Traditional Lasagna

Traditional lasagna is a baked pasta casserole with layers of noodles, meat sauce, and cheese that cook together until the edges bubble and the center is hot through. The key is undercooking the pasta slightly so it does not turn to mush after baking, and letting the dish rest before you cut it so the layers hold.

Ingredients for Traditional Lasagna

Ground beef forms the base of the meat sauce and gives it body. Onion and garlic build the flavor foundation. Canned tomato sauce and tomato paste provide the acidity and depth that makes the sauce taste rich. Dried oregano and dried basil add the herbs that define this dish. Salt, black pepper, and a pinch of sugar balance the sauce. Lasagna noodles are the structure, and cooking them just short of tender keeps them from falling apart in the oven. Ricotta cheese is creamy and mild, mozzarella cheese melts into strings and browns lightly, and Parmesan cheese adds sharpness. Eggs bind the cheese mixture so it does not slide around during baking. A little whole milk loosens the ricotta so it spreads evenly between the layers.

Why This Traditional Lasagna Works

The meat sauce simmers long enough for the flavors to meld and the liquid to reduce, so the baked lasagna is not soupy. Browning the ground beef first builds a deeper flavor than cooking it gently, and the rendered fat helps cook the onions and garlic.

The noodles are boiled until just under al dente, so they absorb liquid in the oven without turning soft. The cheese layer sits between the noodles and acts as a barrier that keeps them from sticking and tearing when you serve the lasagna.

Covering the pan with foil while it bakes traps steam and lets the noodles soften evenly. Uncovering it near the end allows the top to brown and the edges to bubble, which signals that the center has reached the right temperature. Resting the lasagna for 15 minutes after it comes out of the oven lets the layers set so each piece stays intact when you lift it out.

Mistakes To Avoid

Overcooking the noodles before assembly makes them too soft to support the layers. When the lasagna bakes, they absorb more liquid and turn into a mushy, falling-apart mess that does not slice cleanly.

Skipping the rest after baking means the cheese is still molten and the layers have not set. The first slice you cut will slide and break apart, and the whole lasagna will collapse.

Using a pan that is too small or too deep causes uneven cooking. The edges and top brown and dry out while the center stays cold. Use a 9 by 13 inch pan so the layers are the right thickness.

Not reducing the sauce enough before layering makes the finished lasagna watery and soggy. The liquid seeps into the noodles and the whole dish slides around on the plate instead of holding its shape.

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Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium onion, diced small
• 4 cloves garlic, minced
• 1 can (28 ounces) tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon sugar
• 1 pound lasagna noodles
• 15 ounces ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup whole milk

Step-by-step Instructions

1. Heat the olive oil in a large skillet over medium-high heat for 1 minute until it shimmers.
2. Add the ground beef and cook for 5 to 7 minutes, breaking it apart as it cooks, until it is no longer pink and has browned in spots.
3. Add the diced onion and cook for 3 to 4 minutes, stirring often, until the onion softens and turns translucent.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the tomato sauce, tomato paste, oregano, basil, salt, pepper, and sugar. Stir to combine, then reduce heat to low and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors blend.
6. While the sauce simmers, bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 8 to 9 minutes, stirring occasionally, until just under al dente (they should bend without breaking but still have a slight firmness). Drain in a colander and lay the noodles flat on parchment paper so they do not stick.
7. In a large mixing bowl, stir together the ricotta, egg, milk, 1 cup of the mozzarella, the Parmesan, salt, and pepper until smooth.
8. Preheat the oven to 375°F (190°C).
9. Spread a thin layer of meat sauce on the bottom of a 9 by 13 inch baking pan. Arrange a layer of noodles on top, then spread one third of the ricotta mixture over them. Top with another layer of noodles, then spread one third of the remaining meat sauce over them. Repeat: ricotta mixture, noodles, meat sauce. Finish with a final layer of noodles, the last of the meat sauce, and the remaining 1 cup mozzarella.
10. Cover the pan tightly with foil and bake for 40 minutes.
11. Remove the foil and bake for 20 to 25 minutes more, until the top is lightly browned and the sauce bubbles at the edges. Check the center with an instant-read thermometer, which should read 165°F (74°C).
12. Remove from the oven and cover loosely with foil. Let rest for 15 minutes before serving.