That’s a fantastic opener! “My famous lasagna” – now that’s a dish with a story and a reputation. Since you didn’t include the recipe, I can’t add to your specific famous version, but I can offer you a truly legendary, crowd-pleasing lasagna recipe that could become your new famous one.
This recipe focuses on building deep flavor and achieving that perfect, classic lasagna structure.
The Quest for a “Famous” Lasagna: A Classic, Foolproof Recipe
This recipe uses a time-honored combination of a rich, slow-simmered meat sauce and a creamy, tangy cheese mixture.
Why This Recipe is “Famous” Material:
· A Sauce with Soul: The secret is in the simmer. A long, gentle cook time melds the flavors together.
· The Perfect Cheese Balance: A mix of ricotta, Parmesan, and mozzarella gives you creaminess, saltiness, and that iconic stretch.
· Sturdy Structure: It slices beautifully, no soupy mess!
“Famous” Classic Lasagna
Prep Time: 45 minutes
Cook Time: 3 hours (mostly simmering)
Baking Time: 50 minutes + resting
Servings: 8-10
Ingredients
For the Meat Sauce:
· 2 tbsp olive oil
· 1 large onion, finely chopped
· 2 carrots, finely chopped
· 2 celery stalks, finely chopped
· 4 cloves garlic, minced
· 1 lb ground beef (80/20 is best for flavor)
· 1 lb ground Italian sausage (mild or hot)
· 1 (28 oz) can crushed tomatoes
· 1 (28 oz) can tomato puree or passata
· 1/2 cup red wine (optional, but recommended)
· 2 tbsp tomato paste
· 2 tsp dried oregano
· 1 tsp dried basil
· 1 bay leaf
· Salt and freshly ground black pepper to taste
For the Cheese Filling:
· 32 oz (4 cups) whole-milk ricotta cheese
· 1 large egg
· 1/2 cup fresh parsley, chopped
· 2 cups freshly grated Parmesan cheese, divided
· 1/2 tsp salt
· 1/4 tsp black pepper
For Assembly:
· 12 no-boil lasagna noodles (or 1 lb fresh lasagna sheets)
· 16 oz (4 cups) low-moisture, whole-milk mozzarella cheese, shredded
Instructions
- Build the Foundation (Soffritto): In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 8-10 minutes. Add the garlic and cook for one more minute until fragrant.
- Brown the Meat: Increase the heat to medium-high and add the ground beef and Italian sausage. Cook, breaking it up with a spoon, until well-browned. Drain off any excess fat if necessary.
- Deglaze and Simmer: If using wine, pour it in now and scrape the bottom of the pot to release all the browned bits. Let it reduce by half. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, tomato puree, oregano, basil, bay leaf, salt, and pepper. Bring to a simmer, then reduce the heat to low. Let it simmer, uncovered, for at least 2 hours, stirring occasionally. (The longer it simmers, the better!)
- Prepare the Cheese Filling: While the sauce simmers, in a medium bowl, combine the ricotta, egg, parsley, 1 1/2 cups of the Parmesan cheese, salt, and pepper. Mix until well combined. Cover and refrigerate until ready to use.
- Assemble the Lasagna:
· Preheat your oven to 375°F (190°C).
· Spread about 1 ½ cups of meat sauce evenly on the bottom of a 9×13 inch baking dish.
· Arrange 4 lasagna noodles over the sauce (they can touch but shouldn’t overlap too much).
· Spread 1/3 of the ricotta mixture over the noodles.
· Sprinkle with 1 cup of the shredded mozzarella.
· Spoon about 1 ½ cups of meat sauce over the mozzarella.
· Repeat the layers two more times: Noodles → Ricotta → Mozzarella → Sauce.
· For the final layer, place the last 4 noodles, cover with the remaining meat sauce, and sprinkle with the remaining 1 cup of mozzarella and the remaining 1/2 cup of Parmesan. - Bake to Perfection:
· Cover the dish tightly with aluminum foil (tented slightly so it doesn’t touch the cheese).
· Bake for 35 minutes.
· Remove the foil and bake for another 15-20 minutes, or until the cheese is golden brown and bubbly. - THE MOST IMPORTANT STEP: REST! Remove the lasagna from the oven and let it rest on a wire rack for at least 20-30 minutes before cutting. This allows the layers to set and ensures you get clean, beautiful slices.
What Makes a Lasagna “Famous”? Pro-Tips & Variations
This is where you can put your own stamp on it!
· The Meat: Use all beef, all sausage, or a mix of beef, pork, and veal.
· The “Secret” Ingredient: A pinch of nutmeg in the ricotta filling is a classic Italian touch. A splash of milk or a single, whole peeled carrot simmered in the sauce (removed before assembling) can help cut the acidity of the tomatoes.
· Make-Ahead Magic: This is a perfect make-ahead dish. Assemble it completely, cover, and refrigerate for up to 2 days. When ready to bake, add 10-15 minutes to the covered baking time. You can also freeze an unbaked lasagna for up to 3 months (thaw in the fridge before baking).
· No-Boil Noodles vs. Fresh: No-boil noodles are a fantastic convenience and work perfectly with a sauce that has enough liquid. Fresh pasta sheets will give you a more delicate, restaurant-quality texture.
Now, I’m curious! What’s the secret in your famous lasagna? Is it a special ingredient, a family trick, or a unique twist? I’d love to hear what makes yours legendary