Recipe: Delicious Classic Lasagna

Classic Lasagna. The Taste You'll Love To Serve With Classico Pasta Recipes. Browse Our Official Site For Easy Lasagna Recipes. Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage.

It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day. Drain and drizzle a bit of olive oil to prevent noodles. You can have Classic Lasagna using 19 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Classic Lasagna

1. It's 1/2 lb of Ground pork sausage (I like jimmy deans).
2. You need 1 lb of Organic lean ground beef.
3. It's 1 of Diced Small white onion.
4. You need 3 clove of Garlic, minced or finely shopped.
5. You need 1 can of 16 oz crushed tomatoes.
6. Prepare 1 can of Tomato paste.
7. Prepare 1/4 tbsp of Dried oregano.
8. You need 1 dash of Fennel seeds.
9. You need 1 tbsp of Kosher salt.
10. You need 1/2 tbsp of Ground black pepper.
11. You need 2 of Basil leaves.
12. It's 1 packages of Whole milk ricotta cheese.
13. It's 2 of Eggs.
14. You need 1/4 cup of Cottage cheese.
15. You need 1 packages of Shredded mozzarella.
16. You need 1 packages of Sliced mozzarella.
17. You need 1/2 bunch of Italian flat lead parsley.
18. Prepare 1 packages of Oven ready (no boil) lasagna noodles.
19. You need 1 of as needed Olive oil.

A definite crowd-pleaser, this classic lasagna is thick, rich and meaty with lots of cheese—just the way I like it. Even though my parents were Hungarian, I have a weakness for savory Italian foods like this. —Suzanne Barker, Bellingham, Washington Vegetable Lasagna: Prepare Classic Lasagna as directed, except omit beef or sausage. I make this a lot and serve with Italian garlic bread and salad. It always gets a rave review, especially if the mozzarella strings with every bite.

Classic Lasagna instructions

1. In large pot, brown pork. and ground beef. When browned remove beef to drain fat.
2. While meat is in colander to drain fat, add diced onion to pot-let them sweat on high heat for about 6 minutes. Add meat back to pan.
3. Add 3 garlic cloves minced, let it combine and heat for about two or three minutes..
4. Add can of tomato paste, and can of crushed tomatoes..
5. Add fennel, oregano, salt and pepper. Drop in basil leaves. Stir, simmer in low heat and cover for an hour.
6. While sauce is simmering, start on cheese mixture: combine ricotta, eggs, 1/4 cup of the shredded mozzarella , cottage cheese and some finely diced parsley. Add salt and pepper to taste.
7. Before you put anything in 9 x 13 baking dish-coat lightly with olive oil...then add a layer of meat sauce to bottom of the baking dish. Add no boil noodles. Add layer of ricotta cheese. Add slices of mozzarella , enough to cover the layer before it. Add another layer of meat sauce. Add another layer of noodles. Add another layer of ricotta. Add one last layer or noodles. Add all remaining meat sauce. Cover with what's left of mozzarella slices and shredded mozzarella. Add a sprinkling of olive oil over the top.
8. Cover with foil and place in fridge over night, or 6 hours before baking.
9. When ready to bake, set oven at 375 and cover lasagna loosely with foil.
10. Bake for 30 mins. Then, remove foil and bake for 10 mins..
11. Set broiler on high for 5 minutes.
12. Remove lasagna from oven and let stand for at least 10 mins before slicing..

This recipe comes from my mother. I think she got it off the back of a "Mueller's Lasagna box. When you're in need for a comforting dish, this Classic Lasagna is the perfect recipe. We love the cheese combinations of this recipe: shredded mozzarella, cottage cheese or ricotta, Parmesan, and mozzarella slices. Yes, each cheese has a reason to be in this recipe.