Classic Lasagna
Classic Lasagna
Photography by Jodi Pudge
- Preparation time: 40 minutes
- Total time : 3-1/4 hours
- Portion size: 12
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 474 |
| pro | 31 g |
| total fat | 25 g |
| sat. fat | 12 g |
| carb | 31 g |
| dietary fibre | 3 g |
| sugar | 7 g |
| chol | 113 mg |
| sodium | 585 mg |
| potassium | 669 mg |
| % RDI: | - |
| calcium | 38 |
| iron | 25 |
| vit A | 26 |
| vit C | 35 |
| folate | 15 |
Lasagna is the go-to meal that feeds a crowd and leaves everyone asking for seconds. We have many different lasagnas in our repertoire, but this one is classic in its simplicity.
Ingredients
- 12 12lasagna noodles
- 1 tub (475 g) 1tub (475 g)extra-smooth ricotta cheese
- 2 2eggeggs
- 1 pinch 1pinchpepper
- 3 cups 3cupsshredded mozzarella cheese
- 1 cup 1cupgrated Parmesan cheese Tomato Meat Sauce:
- 2 tbsp 2tbspolive oil
- 2 2oniononions, diced
- 1 1rib celery, diced
- 1 1carrotcarrots, diced
- 4 4cloves garlic, minced
- 1-1/2 lb 1-1/2lblean ground beef
- 1/3 cup 1/3cuptomato paste
- 2 cans (28 oz/796 mL each) 2cans (28 oz/796 mL each)diced tomatoes
- 1 cup 1cupred wine or white wine
- 2 2bay leafbay leaves
- 1 tsp 1tspdried oregano
- 1/2 tsp 1/2tsppepper
- 2 tbsp 2tbspchopped fresh basil
Preparation
Click here to watch our how-to video where Canadian Living's food director Annabelle Waugh walks you through this entire recipe.
Tomato Meat Sauce: In Dutch oven, heat oil over medium heat; cook onions, celery, carrot and garlic, stirring occasionally, until softened, about 5 minutes.
Add beef; cook, breaking up with back of wooden spoon, until browned and liquid has evaporated, about 6 minutes.
Stir in tomato paste. Add tomatoes, wine, bay leaves, oregano and pepper; simmer, stirring occasionally, until slightly thickened, about 40 minutes. Stir in basil. Discard bay leaves. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)
Meanwhile, in large pot of boiling salted water, cook noodles for 2 minutes less than package directions for al dente. Drain and arrange noodles in single layer on towels.
In small bowl, stir together ricotta, eggs and pepper.
In 13- x 9-inch (3 L) baking dish, spread 1-1/2 cups of the meat sauce. Arrange 3 noodles over top; sprinkle with half of the mozzarella cheese. Top with 2-1/2 cups of the meat sauce, 3 noodles, ricotta mixture, 3 noodles, 2-1/2 cups of the meat sauce, 3 noodles, then remaining meat sauce and mozzarella cheese. Sprinkle with Parmesan cheese (Make-ahead: Cover with plastic wrap and refrigerate for up to 3 days; remove plastic wrap.)
Cover with foil. Bake in 375ºF (190ºC) oven for 45 minutes. Uncover and bake until cheese is golden, about 15 minutes. Loosely cover with foil and let stand for 30 minutes before serving.
Source : Canadian Living Magazine: January 2012
