A Brief History of Lasagna
There’s nothing quite like Grandma’s recipe when it comes to lasagna. But no one knows the secret to her recipe until now. So, without further adieu, let us share Grandma’s best lasagna recipe.
Here it is: use lots of cheese! It makes the lasagna extra creamy and delicious; everyone will love it. So don’t forget this vital ingredient, and you’ll be able to make your batch of Grandma’s best lasagna recipe!
Basic Lasagna Ingredients
When cooking lasagna, you will need several ingredients. First, you’ll need lasagna noodles. You can find these at most grocery stores in the pasta aisle.
Second, you’ll need a sauce. This can be a red sauce made from tomatoes or a white sauce made from cream and cheese. Third, you’ll need some protein. This could be beef, sausage, or even ricotta cheese that you grind.
Finally, mozzarella cheese will complete the dish. With these ingredients, you can cook a fantastic lasagna dish. If you’re feeling brave, consider making your sauce from scratch in your own home. Lasagna is a classic dish.
This recipe is flavorful and sure to please your family and friends. However, you need to know a few pointers that many people who make the best lasagna keep in mind while preparing it. Here are some tips on how to make the perfect lasagna:
- Ensure that you use high-quality ingredients. Preparing the best lasagna is all about the quality of the ingredients, so don’t skimp! Use fresh, flavorful tomatoes, quality ground beef, and delicious cheeses.
- Always remember to preheat your oven before baking your lasagna. This will help ensure that your lasagna comes out hot and bubbly.
- Layer. When it comes to lasagna, more layers mean more flavor. So be sure to evenly distribute the sauce, meat, and cheese as you build your masterpiece.
- After you are through with preparing your lasagna for baking, let it rest. Once your lasagna is out of the oven, let it sit for at least 30 minutes before baking. This will give the flavors a chance to meld together. Are you longing to have a taste of the best lasagna at home? Follow these tips, and you’ll have a delicious lasagna that everyone in your family will love!
What Are Some Excellent Lasagna Side Dishes?
What are the most incredible side dishes for lasagna? Traditional lasagna accompaniments include a simple side salad and garlic bread. Is it better to use ricotta or cottage cheese in lasagna?
Some prefer ricotta cheese for its richness and creaminess. Others prefer cottage cheese for its lower fat level and chunkier texture. Try our traditional lasagna. Check out our insider recommendations for the best lasagna you’ve ever had.
What’s Up With My Wet Lasagna?
You need to be extra keen when preparing lasagna. Ensure that you drain your lasagna noodles before layering to avoid soggy pasta. After cooking and draining your lasagna sheets, arrange them on a lightly oiled tray in a single layer without rinsing them.
The sauce will stick to the starches if you don’t rinse the noodle with water. Therefore, you should always drain cottage cheese for at least one hour before using it.
Allow the sauce to boil without a cover for at least 30 minutes to allow the extra water to evaporate. Also, ensure the lasagna releases any excess liquid in the pan during the last 25 minutes of baking. Then, you may rest assured that your lasagna will be dry.
What is a Suitable Substitute for Ricotta in Italian Lasagna?
When it comes to lasagna preparation, ricotta cheese is a crucial ingredient. But what if you don’t have any ricotta on hand? Luckily, a few suitable substitutes will work just as well in your lasagna recipe.
- Cottage cheese: Cottage cheese has a similar texture to ricotta, and you can use it as a 1:1 substitute in lasagna. Before using it in your lasagna, drain the cottage cheese to avoid a watery dish.
- Cream cheese: Another option is to use cream cheese instead of ricotta. Again, you’ll want to drain any excess water from the cream cheese before using it in your recipes for lasagna.
- Goat cheese: Goat cheese has a slightly different flavor than ricotta, but you can use it as a substitute in lasagna. Like cottage cheese and cream cheese, you’ll want to drain excess water from the goat cheese before using it in your lasagna dish.
- Ricotta Salata: Ricotta Salata is a type of ricotta cheese that has been salt-cured and aged. It has a firmer texture than regular ricotta, and you can grate it over lasagna instead of traditional ricotta cheese.
As you can see, you don’t have to worry; you can use a few different options instead of ricotta cheese in lasagna. So, if you find yourself without ricotta, don’t worry! Any of these substitutes will work just as well in your recipes for lasagna.
Grandma’s Best Lasagna Recipe
Isn’t it true that everyone loves a beautiful lasagna, primarily when using Grandma’s recipe? It’s a fantastic way to feed a large group and a great dish to bring to a potluck. It freezes beautifully. It reheats beautifully. You’ll be happy for days if you have leftovers.
