How to layer lasagne

Lasagna may be the ultimate casserole for feeding a crowd. There are many methods to make Lasagna. Here is my way. This Lasagna is extra-deep, and you will need a large pan. It is also cheesy and meaty. This is one serious Lasagna.

Before I tried making Lasagna, I was intimidated. I was afraid it would take me all day to complete. It is more time-consuming than pasta, but the effort is worth it. If you’ve never made Lasagna before, here are the steps.

How to make Lasagna

1. Heat the oven and lightly oil the baking dish.
2. Bring water to a rolling boil in a large pan over high heat.
3. Add the lasagna noodle and cook until it is al dente.
4. Drain the noodles and spread them out on clean kitchen towels.
5. Cook the beef and sausage crumbles in a large pan over medium heat until brown.
6. Add chopped onion and garlic to the meat.
7. Add tomato paste to the meat after draining most of the fat.
8. Cook meat in tomato sauce and crushed tomatoes for 15 minutes.
9. Prepare the cheese layer. In a large bowl, combine the ricotta cheese, the beaten eggs, the Parmesan, the olive oil, and the parsley.
10. Overlap four lasagna noodles to line the bottom of the pan.
11. Spread the ricotta mix first, then add the meat sauce.
12. Add three more noodles and sprinkle grated mozzarella on top.
13. Continue layering the meat sauce and ricotta with the cheese.
14. Top the Lasagna with four noodles.
15. Cover with aluminum foil. Bake for 30 minutes. This recipe combines a homemade lasagna and a recipe that uses premade components. I make my pasta and sauce, but I use dry pasta instead of homemade, fresh pasta. If you use sauce, making this Lasagna will be much quicker. If I’m going to go to all the trouble to make a lasagna, I like to make the sauce myself.

Ingredients

PASTA

• 1 pound
  • Dry lasagna noodles
  • Olive oil
  • Salt

MEAT SAUCE

• 1 1/4 pound
  • Uncooked spicy chicken or pork sausage
• 1 pound
  • Ground beef
  • Large onion chopped
• Four cloves
  • garlic, minced
  • Can plum tomatoes (28 ounces) with their juice
  • (12-ounce) can tomato paste
  • Can of tomato sauce (28 ounces)
• Half a teaspoon
  • Freshly ground black pepper
  • Optional: Large pinches of red pepper flake
• Two teaspoons
  • Salt – divided

CHEESE LAYER

• 15 Ounces
  • Ricotta cheese drained
• 2
  • large eggs, beaten
• 1 cup
  • Parmesan cheese grated, divided
• 2 Tablespoons
  • Olive oil
  • Minced parsley, a small handful of fresh flat-leaf leaves
• 4 Cups
• grated mozzarella cheese

EQUIPMENT

• • • Baked dish 13×9 inches (at least 3 inches deep)
    • Use olive oil or baking spray to grease the pan.
    • Large pasta pot
    • Towels for noodles
    • Colander
    • Deep saute pan OR wide saucepan.
• Medium bowl

Instructions

1. 1. 1. 1. The oven should be heated to 425degF. Lightly grease the baking tray with olive oil.
         2. Place a large pan of water on high heat. Add generous olive oil to the water and season it with salt.
         3. Bring the water to a rolling boil. Add the lasagna noodles and return to a rolling boil. The Lasagna should be al dente.
         4. Drain the noodles and spread them out on a clean kitchen towel.
         5. Place a large skillet on medium-high heat.
         6. Then crumble it. Add all of the meat and crumble in the ground beef.
         7. Stirring frequently, cook the beef until it is well-browned.
         8. Chop the onion and garlic finely.
         9. Reduce the heat to medium and add the onion and garlic. Cook for ten more minutes, stirring often.
         10. Remove the meat from the heat. Drain the majority of the fat.
         11. Add the tomato paste and return to the heat. Stir the tomato paste into the meat and cook for a few minutes.
         12. Add the tomato sauce and the juices from the tomatoes to the meat after crushing them in the can. Stirring and bringing it to a simmer is the best way to do it. While you prepare the layer of cheese, simmer for 15 minutes. Add one teaspoon of freshly ground black and white pepper to the sauce after removing the heat.
         13. Stir the ricotta cheese, eggs, 1/2 cup Parmesan, remaining 12 teaspoon salt, olive oils, and parsley minced in a large mixing bowl.
         14. Count your noodles. Four layers are needed. If you don’t have 16 noodles, place your extra noodles at the bottom or on top. For this article, I will assume that you have 15 lasagna noodles. Overlap four lasagna noodles and line the bottom of your prepared baking dish.
         15. Spread one-third of the ricotta mix on top.
         16. Spread about a third of the meat sauce over that.
         17. Add another three noodles and sprinkle with 1 cup of grated mozzarella. Continue layering the meat sauce and ricotta with the cheese. Repeat with three noodles and another layer of ricotta meat and cheese.
         18. Top the Lasagna by adding four noodles, one lengthwise and four crosswise. Sprinkle the remaining mozzarella cheese and 1/2 cup Parmesan on top of your noodles. The Lasagna can be refrigerated and covered for up to 48 hours. You can also freeze it for up to one month, wrapped tightly.
         19. Cover the foil with a loose cover.
         20. Bake for 30 Minutes
   2. Remove the cover and continue baking for ten more minutes. Allow the cake to stand for at least 15 minutes before cutting and serving.