Are you ready to dive into the ultimate comfort food today. Yes, we’re talking about his Classic Lasagna! A dish that’s been around forever and doesn’t need a whole lot of introduction because that one word speaks for itself. Layers of tender pasta noodles, filled with a spiced meat sauce in a homemade Marinara Sauce and layered between melted mozzarella cheese. You’re perfect dinner any time of year.
Yes, lasagna. Good ol’ reliable, been around forever, never fail, lasagna. Truth, I don’t often make meat lasagnas. As much as I love them, I usually stick to my Spinach, Ricotta and Mushroom Lasagna and my Chicken & Spinach Lasagna.
You see my daughter isn’t a huge beef fan. And when you’re trying to get dinner on the table, a dinner that makes everyone happy is what I’m all about. That being said, she gobbled this up with no problems and enjoyed every single bite. We served it with some Homemade Garlic Knots for an even more comforting dinner. I mean, of course…..hahaha!
Just before we head into the Classic Lasagna today, I need touch on my Blog!
On a slightly different note, I have just stepped over the 300 recipes mark! I had no idea where this blog would take me when I started it last May, but apparently to the kitchen! I am loving every minute of it and am learning along the way with so many inspirations to pull from. Just recently I became part of the Food Bloggers of Canada community and they are so supportive, helpful and talented. Along with family and friends supporting and offering advice and help along the way. A journey for sure. So thank you all!
Okay, so now onto the Classic Lasagna!
Notes About The Classic Lasagna
First of all, if you’re new to making Lasagna, it isn’t difficult. It just takes time. I always say that Lasagna is a complete labour of love, That being said, it can be made in advance, popped in the fridge and cooked just before serving. Now, that’s a real bonus.
- I always make my own Marinara Sauce because I like the taste and I don’t find it too much of a bother. But, and I have said this before, just buy the jar if you find it easy and convenient.
- At times, lasagna noodles have a tendency to stick together when cooking. To avoid this, gently separate them as they are cooking. You just need to do it a few times. Just use a fork to gently push them away from each other. After they have cooked, immediately drain them and rinse over cold water. Separate all the lasagna sheets and lay them over the rim of a colander until using. This helps so much!
- You can make this ahead of time! Make the Lasagna as the recipe below indicates, cover and refrigerate until baking time. Remove from fridge and cook according to recipe but add an extra 10 minutes to cooking time.
- If you notice your lasagna browning too quickly on the top, simply add a sheet of foil over the top to finish the cooking.
Enjoy the Lasagna friends and I’ll see you all soon with some more great inspiration for your kitchen.
Here’s Some More Great Lasagna Recipes You’ll Love
- Spinach Ricotta and Mushroom Lasagna
- Chicken and Spinach Lasgana
- Roasted Squash and Zucchini Lasagna
Classic Lasagna
Ingredients
- 1 1/2 lbs Ground beef
- 1 Onion roughly chopped
- 6 cloves Garlic crushed
- 2 tablespoons olive oil
- 3 Cups Marinara Sauce
- 2 Cups cheddar cheese grated
- 6 oz mozzarella ball, cut into thin slices
- Small bunch of fresh chopped parsley
- Small bunch of fresh chopped basil
- 1 Teaspoon oregano
- 1 Teaspoon rosemary
- 2 Tablespoons butter
- 3 Tablespoons flour
- 2 cups milk
- Salt and pepper to season
- 16 lasagna sheets
Instructions
- Preheat your oven to 350 degrees F.
- In the largest skillet you own, heat 1 tablespoon of olive oil with the garlic and onion. Cook over medium high heat for about 8-10 minutes. You are looking to soften the onion and give it a nice golden brown colour. After the onion is cooked, add in the ground beef. Stir around breaking up the meat as it cooks. Add the parsley, basil, oregano, rosemary salt and pepper. Give a good stir and continue to cook until the meat is cooked through. Add the Marinara Sauce to the ground beef and bring to a simmer for about 10 minutes. Remove from heat and set aside.
- Next, make your cheese sauce. In a heavy bottomed saucepan set over a medium heat, add the butter. Once the butter has melted, add the flour all at once and whisk until a paste forms. Now gradually add your milk, whisking as you go. Once you have added in all the milk you should have a smooth and slightly thickened sauce.. Add the grated cheddar cheese, reserving about 1/3 cup for later. Whisk until it becomes a smooth and thick sauce. Season with salt and pepper, remove from heat and set aside.
- Cook your lasagna pasta according to package. Drain, rinse and set aside.
- In a 6 x 14 inch (or closest size you have) oven proof dish, layer your lasagna. Start with a few tablespoons of the tomato mixture for the bottom. This is mostly so the lasagna doesn't stick to the bottom. Then layer your pasta, meat sauce and cheese sauce. Repeat this until your dish is piled high . On the top make sure you pour over the remaining meat sauce and then sprinkle over remaining cheddar cheese and top with the fresh mozzarella.
- Bake in a preheated 350 degrees F oven for about 40-50 minutes. Remove from oven and let stand for at least 15 to 20 minutes before cutting and serving. Honestly, delicious!
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
