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
- 2 cups water
- 1/4 teaspoon nutmeg
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 cup flour
- 2 1/2 cups flour
- water
- 4 tablespoons tomato paste
- 1/4 pound ground chicken or ground beef
- 1 cup milk (i use 2%)
- 2 1/2 cups milk (i use 2%)
- 1 small onion (diced)
- 2 cloves garlic (minced or grated)
- chopped parsley (for garnish)
- 4 ounces pancetta (chopped (optional but adds great flavor))
- 1 red pepper (diced)
- 3/4 pound ground spicy italian chicken sausage or regular s
- 1 ounce can crushed tomatoes (28)
- 2 cups provolone cheese (shredded divided)
- 1/2 cup parmesan cheese (grated plus more for serving)
- 1 cup mozzarella cheese (shredded)
- Carbohydrate 450.643271719282 g
- Cholesterol 141.612500052324 mg
- Fat 61.1691909851958 g
- Fiber 3.97719799776951 g
- Protein 20.0077253822542 g
- Saturated Fat 33.4849317437722 g
- Serving Size 1 1 recipe (2179g)
- Sodium 1534.97428087102 mg
- Sugar 446.666073721513 g
- Trans Fat 3.88101146293166 g
- Calories 2354 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.
Extra Cheesy Classic Homemade Lasagna: A Labor of Love (and Cheese!)
As a busy working mom, time is my most precious commodity. Weekends are for family, and let's be honest, sometimes even then, finding time to create elaborate meals feels impossible. But there's something so deeply satisfying, so inherently comforting, about making lasagna from scratch. It’s a project, yes, but it's a project that yields incredible results, a dish that transcends mere sustenance and becomes a centerpiece of family gatherings, a celebration of simple ingredients transformed into something truly magical.
The aroma alone is enough to transport you – a fragrant blend of simmering tomato sauce, herbs, and melting cheese. It fills the kitchen with warmth, hinting at the rich layers of flavour waiting within. This lasagna isn't just about the taste; it's about the process. It's about slowing down, about taking the time to knead the pasta dough, to patiently build each layer, to savor the anticipation of a warm, cheesy masterpiece. The imperfections, the slight variations in thickness, even the occasional slightly burnt edge - these are the marks of handmade love, the testament to a meal created with care.
This recipe is a celebration of tradition, a nod to the classic comfort food, but with a delightful twist of extra cheese! Forget about pre-made noodles and jarred sauces; this is the real deal. The homemade pasta dough, with its delicate texture, is a revelation in itself. It’s chewy and slightly yielding, the perfect canvas for the rich, slow-simmered meat sauce, bursting with flavor from the pancetta, sausage, and a medley of aromatic herbs. And let's not forget the Béchamel, that creamy, luxurious sauce which complements the richness of the tomato sauce perfectly. The generous layering of provolone and mozzarella ensures that every bite is a burst of cheesy goodness. This isn't just lasagna; it's an experience.
Making lasagna is an act of self-care, a chance to disconnect from the whirlwind of daily life and connect with the simple joys of cooking. It's a legacy passed down through generations, a tradition I cherish and hope to share with my family for years to come. The time spent making it is an investment in memories, in moments of shared laughter and satisfaction around the table. So, roll up your sleeves, gather your ingredients, and embark on this culinary adventure. The reward? A taste of home, a feeling of accomplishment, and a lasagna so delicious, it will undoubtedly become a new family favorite.
Beyond the Recipe:
This lasagna recipe offers a fantastic opportunity to involve the whole family. Younger children can help with simple tasks like washing vegetables or stirring the sauce (under supervision, of course!). Older children might enjoy the challenge of rolling out the pasta dough using a pasta machine. Making lasagna together can be a fun, bonding experience, creating lasting memories as you work towards a delicious shared meal.
Serving Suggestions:
Serve your Extra Cheesy Classic Homemade Lasagna with a simple side salad and a crusty loaf of bread for dipping. A light, crisp white wine would also pair beautifully with this hearty dish.
Leftovers?
Leftover lasagna is just as delicious (maybe even more so!) the next day. It's perfect for a quick and easy lunch or dinner. Simply reheat gently in the microwave or oven until heated through.
Variations:
Feel free to experiment with this recipe and make it your own! Try adding different types of cheeses, vegetables, or meats. Some great additions might include spinach, mushrooms, or roasted vegetables. You can also adjust the spice level by using a spicier sausage or adding some red pepper flakes to the sauce.
This is more than just a recipe; it's a journey. Enjoy the process, savor the moments, and create a lasagna that’s as unique and special as you are.
