Simply Recipes reader Alton Hoover sent me his favorite recipe for lasagna which he has been cooking since his college days. Alton’s original recipe created enough lasagna for a small army so I halved it. What is posted here will easily serve eight people.
Video! How to Make Lasagna
The Secret Behind This Classic Lasagna Recipe
From what I can tell, the secret behind Alton’s lasagna is the addition of a little sugar to the sauce and using a bit more cheese than most other recipes. There are a few minor tweaks to his original recipe that I found necessary, for example adding a dash of wine vinegar to the sauce and changing the amount of Parmesan cheese.
How to Make Lasagna
For this recipe, we are essentially making a thick, meaty tomato sauce and layering that with noodles and cheese into a casserole. Here’s the run-down:
How to Store and Reheat Leftovers
Half the pleasure of making a lasagna is enjoying the leftovers! The lasagna will keep in the fridge for at least 5 days. Reheat individual slices in the microwave, or warm the whole casserole (covered with foil) in the oven at 350°F until bubbly again.
How to Freeze and Reheat Lasagna
You can also freeze the lasagna either baked or unbaked.
To freeze an unbaked lasagna: Line the pan with foil before assembling, then assemble the lasagna as directly. Let cool completely, and then freeze until solid. Once frozen, lift the frozen lasagna block from the casserole dish, wrap it in more foil, then freeze for up to a month.To reheat an unbaked frozen lasagna: Remove the lasagna from the freezer and unwrap all the layers of foil. Transfer to the original casserole dish, cover, and let it thaw in the fridge overnight. Once thawed, bake as directed.To freeze baked lasagna: Line the pan with foil before assembling, then assemble and bake as directed. Let it cool completely, then freeze until solid. Once frozen, lift the frozen lasagna block from the casserole dish, wrap it in more foil, then freeze for up to a month.To reheat a baked lasagna: Remove the lasagna from the freezer and unwrap all the layers of foil. Transfer to the original casserole dish, cover, and let it thaw in the fridge overnight. Once thawed, warm the whole casserole (covered with foil) in the oven at 350°F until bubbly again.To freeze and reheat individual slices: Cut the baked and cooled casserole into slices and wrap each slice individually in foil. Combine them in a freezer storage bag and freeze for up to 1 month. Thaw overnight in the fridge. To reheat, unwrap from the foil, place on a microwave-safe dish, and reheat in the microwave for a few minutes until bubbly.
Looking for More Great Lasagna Recipes?
Classic Lasagna Bolognese Vegetarian Spinach and Mushroom Lasagna Butternut Squash Lasagna Zucchini Lasagna Roll Ups Three-Cheese Pesto Lasagna
2 teaspoons extra virgin olive oil 1 pound ground beef chuck 1/2 medium onion, diced (about 3/4 cup) 1/2 large bell pepper (green, red, or yellow), diced (about 3/4 cup) 2 cloves garlic, minced 1 (28-ounce)can good-quality tomato sauce 3 ounces tomato paste (half a 6-ounce can) 1 (14 ounce) can crushed tomatoes 2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano 1/4 cup chopped fresh parsley (preferably flat leaf), packed 1 tablespoon Italian seasoning 1 pinch garlic powder and/or garlic salt 1 tablespoon red or white wine vinegar 1 tablespoon to 1/4 cup sugar (to taste, optional) Salt
To assemble the lasagna:
1/2 pound dry lasagna noodles (requires 9 lasagna noodles - unbroken) 15 ounces ricotta cheese 1 1/2 pounds (24 ounces) mozzarella cheese, grated or sliced 1/4 pound (4 ounces) freshly grated Parmesan cheese
Remove the beef with a slotted spoon to a bowl. Drain off all but a tablespoon of fat. Cook for 4 to 5 minutes, until the onions are translucent and the peppers softened. Add the minced garlic and cook half a minute more. Return the browned ground beef to the pan. Stir to combine, reduce the heat to low and cook for another 5 minutes. Add the parsley, oregano, and Italian seasonings, adjusting the amounts to taste. Sprinkle with garlic powder and/or garlic salt, to taste. Sprinkle with red or white wine vinegar. Stir in sugar, a tablespoon at a time, tasting after each addition, to taste. (The amount of sugar needed will vary, depending on how acidic the tomatoes are that you are using.) Add salt to taste, and note that you will later be adding Parmesan, which is salty. Bring the sauce to a simmer and then lower the heat to maintain a low simmer. Cook for 15 to 45 minutes, stirring often. Scrape the bottom of the pot every so often so nothing sticks to the bottom and scorches. Remove from heat. Stir often to prevent from sticking. Make sure that water remains at a full rolling boil during the entire cooking to prevent noodles from sticking. When ready, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together. Spread a little olive oil on a large rimmed baking sheet, and lay out the cooked noodles on this sheet, turning them over so that they get coated with a little of the olive oil. This will prevent them from sticking together. Sprinkle a layer of a third of the grated mozzarella on top of lasagna sauce. Add half of the ricotta cheese, by placing cheese dollops every couple inches. Sprinkle half the grated parmesan cheese evenly over the top of ricotta cheese. Apply second layer of noodles, top it with half of the remaining sauce. Add half of the remaining Mozzarella, the remaining ricotta cheese, and another the remaining Parmesan. Finish with another layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining Mozzarella cheese.
