Traditional Lasagna

Total Time:
3 hr
Prep:
1 hr
Cook:
2 hr

Yield:
8 servings
Level:
Intermediate

Ingredients
  • Sauce:
  • 3 tablespoons extra-virgin olive oil
  • 1 minced onion
  • 2 cloves minced garlic
  • 1/2 teaspoon dried crushed red pepper
  • 1 (28-ounce) can crushed Italian tomatoes
  • 1 tablespoon oregano
  • 1 bay leaf
  • 2 tablespoons Parmesan
  • Lasagna filling:
  • 15 lasagna noodles
  • 2 pounds ricotta
  • Salt and pepper
  • 1 1/2 cups grated Parmesan
  • 1 pound mozzarella, grated
  • 4 egg yolks
Directions

Heat oil in a large skillet over medium heat. Saute onions, garlic, and red pepper for 1 to 2 minutes. Do not let garlic brown. Add the tomatoes, oregano, and bay leaf to skillet. Let simmer until flavors blend, stirring occasionally every 1/2 hour. Stir in Parmesan, and remove bay leaf. Sauce is ready for lasagna to be made.

Heat oven to 350 degrees F. In a large pot, boil water, and cook pasta close to al dente. In a large bowl combine the ricotta, salt, pepper, and Parmesan, and mix until well blended. Mix in egg yolks and set aside.

In a 13 by 9-inch baking dish, spread a thin layer of marinara sauce and cover with noodles. Spread a layer of ricotta cheese mixture over noodles. Top with mozzarella, another layer of sauce, and repeat. The third layer should be topped with sauce and mozzarella. Cover and bake for 40 minutes, remove cover and bake for an additional 25 minutes. Remove from oven, and let stand for 20 minutes.

To serve, cut into squares, and serve with drizzled marinara sauce.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    Very tasty Lasagna. The sauce and cheese proportions are off. Double the sauce and half the cheese mixture. Also mix the mozz with the eggs, ricotta, and parm. Salt the tomato sauce a bit.
    Yum! Seems like a lot of steps but was really easy. Only thing is the cheese is a bit much but still really good.
    This is the best lasagna recipe ever. I have the most picky family on Earth and everyone loves it. Everyone I have ever made it for raves about it. I use the Barilla No Boil noodles, they are the most tender and come out like freshly made pasta. I also blend the sauce and make a double recipe and put the extra batch on the table. I use Muir Glen tomatoes as well. The sauce is what makes this recipe.
    It was a simple, nice recipe. But, for me, it didn't have enough sauce. For leftovers, I added a can of tomato sauce across the top (Muir brand) and the whole family liked it better.
    I made this dish with a few alterations, and my foodie boyfriend and I loved it! I made extra sauce as per the recommendations of others, and it seemed to be the perfect amount (I used diced tomatoes plus 1 small can of Italian tomato sauce). I also added some roasted asparagus and mushrooms to get some extra veg, and it was perfect. So cheesy and chewy, too!
    I made this for my family vowing to add more vegetables to our meals. So that's exactly what I did. Now you have to know my family does not eat spinach and was dead set against it, but along with my persistence and this recipe it turn out great. I do agree with some of the other comments made that more sauce is needed. It held up well to slicing. Used the recommended amounts and pan size. It makes plenty. We had leftovers and that just does not happen. Added a box of frozed spinach -thawed- extra liquid pressed out and added to ricotta mixture. Delish! This is a keeper.
    I'm not sure if "traditional" is appropriate, I always thought traditional lasagne included a bechamel, but this is terrific regardless of the name.
     

     
    A few comments though...
     

     
    There isn't enough sauce. Make more.
     

     
    I don't know if they meant dried or fresh oregano, it's way too much if it's dried.
     

     
    I used no-boil lasagne noodles, I can't see any difference.
     

     
    Anyway, it's just terrific.
    The overall recipe was great! However, because it was modified from restaurant portions, a few sizes were just a tad off which is the only reason I'm giving it 4 stars rather than 5.
     

     
    I ended up making 1.5x the sauce with *way* more oregano for flavor. I made my lasagna with 4 layers rather than 3 (it stayed together really well!). The dish that I used to bake it took 3 noodles per layer, so with 4 layers I only needed 12 noodles, not 15. I also added a pound of ground beef. Due to the extra layer I also needed more cheese. However, the extra cheese would not have been needed if I stuck with the 3 layers in the recipe. The lasagna tasted great, didn't take that long to make, and stuck together really well. Will definitely become a staple in my house!
    this was a good recipe. ALOT of work, but it was yummy. The only thing was that something was missing in my sauce or something.
    This lasagna tastes great and is easy to make. It's exactly the recipe I was looking for when I searched for a lasagna. I've now sent it to three friends and my brothers. Love it!!
    This was fantastic. Very cheesy and flavorful. Definitely would serve with more sauce on top after plating. I doubled the recipe and froze single servings of the second one for reheating later!
    This recipe turned out wonderfully. My whole family absolutely loved it. The sauce was especially wonderful.
    amazing great flavor. I added a pound of meat and it was perfect.
    Not enough sause. Didn't turn out the way I had hoped. Was rather bummed with my first try.
    I would make double on the sauce.I ran out and had to add canned sauce.Other than that the lasagna was great I loved it.
    Great recipe, tasty and delicious.I used the no boil lasagna noodles and it saved me a little time.This was a big hit with my family.
    This lasagna is great. Incredibly easy to make, too.
    I used this recipe the first time I made lasagna and it was very easy. The sauce is very rich and flavorful. I'll probably make it for regular pasta dishes. I don't like too much sauce in my lasagna -- this was the perfect amount. A couple of tips though -- the "no boil" lasagna noodles worked really well int his recipe and if you decide to add meat to the recipe, you can "half" the ricotta cheese mixture. I had a lot left over as I added some Italian ground pork to the recipe.
    Easy to follow. First time that I have cooked Lasagna and it tasted "authentic"
    This was very good, however, I thought it needed more sauce. I made a second batch while the lasagna was in the oven.
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