Extra Cheesy Classic Homemade Lasagna
Try this Extra Cheesy Classic Homemade Lasagna recipe
Try this Extra Cheesy Classic Homemade Lasagna recipe
- 4 eggs
- 4 tablespoons butter
- 1 teaspoon dried oregano
- chopped parsley for garnish
- 2 cups water
- 1/4 teaspoon nutmeg
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 (28 ounce) can crushed tomatoes
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 cup flour
- 2 1/2 cups flour
- 2 cloves garlic minced or grated
- water
- 1 cup mozzarella cheese shredded
- 1 small onion diced
- 1/2 cup parmesan cheese grated, plus more for serving
- 4 tablespoons tomato paste
- 4 ounces pancetta chopped (optional but adds great flavor)
- 1 red pepper diced
- 3/4 pound ground spicy italian chicken sausage or regular spicy italian sausage
- 1/4 pound ground chicken or ground beef
- 1 cup milk (i use 2%)
- 2 1/2 cups milk (i use 2%)
- 2 cups provolone cheese shredded, divided
- Carbohydrate 60.573733965655 g
- Cholesterol 76.3435625236306 mg
- Fat 27.7584151275344 g
- Fiber 1.04327474209179 g
- Protein 24.7819856793616 g
- Saturated Fat 17.0162808457399 g
- Serving Size 1 1 Serving (384g)
- Sodium 889.085910287667 mg
- Sugar 59.5304592235632 g
- Trans Fat 1.562306058099 g
- Calories 582 calories
Step-by-step
- Start by making the sauce. In a heavy bottomed pot, cook 1 tablespoon of olive oil and the pancetta over medium heat, stirring, until the pancetta is lightly browned, about 5 minutes.
- Add the onion, garlic and red pepper and cook, stirring, until the veggies are softened, about 5 minutes.
- Push the veggies off to the side of the pan and increase the heat to medium-high.
- Add 1 tablespoon of olive oil to the center of the pan and crumble in the ground sausage, ground chicken or ground beef.
- Cook without stirring for 3 minutes and then begin breaking up the meat and continue to cook, stirring occasionally, until well browned, about 5 minutes.
- Add the oregano, basil, parsley and thyme. Cook another minute or so.
- Add the tomatoes, tomato paste, 2 cups water, 1 cup milk, bay leaf, salt and pepper to the pot.
- Cover the pot and simmer the sauce, stirring occasionally, until thickened, about 2-3 hours. If the sauce seems too watery after 2 hours remove the lid and simmer until thickened.
- Discard the bay leaf, taste to season with salt and pepper.
- Remove from the heat. At this point the sauce can be placed in the fridge overnight or up to 3 days. You may also freeze the sauce.
- When you are ready to assemble the lasagna, make the pasta dough. To make the dough using a stand mixer fitted with the dough hook (my preferred method) add the flour and eggs to the bowl.
- Knead the dough on medium speed until the dough comes together and forms a ball. If your dough seems too dry add water a teaspoon at a time, being careful not to add too much water. I typically have to add 4-6 teaspoons of water, but live in a very dry climate. The dough should be moist, but not too sticky. If you add too much water just add a teaspoon of flour at a time to balance it out.
- Divide the dough into four balls and place each ball in a sandwich bag. Set aside.
- To make the dough by hand, mound the flour on a work surface; make a well in the center.
- Crack the eggs into the center and beat with a fork. Gradually mix the eggs into the flour. Using a bench scraper, mix in the last of the flour until the dough comes together. Scrape the surface clean and dust with flour.
- Knead the dough, dusting with flour, until firm and smooth, about 8 minutes. Shape into a ball.
- Quarter the dough and shape into 4 balls. Place each ball in a sandwich bag. Set aside.
- Now make the Béchamel Sauce. Melt the butter over medium heat.
- Add the flour and cook, whisking constantly, for 1 minute.
- Whisk in the milk in a steady stream.
- Add the nutmeg and simmer for 2 minutes, whisking.
- Remove from the heat, stir in provolone and parmesan and season with salt and pepper.
- Let cool, stirring occasionally to prevent a skin from forming.
- To assemble the lasagna grease a 9x13 inch baking dish. If baking the lasagna right away Preheat the oven to 400 degrees F.
- Spoon a little of the red sauce over the bottom of the dish.
- Grab 1 ball of pasta dough and flatten the dough. Lightly dust the dough with flour, brushing off excess.
- Set a pasta machine to the widest setting; run the dough through. Fold the dough into thirds like a letter, then run it through again, short end first.
- Run it through 2 more times, dusting with flour if it seems too sticky. Now switch to the 2nd setting and roll all the dough sheets through the machine again.
- Switch to the 3rd setting and roll the sheets through again.
- Switch to the 4th setting and roll the sheets through again.
- Now switch to the 5th setting and roll the sheet through the machine one last time. All machines vary, but I find I like the 5th setting for lasagna sheets. Generally, when you see your hand through the pasta sheet, it's thin enough to cut.
