Greatest Lasagna Ever
Greatest Lasagna Ever
Ingredients
For the Lasagna Assembly
- 16 ounces mozzarella cheese, shredded
- 16 ounces mozzarella cheese, sliced
- 1 cup Parmesan cheese, grated
- 2 quarts tomato basil sauce, jarred or homemade
- 2 lasagna noodles, boxes, cooked al dente
- as needed butter, for greasing
For the Meat Sauce
- 2 tablespoons olive oil
- 1 onion, large, finely diced
- 2 garlic cloves, minced
- 1/2 cup red wine
- 2 pounds ground beef
- 2 pinches salt
- 2 quarts tomato basil sauce, jarred or homemade
For the Spinach Ricotta Filling
- 2 tablespoons olive oil
- 1/2 onion, large, finely diced
- 2 garlic cloves, minced
- 2 bunches spinach, chopped
- 2 cups whole milk ricotta
- 2 eggs
- 1/2 cup Parmesan cheese, grated
- as needed salt, to taste
For the Optional Homemade Tomato Basil Sauce
- 6 cans whole peeled tomatoes, 28 ounce cans
- 20 garlic cloves, crushed
- 1 cup olive oil
- as needed salt
- 4 ounces fresh basil
Instructions
- 1
To prepare the meat sauce: In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 large finely diced onion and 2 minced garlic cloves, sautéing until softened, about 5 minutes. Add 2 pounds of ground beef and 2 pinches of salt, breaking up the meat with a spoon as it browns. Cook until the beef is fully browned, then drain any excess grease. Stir in 1/2 cup of red wine and 2 quarts of tomato basil sauce. Bring to a simmer, then reduce heat to low and let it gently simmer while you prepare the other components. Taste and adjust salt as needed.
⏱️ 15 min
- 2
To prepare the spinach ricotta filling: In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add 1/2 large finely diced onion and 2 minced garlic cloves, sautéing until softened, about 3-4 minutes. Add 2 bunches of chopped spinach and cook until wilted, about 3-5 minutes. Remove from heat and let cool slightly. In a large bowl, combine the cooled sautéed onion, garlic, and spinach with 2 cups of whole milk ricotta, 2 eggs, and 1/2 cup of grated Parmesan cheese. Mix well and season with salt to taste.
⏱️ 15 min
- 3
Cook the lasagna noodles according to package directions until they are slightly al dente. Drain and set aside.
⏱️ 10 min
- 4
Preheat your oven to 350°F (175°C). Butter a 9x13 inch baking dish generously.
⏱️ 2 min•🌡️ 350
- 5
Assemble the lasagna: Lay a single layer of cooked lasagna noodles on the bottom of the buttered dish, allowing some ends to hang over the edges of the dish. Spread a thin layer of the prepared meat sauce over these noodles. Place another layer of noodles on top of the meat sauce. Spread 1/3 of the remaining meat sauce over these noodles, followed by 1/4 of the shredded mozzarella cheese. Add another layer of noodles. Spread 1/3 of the spinach ricotta mix over these noodles. Repeat this layering sequence two more times to create a total of three full layers of filling.
⏱️ 10 min
- 6
Once all layers are complete, fold the hanging noodle ends over the top of the lasagna. Top with any remaining meat sauce, the sliced mozzarella cheese, and the remaining grated Parmesan cheese. Cover the dish tightly with aluminum foil.
⏱️ 3 min
- 7
Bake the covered lasagna in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
⏱️ 35 min•🌡️ 350
- 8
Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the layers to set, making it easier to cut.
⏱️ 15 min
- 9
Optional Homemade Tomato Basil Sauce: Combine 6 cans (28 oz each) of whole peeled tomatoes, 20 crushed garlic cloves, 1 cup of olive oil, and salt to taste in a large pot. Simmer all ingredients (except basil) for 25 minutes. Blend the sauce until smooth using an immersion blender or by carefully transferring to a regular blender. Stir in 4 ounces of fresh basil, then let it rest for 10 minutes. Taste and adjust salt as needed. Freeze any extra sauce for future use.
