Classic Lasagna Recipe

This is the kind of lasagna you make when you want the house to smell warm and inviting. It is the sort of meal that brings people into the kitchen before you even call them. The sauce cooks slow and gentle, the cheese melts soft and rich, and every layer comes together just right. It reminds me of family dinners where no one was in a hurry and there was always room for one more plate.

Ingredients

For the Sauce

• 1 medium yellow onion, roughly chopped
• 5 cloves garlic, roughly chopped
• 2 medium carrots, roughly chopped
• 1 stalk celery, roughly chopped
• 3 tablespoons olive oil, divided
• 1½ pounds Italian style sausage, beef or chicken
• ¾ cup red grape juice
• 1 (28 ounce) can crushed tomatoes
• ½ cup heavy cream
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 2 teaspoons sugar
• 1½ teaspoons dried thyme
• 2 bay leaves

For the Ricotta Mixture

• 1 (15 ounce) container whole milk ricotta
• 3 ounces cream cheese, softened
• 1 large egg
• 1 clove garlic
• ¾ cup grated Parmigiano Reggiano
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup fresh basil, chopped

For Assembling

• 12 oven ready lasagna noodles
• 16 ounces shredded whole milk mozzarella
• ¼ cup grated Parmigiano Reggiano

Equipment

• Large pot
• Food processor or knife
• Mixing bowl
• 9 by 13 inch baking dish
• Foil
• Wooden spoon

Directions

1. Chop the vegetables
   Put the onion, garlic, carrots, and celery into a food processor and pulse until finely chopped. Not too smooth. You still want a bit of texture.
2. Cook the sausage
   Heat 2 tablespoons of olive oil in a large pot. Add the sausage and cook it for about 5 minutes, breaking it up with your spoon. Set it aside when lightly browned.
3. Soften the vegetables
   Add the rest of the olive oil to the pot. Put in the chopped vegetables and cook them slowly for 6 to 8 minutes until soft and tender.
4. Add the liquid
   Pour in the grape juice and stir well, scraping the bottom of the pot. Let it cook down for a few minutes.
5. Make the sauce
   Add the tomatoes, cream, salt, pepper, sugar, thyme, and bay leaves. Let it come to a gentle boil, then lower the heat and let it simmer for about 20 minutes.
6. Finish the sauce
   Cut the sausage into smaller pieces and return it to the pot. Let everything cook together another 10 minutes. Remove the bay leaves.
7. Prepare the cheese filling
   In a bowl or food processor, mix the ricotta, cream cheese, egg, garlic, Parmesan, salt, and pepper until smooth. Stir in the basil.
8. Heat the oven
   Set your oven to 375°F (190°C).
9. Layer the lasagna
   Spread a layer of sauce in the bottom of your baking dish. Lay down 3 noodles. Add some ricotta mixture and a handful of mozzarella. Repeat the layers two more times. Finish with noodles, sauce, and the rest of the cheese.
10. Bake
    Cover with foil and bake for 40 minutes. Remove the foil and bake another 20 minutes until the top is golden and bubbling.
11. Let it rest
    Take it out and let it sit for 15 minutes before cutting. This helps everything settle nicely.

Tips and Serving Suggestions

• Let the lasagna sit a spell before cutting so it holds its shape
• Serve with a simple salad and a slice of bread to catch the sauce
• Use good cheese if you can, it makes a difference
• Leftovers taste even better the next day warmed slowly

Nutrition Information

Each serving has about 776 calories, with a good amount of protein, carbohydrates, and fat to keep you satisfied.

Disclaimer: Nutrition facts are estimated and may vary depending on your ingredients and preparation.

Storage and FAQs