Grandma’s best lasagna recipe is simple. Strictly following it will allow you to prepare the best lasagna for your family.
Time: 2 hours 45 minutes
Serving Size: 10-12 servings
Prep Time: 2 hours
Cook Time: 45minutes
- Enamel baking dish
- Box grater (for shredding cheese)
- Mixing bowl
- Serving spatula
- 2 tablespoons tomato paste
- 1/4 cup extra-virgin olive oil
- 1/2 pound ground sirloin
- 2 cups chicken stock or low-sodium broth4 teaspoons minced garlic
- 1/2 teaspoon dry oregano, crumbled
- 1/2 pound ground beef chuck
- 1/4 teaspoon crushed red pepper
- Two 28-ounce cans of Italian peeled tomatoes, finely chopped, juices reserved
- One 28-ounce can of tomato puree
- Salt and freshly ground pepper
- 2 pounds of fresh ricotta
- 2 tablespoons finely chopped basil
- 12 dried lasagna noodles
- 2 bay leaves (optional)
- 6 thyme sprigs with kitchen string strung together
- 1 teaspoon of sugar
- 1 1/2 pounds casingless delicious Italian sausage
- 1/4 cup flat-leaf parsley, finely chopped
- 1/2 cup Parmesan cheese, freshly grated
- 1 pound shredded whole-milk mozzarella from a package (3 cups)
- 1 big beaten egg
In a large cast-iron casserole, heat the olive oil until it shimmers. Cook the chuck and sirloin, breaking up the meat into large chunks over moderately high heat until no pink remains. Cook until the garlic, oregano, and crushed red pepper are aromatic. Cook, constantly stirring, until it covers the meat entirely.
Combine the tomatoes, juices, purée, chicken stock, bay leaves, thyme, and sugar. Bring to a boil, seasoning with salt and pepper. Cook, occasionally stirring, for 1 1/2 hours or until the sauce is thick and less than eight cups. Take off the bay leaves and thyme sprigs.
In the meantime, preheat a large skillet. Cook the sausage meat in large pieces over moderately high heat for about 10 minutes, or until brown and are just ready. Drain and cut the sausage into slices.
Combine the ricotta, parsley, basil, and 1/4 cup Parmesan in a large mixing basin—season with salt and pepper two-thirds of the shredded mozzarella. Incorporate the egg.
Cook the lasagna noodles until al dente in a large pot of boiling water with salt, turning often. Rinse the noodles and drain them under cold water. Between layers of paper towels, dry the noodles.
Ensure that your oven heats to 375 degrees Fahrenheit (190.6 degrees Celsius). In the bottom of the glass baking dish, spread 1 cup of the sauce. You should use four overlapping noodles to line the dish. Spread half of the ready ricotta mixture over the noodles, then top with half of the sausage, 1 1/2 cups of sauce, and the remaining four noodles.
Continue stacking with the remaining ricotta, sausage, and 1 1/2 cup sauce. Top with four noodles and top with 1 1/2 cups of sauce. Combine the remaining 1 cup mozzarella and 1/4 cup Parmesan cheese and sprinkle over the lasagna.
Bake the lasagna for 45 minutes until the mixture bubbles, and the top is golden and crisp around the edges. Allow 20 minutes for the lasagna to rest before serving. You can make the lasagna ahead of time, reheat it in a 325 degrees Fahrenheit (162.8 degrees Celsius) oven, or prepare it to Step 5 and refrigerate it overnight.
Per serving per 100 g
- Calories 284.78 Kcal (1192 kJ)
- Calories from fat 114.64 Kcal
- Total Fat 12.74g 20%
- Cholesterol 65.26mg 22%
- Sodium 592.35mg 25%
- Potassium 391.04mg 8%
- Total Carbs 9.64g 3%
- Sugars 2.94g 12%
- Dietary Fiber 1.7g 7%
- Protein 33.38g 67%
- Vitamin C 2.2mg 4%
- Iron 1.6mg 9%
- Calcium 454.2mg 45%
Now you know the secret to Grandma’s best lasagna recipe. We hope you like this classic dish as much as we do after trying it. And don’t worry if you’re not so confident in your cooking abilities.
This dish is easy to prepare and only requires readily available ingredients that are nutritious and delicious. Also, the recipe here is straightforward and thus easy to follow when preparing the dish. We hope you will try this recipe for lasagna – we promise you won’t regret it! And if you do make this lasagna, be sure to share a photo with us on social media.
We’d love to see how you make this classic Italian dish. Grandma is delighted to share her lasagna recipe with the world so everyone can enjoy it. So why don’t you give it a shot? It may quickly become your new go-to comfort dish.
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