Best Ultimate Lasagna As Made By Joe Sasto Recipe By Tasty Recipes

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THE BEST LASAGNA RECIPE BY TASTY



The Best Lasagna Recipe by Tasty image

Tasty's ultimate lasagna is cheesy, comforting and indulgent. We spent hours upon hours perfecting this recipe to test different techniques, methods, and ingredients and ended up with a dish that has layers of creamy béchamel, rich tomato sauce, and mounds of mozzarella and fontina cheeses. We truly think it's the best!

Provided by Lauren Lee

Categories     Dinner

Time 22h10m

Yield 8 servings

Number Of Ingredients 35

½ lb ground sirloin, lean
½ lb mild italian pork sausage, casing removed
2 oz prosciutto, finely chopped
2 tablespoons olive oil
1 medium yellow onion, diced
2 teaspoons kosher salt, plus more to taste
6 cloves garlic, minced
1 tablespoon fresh thyme
1 tablespoon fresh oregano
½ teaspoon red pepper flakes, optional
½ teaspoon fennel seeds, crushed
2 tablespoons tomato paste
½ cup dry red wine
28 oz whole tomatoes, preferably San Marzano
1 ½ cups passata, or strained tomatoes
1 large carrot, eeled
½ cup unsalted butter
1 teaspoon granulated sugar, optional
½ cup fresh basil leaves, torn
6 tablespoons unsalted butter
6 tablespoons all purpose flour
6 cups whole milk, room temperature
2 teaspoons kosher salt
¾ teaspoon garlic powder
¼ teaspoon freshly grated nutmeg
1 cup freshly grated parmigiano-reggiano cheese
nonstick cooking spray, for greasing
1 lb no boil lasagna noodles
hot water
1 tablespoon olive oil
1 ½ cups freshly grated fontina cheese
1 cup freshly grated low-moisture mozzarella cheese
4 oz fresh mozzarella cheese, torn into small pieces
¼ cup freshly grated parmigiano-reggiano cheese
fresh basil leaf, for garnish

Steps:

  • Make the meat sauce: In a large bowl, gently combine the ground sirloin, sausage, and prosciutto, being careful not to overmix. Shape into 5-6 large, shaggy meatballs.
  • Heat the olive oil in a large pot over medium-high heat. Working in batches, add the meatballs and brown on all sides, 1-2 minutes per side. Transfer to a rimmed baking sheet and repeat with the remaining meatballs.
  • Reduce the heat to medium and add the onion. Season with salt and sauté until translucent, 5-7 minutes.
  • Add the garlic, thyme, oregano, red pepper flakes, and fennel seeds. Sauté for 1 minute, until the garlic is fragrant.
  • Add the tomato paste and cook, stirring frequently, until the color turns dark red, 3-4 minutes.
  • Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and cook until the liquid has almost evaporated, 1-2 minutes.
  • Add the canned tomatoes, passata, carrot, butter, the browned meatballs, and 2 teaspoons of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 1½-2 hours, until the sauce has thickened.
  • Remove the sauce from the heat and discard the carrot, then use a potato masher to crush the meatballs into small pieces. Season the sauce with more salt to taste. If the sauce tastes too acidic, add the granulated sugar. Stir in the basil leaves and set aside.
  • Make the béchamel sauce: Melt the butter in a large pot over medium heat. Once the butter starts to foam, add the flour. Cook, whisking constantly, for about 3 minutes, until no lumps remain but the roux has not yet browned. While whisking, slowly pour in the milk until evenly incorporated. Whisk in the salt, garlic powder, and nutmeg. Bring to a low simmer and cook, whisking often, until the sauce has thickened enough to coat the back of a spoon, 8-10 minutes. Remove the pot from the heat and stir in the Parmigiano-Reggiano cheese.
  • Assemble the lasagna: Preheat the oven to 375°F (190°C). Grease a 9 x 13 x 3-inch baking dish with nonstick spray.
  • Add no-boil lasagna noodles to a large baking dish or bowl. Cover with hot water and add the olive oil. Let sit for 5-10 minutes, until the noodles are a bit more pliable, but still snap when broken in half.
  • Spread about ¾ cup of the meat sauce on the bottom of the prepared baking dish. Add a layer of lasagna noodles. Spread about 1 heaping cup of béchamel over noodles in an even layer. Top with 1 heaping cup of meat sauce, followed by ¼ cup fontina and ¼ cup grated mozzarella. Add another layer of noodles, arranging in the opposite direction as the first layer, and top with about 1 heaping cup of béchamel. Repeat to make 4 more layers, ending with a layer of lasagna noodles.
  • Spread 1 cup of béchamel, then 1 cup of meat sauce over the noodles. Scatter the remaining ½ cup of fontina, the fresh mozzarella cheese, and grated Parmigiano-Reggiano on top. Reserve the remaining meat sauce for serving. Cover the baking dish with a sheet of foil (grease the underside with nonstick spray to prevent the cheese from sticking) and place on a rimmed baking sheet.
  • Bake the lasagna for 30 minutes, then remove the foil and bake for another 25-30 minutes, until the cheese is melted and bubbling. Broil for 1-2 minutes, if desired, to brown the cheese. Remove from the oven and let the lasagna sit for at least 20 minutes to cool.
  • Garnish the lasagna with the basil, then serve with the reserved meat sauce alongside.
  • Enjoy!

