Lasagna

My Go-To Weeknight Lasagna

As a busy working mom, time in the kitchen is a precious commodity. I need recipes that are delicious, satisfying, and, most importantly, quick to prepare. This lasagna recipe perfectly fits the bill. It’s a simplified version of a Bobby Flay recipe I found online, tweaked to suit my busy schedule and family's preferences. I’ve made it countless times now, and it's always a hit. The secret? It’s surprisingly easy to make, tastes incredible, and is easily adaptable to what I have on hand. I often prep the tomato sauce the day before to save even more time on busy weeknights.

The key to a great lasagna is layering. This version emphasizes simple but bold flavors. I use a basic tomato sauce, a flavorful meat mixture (I often switch up the meat based on what’s on sale or what I feel like – ground turkey or chicken works great too!), and a creamy ricotta mixture that’s infused with fresh herbs. The fresh herbs are essential here, bringing a brightness that balances the richness of the cheese and meat. For the pasta, I stick with the classic lasagna noodles, making sure to pre-cook them according to package directions. This ensures they're tender and ready to be layered into my culinary masterpiece.

The best part? This lasagna is a true crowd-pleaser. It's perfect for family dinners, potlucks, or even a cozy night in. I've served it to picky eaters and seasoned food critics, and everyone has raved about its rich, satisfying taste. The combination of creamy ricotta, savory meat, and tangy tomato sauce is undeniably addictive. Plus, the leftovers are just as good, if not better, the next day. I often find myself packing up a generous portion for lunch the next day. This lasagna truly ticks all the boxes for me: delicious, simple, and perfect for a busy lifestyle. And while I've adapted it from another recipe, I truly feel it's become my signature dish.

Tips and Variations:

Spice it up: Add a pinch of red pepper flakes to the meat mixture for a little kick.

Vegetarian option: Substitute the meat mixture with sauteed vegetables like zucchini, eggplant, and mushrooms.

Make it ahead: Assemble the lasagna a day ahead and bake it when you're ready to serve.

Cheese variations: Experiment with different cheeses! Provolone or Fontina would be lovely additions or substitutions.

I find that simple often leads to great results! This recipe is a testament to that philosophy. I hope you enjoy it as much as I do.

Ingredients I Use:

• Salt & pepper to taste
• 2 large eggs
• 1 tbsp fresh basil, chopped
• 3 tbsp olive oil
• 3 lbs ground beef
• 4 sprigs fresh thyme
• 1/4 cup fresh Italian parsley, chopped
• 4 tbsp olive oil
• Tomato sauce (prepared the day before is best)
• 3 garlic cloves, coarsely chopped
• 1 celery stalk, chopped into small pieces
• 5 (14.5 oz) cans diced tomatoes (no salt added)
• 3 tbsp fresh basil
• 3 tbsp fresh Italian parsley
• 3 lbs Italian sausage (removed from casing)
• 3 sprigs fresh rosemary
• 1 tbsp fresh Italian parsley, chopped
• 3 cups ricotta cheese (strained in a cheesecloth-lined strainer for at least 4 hours)
• 3 tbsp fresh basil, chopped
• 1/2 cup Parmigiano-Reggiano, freshly grated
• 2-3 boxes lasagna pasta (cooked – cook one box at a time)
• 4 cups mozzarella cheese (fresh is best, or Sargento)

Step-by-step

• Tomato Sauce: Add olive oil to a large pot on medium heat. Saute garlic until it just turns brown. Add celery and saute for a minute or two. Add basil and parsley and mix. Place tomatoes in a blender and puree. Add tomato puree to pot and stir. Add salt and pepper to taste.
• Meat Mixture: In a large bowl, mix the ground beef and Italian sausage. Blend in the herbs. Add olive oil to a large pan. Saute more garlic (about 3-4 tbsp). Cook the meat and partially drain. Then add 1 cup of the tomato sauce. Set aside.
• Ricotta Mixture: Stir together the ricotta, eggs, parsley, basil, cheese and salt and pepper in a bowl. Cover and refrigerate for at least 1 hour to allow flavors to meld.
• Assemble: Preheat the oven to 375 degrees F. In a 9x13 glass pan spread a thin layer of tomato sauce. Add one layer of pasta going the long direction. Add a second layer of pasta going in the opposite direction. Add a thin layer of tomato sauce. Spread 1/2 of the ricotta mix on top. Spread 1/3 of the meat mixture. Sprinkle 1 cup of mozzarella on top. Add 2 more layers of pasta, like before. Repeat for second layer. Place remaining meat on top. Pour 1/3 remaining sauce on top. Add the rest of the cheese on top. Cover in foil and place in oven for 20 minutes. Lower the temp to 350 and cook for another 25-35 minutes. The filling should be bubbly. Remove from oven and let it sit for about 10 minutes. Cut into squares. Serve with tomato sauce and freshly grated Parmigiano-Reggiano.