The Ultimate Lasagna

The Ultimate Lasagna image Author: Canadian Living Credits: The Ultimate Lasagna image

Layer after scrumptious layer of rich meat sauce, tender pasta and creamy cheese make this lasagna the best you'll ever have. The family-friendly classic is just as good when you make it ahead, so it's a Monday night lifesaver.

  • Portion size 12 servings

Ingredients

  • 12 lasagna noodles
  • 1 tub extra-smooth ricotta cheese
  • 1 cup grated parmesan cheese
  • 1 egg
  • 1/2 cup chopped fresh basil
  • 1 clove garlic minced
  • 1/4 teaspoon each salt and pepper
  • 4 1/2 cups shredded mozzarella cheese
Tomato Meat Sauce:
  • 2 tablespoons olive oil
  • 2 onions diced
  • 1 rib celery diced
  • 1 carrots diced
  • 4 cloves garlic minced
  • 2 cans (each 156 mL) tomato paste
  • 675 g lean ground beef
  • 2 cans (each 796 mL) diced tomatoes
  • 1 cup red or white wine
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 3/4 teaspoons pepper

Method

Tomato Meat Sauce: In Dutch oven, heat oil over medium heat; cook onions, celery, carrot and garlic, stirring occasionally,until softened, about 5 minutes.Stir in tomato paste. Add beef; cook,breaking up with spoon, until no longer pink, about 5 minutes. Add tomatoes,wine, bay leaves, oregano, salt and pepper; reduce heat and simmer, stirring occasionally, until slightly thickened, about 40 minutes. 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 saltedwater, cook noodles for 2 minutes less than package directions for al dente. Drain; lay noodles, without touching, in single layer on tea towel. Stir together ricotta, Parmesan cheese, egg, basil, garlic, salt and pepper. Set aside 1 1/2 cups of the meat sauce. In 13- x 9-inch (3 L) baking dish, spread one-third of the remaining meat sauce. Arrange 3 noodles over top; sprinkle with 1 1/2 cups of the mozzarella cheese. Top with half of the remaining meat sauce, 3 noodles, ricotta mixture, 3 noodles, remaining meat sauce, then 3 noodles. Top with reserved meat sauce, then remaining mozzarella cheese.

Make-ahead
: Cover with plasticwrap and refrigerate for up to 3 days. Unwrap before baking.

Cover with foil. Bake in 375F (190 C) oven for 45 minutes. Uncover and bake until cheese is golden, about 15 minutes. Loosely cover with foil; let stand for 30 minutes before serving.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 1065 mg
  • Sugars 10 g
  • Protein 35 g
  • Calories 551.0
  • Total fat 30 g
  • Potassium 868 mg
  • Cholesterol 92 mg
  • Saturated fat 16 g
  • Total carbohydrate 36 g

%RDI

  • Iron 36.0
  • Fibre 0.0
  • Folate 33.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 47.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 36.0
  • Vitamin C 43.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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The Ultimate Lasagna