CLASSIC LASAGNA RECIPE BY TASTY



Classic Lasagna Recipe by Tasty image

When layers of cheesy lasagna come together flawlessly, that's amore! Pile on beefy marinara sauce, delicious noodles, and a blend of cheeses, then kick back and let this lasagna do the bakin'. This classic Italian dinner is easy to whip up and even easier to call your go-to comfort food.

Provided by Betsy Carter

Categories     Dinner

Time 50m

Yield 6 servings

Number Of Ingredients 12

nonstick cooking spray, for greasing
1 lb ground beef, cooked and drained of fat
4 cups marinara sauce
4 cups whole milk ricotta cheese
2 cups grated parmesan cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
15 lasagna noodles, cooked according to package instrucions
3 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
  • In a large bowl, mix together the ground beef and marinara sauce.
  • In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
  • Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
  • Bake the lasagna for 25-30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1-2 minutes, until the top layer of cheese is bubbly and golden brown.
  • Let the lasagna cool for 30-45 minutes, then serve.
  • Enjoy!

Nutrition Facts : Calories 946 calories, Carbohydrate 28 grams, Fat 58 grams, Fiber 2 grams, Protein 68 grams, Sugar 7 grams

6-HOUR LASAGNA RECIPE BY TASTY



6-Hour Lasagna Recipe by Tasty image

You might ask yourself, "Is it really worth spending all day to make lasagna?" If you use this recipe, the answer is yes! It all starts with a decadent bolognese sauce that simmers for hours. While the sauce cooks, you'll make homemade lasagna noodle sheets and a rich béchamel sauce. Layer everything together, top with fresh mozzarella cheese, and bake until melted and bubbling.

Provided by Katie Aubin

Categories     Dinner

Yield 6 servings

Number Of Ingredients 29

1 tablespoon olive oil
4 oz pancetta, small diced
1 medium yellow onion, small diced
1 medium carrot, small diced
1 celery, small diced
3 sprigs fresh thyme, leaves picked
3 cloves garlic, minced
½ lb ground pork
½ lb ground beef
2 teaspoons kosher salt
1 cup dry white wine
2 cans whole peeled tomato, crushed with your hands
1 cup whole milk, room temperature
1 cup chicken stock
4 ½ cups all purpose flour, plus more for dusting
1 ½ teaspoons kosher salt, plus more for boiling
6 large eggs, room temperature
1 tablespoon water, if needed
olive oil, for greasing
1 stick unsalted butter
½ cup all-purpose flour
4 cups whole milk, room temperature
⅛ teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1 tablespoon unsalted butter, softened
1 cup freshly grated parmesan cheese
1 ½ cups shredded mozzarella cheese
4 oz fresh mozzarella cheese, torn into small pieces
fresh basil, for garnish

