Whatever path you take, be sure to follow these tips—we've modified this recipe based on user feedback to make it even better with extra meat, sauce, and cheese!
Don't overcook your noodles.
Lasagna noodles require structure, especially with so many ingredients piled between them! You don't want to overcook them, which is easy to do by accident because they're cooked twice: once in boiling water and once in the oven. Cook them until they're very al dente at the boiling stage: they're usually done 2 to 4 minutes before the time on the box! When you walk in to take a small test nibble, don't listen to the box of lies and instead search for the thin white line in the centre of your noodle.
Oil 'em up.
While you're cooking your beef and ricotta combinations, the lasagna noodles will usually be stuck together in a colander (worst nightmare). To avoid this, slick the noodles with olive oil after draining them from the pasta pot and laying them flat on a baking sheet to cool. Alternatively, you may sandwich them between pieces of plastic wrap for a much simpler peel afterwards.
Get your favorite marinara.
We used store-bought marinara for this dish, but that doesn't mean you should grab any old jar from the shelf. Even though lasagna has several layers and tastes, the sauce is the foundation of the meal. In this scenario, spending a few extra dollars on your preferred brand is worthwhile.
When cooking a meat sauce, we often become lazy and omit this step, and we always regret it—the sauce tastes so fatty! Draining the fat from the skillet is essential for your lasagna layers, which will already be laden with cheese fat. Too much fat may result in messed-up layers that slip apart when cut!
Season your ricotta mixture
My Italian grandmother's lasagna always included a hidden ingredient: cinnamon. Some families swear by freshly grated nutmeg. The ricotta mixture is frequently ignored and hence tastes bland. Season liberally with salt, pepper, and Parmesan cheese.
Don't bake for too long
Lasagna is one of those recipes that thickens up significantly as it cools. Even if it looks like a gooey, bubbling mess in the oven, if it's warmed all the way through, it'll be wonderful after at least 15 minutes. Overbaking the pasta increases the danger of the noodles drying out and becoming excessively crunchy. Allow it to cool naturally and allow all of the cheese and sauce to set before diving in.
What can I make in advance?
The entire thing! The nicest thing about lasagna is how well it freezes. Assemble it completely (I prefer to leave the very last layer of cheese on until it's time to bake), then cover securely in plastic wrap and foil and freeze. It can be frozen for up to 3 months. When ready to bake, unroll, sprinkle with cheese, cover with foil, and bake according to package directions. It could need a little more time in the oven! You may also defrost it in the fridge the night before baking.
If you don't want or have room to freeze your lasagna, you have a variety of additional choices for preparing it ahead of time. The lasagna may be fully assembled and refrigerated for up to 2 days ahead of time. Put it in the oven right out of the fridge! You may also prepare your sauce ahead of time, which will save you some time. Cook the ground beef and whisk in the marinara, then cool and store in the refrigerated for up to 4 days. When ready to assemble, use the sauce directly from the fridge!
What about leftovers?
To store leftovers, wrap them in plastic wrap or set them in an airtight container in the fridge for 3 to 5 days. If you wait any longer, you should put it in the freezer for up to 3 months. Cover with aluminum foil and reheat at 350o until hot and bubbling.
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Prep Time20 minsCook Time60 minsTotal Time80 minsServings: 8 servings
- Preheat the oven to 375°F. Cook pasta according to package directions in a large pot of salted boiling water until al dente, about 2 minutes. To keep the noodles from sticking together, drain and sprinkle with olive oil.
- Meanwhile, heat the oil in a big saucepan over medium-high heat. Cook until the ground beef is no longer pink, breaking it up with a wooden spoon. Remove from heat and set aside to drain fat. Return the meat to the pan and mix in the garlic and oregano for 1 minute. Season with salt and pepper, then add marinara and heat through.
- In a large mixing bowl, combine ricotta, 1/4 cup Parmesan, parsley, and egg; season with salt and pepper. Place aside.
- Spread a quarter of the meat sauce equally across the bottom of a large casserole dish, then top with a single layer of lasagna noodles, a layer of ricotta mixture, a layer of mozzarella, and a layer of meat sauce. Repeat layers, finishing with meat sauce, Parmesan, and mozzarella on the last layer of noodles.
- Bake for 15 minutes with foil, then raise to 400o and bake for 18 to 20 minutes uncovered.
- Before serving, garnish with parsley.