How long does it take to make homemade lasagna?

Making a classic lasagna takes about 2-3 hours. This includes prep and baking time. You can make the sauce ahead to save time. Assembling the lasagna takes 30-45 minutes.

Can I make lasagna ahead of time?

Yes, you can! Lasagna is great to make ahead. You can assemble it and refrigerate for up to 24 hours. Or freeze for up to 3 months. Thaw it in the fridge before baking.

What are the best noodles to use for lasagna?

Use traditional lasagna noodles or no-boil noodles. Traditional noodles need cooking. No-boil noodles save time and effort.

Can I make a vegetarian lasagna?

Absolutely! Use spinach, zucchini, mushrooms, or eggplant instead of meat. Make sure your vegetables are moist and flavorful.

How do I prevent my lasagna from becoming watery?

To avoid a watery lasagna, drain ricotta and vegetables. Use a thick sauce and don't add too much liquid. Let it rest for 15-20 minutes after baking.

What's the best cheese to use in lasagna?

Use ricotta, mozzarella, and Parmesan. Ricotta adds creaminess, mozzarella melts well, and Parmesan adds flavor.

How long can I store leftover lasagna?

Store leftover lasagna in an airtight container in the fridge for 3-5 days. Reheat it to 165°F to ensure safety.

Can lasagna be frozen?

Yes, lasagna freezes well. Freeze it before or after baking. Wrap it tightly in plastic wrap and foil before freezing.

Is lasagna gluten-free?

Traditional lasagna is not gluten-free because of wheat noodles. But, you can make a gluten-free version with gluten-free pasta or vegetable layers.

What wine pairs well with lasagna?

Medium to full-bodied red wines like Chianti or Cabernet Sauvignon pair well. They complement the rich flavors of lasagna.

Lasagna Recipe: Ultimate 5-Star Italian Comfort Food Guide

Name: Lasagna Recipe: Classic Italian Comfort Food That Feeds 12 People
Prep time: 45 min
Cook time: 3 h 30 min
Total time: 4 h 15 min
Cuisine: Italian
Ingredients: 2 cans (28 oz each) San Marzano crushed tomatoes; 1 pound ground beef; 1/2 pound Italian sausage; 3 cloves fresh garlic, minced; 1 large onion, diced; 2 tablespoons extra virgin olive oil; 2 tablespoons Italian seasoning; 1/4 teaspoon fennel seeds; 1 box (16 oz) lasagna noodles; 2 pounds ricotta cheese; 1 pound fresh mozzarella, shredded; 1 cup grated Parmesan cheese; 2 large eggs; 1/4 cup fresh basil, chopped; 2 tablespoons fresh parsley; Salt and black pepper to taste

Description

Classic Italian lasagna with rich tomato sauce, three-cheese blend, and tender pasta layers. This comfort food recipe serves 12 people and creates the perfect family dinner with authentic flavors.

Ingredients

Scale

2 cans (28 oz each) San Marzano crushed tomatoes

1 pound ground beef

1/2 pound Italian sausage

3 cloves fresh garlic, minced

1 large onion, diced

2 tablespoons extra virgin olive oil

2 tablespoons Italian seasoning

1/4 teaspoon fennel seeds

1 box (16 oz) lasagna noodles

2 pounds ricotta cheese

1 pound fresh mozzarella, shredded

1 cup grated Parmesan cheese

2 large eggs

1/4 cup fresh basil, chopped

2 tablespoons fresh parsley

Salt and black pepper to taste

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.

2. Cook lasagna noodles according to package directions until al dente. Drain and set aside.

3. In a heavy-bottomed pot, heat olive oil over medium heat. Brown ground beef and Italian sausage, breaking up with wooden spoon.

4. Add minced garlic and diced onion, cook until softened, about 3 minutes.

5. Stir in crushed San Marzano tomatoes, Italian seasoning, and fennel seeds. Simmer for 2.5-3 hours, stirring occasionally.

6. In a large bowl, combine ricotta cheese, eggs, chopped basil, parsley, salt, and pepper.

7. Spread thin layer of meat sauce in bottom of prepared baking dish.

8. Layer 3-4 noodles over sauce, spread 1/3 of ricotta mixture, 1/3 of remaining sauce, and 1/3 of mozzarella.

9. Repeat layers twice more, ending with noodles, sauce, and remaining mozzarella and Parmesan.

10. Cover with aluminum foil and bake for 45 minutes.

11. Remove foil and bake additional 15 minutes until cheese is golden and bubbly.

12. Let rest 15 minutes before cutting and serving.

Notes

For best results, use San Marzano tomatoes for authentic Italian flavor

Let lasagna rest 15 minutes after baking for easier cutting

Can be assembled 24 hours ahead and refrigerated before baking

Freezes well for up to 3 months when properly wrapped

Add 10-15 minutes to baking time if cooking from refrigerated

Prep Time: 45 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 8g
Sodium: 890mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 26g
Cholesterol: 95mg