One of the things I love most about Fall is all of the warm comfort food. In my mind, the ultimate comfort food is a warm plate of cheesy savory lasagna! Homemade lasagna is a perfect weekend meal. It serves a crowd, pairs beautifully with red or white wine, and is a great compliment to a nice bright salad.
I’ve been making this particular lasagna for years, and my Husband always loves it. I prefer making my pasta from scratch, but store-bought pasta works just as well. With homemade pasta, it takes about 2 hours from raw ingredients to plate.
Homemade Lasagna Recipe:
1 LBS of Lean Ground Beef
1 Can of Tomato Sauce
1 Can of Tomato Paste
2-3 Fresh Roma Tomatoes, Diced
1 Small-Medium Onion, Diced
3-4 Cloves Garlic, Minced
1 Teaspoon of Dried Oregano
3 Fresh Basil Leaves, Rolled and Thinly Sliced
1/2 Teaspoon of Fennel Seeds
1 Ball Fresh Mozzarella Cheese
1/4 Cup Fresh Parmesan Cheese
1 Small Tub of Ricotta Cheese
2-3 Cubes of Flash Frozen Spinach (Optional)
1 Farm Fresh Egg
Fresh Cracked Pepper
Splash of Olive Oil
9″ Lasagna Pan
Dried Lasagna Noodles (OR)
Homemade Pasta Dough Recipe:
1 Farm Fresh Egg
1/2 Teaspoon of Sea Salt
1 to 1.5 Cups of 00 Flour
2-3 Tablespoons of Water
Splash of Olive Oil
Directions for Homemade Lasagna:
Note: The first 4 steps of this recipe are for homemade pasta. If you are purchasing your pasta, skip ahead to step 5.
1: In a medium-sized bowl (or stand mixer), mix the 00 flour and sea salt together. Make a well in the center, and drop in your egg. Add a dash of olive oil, and begin mixing.
2: Add water a Tablespoon at a time, until your dough is the right consistency. It should be firm, and able to maintain its shape.
3: Knead the dough for about 3 to 4 minutes.
4: Wrap, and set aside for 20 minutes. After 20 minutes, roll your dough into thin strips with a rolling pin, or with a KitchenAid Pasta Attachment. Slice your sheets of dough into your preferred width, and set aside.
5: In a deep pan, brown your ground beef over medium heat. Once your beef is cooked, strain, and set aside. In the same pan, add onions and garlic, and saute until translucent in colour. Stir your cooked ground beef back into the pot.
6: Add your tomato sauce, tomato paste, diced tomatoes, oregano, fresh basil, fennel seeds, sea salt, and cracked pepper to your sauce. Stir well, and reduce the heat to low. Cover your pan and let simmer.
7: Bring a large pot of water to a rolling boil. Season the water well with sea salt or kosher salt. Drop your lasagna sheets into the water. Note: Fresh pasta cooks much quicker than store bought. If you are using fresh pasta, it will only take a couple of minutes.
8: While the pasta is cooking, mix your ricotta cheese with a cracked egg, sea salt, and fresh cracked pepper. (Optional: Sometimes I add 2 – 3 cubes of flash frozen spinach in the Ricotta)
9: Carefully strain your pasta from the boiling water. Now, you’re ready for layering!
10: Pre-heat your oven to 325 Degrees.
11: Spoon a little bit of your sauce on the bottom of your lasagna pan, rubbing it to coat the bottom. Layer your first lasagna noodles, then cover with a generous topping of your meat sauce.
12: Sprinkle your meat sauce layer with fresh parmesan cheese, then add a second layer of pasta in the opposite direction of your first. Top the second layer of lasagna noodles with your Ricotta and Egg mixture.
13: Add another layer of fresh parmesan cheese, then add your last layer of lasagna noodles. Top the last layer of lasagna noodles with the remaining meat sauce. Shread your fresh mozzarella on top of your meat sauce layer.
14: Tent aluminum foil over your lasagna to prevent the melted cheese from browning too quickly, and put it on the middle rack of your pre-heated oven. Set a timer for 35 minutes.
15: After 35 minutes, remove the aluminum foil from the lasagna so your cheese can brown. Leave your lasagna in the oven for another 15 minutes, or until the cheese is golden.
16: Remove the lasagna from the oven and allow it to rest for 15-20 minutes. This ensures it will not fall apart when you try to serve it.