Classic Italian Lasagna
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I’ve always found lasagna to be a very interesting dish. The recipes and methods everyone uses are always similar, but it seems like every dish turns out just slightly different. This makes lasagna a very eccentric dish to cook. The slightest changes (for better or worse) always reflect in the final product. Fortunately for us, in continuing a partnership with The Feedfeed and Tuttorosso Tomatoes, our lasagna recipe has changed for the better, considerably. Their tomatoes have the best quality you can see and taste. Every Tuttorosso can has their Steam Sealed Flavor-LocTM system to protect the fresh, delicious, vine-ripened flavor of their tomatoes with no can flavor. The freshness simply cannot be beaten and that detail reflects when you place a giant slice of lasagna on your plate. To find Tuttorosso Tomatoes, find a store near you with their store locator. I found mine at Rouses!
The only other crucial instruction I have for lasagna is simple: you can never have too much Mozzarella. If you think you’ve added a touch too much, ehhhh, wrong. It’s not enough. So super fresh tomatoes, 8.5 pounds of Mozzarella (just kidding…not that much), a side of garlic bread, a little kitchen labor and you’re all set.I adapted my recipe below from Tuttorosso’s Classic Italian Lasagna Recipe. I changed a few things but if you would like to see Tuttorosso’s original recipe, check it out here along with some of their other great recipes! Tuttorosso is a resource for new recipes, tips, techniques and ideas to help elevate your cooking.
Ingredients
- 2 tablespoons of olive oil
- 4 cloves of garlic diced
- 1 pound of ground beef
- 1 pound of ground Italian sausage
- 1 (6 oz) can Tuttorosso Tomato Paste
- 1 (28 oz) can Tuttorosso Diced Tomatoes
- 1 (28 oz) can Tuttorosso Tomato Sauce
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of red pepper flakes
- 1 tablespoon of sugar
- 1 pound of lasagna noodles cooked al dente
- 1 (15 oz) container of ricotta cheese
- 1 egg
- 1/4 cup of milk
- 1 tablespoon of Parsley chopped
- 1 cup shredded parmesan
- 4 cups shredded mozzarella
Instructions
Heat olive oil in a large stockpot, add garlic, and cook for a minute until fragrant.
Add beef and sausage and brown.
Add tomato paste, diced tomatoes, tomato sauce and seasonings (salt, pepper, basil, oregano, red pepper flakes, sugar). Stir everything well. Cover and let simmer for at least an hour.
While the sauce is cooking you can prepare the rest of your ingredients. As mentioned above, cook your pasta al dente. Set aside until needed.
Put ricotta, egg, milk, and parsley in a bowl and mix well. Set aside.
Preheat the oven to 400° Fahrenheit.
In a large baking dish, spread one cup of sauce over the bottom. Then place a layer of noodles on top of that. Follow with the ricotta mixture, parmesan, and mozzarella. Repeat layering until you run out of room.
Bake lasagna for about 20 – 25 minutes until the cheese is browned and the whole thing is nice and bubbly.
