EFK Tested
EFK Classic Lasagna
A classic family lasagna with a beef-and-sausage tomato sauce, seasoned ricotta, mozzarella, and Parmesan. The layers are generous but balanced so the finished slices hold together after resting.
From the EFK recipe collection
- Prep
- 35 min
- Cook
- 60 min
- Total
- 110 min
- Yield
- 8 generous servings
Let’s get cooking
Ingredients
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Directions
- Heat the oven to 375°F. Bring a large pot of salted water to a boil and cook lasagna noodles until just flexible but still firm. Drain and lay flat.
- Heat olive oil in a heavy pot over medium-high. Brown the beef and sausage, breaking them into small pieces. Add onion and cook until softened, then add garlic and tomato paste for 1 to 2 minutes.
- Stir in crushed tomatoes, oregano, basil, 1 teaspoon salt, and pepper. Simmer 25 to 30 minutes until slightly thickened.
- Mix ricotta, egg, parsley, 1 cup mozzarella, 1/2 cup Parmesan, and the remaining 1/2 teaspoon salt.
- Spread a thin layer of sauce in a 9-by-13-inch baking dish. Build three noodle layers, dividing the ricotta mixture, meat sauce, and cheese evenly. Finish with a final noodle layer, sauce, remaining mozzarella, and remaining Parmesan.
- Cover with foil and bake 30 minutes. Uncover and bake 20 to 25 minutes more until browned, bubbling, and the center reaches 165°F.
- Rest at least 15 minutes before slicing so the layers set.
Equipment
BlueStar range and oven
9-by-13-inch baking dish
Heavy sauce pot
Large pasta pot
Wüsthof IKON Chef’s Knife
Asahi Hi-Soft cutting board
Instant-read thermometer
Food safety & storage
Cook ground beef and sausage to at least 160°F and the assembled lasagna to 165°F. Refrigerate within 2 hours, use within 3 to 4 days, and reheat leftovers to 165°F.
View this recipe on the original EFK website ↗