Steps:

  • Make the bolognese: Heat the olive oil in a large pot over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5-7 minutes. Remove the pancetta from the pot with a slotted spoon and transfer to a small bowl, leaving the rendered fat behind.
  • Add the onion, carrot, and celery to the pot, reduce the heat to medium, and cook until softened, 5-7 minutes. Add the thyme leaves and garlic and sauté until fragrant, about 1 minute.
  • Add the ground pork and beef and season with 2 teaspoons of salt. Use the spoon to break up the meat into very small pieces. Cook until no longer pink, about 5 minutes. Drain any excess fat from the pot, then return to the heat.
  • Deglaze the pot with the white wine, scraping up any browned bits from the bottom of the pot, and cook until the liquid is reduced by half, 4-5 minutes.
  • Add the crushed tomatoes, milk, chicken stock, and cooked pancetta. Bring to a boil, then reduce the heat to low and simmer for 3 hours, until the sauce has thickened.
  • Meanwhile, make the pasta dough: Add the flour and salt to the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 10 seconds, just until evenly combined. Add the eggs and mix on medium speed until the dough is smooth and elastic, about 5 minutes. If the dough seems too dry, add 1 tablespoon of water to help bring it together.
  • Wrap the dough in plastic wrap and let it rest for at least 1 hour, until the dough does not bounce back when pressed.
  • Bring a large pot of salted water to a boil. Dust a baking sheet with flour and grease another with olive oil.
  • After the dough has rested, cut into 6 equal pieces. Cover with plastic wrap to prevent it from drying out.
  • Set the pasta machine to the widest setting. Flatten a dough portion slightly and gently feed through the machine. Continue running through the machine, gradually working down to smaller settings, until the dough is ¹⁄₁₆-inch-thick. 10. Lay on the baking sheet dusted with flour and repeat with the remaining dough. Cut the noodles crosswise into 8-inch-long rectangles.
  • Cook the lasagna noodles in the boiling water until just tender, 30-60 seconds. Remove from water and lay on the oiled baking sheet.
  • Make the béchamel: Melt the butter in a large pot over medium heat. Once the butter starts to foam, add the flour. Cook, whisking constantly to prevent lumps from forming, for about 3 minutes, until the raw flour taste has cooked out but the roux has not browned. Slowly pour in the milk and whisk until evenly incorporated. Whisk in the nutmeg and salt. Bring to a low simmer and cook, stirring often, until the sauce has thickened enough to coat the back of a spoon, 8-10 minutes. Remove the pot from the heat and let the sauce cool to room temperature.
  • Assemble the lasagna: Preheat the oven to 350°F (180°C). Grease an 8-inch square baking dish with the softened butter.
  • Spread ½ cup of the bolognese on the bottom of the prepared baking dish. Add a layer of lasagna noodles. Top with another ½ cup of bolognese and sprinkle with 2 tablespoons of Parmesan. Add another layer of noodles and top with about ⅓ cup of béchamel and about ¼ cup mozzarella. Repeat to make 4 more layers, ending with a layer of lasagna noodles. Spread 1 cup of bolognese over the noodles. Sprinkle with ¼ cup Parmesan and the fresh mozzarella cheese.
  • Cover the baking dish with foil and place on a rimmed baking sheet. Bake for 30 minutes, then remove the foil and cook for another 25-30 minutes, until the cheese is melted and bubbling. Garnish with torn basil.
  • Let sit for at least 20 minutes, then serve with remaining bolognese sauce.
  • Enjoy!

Nutrition Facts : Calories 1351 calories, Carbohydrate 117 grams, Fat 66 grams, Fiber 6 grams, Protein 63 grams, Sugar 18 grams

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