The Best Lasagna

When it’s freezing outside and I want carbs and cheese, this is my go-to recipe. My family has been making this lasagna since the early 90’s, and since the recipe has been rewritten by my aunt, I’m not sure the original source of it- It could have been from Bon Appetite, or Gourmet magazine, although it’s been modified throughout the years.

The recipe is called elegant lasagna and it’s always reigned supreme in my list of best lasagnas. There are no canned tomatoes, you skin 3 pounds of Roma Tomatoes and chop them which is a little tedious but you can blanch them to make it easier, and then you add them to beef, garlic onions and seasonings. Then of course there is a creamy béchamel sauce, a ton of cheese, and ricotta mixture.

Spread the love with this comfort food that will help keep you warm in these snowy conditions. Enjoy!

Some Cooking Essentials:

Pyrex 9x13 Dish

All Clad Measuring Cups

Shun Cleaver

All-Clad 4 Quart

Le Creuset Braiser

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The BEST Lasagna Recipe

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Yield: 10-12

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Ingredients

Meat Sauce

• 1 lb ground beef
• 1 medium onion, chopped
• 7 cloves of garlic, minced
• 2 tablespoons olive oil
• 3 lbs roma tomatoes, peeled, seeded, and chopped
• 3 tablespoons chopped parsley
• 3 tablespoons Italian seasoning
• 1 ½ teaspoons kosher salt

Béchamel Sauce

• 6 tablespoons butter
• 6 tablespoons flour
• 1 ½ cups whole milk
• 1 ½ cups chicken broth
• 1 teaspoon of Better than Bouillon Paste or 1 bouillon cube
• pinch of salt

Ricotta Layer

• 1 egg, beaten
• 1/2 lb of ricotta cheese
• 1/3 cup grated Parmigiano Reggiano
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg

Lasagna

• 1/2 pound lasagna noodles
• 1 ½ cups Parmigiano Reggiano, grated
• 6 ounces sliced mozzarella cheese
• 6 ounces grated Monterey Jack Cheese
• 4 tablespoons butter, cubed

Instructions

Meat Sauce

1. Fill a large pot with water, add 1 tablespoon of salt and bring to a boil. Carefully add lasagna noodles to the pot and cook until "al dente". Drain and transfer lasagna noodles to a bowl of cold water until ready to use.
2. In a large pan, add 1 tablespoon of olive oil on medium heat. Add beef and brown, then remove with slotted spoon and set aside.
3. In the same pan on medium heat, add 1 tablespoon of olive oil. Add the onion and sauté until slightly caramelized, about 10 minutes. Add the garlic and stir until fragrant, about 1-2 minutes. Then add the beef back in, as well as the tomatoes, parsley, Italian seasoning, and salt. Stir until completely combined and then simmer for 30 minutes. Skim fat from surface.

Béchamel Sauce

1. If using Better than Bouillon Paste, mix 1 teaspoon into the 1 ½ cups of chicken broth. If using a bouillon cube, dissolve it in the warm chicken broth before adding it to the sauce.
2. In a medium saucepan over medium heat, melt the 6 tablespoons of butter.
3. Once the butter is melted and bubbling slightly, add the 6 tablespoons of flour. Stir constantly with a whisk to ensure the flour is fully incorporated into the butter. This mixture should cook for about 1 minute, but do not let it brown. You're looking for a pale roux.
4. Gradually pour in the milk and then the chicken broth (with the bouillon dissolved in it), whisking continuously to avoid lumps. Start with a small stream and then increase as the sauce thickens.
5. Keep whisking the mixture until it comes to a gentle boil. The sauce will start to thicken. Once it reaches the boiling point, reduce the heat to low and continue to cook for another 2-3 minutes.
6. Add a pinch of salt to taste.
7. Once the sauce has reached your desired thickness (it should coat the back of a spoon), remove the saucepan from the heat.

Ricotta Layer

1. In a medium bowl, beat the egg until the yolk and white are thoroughly mixed.
2. Add the ricotta cheese to the beaten egg. Follow with the grated Parmigiano Reggiano. Sprinkle in the salt and nutmeg.
3. Stir all the ingredients together until you achieve a uniform, creamy mixture. Ensure that the egg is well incorporated into the cheese to bind everything together.

Lasagna Assembly

1. Set your oven to 400°F.
2. Lightly grease a 9x13 inch baking pan.
3. Spread a small amount of meat sauce on the bottom of the pan. Lay down half of your lasagna noodles (about 4 long noodles overlapping). Spread half of the meat sauce over the noodles. Pour 1/2 cup of béchamel sauce over the meat sauce and spread evenly. Sprinkle ½ cup of parmesan cheese. Add 3 ounces of mozzarella and 3 ounces of Monterey Jack cheese. Dollop half of the ricotta mixture over the cheese and spread evenly.
4. Place another layer of lasagna noodles on top. Spread the remaining meat sauce. Add another ½ cup of béchamel sauce and spread evenly. Sprinkle 2/3 cup of parmesan cheese. Add the remaining mozzarella cheese and Monterey Jack cheese. Top with the rest of the ricotta mixture and spread evenly. Pour the remaining béchamel sauce over everything. Sprinkle with the remaining parmesan cheese. Evenly dot the butter on top of the lasagna.
5. Bake uncovered in the preheated oven for 30-40 minutes, until the lasagna is bubbling and the top is golden. Let cool for 10-15 minutes and then serve!

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