Italian-American Lasagna
Italian-American Lasagna is the iconic baked pasta that combines layers of curly lasagna noodles, herbed ricotta cheese, mozzarella, and a rich tomato ragu. Baked until the cheese is bubbly and the noodles are perfectly crisp, this pasta is perfect for holidays and gatherings.
Servings: 9
Ingredients
For the meat sauce
- 1/4 cup extra virgin olive oil
- 1 pound ground pork
- 1 pound ground chuck
- 1 medium onion diced
- 5 cloves garlic sliced
- 1 teaspoon crushed red pepper flakes
- 3 28-ounce cans plum tomatoes hand crushed or blender pulsed
- salt and pepper to taste
For the ricotta mixture
- 1 1/4 pounds ricotta drained overnight
- 1/4 cup minced flat-leaf Italian parsley
- 1/4 cup chopped basil
- 1 egg beaten
- salt and pepper to taste
For the lasagna
- 5 cups meat sauce
- 1 pound lasagna noodles see notes below
- 1 pound sliced mozzarella cheese
- 1 cup grated Pecorino Romano
- 1 teaspoon olive oil
Instructions
For the meat sauce
- Heat a large pot to medium heat with the olive oil. Add the ground chuck and pork. Once the meat is brown, break it up with a wooden spoon or meat masher then remove it to a plate.
- Add the onions and a pinch of salt. If the pot is dry add a bit more olive oil. Once the onions are soft and translucent, add the garlic and cook until fragrant (about 2 minutes). Add the hot red pepper flakes and the meat back to the pot and stir to combine. Season the meat with salt and pepper to taste.
- Add the plum tomatoes and bring the sauce to a lively simmer. Once simmering, turn the heat down to low and cover the pot, leaving the lid slightly cracked. Taste the sauce and add salt and pepper if required.
For the lasagna
- Preheat the oven to 375°F and set the rack to the middle level.
- Bring a large pot of salted water (along with a 1/2 teaspoon of olive oil) to boil. Boil the lasagna noodles (work in batches and stir well to avoid sticking) to very al dente (about 3-4 minutes less than box instructions). Scoop out sheets with a mesh strainer or pasta spider and shock in ice water. Lay flat the lasagna noodles on parchment paper or clean dish towels.
- In a large bowl combine all the ricotta mixture ingredients except the egg. Taste test the mixture and season with salt and pepper then mix in the egg.
- In a 9x13 baking dish place a drop of olive oil and wipe the bottom and sides. Next add a thick layer of meat sauce, completely coating the bottom of the baking dish.
- Place 6 lasagna noodles on the first level (they should slightly overlap). Spread half of the ricotta mixture onto the noodles, then layer 1/3 of the mozzarella, another thick layer of meat sauce, and finally 1/3 of the grated Pecorino Romano cheese. Repeat the process on the next two layers. On the top layer just add the sauce, mozzarella, and Pecorino Romano cheese.
- Cover the lasagna with parchment paper then foil to prevent sticking.
- Bake for 45 minutes. Remove the covering and bake for 15-20 minutes more until the side noodles are crispy and the cheese is bubbly. If a crisper top is desired, broil for 1-2 minutes but watch carefully. Let the lasagna sit for at least 30 minutes to settle before eating. Enjoy!
Notes
- Lasagna sheets. I recommend De Cecco brand lasagna. One box will yield approximately 22 sheets leaving a few left over in case they break. Any broken lasagna noodles can still be used. They work best in the middle, reserving the good pieces for the outside edge. Make sure to cook the lasagna noodles to very al dente (4 minutes) in batches. Lay out the noodles on clean kitchen towels or parchment paper to make an easy assembly process.
- Avoid sticking. Cover the lasagna with parchment paper, then foil to prevent sticking. Remove the paper and foil for the last 15 minutes to get the noodles nice and crispy. Broiling for 2 minutes right at the end works great but watch carefully!
- Resting time. After removing the lasagna from the oven, allow to sit for at least 30 minutes before serving. This will allow the lasagna to settle and will help prevent it from collapsing once you've sliced it.
- Make ahead. You can choose to assemble lasagna a day before you serve it, then bake it the day of. You can also assemble and bake the day before and then rewarm it in the oven. You can also freeze the lasagna for up to 3 months.
- Leftovers. Lasagna can be saved in the fridge for up to 3 days or frozen for up to 3 months. It can be reheated in a 350°F or in the microwave.
Nutrition
Calories: 771kcal | Carbohydrates: 44.2g | Protein: 48.9g | Fat: 44.7g | Saturated Fat: 19g | Cholesterol: 186mg | Sodium: 539mg | Fiber: 4g | Sugar: 7.5g | Calcium: 454mg | Iron: 4mg
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