Classic Lasagna

prep time:: 45 minutes
total time:: 90 minutes

A sh*t-tonne

Scott Siegler

It’s just lasagna, stupid. But it’s one of the easier and better recipes we’ve come across. Prove us wrong.

ingredients

1/2 lb ground pork
1/2 lb ground beef
1 medium onion, chopped
3 cloves garlic, minced
1/2 cup fresh basil, roughly chopped
1 cup (8 fl oz) heavy whipping cream
1 egg, beaten
15 oz Ricotta
8 oz block of parmesan, grated
8 oz block of mozzarella, freshly grated
28 oz can of tomato sauce
28oz can of diced tomatoes, drained
Olive oil
1 package of no-boil lasagna noodles

directions

Cheese Filling

Preheat oven to 375F. Combine the grated Parmesan and mozzarella. Set aside 1/2 of the mixture to be used as a topping. Combine the remaining mixture with the egg and ricotta.

Meat Sauce

In a large saucepan, saute onion, garlic and basil in olive oil. Add the ground meats and cook until lightly brown. Add cream and simmer for a few minutes. Add the tomato sauce and drained tomatoes, continue simmering for 3-4 minutes.

Assembly

To assemble lasagna, line the bottom of a large casserole dish with a layer of meat sauce. Lay uncooked, no-boil lasagna noodles across. Distribute 3 Tablespoons of cheese mixture on top of each noodle. Next, layer with meat sauce and repeat as necessary, depending on dish capacity. For the top layer, lay noodles across, and top with meat sauce and the remaining parmesan/mozzarella that was set aside. Spray aluminum foil with cooking spray or oil, to prevent sticking to the melting cheese. Cook covered with foil for 15 minutes, then remove foil and cook for an additional 25 minutes.