Old School Lasagna with Bolognese Sauce
I love lasagna. I sometimes make it my Sunday afternoon project and enjoy it for dinner on a weeknight when I dont have as much free time. It tastes just as delicious (if not better) when it sits in the refrigerator overnight before eating! I also love to make it this time of year because the local tomatoes are at the height of their season. So are basil, spinach and fresh thyme. Lasagna can be as simple or as complicated as your schedule allows. If youre feeling adventurous, you can make Mozzarella cheese at home or your own pasta dough from scratch. My grandmother layers meatballs in the lasagna. To die for!
I love lasagna. I sometimes make it my Sunday afternoon project and enjoy it for dinner on a weeknight when I dont have as much free time. It tastes just as delicious (if not better) when it sits in the refrigerator overnight before eating! I also love to make it this time of year because the local tomatoes are at the height of their season. So are basil, spinach and fresh thyme. Lasagna can be as simple or as complicated as your schedule allows. If youre feeling adventurous, you can make Mozzarella cheese at home or your own pasta dough from scratch. My grandmother layers meatballs in the lasagna. To die for!
- 2 tablespoons kosher salt
- 1 1/2 pounds ground beef
- sea salt and freshly ground black pepper
- kosher salt and freshly ground black pepper
- 1/4 cup whole milk
- 1/4 cup olive oil plus more as needed
- 1 cup olive oil (preferably extra-virgin and organic)
- 2 medium yellow onions peeled and chopped
- 8 cloves fresh garlic peeled and chopped
- 8 sprigs fresh thyme washed
- 2 bay leaves fresh or dried
- 8 pounds ripe (or even slightly overripe) red tomatoes washed and chopped
- 1 1/2 cups tightly-packed fresh basil leaves, washed
- 8 quarts water
- 1 pound lasagna sheets
- 1 pound shredded mozzarella
- 1 pound shredded parmesan
- 2 carrots rough chopped
- 1 onion rough chopped
- 2 ribs celery rough chopped
- 1/2 recipe tomato sauce (above)
- Carbohydrate 42.150225320875 g
- Cholesterol 176.4293463375 mg
- Fat 40.4536774424002 g
- Fiber 1.54470000886917 g
- Protein 58.5137993331875 g
- Saturated Fat 21.0476471041344 g
- Serving Size 1 1 to 12 serving (1735g)
- Sodium 2659.92193029199 mg
- Sugar 40.6055253120058 g
- Trans Fat 3.13866351511448 g
- Calories 774 calories
Step-by-step
- Preheat the oven to 350 degrees F.
- Tomato Sauce:
- In a medium pot, heat the olive oil and add the onions and garlic. Season with salt and pepper, to taste. When it turns light brown, add the thyme, bay leaf and tomatoes. Simmer for 20 minutes, then taste for seasoning. Add more salt and pepper, if desired. Remove and discard the thyme and bay leaves. Stir in the basil leaves and shut off the heat to allow the sauce to "rest."
- Pasta: Bring the water to a boil over medium heat. Add the salt and the lasagna sheets. Cook for 4 minutes, drain and rinse under cold water. The pasta should still be very firm to the touch. Separate the sheets carefully so they dont stick together.
- Divide the tomato sauce in half and reserve half for the Bolognese and half for the lasagna.
- Assemble the lasagna:
- Spoon a thin layer of the sauce in the bottom of the baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle some of the mozzarella and Parmesan over the pasta and another thin layer of sauce. Repeat the layering process 2 more times. It is important there be remaining cheese and sauce for the top. Cooks Note: I love to get a corner piece from the pan and pick at the crispy edges of the top layer. When you finish, there should be 4 layers of pasta and 5 layers of filling.
- Cover the dish tightly with aluminum foil and put it in the center of the oven. Bake for 45 minutes. Raise the temperature of the oven to 450 degrees F and remove the aluminum foil. Bake until the top browns slightly, about 10 to 15 minutes. Remove the pan from the oven and let it cool for 15 minutes or so before serving.
- Make the Bolognese while the lasagna is baking:
- In a large wide pot over medium-high heat, add the olive oil. Add the ground beef and cook until brown, about 4 to 5 minutes, stirring with a wooden spoon to break up the pieces. Season with salt and pepper, to taste. Remove the beef from the pot and set aside. Set the pot back over the heat and add a little more olive oil. Add carrots, onion and celery. Cook until browned, about 5 minutes. Add the beef back to the pot, then add the reserved 1/2 recipe of tomato sauce. Cover slightly and simmer for 20 minutes.
- When done, finish with milk, taste, season and serve, spooned over the lasagna.
My Love Affair with Lasagna: A Sunday Tradition
Lasagna. Just the word conjures up images of warm, comforting food, perfect for a cozy night in. For me, lasagna is more than just a meal; it’s a ritual, a Sunday afternoon project that transforms into a delicious weeknight dinner. I find immense satisfaction in creating this layered masterpiece, a testament to simple ingredients elevated to culinary perfection. The magic of lasagna lies in its versatility. It can be as elaborate or as straightforward as your time allows. While some might opt for homemade mozzarella and pasta from scratch, I appreciate the beauty of a simplified approach, focusing on fresh, seasonal ingredients to let their natural flavors shine. This recipe reflects that philosophy, a tribute to the timeless classic that I've grown to love.
The heart of this lasagna lies in the rich, slow-simmered Bolognese sauce. The aroma alone is enough to make your mouth water. The secret, I believe, is in taking your time, allowing the flavors to meld and deepen during the cooking process. Fresh herbs, especially basil and thyme, are key to achieving that perfect balance of savory and aromatic notes. And, let’s not forget the luscious tomatoes, the stars of the show during peak season. Their sweet, juicy essence infuses the sauce with an unparalleled depth of flavor. There's a certain magic in using locally sourced ingredients, in knowing where your food comes from and connecting with the rhythm of the seasons. It's in these little details that the true love for cooking manifests itself. This isn't just a recipe; it's an experience, a celebration of simple ingredients transformed into a culinary masterpiece. It’s about savoring the process, the warmth of the kitchen, and the joy of sharing a delicious meal with loved ones.
The layering of pasta, sauce, and cheese is an art form in itself. Each layer adds to the symphony of flavors and textures, creating a truly unforgettable dining experience. My grandmother used to add meatballs to her lasagna – a delicious twist that I might try next time. But for now, I'm content with the simplicity and elegance of this classic recipe. And that final browning in the oven? Oh, the perfection of the crispy edges. It's worth lingering over this moment, appreciating the transformation from humble ingredients into something truly extraordinary. I often make a double batch – one for dinner and one to enjoy later in the week. The flavors only deepen as it sits, making for an even more rewarding experience.
Beyond the recipe itself, the making of lasagna has become a cherished tradition. It's a way to unwind, to de-stress, to connect with the rhythm of the kitchen and the simple pleasure of cooking. It’s a reminder that sometimes, the most satisfying things in life are the simplest things. So gather your ingredients, gather your loved ones, and prepare to embark on a culinary journey that will leave you feeling warm, satisfied, and deeply connected to the heart of home-style cooking.
This isn't just about a meal; it's about creating memories, sharing traditions, and passing down culinary wisdom. It's a recipe that transcends generations, a culinary story woven into the fabric of family gatherings and cherished moments. So take your time, savor each step, and enjoy the journey as much as the destination.