- Cut the sheet of dough to fit inside your dish. I can normally get 2 long and wide noodles + enough extra dough on the ends to fully make one layer of pasta cover the bottom of the pan. If this is not the case just form the extra dough into a ball and roll it out again. Fit into the pan where it is needed.
- Now spoon about 1/2 of the remaining red sauce over the noodles. Drizzle about 1/3 of the Béchamel on top of that.
- Grab another dough ball of pasta and roll it out just as you did above. Layer the pasta over the Béchamel.
- Now add the remaining red sauce and another 1/3 of the Béchamel.
- Roll out another ball of dough and layer the pasta.
- Add the remaining 1 cup of provolone cheese and the mozzarella cheese.
- Roll out the last ball of dough and layer it over the cheese layer.
- Pour the remaining Béchamel over the noodles and then sprinkle with a little shredded provolone and mozzarella.
- Spray a piece of foil with cooking spray and cover the the lasagna. At this point the lasagna can be placed in the fridge for up to 3 days or frozen.
- Bake, covered for 1 hour and then uncovered for 15 minutes more.
- Let stand for 15-20 minutes before slicing. If your lasagna was cold bake, covered for 15-30 minutes longer.
My Love Affair with Lasagna: A Homemade Journey
For years, I’ve been a devoted lasagna lover. The rich, comforting layers of pasta, sauce, cheese – it's pure culinary magic. But store-bought lasagna? It just doesn’t compare to the taste and satisfaction of making it from scratch. This is a labor of love, yes, but the result is a dish that’s worth every minute spent in the kitchen. I've perfected my recipe over time, adding my own personal touches, and this Extra Cheesy Classic Homemade Lasagna recipe is the culmination of that journey. It’s not just a meal; it’s an experience, and one I wholeheartedly share with you today.
The beauty of homemade lasagna lies in its versatility. You can adjust the ingredients to suit your preferences. Love spicy sausage? Go for it! Prefer a milder flavor profile? Use ground beef or chicken. The recipe I'm sharing is my go-to, perfectly balancing rich tomato sauce with a creamy béchamel and generous amounts of melting cheese. The key, for me, is the pasta. Making your own pasta dough is a little extra work, but the texture and flavor are simply unmatched. It's a delightful textural contrast to the soft richness of the filling, and gives the entire dish an incredibly satisfying chew. The entire process is also a very therapeutic, slow-paced one. Making pasta from scratch has almost meditative qualities, and assembling the lasagna is its own rewarding experience. The layers are built carefully, each one adding to the final masterpiece.
This recipe isn’t just for special occasions; it's perfect for a cozy weekend dinner, a family gathering, or even a comforting meal for one. The leftovers are just as delicious the next day – if there are any leftovers! The generous portions usually ensure there is enough to share, with each serving a guaranteed delight. I find that preparing the sauce ahead of time significantly reduces the cooking time on the day you decide to assemble and bake the lasagna, making this a manageable recipe even on busy weeknights. The sauce, in fact, tastes even better the next day, having had time to mellow and deepen in flavor. There is no shame in preparing your components in advance – it even elevates the flavors!
Beyond the deliciousness, making lasagna from scratch connects you to the food in a way that store-bought options never can. It's a reminder of simpler times, of the satisfaction of creating something beautiful and delicious from humble ingredients. It's a dish that brings people together, fostering a sense of community and connection around a shared meal. So roll up your sleeves, gather your ingredients, and prepare to embark on a culinary adventure. Trust me, this Extra Cheesy Classic Homemade Lasagna is an experience you won’t soon forget.
Beyond the Recipe: A Reflection on Homemade Happiness
Making this lasagna isn’t just about following a recipe; it’s about the journey. The kneading of the dough, the simmering sauce filling the kitchen with its aromatic perfume, the careful layering of ingredients – it's a process that’s as rewarding as the final product. And that, I think, is the true magic of cooking. It’s about more than just sustenance; it’s about creating something beautiful, something that nourishes not only the body but also the soul. The aroma that fills your kitchen as the sauce simmers is the true beginning of the culinary joy. You're not just making a meal; you're creating an experience, a moment to savor. This is food made with love, intention, and a touch of home. I believe home-cooked meals are much more than simple sustenance; they are expressions of love and care. This particular lasagna is a testimony to the joy in making meals with your own two hands.
A Culinary Legacy
In a world that often prioritizes speed and convenience, taking the time to craft a dish like this homemade lasagna is a conscious act of rebellion. It’s a rejection of the fast-paced, disposable culture we often find ourselves in, a return to a time when food was cherished, celebrated, and created with care. My grandmother taught me the importance of making food from scratch, emphasizing the unique pleasure in transforming raw ingredients into a delicious masterpiece. It's not merely a tradition, it is a lifestyle. This lasagna, therefore, is more than just a meal. It’s a link to my past, a testament to the culinary legacy that has been passed down to me, and a cherished memory that will hopefully be shared with many generations to come. These home-cooked meals, like this lasagna, serve as a bridge connecting us to our familial history and our shared heritage.
