How to Make the Perfect Classic Lasagna

Lasagna is a favorite Sunday dinner in my house. It has all of the ingredients that we love: noodles, sauce, and lots and lots of cheese.

This past weekend, my mom made a trip to a scrumptious Italian market and came home with their homemade ricotta and mozzarella/provolone cheese blend. When she purposed we make a Sunday dinner together using these wonderfully creamy cheeses, I did not hesitate.

Besides enjoying a delicious meal together, cooking with your mom for your family is such an enjoyable way to spend a Sunday afternoon.


Classic Lasagna Ingredients
1/2 lb. of ground beef
2 jars of favorite sauce (we love Ragu Organic or Classico Organic Tomato, Herbs & Spices)
1 lb of shredded mozzarella/ provolone mix cheese
1 lb of ricotta cheese
2 eggs
box of lasagna noodles
parsley
hot pepper flake 
salt and pepper
grated Parmesan cheese

Cook
1. Heat a large pot of water on the stove. Add plenty of salt to flavor the noodles and increase the boiling point  of the water. While your water is heating, start the sauce.

2. Brown ground beef in a medium size pot until cooked through (no pink). Drain any excess grease. Add your favorite sauce and season with black pepper, parsley, and red pepper flakes. Once the sauce comes to a boil, stir and turn to a low simmer.

3. By now, your water is probably boiling. Add the lasagna noodles and stir. Cook the noodles per package directions. It is fine for the noodles to be on the "al dente" side since you will later bake the lasagna in the oven.

4. While the noodles are cooking, you can make the cheese mixture. In a large bowl, combine the ricotta cheese with the mozzarella/provolone mixture.

5. In a separate bowl, crack the eggs and beat slightly. Add the eggs to the cheese mixture- mix well. Season the cheese mixture with parsley.

6. When the lasagna is done boiling, drain in a colander and rise with cool water. If you are not immediately assembling the lasagna, lay the noodles flat on a cookie sheet or plate.

Assemble

In a 13x9 inch pan (or large lasagna pan- I love the my All-Clad lasagna pan!), ladle enough sauce to cover the bottom. Layer the noodles length-wise to cover the sauce. Divide your cheese mixture in half and dollop over the noodles.

Try to smooth out the cheese slightly without disrupting the noodles and sauce.  Add a second layer of noodles and then generously ladle sauce over the noodles.

Layer noodles and again dollop the remaining cheese and spread evenly. Finish with a fourth layer of noodles and a generous helping of sauce. Sprinkle the top with grated Parmesan cheese.

Bake
Cover with foil and bake the lasagna for 40-55 minutes on 350 degrees F.

Let cool before cutting and serving. (I usually cannot wait to this step, but cooling does help the lasagna to keep its form rather than collapsing.)

I love this recipe so much. It has always been my go-to recipe for company because you really cannot mess it up and it is so easy to make!