Classic Beef Lasagna with Rich Soffritto Sauce and Golden Cheese Crust
By Ethan Parker
Prep
20 min
Cook
70 min
Total
90 min
Servings
8
Traditional beef lasagna ingredients include a soffritto of onions, carrots, and celery simmered for a long time. The soffritto adds flavor to a quick weeknight dinner. Other ingredients in traditional beef lasagna include ground beef, San Marzano tomatoes, and other seasonings and cheeses to add richness and a browned crust.
Fresh basil and part-skim mozzarella provide good flavor and a creamy texture. Pecorino Romano cheese contributes flavor. San Marzano tomatoes add flavor to the sauce. Prepping ingredients before building the dish can save time during cooking.
As lasagna cooks, look for browned surfaces on the lasagna to determine whether it is thoroughly cooked without overcooking other layers. Common problems and solutions while cooking lasagna include not allowing enough time for resting. Let lasagna rest for 15 minutes after cooking to help prevent the lasagna from breaking apart when served. Resting prevents the lasagna from breaking apart.
Serve hot lasagna with fresh basil leaves for more taste and color. Leftover lasagna can be refrigerated for a few days. Weeknights are a good time to serve lasagna. To avoid sogginess, reheat leftover lasagna in the oven rather than the microwave.
What makes this special
- Includes a soffritto ingredient that is very sweet and flavorful and makes each layer of the sauce attractive.
- Uses San Marzano tomatoes for better flavor than jarred sauces and an authentic Italian dining experience.
- Contains other types of cheeses like ricotta and mozzarella for a pleasing chewy texture in every bite.
- Covering the dish when baking helps prevent the pasta from drying out and cooking evenly, giving it a softer texture.
- A golden-brown crust adds color and texture to every bite.
Ingredients
- •1 lb ground beef (or a mix with Italian sausage)
- •½ cup onion (finely minced)
- •½ cup carrot (finely minced)
- •½ cup celery (finely minced)
- •28 oz San Marzano tomatoes (crushed, canned)
- •¼ cup basil (chopped fresh)
- •1 tbsp oregano (chopped fresh)
- •15 oz ricotta cheese
- •1 whole egg
- •3 ½ cups mozzarella (freshly grated low-moisture)
- •½ cup Pecorino Romano (or Parmesan, aged)
- •12 noodles lasagna
Instructions
- 1
Heat 2 tbsp of olive oil in a large pot.
- 2
Add the minced onion, carrot, and celery, and cook over medium heat for 5 to 7 minutes until soft.
- 3
Add the ground beef and brown thoroughly.
- 4
Pour in the crushed tomatoes, basil, and oregano, and simmer uncovered for 15 minutes.
- 5
In a mixing bowl, blend the ricotta cheese, egg, and half of the Pecorino Romano or Parmesan until smooth.
- 6
Preheat your oven to 375°F (190°C).
- 7
Lay a coating of the aromatic meat sauce in the bottom of the baking dish.
- 8
Add a layer of noodles.
- 9
Spread the ricotta mixture over the top, sprinkle generously with mozzarella, and repeat the layers.
- 10
Finish the top with the remaining meat sauce, a heavy coat of mozzarella, and the rest of the Pecorino Romano.
- 11
Cover with foil and bake for 30 minutes.
- 12
Uncover and bake another 15 minutes until the edges are crispy and deep golden brown.
- 13
Remove the lasagna from the oven and let it sit undisturbed for 15 minutes to allow the structure to set.
- 14
Garnish with a few torn fresh basil leaves right before slicing.
FAQ
Nutrition (per serving)
Calories
510
Protein
29g
Fat
28g
Carbs
33g
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