The BEST Way To Make Lasagna

By Sip and Feast · 150 min

Ingredients

Instructions

1. Heat the olive oil in a large pot over medium heat. Brown the ground chuck and pork, then break it up and remove to a plate.
2. Cook the onion with a pinch of salt, adding a little oil if the pot is dry, until soft and translucent. Add the garlic and cook until fragrant, about 2 minutes.
3. Return the meat to the pot with the red pepper flakes and stir. Season with salt and pepper to taste.
4. Add the plum tomatoes and bring to a lively simmer. Then reduce to low, cover with the lid slightly cracked, and taste and adjust the salt and pepper.
5. Preheat the oven to 375°F with the rack in the middle.
6. Boil the lasagna noodles in salted water with 1/2 teaspoon olive oil, in batches, until very al dente, about 3-4 minutes less than the package says. Drain, shock in ice water and lay flat on parchment or towels.
7. Mix the ricotta, parsley and basil, season with salt and pepper, taste, then mix in the beaten egg.
8. Oil a 9x13 baking dish and spread a thick layer of meat sauce over the bottom.
9. Layer 6 noodles, slightly overlapping. Spread half the ricotta mixture on them, then add a third of the mozzarella, a thick layer of meat sauce and a third of the Pecorino Romano. Repeat for the next two layers.
10. On the top layer, add only sauce, mozzarella and Pecorino Romano.
11. Cover with parchment and then foil. Bake for 45 minutes.
12. Uncover and bake 15-20 minutes more, until the edges of the noodles are crispy and the cheese is bubbly. For a crisper top, broil 1-2 minutes while watching closely.
13. Let the lasagna rest at least 30 minutes before serving.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicOnionEggCheeseTomatoMozzarella cheeseGround beefGround pork