⏱️ 40 min
Kitchen Tools
Nutrition Facts (per serving)
Greatest Lasagna Ever
For the Lasagna Assembly
- 16 ounces mozzarella cheese, shredded
- 16 ounces mozzarella cheese, sliced
- 1 cup Parmesan cheese, grated
- 2 quarts tomato basil sauce, jarred or homemade
- 2 lasagna noodles, boxes, cooked al dente
- as needed butter, for greasing
For the Meat Sauce
- 2 tablespoons olive oil
- 1 onion, large, finely diced
- 2 garlic cloves, minced
- 1/2 cup red wine
- 2 pounds ground beef
- 2 pinches salt
- 2 quarts tomato basil sauce, jarred or homemade
For the Spinach Ricotta Filling
- 2 tablespoons olive oil
- 1/2 onion, large, finely diced
- 2 garlic cloves, minced
- 2 bunches spinach, chopped
- 2 cups whole milk ricotta
- 2 eggs
- 1/2 cup Parmesan cheese, grated
- as needed salt, to taste
For the Optional Homemade Tomato Basil Sauce
- 6 cans whole peeled tomatoes, 28 ounce cans
- 20 garlic cloves, crushed
- 1 cup olive oil
- as needed salt
- 4 ounces fresh basil
Instructions
- 1
To prepare the meat sauce: In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 large finely diced onion and 2 minced garlic cloves, sautéing until softened, about 5 minutes. Add 2 pounds of ground beef and 2 pinches of salt, breaking up the meat with a spoon as it browns. Cook until the beef is fully browned, then drain any excess grease. Stir in 1/2 cup of red wine and 2 quarts of tomato basil sauce. Bring to a simmer, then reduce heat to low and let it gently simmer while you prepare the other components. Taste and adjust salt as needed.
⏱️ 15 min - 2
To prepare the spinach ricotta filling: In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add 1/2 large finely diced onion and 2 minced garlic cloves, sautéing until softened, about 3-4 minutes. Add 2 bunches of chopped spinach and cook until wilted, about 3-5 minutes. Remove from heat and let cool slightly. In a large bowl, combine the cooled sautéed onion, garlic, and spinach with 2 cups of whole milk ricotta, 2 eggs, and 1/2 cup of grated Parmesan cheese. Mix well and season with salt to taste.
⏱️ 15 min - 3
Cook the lasagna noodles according to package directions until they are slightly al dente. Drain and set aside.
⏱️ 10 min - 4
Preheat your oven to 350°F (175°C). Butter a 9x13 inch baking dish generously.
⏱️ 2 min•🌡️ 350 - 5
Assemble the lasagna: Lay a single layer of cooked lasagna noodles on the bottom of the buttered dish, allowing some ends to hang over the edges of the dish. Spread a thin layer of the prepared meat sauce over these noodles. Place another layer of noodles on top of the meat sauce. Spread 1/3 of the remaining meat sauce over these noodles, followed by 1/4 of the shredded mozzarella cheese. Add another layer of noodles. Spread 1/3 of the spinach ricotta mix over these noodles. Repeat this layering sequence two more times to create a total of three full layers of filling.
⏱️ 10 min - 6
Once all layers are complete, fold the hanging noodle ends over the top of the lasagna. Top with any remaining meat sauce, the sliced mozzarella cheese, and the remaining grated Parmesan cheese. Cover the dish tightly with aluminum foil.
⏱️ 3 min - 7
Bake the covered lasagna in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
⏱️ 35 min•🌡️ 350 - 8
Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the layers to set, making it easier to cut.
⏱️ 15 min - 9
Optional Homemade Tomato Basil Sauce: Combine 6 cans (28 oz each) of whole peeled tomatoes, 20 crushed garlic cloves, 1 cup of olive oil, and salt to taste in a large pot. Simmer all ingredients (except basil) for 25 minutes. Blend the sauce until smooth using an immersion blender or by carefully transferring to a regular blender. Stir in 4 ounces of fresh basil, then let it rest for 10 minutes. Taste and adjust salt as needed. Freeze any extra sauce for future use.
⏱️ 40 min