Classic Lasagna with Meat and Cheese Sauce
Serves 860 mins prep60 mins cook
An under-appreciated pasta dish, this lasagna features a rich meat sauce and a creamy ricotta-cottage cheese blend, layered with no-boil noodles and plenty of mozzarella and parmesan, then baked until bubbly.
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What you need
Instructions
Make the sauce first: Add your ground meats to a HOT pot and let it caramelize (don’t touch it). Once browned, start to mix and move to one side. Add in 1/2 chopped white onion and sauté. Add in 2 cloves minced garlic and mix. Add in Italian seasoning and red chili flakes. Add in tomato paste and mix and sauté for 2-3 minutes. Deglaze with beef broth scraping up the bits on the bottom. Add in whole and crushed tomatoes, crushing the whole ones with your hands, along with the Calabrian chilis (if using). Add salt and pepper to taste. Cover and simmer for 30-40 minutes. Remove from heat and let cool to thicken up. While the sauce is simmering, make the cheese sauce in a food processor: Add in ricotta, cottage cheese, salt, pepper, basil, grated garlic, parmesan, and an egg and blend until fully mixed (you can leave some chunks of basil). Set in the fridge. Preheat oven to 375 degrees Fahrenheit. Layer your lasagna starting with a thin layer of sauce on the bottom of a baking dish. Followed by no-boil pasta, more sauce, cheese sauce, shredded mozzarella, and grated parmesan. Repeat this layering process: Pasta, sauce, cheese sauce, mozzarella, parm. Pasta, sauce, cheese sauce, mozzarella, parm. Cover the lasagna and bake for 25-30 minutes. Then, broil uncovered to get the cheese bubbly and golden. Top with fresh parsley and more grated parmesan. Let cool for 15 minutes before serving. Enjoy!View original recipe