Grandmas Sunday Best Lasagna Even Better

Recipe Introduction

Quick Hook

Ever feel like you need a massive hug? My best lasagna recipe does the trick. It is a classic, flavourful, and oh-so-comforting dish.

Brief Overview

This classic lasagna recipe is inspired by Italian American family traditions. It is a medium difficulty dish that takes around 2 hours 5 minutes to make.

It yields about 8-10 generous servings perfect for a Sunday dinner lasagna with family and friends.

Main Benefits

This homemade lasagna is packed with protein and rich flavours. It's perfect for a cozy night in or special gatherings. The multiple layers make it special and utterly delicious.

Why Grandma's Lasagna Is a Game Changer

Oh my gosh, this isn't just any lasagna recipe ! It's the one. We are talking about the kind that fills your kitchen with the most amazing aromas.

Honestly, this Italian lasagna recipe is like a warm hug from Grandma, even if you've never met her!

This recipe is a labour of love, but trust me, it's easy enough. Each step is simple, it just takes a bit of time and patience.

Making the best lasagna recipe in your repertoire will bring you joy!

Time to Get Saucy! The Heart of Our Lasagna

So, what makes this lasagna so special? The sauce, darling, the sauce! We're talking a rich, meaty masterpiece. I swear, if you simmer it long enough, even your neighbours will be begging for a taste of the easy lasagna recipe .

Remember quality ingredients are the secret.

That rich flavour comes from using good quality tinned tomatoes like San Marzano. And don't skimp on the herbs! They're the real magic makers.

You know, dried oregano and basil take it to another level!

Right, let's dive into the heart of this best lasagna recipe ! We're talking about the good stuff that makes this classic lasagna recipe sing.

Think of this as your shopping list and prep guide, sorted like a proper Italian Nona would have it.

Ingredients & Equipment: Let's Get Sorted!

Honestly, the key to an awesome homemade lasagna is using decent ingredients. Skimping won't do! Think of it as investing in a great Sunday dinner lasagna.

Main Ingredients

Okay, here is the breakdown. Don't panic, it looks like a lot, but trust me, it is worth it.

• Meat Sauce Magic:
  • Olive oil: 1 tbsp (15 ml). Extra virgin if you're feeling fancy.
  • Onion: 1 large (about 1 cup/150g), finely chopped. Yellow or white, whatever you have.
  • Garlic: 2 cloves , minced. Fresh is best, innit?
  • Ground Beef: 1 lb (450g). Look for about 80/20, you want some fat for flavour.
  • Italian Sausage: 1 lb (450g), removed from casings. Sweet or hot, you decide!
  • Crushed Tomatoes: 1 (28 ounce) can (794g). San Marzano if you can find them!
  • Tomato Sauce: 1 (15 ounce) can (425g). Plain and simple.
  • Tomato Paste: 1 (6 ounce) can (170g). Adds richness!
  • Dried Oregano: 1 tsp .
  • Dried Basil: 1 tsp .
  • Salt: 1/2 tsp (3g). Adjust to taste!
  • Black Pepper: 1/4 tsp (1g). Freshly ground, always.
  • Fresh Parsley: 1/4 cup chopped (6g). Adds brightness.
  • Red Wine: 1/2 cup (120ml). Optional, but really nice. Something dry like Chianti.
  • Granulated Sugar: 1 tbsp (12g). Balances the acidity.
• Béchamel Bliss (Lasagna with béchamel sauce):
  • Unsalted Butter: 1/2 cup (1 stick) (113g). Don't use salted, you'll mess up the seasoning.
  • All-Purpose Flour: 1/2 cup (60g). Plain flour does the trick.
  • Whole Milk: 4 cups (950ml). Full fat is best for creaminess.
  • Ground Nutmeg: 1/4 tsp (1g). Freshly grated if you can.
  • Salt: 1/2 tsp (3g).
  • White Pepper: 1/4 tsp (1g). Keeps the sauce looking white.
• Cheesy Goodness:
  • Ricotta Cheese: 15 ounces (425g). Whole milk ricotta is where it's at.
  • Egg: 1 large , lightly beaten. Helps bind it all together.
  • Parmesan Cheese: 1/4 cup grated (25g). The real deal, not the powdered stuff.
  • Fresh Parsley: 1/4 cup chopped (6g). More freshness!
  • Salt: 1/4 tsp (1g).
• The Rest:
  • Lasagna Noodles: 1 pound (450g). Oven ready or regular, your call!
  • Mozzarella Cheese: 3 cups shredded (300g). Low-moisture is best, it melts better.

Seasoning Notes

Right, the flavour bombs! These little tweaks can take your Italian lasagna recipe to the next level.

• Essential Spice Combinations: Oregano and basil are your staples. Don't skimp!
• Flavour Enhancers: A splash of red wine in the sauce does wonders. Don't have any? A tablespoon of balsamic vinegar works too!
• Substitution Options: No fresh parsley? Dried will do in a pinch, but use half the amount.

Equipment Needed

You don't need fancy gear for this easy lasagna recipe . Just the basics!

• Large Dutch Oven or Pot: For the meat sauce.
• 9x13 inch Baking Dish: Essential, obviously.
• Whisk: For that silky béchamel.
• Mixing Bowls: For the cheese mixture, etc.
• Colander: If you're using regular noodles, not the oven ready ones.

