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. Add garlic, onion, basil, parsley and oregano to the pan with the ground meat and stir to combine. Stir in the flour.
- Stir in the diced tomatoes and add pasta sauce.
- In a mixing bowl, combine ricotta and eggs, and season with salt and pepper.
- Assemble the lasagna.
- Coat the bottom of a deep 13 by 9-inch pan with 1/4 cup of lasagna sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners.
- Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula.
- Spread 1/2 of the meat mixture over the ricotta. Add spinach leaves to cover the meat mixture.
- Sprinkle 1/2 of the mozzarella on top of the ricotta. Add a sprinkle of parmesan cheese.
- Repeat with the next layer of noodles, ricotta, sauce, spinach leaves and cheeses.
- Top last layer with noodles, sauce, shredded mozzarella and Parmesan.
- Tap the pan to force out air bubbles. Cover the pan with aluminum foil and bake for 25 minutes. Remove the aluminum foil and bake for another 15min. Remove lasagna from oven.
- Let lasagna rest for 20 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.