A Classic Lasagna recipe that everyone should have in their go-to recipe collection! #ItalianFood #Lasagna

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Classic Lasagna

• Author: Chef Mia

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Ingredients

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• 2 pounds whole milk ricotta cheese
• 1 pound box of dry lasagna noodles (you will need 16 noodles. A one pound box contains 20 noodles so you will have four extra. Usually a few get broken so this usually works out)
• 2 tablespoons extra virgin olive oil
• 1 cup chopped onions
• 1 tablespoon chopped garlic
• 1 pound lean ground beef (90/10)
• 1 pound ground Italian sausage meat (hot or sweet your choice)
• 1 28–ounce canned crushed tomatoes (we use Cento)
• 2 tablespoons tomato paste
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon dry oregano
• 2 tablespoons dry basil or 4 tablespoons chopped fresh basil
• Pinch red pepper flakes
• 2 teaspoons chopped fresh mint
• Ricotta cheese that was strained in the first step
• 1 cup shredded mozzarella
• 2 eggs beaten
• 1 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup chopped fresh Italian flat leaf parsley
• 2 1/2 cups tomato sauce (see recipe here)
• 8 ounces fresh mozzarella sliced into 12 slices
• 3 cups shredded mozzarella
• 1/2 cup grated Parmesan cheese

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Instructions

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This classic homemade lasagna is layered with savory meat sauce, smooth ricotta, and generous amounts of melted cheese. It’s a comforting, crowd-pleasing dinner that’s perfect for family meals or special gatherings. Made with straightforward ingredients and traditional flavors, it delivers that timeless homemade taste. This is a dependable recipe you’ll turn to whenever you’re craving a hearty Italian-inspired dish.

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Classic Homemade Lasagna Recipe Comforting, Saucy, and Cheesy

• Author: Chef Mia

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Description

Few dishes feel as comforting as a pan of classic homemade lasagna bubbling out of the oven. Its layered with rich meat sauce, creamy ricotta, and plenty of gooey cheese. This version keeps things simple and reliable, with familiar flavors and a straightforward method.

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Ingredients

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• 1 pound (450 g) ground beef (8590% lean) or a mix of beef and Italian sausage
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 can (28 ounces/800 g) crushed tomatoes
• 1 can (15 ounces/425 g) tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon sugar (optional, to balance acidity)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme or Italian seasoning
• ½ teaspoon red pepper flakes (optional, for mild heat)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 12 lasagna noodles (regular or no-boil)
• 15 ounces (425 g) ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese, plus extra for topping
• 2 tablespoons chopped fresh parsley, plus more for garnish (or 1 teaspoon dried)
• 34 cups shredded mozzarella cheese
• Water for boiling noodles (if using regular)

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Instructions

1. Prep the oven and pan: Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or similar casserole pan.
2. Cook the noodles (if not using no-boil): Bring a large pot of salted water to a boil.Cook lasagna noodles until very al dente, about 2 minutes less than package time. Drain and lay flat on a lightly oiled sheet to prevent sticking.
3. Brown the meat: Heat olive oil in a large skillet or pot over medium-high heat. Add ground beef (and sausage if using) and cook, breaking it up, until browned and no longer pink.Drain excess fat if needed.
4. Sauté aromatics: Add onion and cook until softened, about 45 minutes. Stir in garlic and cook 30 seconds until fragrant.
5. Build the sauce: Stir in crushed tomatoes, tomato sauce, and tomato paste. Add oregano, basil, thyme, red pepper flakes (if using), sugar (if needed), and a generous pinch of salt and pepper.Reduce heat and simmer 1520 minutes, stirring occasionally. Taste and adjust seasoning.
6. Mix the ricotta layer: In a bowl, combine ricotta, egg, Parmesan, parsley, a pinch of salt, and a few grinds of black pepper. Mix until smooth.
7. Layer the lasagna: Spread a thin layer of sauce on the bottom of the baking dish.Add a layer of noodles, slightly overlapping.
8. First layer: Spread one-third of the ricotta mixture over the noodles. Sprinkle with mozzarella. Spoon sauce over the top.
9. Repeat layers: Add another layer of noodles, then ricotta, mozzarella, and sauce.Repeat for a total of three layers, ending with sauce on top.
10. Finish with cheese: Sprinkle remaining mozzarella and a handful of Parmesan over the top. Cover the pan loosely with foil, tenting it so the cheese doesnt stick.
11. Bake: Bake covered for 25 minutes. Remove foil and bake another 1520 minutes, until the top is bubbly and lightly golden.
12. Rest before slicing: Let the lasagna rest for at least 1520 minutes.This helps it set, making cleaner slices and better texture.
13. Serve: Garnish with extra parsley and a little Parmesan. Slice and serve warm.

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Get dinner on the table in just 30 minutes with this easy Chicken Lasagna recipe! It’s a simple and delicious meal that’s perfect for busy weeknights. With just a few ingredients and minimal prep time, you can have a delicious and satisfying lasagna. #chickenlasagna #easyrecipe #weeknightdinner

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Chicken Lasagna Recipe

• Author: Chef Mia

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Description

This Chicken Lasagna is a creamy and delicious twist on a classic Italian dish. Layers of pasta, tender chicken, and a rich spinach cream sauce are topped with a blend of cheeses and baked to perfection.

