Classic Italian-Style Lasagna
This Classic Italian-Style Lasagna is adapted from the beloved Good Housekeeping Illustrated Cookbook, a culinary treasure that has stood the test of time in our kitchen. Over the years, it has become a family favorite, evoking memories of hearty family dinners and delicious aromas wafting through the home. With layers of perfectly cooked lasagna noodles, rich and flavorful beef sauce, and creamy ricotta and mozzarella cheeses, this lasagna is sure to delight everyone around the table. Finished off with crusty bread to soak up the last drops of delicious sauce, it’s an experience as much as it is a meal, perfect for gatherings and special occasions. The recipe is easily doubled, making it ideal for feeding a crowd or for leftovers that taste even better the next day.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
ground beef
1 lb (use ground round for less fat)
onion
1 small (diced)
petite diced tomatoes
28 ounces
tomato paste
12 ounces
sugar
1 tablespoon
salt
1 1/2 teaspoons (omit if desired)
oregano leaves
1/2 teaspoon
thyme leaves
1/2 teaspoon
red pepper flakes
1/2 teaspoon
garlic salt
1/4 teaspoon (can substitute with garlic powder)
bay leaf
1
lasagna noodles
14 (cooked until tender)
eggs
2 (beaten)
ricotta cheese
15 ounces
mozzarella cheese
16 ounces (shredded)
Instructions
1
In a large Dutch oven over medium-high heat, cook the ground beef and diced onion until the beef is browned and no longer pink, about 5-7 minutes. Make sure to break the meat into crumbles as it cooks.
2
Add the petite diced tomatoes, tomato paste, sugar, salt (if using), oregano, thyme, red pepper flakes, garlic salt (or powder), and bay leaf to the beef mixture. Stir well to combine and bring to a boil.
3
Reduce the heat to low and let the sauce simmer uncovered for about 30 minutes, stirring occasionally until it thickens and the flavors meld together.
4
Once the sauce is ready, discard the bay leaf and skim off any excess grease from the surface. Set the sauce aside.
5
In a separate pot, bring water to a boil. Add the lasagna noodles and cook according to package instructions until tender but still firm to the bite. Drain well and set aside.
6
Preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, lay down half of the cooked lasagna noodles evenly.
7
In a small bowl, beat together the ricotta cheese and eggs until smooth and well combined. Spread half of this mixture over the first layer of noodles.
8
Next, spoon half of the meat sauce over the ricotta layer, followed by half of the shredded mozzarella cheese.
9
Repeat the layers: add the remaining noodles, the rest of the ricotta mixture, followed by the remaining meat sauce, and finally top with the rest of the mozzarella cheese.
10
Cover the baking dish with aluminum foil (to prevent sticking, you can spray the foil with a little cooking spray on the side that will touch the cheese). Bake in the preheated oven for 45 minutes.
11
After baking, remove the foil and let the lasagna stand for about 10 minutes before slicing and serving to allow the layers to set.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the origin of this lasagna recipe?
This recipe is adapted from the Good Housekeeping Illustrated Cookbook, a culinary treasure and family favorite.
What kind of meat is recommended for the sauce?
The recipe calls for 1 lb of ground beef, specifically suggesting ground round to ensure less fat.
How long does it take to cook the beef and onion?
The ground beef and diced onion should be cooked for about 5-7 minutes until the beef is browned.
How long should the lasagna sauce simmer?
The sauce should simmer uncovered for approximately 30 minutes to allow the flavors to meld and the liquid to thicken.
Should I cover the sauce while it simmers?
No, the sauce should be simmered uncovered.
What should be done with the bay leaf after cooking the sauce?
Once the sauce is ready, you should discard the bay leaf before assembling the lasagna.
How many lasagna noodles are required?
The recipe requires 14 lasagna noodles.
What is the oven temperature for baking?
Preheat your oven to 375°F (190°C) for baking the lasagna.
What size baking dish is needed?
You should use a 9x13-inch baking dish.
How do I prepare the ricotta layer?
In a small bowl, beat together 15 ounces of ricotta cheese and 2 eggs until the mixture is smooth.
What is the recommended amount of mozzarella cheese?
The recipe uses 16 ounces of shredded mozzarella cheese.
How long should the lasagna bake?
The lasagna should bake in the oven for 45 minutes while covered with foil.
How can I prevent the cheese from sticking to the aluminum foil?
You can spray the side of the foil that will touch the cheese with a little bit of cooking spray.
Why should the lasagna stand after baking?
Letting the lasagna stand for 10 minutes allows the layers to set, making it easier to slice and serve.
Can I substitute garlic salt?
Yes, you can substitute the garlic salt with garlic powder if preferred.
What are the main spices used in the meat sauce?
The sauce is seasoned with oregano, thyme, red pepper flakes, garlic salt, and a bay leaf.
Does this lasagna recipe include sugar?
Yes, 1 tablespoon of sugar is added to the sauce to balance the acidity of the tomatoes.
How many layers are there in this lasagna?
The recipe involves two main layers: half the noodles/ricotta/sauce/cheese, followed by the remaining half of each.
What should I serve with this lasagna?
It is recommended to serve this dish with crusty bread to soak up the extra sauce.
Is this recipe suitable for large groups?
Yes, the recipe is easily doubled, making it ideal for feeding a crowd.
Can I make the sauce in advance?
While not explicitly stated, the recipe notes that flavors meld during simmering and leftovers taste better the next day, implying the sauce holds up well.
What type of tomatoes are used in the sauce?
The recipe uses 28 ounces of petite diced tomatoes and 12 ounces of tomato paste.
How should the noodles be cooked?
Noodles should be cooked according to package instructions until they are tender but still firm to the bite.
Is it necessary to use salt?
The recipe mentions you can omit the 1 1/2 teaspoons of salt if desired.
What is the purpose of adding eggs to the ricotta?
The eggs act as a binder for the ricotta cheese, ensuring the cheese layer stays together when sliced.
Should I remove the grease from the meat?
Yes, the instructions recommend skimming off any excess grease from the surface of the sauce once it is finished simmering.
How much tomato paste is required?
The recipe calls for 12 ounces of tomato paste.
How many eggs are used in the recipe?
The recipe uses 2 beaten eggs.
Are red pepper flakes mandatory?
The recipe includes 1/2 teaspoon of red pepper flakes for flavor, but they can be adjusted based on spice preference.
What makes this lasagna 'Italian-Style'?
The combination of ricotta, mozzarella, and a herb-rich tomato meat sauce creates a profile characteristic of classic Italian-American lasagna.