The best lasagna

Votes: 2

Time: 2 hours 30 minutes
Complexity: average
Servings: 8

Nutritional value per serving:

Calories 798, total fat 42 G., saturated fats 20 G., proteins 44 G., carbohydrates 59 G., fiber 7 G., cholesterol 120 mg, sodium 1167 mg, sugar 10 G.

What makes this lasagna so delicious is the thick meat sauce, which needs to simmer for several hours to develop all the flavors and aromas. In addition to ricotta, the cheese layer also includes Parmesan cheese, which has a pleasant nutty note. It softens the harshness of the garlic and adds even more richness to the lasagna. Each layer—cheese and meat—has its own character, and together they complement each other harmoniously. This lasagna also uses less mozzarella than usual. The emphasis is not on the gooeyness of the cheese, but on the velvety texture of the ricotta. Try to use short lasagna noodles for this recipe to make it easier to assemble.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of ground beef
2 tbsp olive oil + extra for greasing the baking sheet
80 g pancetta, cut into 0.3 cm pieces.
1 large carrot, cut into 0.3cm pieces.
1 large stalk celery, cut into 0.3cm pieces.
1 medium onion, cut into 0.3 cm pieces.
6 cloves garlic, finely grated
1 bay leaf
1 teaspoon dried oregano
1/4 tsp crushed red pepper flakes
1/8 tsp. freshly ground nutmeg
1/4 cup tomato paste
0.5 cups dry white wine
2 cans of 800g canned whole peeled tomatoes
2 large sprigs of basil
1 large piece of Parmesan rind
450 g dry lasagna noodles (see note)
2 cups whole milk ricotta
1 and 1/4 tbsp. grated parmesan
220 g whole milk mozzarella, coarsely grated (about 2 cups)

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Place the ground beef in a large bowl and fluff it with two forks, breaking up any lumps but not compacting the ground beef.
Heat olive oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is browned, 5-7 minutes. Using a slotted spoon, transfer the pancetta to a large bowl, reserving the rendered fat in the pan.

Add the beef to the same pan, spreading it out in an even layer, and cook, undisturbed, until browned, about 3 minutes. Stir and continue cooking, breaking up any lumps and scraping up any browned bits from the bottom of the pan, until the ground beef is browned and cooked through, 5-6 minutes. Using a slotted spoon, transfer the browned beef to the bowl with the pancetta, reserving the fat in the pan.
Reduce heat to medium. Add carrots, celery, onion, half the garlic, bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt, and 1/4 teaspoon black pepper to the pan and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
Add the tomato paste and cook, stirring constantly, until very fragrant and brick-red, about 2 minutes. Stir in the wine, bring to a simmer, and reduce until the liquid is very thick and no longer smells of alcohol, 6 to 8 minutes. Add the tomatoes and reserved beef pancetta, bring to a boil, and then reduce the heat to low. Add the basil and Parmesan rind and cook at a low simmer, stirring occasionally, until most of the liquid has evaporated and the sauce is thick, 2 to 2 1/2 hours. Avoid a rapid boil. Small bubbles should occasionally rise to the surface. If the ragù thickens too quickly, add 1/2 cup water and continue simmering. Add more water if needed. This meat ragù needs to simmer for a full 2 hours to allow all the flavors to develop.
Remove the bay leaf, basil, and Parmesan rind from the sauce. Break up any remaining pieces of meat with the back of a spoon to create an even sauce. Season with salt to taste and set aside until ready to assemble.
Position the oven rack on the middle shelf and preheat to 175°C.
Bring a large pot of salted water to a boil over high heat. Cook the lasagna noodles, stirring occasionally and separating the noodles to prevent sticking, until soft and pliable but still firm in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to use.
In a medium bowl, combine the ricotta, 1 cup Parmesan, remaining grated garlic, and 2 teaspoons salt until evenly distributed. Set aside until ready to use.
Lightly grease a 9x13-inch glass or ceramic baking dish with olive oil. Spread 1 cup of the ragù evenly over the bottom of the dish. Place one layer of noodles on top of the ragù (if using a long lasagna, you will need to cut multiple sheets to fill in the gaps). Spread 1 1/2 cups of ragù over the noodles. Top with 3/4 cup of the ricotta mixture and spread lightly with a small spatula. Sprinkle with 1/2 cup of mozzarella, then add another layer of noodles. Repeat with the remaining pasta, ragù, ricotta mixture, and mozzarella to make 4 layers of noodles, finishing with the remaining 1/2 cup of mozzarella. The lasagna should just come up to the edges of the dish. It will shrink slightly as it bakes. Sprinkle with the remaining 1/4 cup of Parmesan.
Lightly grease a piece of foil with olive oil and cover the lasagna dish. Place the dish on a rimmed baking sheet to catch any juices. Bake the lasagna until it begins to bubble slightly around the edges, about 1 hour.
Remove the lasagna from the oven and increase the oven temperature to 230°C (450°F). Remove the foil and continue baking the lasagna until the top is golden brown and the edges are crispy, 15 to 20 minutes.
Let stand for 10 minutes and serve.

Note

Try to find wide, short lasagna noodles so you don't have to cut long sheets to line a 22x32cm baking pan. No-boil lasagna noodles won't work for this recipe.