Italian-American Lasagna with Meat Sauce and Ricotta

Published on Nov 23, 2020 by Jim , Sip and Feast

https://www.sipandfeast.com/italian-american-lasagna/

What could possibly be more comforting than the smell of a tray of Italian-American style lasagna fresh from the oven? Beneath the crispy, melty top lies layers upon layers of cheesy, saucy goodness. A creamy ricotta and herb mixture is slathered between thin sheets of pasta, each of which is topped with mozzarella, Pecorino Romano, and a hearty meat ragu, culminating in one of the most beloved of all Italian-American baked pasta dishes.

Tray of lasagna being held with gloves.

American Lasagna is a recognizable menu staple in many Italian eateries. It is one that is pleasing to even the fussiest of eaters making it a dish that is sure to please a crowd.

In fact, you will often find lasagna on the tables of many Italian-American families on holidays, such as Thanksgiving (served as the first course way before the turkey), Christmas, and Easter.

This recipe is for how to make Italian-American Lasagna. This is the one that many Americans know and love. There are a couple of tricks to making a perfect lasagna that's not runny and easy to assemble. This classic lasagna recipe with meat sauce is made with a hearty ragu, ricotta, mozzarella, and Pecorino Romano cheese. Make sure to let the lasagna rest for at least 30 minutes prior to eating. Enjoy!

Use this MEAT SAUCE RECIPE: https://youtu.be/TDXaeTehT9o

INGREDIENTS:

4-5 cups meat sauce

1 pound lasagna noodles - Dececco brand works well

1 pound mozzarella cheese - sliced

1 cup Pecorino Romano - grated

For the ricotta mixture:

1 pound ricotta - drained overnight or for at least 2-3 hours

1/4 cup parsley - minced

1/4 cup basil - minced

2 eggs

1 teaspoon kosher salt

1/4 teaspoon black pepper

INSTRUCTIONS:

1. Bring a large pot of water to a boil and add 2 tablespoons of kosher salt and a touch of olive oil to it. Boil the lasagna noodles (work in batches) to very al dente (about 4-5 minutes). Scoop out sheets with a mesh strainer or pasta spider and shock in cold water. Lay flat the lasagna noodles on parchment paper or clean dish towels.

2. In a 9 by 13 (or 10 by 15) baking dish place a drop of olive oil and wipe the bottom and sides. Next add a thick layer of meat sauce, completely coating the bottom of the baking dish.

3. Place 6 lasagna noodles on the first level (they should slightly overlap). Spread a thick layer of the ricotta mixture onto the noodles, then layer 1/3 of the mozzarella, another thick layer of meat sauce, and finally 1/3 of the grated Pecorino Romano cheese.

4. Add 2 more layers to the lasagna. On the top layer just add the sauce, mozzarella, and Pecorino Romano.

5. Cover the lasagna with a lightly oiled tin foil cover. An even better way to cover the lasagna is to place parchment paper on top of it, then the foil.

6. Bake the lasagna covered at 375f for 45 minutes in the middle of the oven. Remove foil after 45 minutes and bake uncovered for 15-20 minutes more until the side noodles are crispy and the cheese is bubbly.

Enjoy!

NOTE: Let the lasagna rest at least 30 minutes before eating. This will help it settle and not be runny.

For more Instructions watch the video