Classic Lasagna
Sink your teeth into this gooey version of meat lasagna. It's rich and flavorful, good enough to be called a classic.
Sink your teeth into this gooey version of meat lasagna. It's rich and flavorful, good enough to be called a classic.
- 2 tbsp olive oil
- 2 tbsp minced garlic
- 2 tsp dried oregano
- 1 tsp table salt
- 1.5 cup(s) uncooked onion(s) finely chopped
- 1 cup(s) uncooked carrot(s) finely chopped
- 1 cup(s) uncooked celery finely chopped
- 1 pound(s) uncooked 93% lean ground beef
- 4 oz red wine dry variety (1/2 cup)
- 56 oz canned crushed tomatoes italian plum variety
- 3 tbsp canned tomato paste
- 0.5 tsp black pepper freshly ground
- 0.25 tsp red pepper flakes or to taste
- 0.5 cup(s) basil fresh choppedfilling
- 15 oz part-skim ricotta cheese
- 1 large egg(s)
- 0.5 cup(s) grated parmesan cheese
- 0.25 cup(s) fresh parsley flat-leaf, choppedremaining i
- 13.25 oz whole wheat lasagna noodles (16 uncooked noodles)
- 2.5 cup(s) shredded part-skim mozzarella cheese
- Carbohydrate 2.44700056130829 g
- Cholesterol 10.98544020125 mg
- Fat 3.39324331623594 g
- Fiber 0.124939021350046 g
- Protein 4.15300313807804 g
- Saturated Fat 1.83032501595767 g
- Serving Size 1 1 serving (211g)
- Sodium 238.398207161206 mg
- Sugar 2.32206153995825 g
- Trans Fat 0.165339606455161 g
- Calories 57 calories
Step-by-step
- To make sauce, heat oil in a large, heavy saucepan over medium heat. Add onion, carrot, celery and garlic; cook, stirring frequently until vegetables are tender, about 15 minutes.
- Increase heat to medium-high and add beef; cook until browned, breaking up clumps of meat with a spoon as it cooks, about 5 minutes.
- Add wine; cook, stirring once or twice, until most of the liquid has evaporated, about 2 to 3 minutes.
- Stir in crushed tomatoes, tomato paste, oregano, salt, black pepper and red pepper flakes; increase heat to high and bring to a boil.
- Reduce heat to low and simmer, uncovered, until sauce thickens, about 20 minutes; stir in basil.
- Preheat oven to 375°F.
- To make filling, in a medium bowl, stir together ricotta cheese, egg, Parmesan cheese and parsley.
- To assemble lasagna, in bottom of a 13- X 9-inch baking dish, spread 2 cups of meat sauce; layer 4 noodles over top, overlapping slightly to fit.
- Spoon about 2 1/4 cups meat sauce over noodles; top with ½ cup ricotta mixture and 1/2 cup mozzarella.
- Repeat layering with remaining noodles, meat sauce and ricotta mixture, reserving ½ cup mozzarella cheese.
- Cover lasagna with foil and bake 45 minutes.
- Remove foil, sprinkle with remaining ½ cup mozzarella and bake until cheese melts and is lightly browned, about 5 minutes more; remove from oven and let stand 15 minutes before slicing into 12 pieces.
My Love Affair with Classic Lasagna
Lasagna. Just the word itself conjures up images of warmth, comfort, and the satisfying aroma of simmering tomatoes and rich meat sauce. For me, lasagna isn't just a dish; it's a story, a testament to the simple joys of home cooking and the power of shared meals. It's a dish I've made countless times, each iteration a slight variation on a theme, a testament to my culinary journey, a reflection of my evolving tastes and experiences.
I remember the first time I attempted lasagna. I was a young wife, eager to impress my husband with my culinary prowess. The recipe, a family heirloom passed down through generations, seemed daunting at first. The long list of ingredients, the meticulous layering – it was a far cry from the quick and easy meals I'd been accustomed to. But as I carefully chopped the vegetables, browned the meat, and layered the pasta sheets, a sense of accomplishment washed over me. The aroma that filled our kitchen as the lasagna baked was intoxicating, a symphony of savory spices and sweet tomatoes. The final result? A culinary masterpiece, in my humble opinion, although slightly uneven in some parts – lessons were learned that day.
Over the years, my lasagna-making skills have evolved. I've experimented with different types of cheese, added unexpected herbs and spices, and even ventured into vegetarian versions, using butternut squash or spinach in place of meat. Each experiment has been a learning experience, a chance to refine my technique and discover new flavor combinations. It’s become a dish that reflects my personal growth and evolution as a cook and as a person. What started as a desire to impress has transformed into a deeply personal connection with this classic dish.
But more than just a culinary pursuit, lasagna is a symbol of connection. It's the dish I make when friends and family come to visit, the centerpiece of gatherings both big and small. The act of sharing a warm, comforting lasagna is more than just eating a meal; it’s about sharing stories, laughter, and creating lasting memories. Each bite taken in happy company holds a significance beyond the mere satisfaction of taste; it embodies the warmth and happiness of the moments shared.
The process of making lasagna, from start to finish, is an exercise in patience and mindfulness. It's a reminder to slow down, to savor the moment, and to appreciate the simple pleasures in life. The act of carefully layering the ingredients, the anticipation as the dish bakes in the oven, the final reveal – it's a ritual that brings a sense of calm and contentment to my otherwise hectic schedule. I find a sort of meditative quality in the careful process; the rhythmic chopping, stirring and assembling; it's a way for me to connect with the ingredients and the process.
And so, the simple act of making lasagna has transcended its culinary purpose. It's become a cherished tradition, a way to connect with my family, to express my love through food, and to celebrate the beauty of simple pleasures. This isn’t just a recipe; it's a love story, a culinary journey, a legacy passed on, one carefully layered dish at a time. It’s a piece of my heart served on a plate, warmed and ready to share. It's a slice of home.
