80 minutes
Revel in the layers of cheese, tender noodles, and rich meat sauce with this streamlined lasagna that brings robust flavor to your table in just an hour and a half.
tablespoons
Medium Onion, finely chopped
each
Garlic Clove, minced
each
0 lb
teaspoons
teaspoons
cups
0 oz
Diced Tomatoes, drained
0 oz
0 oz
Parmesan Cheese, grated
0 oz
Basil, chopped
cups
Large egg, lightly beaten
each
No-boil Lasagna Noodles
each
Whole Milk Mozzarella, shredded
0 oz
1. Sauté Onions and Garlic
In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add chopped onion and cook until soft, about 2 minutes. Stir in minced garlic and cook until fragrant, approximately 2 minutes.
2. Brown the Meat
Increase the heat to medium-high. Add the meat mixture, salt, and pepper, breaking it apart with a spoon. Cook until the meat is no longer pink but not browned, about 4 minutes.
3. Reduction
Pour in the heavy cream and simmer until it evaporates, leaving only fat, roughly 4 minutes. Stir in the tomato puree and drained diced tomatoes. Let it simmer on low heat until the flavors meld, about 3 minutes. Set the sauce aside.
4. Ricotta Mixture
Combine ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in a bowl until the mixture is creamy. Set aside.
5. Assembly
Layer the lasagna starting with noodles, followed by dollops of the ricotta mixture, mozzarella, and meat sauce. Repeat the layers twice more. Top with the remaining noodles, sauce, mozzarella, and a sprinkle of Parmesan.
6. Baking
Cover the dish with lightly oiled foil and bake for 15 minutes. Remove the foil and bake until the cheese turns golden brown and the sauce bubbles, about 25 minutes more.
7. Rest and Serve
Allow the lasagna to cool for 10 minutes before serving.
Replace the meat sauce with a rich tomato sauce packed with roasted or sautéed vegetables like zucchini, bell peppers, mushrooms, and spinach.
Also known as 'lasagna de carne,' use tortillas instead of pasta, and swap the Italian meats for chorizo and ground beef with taco seasoning. Layer with a mix of cheddar and pepper jack cheeses, and add black beans and corn to the sauce.
Use a combination of ground lamb and beef with cinnamon and nutmeg for the sauce, and top with a thick béchamel before baking.
Swap the meat for layers of delicate seafood, such as shrimp, crab, and scallops, and use a white wine cream sauce.
Add a blend of sautéed wild mushrooms between the layers for umami and texture.
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