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Ingredients

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• 9 lasagna noodles, cooked al dente
• 4 cups shredded rotisserie chicken (or cooked chicken breast)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 cups chicken broth
• 1 1/2 cups half and half (or equal parts heavy cream and milk)
• 5 ounces fresh spinach, coarsely chopped
• 2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 3 cloves garlic, minced
• 15 ounces ricotta cheese
• 1 large egg
• 1/4 cup parsley, chopped
• 1/4 cup Parmesan cheese, grated
• 3 cups mozzarella cheese, shredded, divided

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Instructions

1. Cook noodles and prep: Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions. Rinse with cold water and drain. Shred chicken.
2. Make spinach cream sauce: Sauté onion in olive oil until softened. Add butter and whisk in flour until golden. Gradually whisk in chicken broth and half and half until smooth. Simmer for 5 minutes, or until thickened. Stir in garlic and spinach; remove from heat.
3. Make ricotta cheese sauce: In a bowl, combine ricotta cheese, egg, 2 cups mozzarella cheese, Parmesan cheese, and parsley.
4. Assemble lasagna: Spread a thin layer of spinach cream sauce in a 9×13 inch baking dish. Layer 3 noodles, half of the ricotta mixture, half of the chicken, and 1/3 of the spinach sauce. Repeat layers. Top with remaining noodles, spinach sauce, and 1 cup mozzarella cheese.
5. Bake: Cover with foil (use toothpicks to prevent sticking) and bake for 45 minutes. Uncover and broil for 2-3 minutes to brown the cheese. Let rest for 10 minutes before slicing and serving.

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Notes

You can use different types of pasta, but adjust cooking time as needed.
Leftovers can be stored in the refrigerator for up to 3 days.

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Nutrition

• Calories: 490kcal
• Sugar: 5g
• Protein: 30g

Make this delicious Gordon Ramsay’s Vegetarian Lasagna in just 3 easy steps. Fresh vegetables, tomato sauce, and cheese make this the best vegetarian lasagna. Try this recipe from THEFOODXP blog. #gordonramsayvegetarianlasagna #gordonramsayvegetarianlasagnarecipe #gordonramsayrecipes #vegetarianlasagna #vegetarianlasagnarecipe #vegetarianlasagnahealthy

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Gordon Ramsay Vegetarian Lasagna Recipe

• Author: Chef Mia

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Description

This Gordon Ramsay Vegetarian lasagna is cheesy, creamy, and packed with flavor. Filled with nutritious veggies and a crowd-pleasing lunch/dinner idea, it is better than any restaurant version of lasagna. It is a simple make-ahead recipe that is easy to store and freeze. Everyone loves this satisfying recipe on weekdays or weekends.

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Ingredients

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• 2 Tablespoon Oil
• 6–7 Lasagna Sheets
• 1 Tablespoon Butter
• 1 Tablespoon Flour
• 3 Cups Milk
• 1 Cup Cheddar Cheese
• 4 Chopped Onions
• 4 Cloves Garlic
• 3 Chili Peppers
• 200 Gm Butternut Squash
• 50 Gm Mushrooms
• 4 No Tomatoes
• 1 Cup Tomato Puree
• 2 Cup Vegetable Stock
• Black Pepper
• 1 Tablespoon Oregano
• Salt

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Instructions

1. Finely chop app the vegetables
2. Pan-fry onions, chili peppers, butternut squash, and mushrooms. Cook the veggies until they are translucent. Season them with salt, pepper, and oregano.
3. Then, add tomatoes, tomato puree, and vegetable stock. Simmer the sauce until it is thickened.
4. Further, prepare the bechamel sauce in another pan. Add butter, flour, and milk to prepare the roux. Mix the roux nicely. Finally, add cheddar cheese to the pan and let the sauce thicken evenly.
5. Meanwhile, you can put the lasagna sheets to boil.
6. Take a large oven-proof dish to put together all the elements. Spray the ovenproof dish with the cooking spray. Spread the red tomato sauce into the pan, and pour the bechamel sauce over the red sauce, followed by boiled lasagna sheets.
7. Repeat the same process for the next layering. Garnish it with cheddar cheese on the top to achieve a creamy and cheesy filling.
8. Finally, it is time to bake the vegetarian lasagna. Place the dish in the oven and bake the lasagna for 20 minutes at 180 C.
9. Your Gordon Ramsay style Lasagna is ready.

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Notes

Notes I like to boil my lasagna sheets at high heat until they are al dente; otherwise, they can get soggy while cooking. Another common tip to prevent my lasagna sheets from sticking is drizzling some olive oil after they are boiled. I like to use some trustworthy veggies in this recipe: zucchini, mushrooms, squash, broccoli, carrots, potatoes, cauliflower, and broccoli. Gordon Ramsays vegetarian lasagna at home is flavorful because I avoid adding store-bought sauces. Instead, I make the béchamel roux at home, adding the essence of yummy lasagna. I know its difficult to resist the temptation to jump in, but let the lasagna sit for at least 15 minutes before serving. This allows the lasagna to stay firm and prevent it from falling apart. I made a rookie mistake earlier by not dicing my veggies properly. This led to uneven filling and uneven cooking time. If you dont want to bite into raw mushrooms and veggies, cut them into small bite-sized pieces, allowing the sauce to blend properly. Dont leave empty loopholes in your lasagna.