Honestly, if you've got these bits, you're golden.

Right then, let's dive into the nitty gritty of making this amazing lasagna recipe ! Honestly, this isn't just any old lasagna recipe ; it’s a hug in a baking dish.

We're talking about the kind of homemade lasagna your family will beg for every Sunday. You know?

The Secret's in the Sauce: Getting Ready

This is all about setting yourself up for success. Mise en place is key, yeah? Get all your ingredients measured out and ready to go.

Chop your onions, mince that garlic, and measure out those herbs. Prepping like a pro saves SO much time. I learned that the hard way!

Essential mise en place

Get your onions chopped, garlic minced and herbs measured. Set out the cheese. Trust me, it's a lifesaver.

Time saving organization tips

I put all my spices in a little bowl. It keeps things super tidy. And measure your cheese ahead of time.

Safety reminders

Be careful when you're dicing those onions. No one wants to lose a finger! And watch out for hot pans and splattering oil, yeah?

From Zero to Hero: Our step-by-step Classic Lasagna Recipe

Right, let's get cooking! This is where the magic happens and you create the best lasagna recipe .

1. First, brown the mince. Then, drain off any excess fat. Nobody wants a greasy lasagna, right? Use medium high heat.
2. Next, add your onions and garlic. Cook until they're softened. This usually takes about 5 minutes .
3. Now, stir in your tomatoes and herbs. Let it simmer for 30 minutes . The longer it simmers, the tastier it gets!
4. Next, make the béchamel. Melt butter, whisk in flour, then gradually add milk. This is proper lasagna with béchamel sauce ! Simmer until thickened.
5. Next, mix the ricotta with egg, parmesan, and parsley. This is what makes it an Italian lasagna recipe.
6. Now, layer up the lasagna with ricotta cheese ! Start with sauce, then noodles, ricotta, then béchamel, then mozzarella. Repeat, repeat, repeat!
7. Bake at 375° F ( 190° C) for 30 minutes covered, then 20 minutes uncovered. Keep an eye on it.
8. Rest for 15 minutes before serving! This is crucial.

Pro Tips for a Showstopper

Honestly, sometimes it's the little things.

Here's a cheat to make your easy lasagna recipe faster. Get pre-made béchamel sauce from the shop. I won't tell if you don't.

Don't overcook the noodles! They'll turn to mush. And for the love of all that is holy, let it rest before you cut into it.

This make-ahead lasagna can be prepped a day in advance and baked the next day. Perfect for a Sunday dinner lasagna ! Looking for lasagna variations ? Add some veggies, like courgette or spinach.

Recipe Notes for Your Amazing Lasagna

Right then, you've got the gist of our best lasagna recipe . But, before you dive headfirst into creating this masterpiece, let's go through a few bits and bobs to ensure success, yeah? I've made my fair share of homemade lasagna , and honestly, a little tweak here and there can make all the difference.

Serving Suggestions: Plating like a Pro

Okay, so your classic lasagna recipe is out of the oven. The smell alone is enough to make your mouth water! Now, how do you serve it?

Presentation is key, my friend. Think about layering a slice onto a plate with a sprig of fresh basil. Oh, and a side of garlic bread never hurt anyone, right? It is a Sunday dinner lasagna , after all.

Pair it with a crisp green salad dressed with a light vinaigrette. A nice, cold glass of Pinot Grigio would also go down a treat.

If you want to take it to the next level, a small side of roasted vegetables complements the richness of the Italian lasagna recipe perfectly.

Storage Tips: Keeping it Fresh

Leftovers? Honestly, what leftovers? Joke aside, if you've made a huge batch, you’ll want to store it properly.

Once cooled, cover the make-ahead lasagna dish tightly with cling film or foil. Stash it in the fridge, and it'll keep for up to 3 days.

If you want to freeze it, cut the lasagna into individual portions. Wrap each portion tightly in cling film. Then, pop them into a freezer bag.

It can last up to 2-3 months in the freezer.

Reheating is a doddle. Oven's best! Just cover with foil and heat at 350° F ( 175° C) until piping hot. Microwaving works too, but the texture might be a little different.

Variations: Spicing Things Up

Fancy a change? There are loads of lasagna variations . Want a vegetarian option? Chuck in layers of roasted veg like courgette, aubergine, and peppers instead of meat.

For a lighter version, swap the lasagna recipe with ricotta cheese for a lighter cheese like cottage cheese. If you’re going dairy-free, try a cashew based béchamel.

Seasonal swap? In autumn, butternut squash makes a yummy filling. In spring, fresh asparagus is lush. Get creative, mate!

Nutrition Basics: A Little Bit of This and That

This easy lasagna recipe is delicious, but let's be real. It's not exactly a health food, is it? However, it does pack a punch of protein from the meat and cheese.

You'll also get some vitamins and minerals from the tomatoes and other ingredients.

Remember those vegetables we talked about adding? More vegetables mean more nutrients and more fibre. You know, the good stuff. Just be mindful of portion sizes.

Right, that's about it! Hope these notes help you on your journey to lasagna with béchamel sauce perfection. Honestly, you got this! Enjoy!