My Favorite Lasagna
Lasagna recipe I found online. I've made it several times and it's always a hit.
Lasagna recipe I found online. I've made it several times and it's always a hit.
- 3 cloves garlic minced
- 1/4 cup milk
- 9 lasagna noodles
- 1/4 cup parmesan cheese grated
- 2 large eggs beaten
- meat
- 8 oz tomato sauce
- 1 1/2 lb ground beef
- 1 tspn garlic powder
- 1/2 small onion diced
- 1 tspn italian seasoning
- ricotta mix
- 15 oz ricotta cheese
- 1/2 tspn italian seasoning
- misc
- 28 oz spaghetti sauce
- 16 oz mozzarella/provolone cheese blend shredded
- Carbohydrate 66.5047633068584 g
- Cholesterol 396.6893 mg
- Fat 46.5295108731344 g
- Fiber 10.3611817466039 g
- Protein 54.3877463599991 g
- Saturated Fat 20.038635361625 g
- Serving Size 1 1 Serving (856g)
- Sodium 3276.83136566 mg
- Sugar 56.1435815602545 g
- Trans Fat 8.62439226500939 g
- Calories 890 calories
Step-by-step
- Preheat oven to 375 degrees.
- Cook ground beef, onion and garlic until meat is browned, then drain.
- Add tomato sauce, spaghetti sauce, garlic powder and italian seasoning.
- Simmer for 15-20 minutes, covered.
- In a separate bowl coming ricotta cheese, eggs, milk and italian seasoning. Mix well.
- Cook noodles for 1/2 the recommended time on the box.
- Layer a 9x13 pan with a small amount of meat sauce (just enough so the noodles won't stick).
- Layer 3 noodles across the sauce.
- Cover noodles with 1/3 of meat sauce mixture.
- Cover sauce with 1/3 shredded cheese.
- Cover cheese with 1/2 ricotta mixture.
- Repeat.
- Cover with last 3 noodles.
- Spread last 1/3 of meat sauce over noodles.
- Cover sauce with remaining cheese.
- Sprinkle last 1/3 of shredded cheese over sauce.
- Sprinkle parmesan cheese over the top.
- Cover with foil and bake for 30 minutes.
- Take foil off and bake for an additional 15 minutes, or until cheese is golden brown.
Layering and Assembly Mechanics
Constructing a sturdy lasagna depends entirely on moisture control across distinct strata. Applying a thin baseline coating of meat sauce to the 9x13-inch glass or ceramic baking dish prevents bottom noodles from adhering to the surface. Spreading the ricotta mixture—combined with beaten eggs and milk to loosen the dairy—over the mozzarella creates a stable adhesive matrix that keeps structural layers from sliding apart when portioned. Baking initially at 375 degrees Fahrenheit under aluminum foil traps steam, cooking the pasta sheets through without scorching the dairy.
Finishing and Thermal Retention
Removing the foil cover during the final fifteen minutes of baking allows excess surface moisture to evaporate while promoting browning across the provolone and parmesan topping. Letting the pan rest for twenty minutes prior to slicing permits internal proteins to set, which prevents individual squares from disintegrating upon service. Freezing unbaked assemblies works well if wrapped tightly in plastic and foil, provided the dish thaws completely in a refrigerator for twenty-four hours before entering a 375-degree oven.
