CLASSIC LASAGNA
Here's my take on the perennial crowed-pleaser. Over the years I've tinkered with the recipe, and recently settled on this. The key for me has always been creating a sauce with character, a sauce with something to say. In addition, I use a somewhat non-traditional cheese combination, which you may want to adjust according to your taste; I use less ricotta and more eggs for a firmer texture, and a lot of Parmesan or Romano for more bold flavor. Note that I make some specific recommendations on prepared ingredients; you may wish to substitute your own favorites, or make them from scratch.
INGREDIENTS
- 2 24-oz. jars of Victoria tomato basil sauce
- 1 6-oz. can Hunts tomato paste with basil, garlic and oregano
- 1 lb. good-quality ground beef (I use Impossible plant-based beef substitute for my vegetarian guests)
- 1 Vidalia onion
- 3-4 oz. sliced black olives
- 16 oz. ricotta cheese
- 16 oz. shredded mozzarella
- 1˝ cups grated Parmesan or Romano cheese
- 5 eggs
- 2 tbs. chopped dried parsley
- lasagna noodles (I use gluten-free noodles for my gluten-sensitive guests)
PREPARATION
Chop the onion, and sauté it in a large skillet with some canola or olive oil. When the onion begins to caramelize, remove it to a bowl and set aside. Next, in the same skillet, brown the ground beef; drain if necessary. Return the onion to the skillet and add the sliced black olives. Then pour in one of the two jars of spaghetti sauce, followed by the tomato paste. Stir well, cover, and simmer for around a half-hour, stirring occasionally. Then allow to cool.
In a large mixing bowl, combine the ricotta cheese, most of the shredded mozzarella (reserve a little for topping), the Parmesan or Romano, and the parsley. In a small bowl, whisk the eggs, add them to the cheese, and mix well. Allow the mixture to come up to room temperature to make it easier to spread.
Boil the lasagna noodles; add a dollop of cooking oil to the water to help prevent the noodles from sticking together. Drain, and place the cooked noodles individually on waxed paper to cool.
Grease the lasagna pan, then pour roughly a third of the plain spaghetti sauce in the bottom of the pan, and spread evenly. Place one layer of noodles over the sauce. Spread half of the cheese mixture over the noodles, then add half of the sauce mixture. Add another layer of noodles, and repeat. Add the final layer of noodles, then pour on another third of the plain spaghetti sauce, spread evenly, and sprinkle with the reserved mozzarella.
Cover the pan with aluminum foil and bake at 350° for an hour. Remove the foil and bake an additional 15 minutes. Remove the pan, place on a rack, and allow to cool. Many people think that lasagna is actually better as a leftover, so consider making it a day in advance, store in the refrigerator, and reheat at 150° for around a half-hour, or until fully warmed. You should have some plain spaghetti sauce left over; I like to warm it up, then spoon a little over the lasagna as it's being served to "freshen" it.