I have been making my traditional lasagna for many years as just about everyone in my family likes it except for a few vegetarians. I always have extra sauce to serve over spaghetti for them or the younger kids so no one is ever left out.
As a matter of fact it is one of my first recipes I posted since starting my blog in November of 2011 and you can find my original lasagna here; also check out my meatball recipe that I used. I have included my marinara recipe below which has stayed the same except for using canned tomatoes instead of fresh tomatoes from the garden! My tomatoes of choice are San Marzano but they are some times hard to come by so I use Muir Glen organic tomatoes instead.
So, what is different about this version? To begin with I used the no-cook, oven-ready flat noodles. I actually like both kinds. The no-cook is a great product as the noodles are ready to use and there is no extra step of boiling the noodles. However, the moisture content of the sauce needs to be just right so the dried noodles will rehydrate but not be overwhelmed with a thick sauce. You also do not want the sauce too thin where the noodles might become limp.
NOTE: decided to go back to the regular noodles and not use the no-cook.
Second, I use to make meatballs, which is a technique I received from a sister’s Sicilian mother-in-law where they were cooked, sliced and then layered in the lasagna. I no longer do that since last year when I ran across a recipe by Buddy Valastero’s grandmother in “Cooking Italian with the Cake Boss”. I add the cooked meat, which now includes hot Italian sausage, to the sauce which saves a lot of extra work and ends up being the right consistency.
I will always use my marinara sauce as I like to finish my lasagna with it and serve some on the side. I use this sauce in all kinds of dishes and it has not changed for quite some time. I make a big batch and freeze it in small containers, so I always have some sauce handy for a recipe.
Lasagna has been a favorite dish for my family, friends, neighbors, former business associates of Gene’s and now I want to share my new version with my fellow bloggers. It is one of my best comfort foods I make!
Lasagna Updated
- meatloaf mixture of 1/2 lb. ground chuck, 1/2 lb. ground pork and 1/2 lb. ground veal (I used 1 lb. ground chuck, 1 lb. ground pork and no veal)
- olive oil if needed should the meat stick to the bottom of the pan (usually there is enough fat)
- 1 lb. hot Italian sausage, casings removed – you can use sweet if you prefer
- 4 or more large garlic cloves, minced to taste
- 1 tsp. fresh oregano, minced or 1/2 tsp. dried
- 2 tbsp. tomato paste
- 1 can (28 oz.) crushed tomatotes
- 1 can (28 oz.) tomato puree
- 1 can (28 oz.) tomato sauce and more if needed (I added)
- 1 tbsp. sugar to cut the acidity of the tomatoes (I added)
- kosher salt and pepper to taste (optional)
- 2 lbs. fresh ricotta cheese (I like to use Calabro hand-dipped ricotta if I can find it) – to prevent runny ricotta add a tbsp. or two of fine, plain breadcrumbs
- fresh parsley, minced (to taste)
- 2 -3 tbsp. fresh basil, minced or 1-1/2 tbsp. dried
- 1-1/2 cups Parmesan, grated and divided (I added an extra 1/2 cup in addition to sprinkling a layer on top of the sauce before baking)
- 1-1/2 lbs. mozzarella (whole milk) grated on the large holes of a grater, divided
- 2 large eggs, beaten
- 12-15 (I use 15 as my pan is bigger now) regular lasagna sheets; cooked, drained and placed on a sheet pan sprayed with non-stick spray (until you are ready to assemble)
- Judi’s Marinara Sauce (see below)
Add all of the meat and cook until no longer pink, about 15 minutes while breaking up the meat to combine. Add a little olive oil if the meat is sticking; drain. Add the garlic and oregano and cook for another minute or two.
Stir in the tomato paste and cook, until the meat is coated with the paste, just a few minutes. Add the tomatoes, tomato puree, tomato sauce and sugar. Add extra sauce if necessary – I always need to thin it. Season with salt and pepper if desired and bring to a boil. Lower the heat and simmer, uncovered, for about 1-1/2 hours or until thickened.
Preheat the oven to 375°F and place a baking sheet lined with foil in the oven to warm while you make the filling. The baking sheet is a great idea in case there are any spills. Combine the fresh ricotta cheese, eggs, parsley, basil, 1-1/2 cups of Parmesan, 1 lb. mozzarella and 2 beaten eggs in a large bowl and mix well.
Place the remaining 1/2 cup Parmesan and 1/2 lb. mozzarella in a separate bowl, mix well and set aside.
Spray your dish (I used a pyrex glass dish) with a non-stick spray and spread the bottom of a 9-inch x 13-inch x 2-inch glass dish with 1-1/2 cups sauce. Place 4-5 noodles on top that are barely overlapping. Spread 1/3 of the ricotta cheese mixture over the noodles, then sprinkle with a little of the Parmesan/Mozarella mixture, and top with 1-1/2 cups sauce and another layer of noodles. Repeat this layering twice, finishing with a layer of 1-1/2 cups sauce. Sprinkle additional Parmesan on top if desired.
Cover the lasagna with foil and place on a baking sheet for 40 minutes. Remove the foil and continue to bake until the top starts to turn golden and the filling is bubbling, about another 25 minutes. Remove and let rest for 20 minutes before serving with a tossed salad, garlic bread, some extra Parmesan cheese and a nice glass of Merlot.
I always serve some of my marinara sauce on the side…
Recipe by cookingwithauntjuju.com
Lasagna using the no-boil noodles…
Judi's Marinara Sauce
- enough olive oil to saute the onions
- 2 garlic cloves, minced (or more to taste)
- 4 to 6 quarts canned tomatoes, salt added; I now use 6 to 8 large cans of Muir Glen Organic Tomatoes (or San Marzano if I can find them)
- 1 (12 oz.) tomato paste
- 1 (1 lb. 13 oz.) tomato sauce
- 3-4 tbsp. fresh parsley, minced or 1-1/2 to 2 tbsp. dried
- 2 tbsp. sugar to cut the acidity of the tomatoes
- 2 bay leaves
- 3-4 tsp. fresh basil, minced or 2 tsp. dried basil
- 3-4 tsp. fresh oregano or 2 tsp. dried oregano
- 1/2 tsp. pepper
Saute onions in just enough oil until soft, but not brown, for about 15 minutes. Add the garlic and saute another minute or two. Process the tomatoes in a blender; then I strain through my All-Clad Food Mill to remove all of the seeds. Add to the onions along with the rest of the ingredients. I do try to use fresh herbs whenever I can because it really makes a difference in the taste especially with a sauce like this.
Reduce the heat and simmer uncovered for about 1-1/2 to 2 hours, stirring occasionally.
Recipe by cookingwithauntjuju.com
3 lb. container of ricotta…
I decided I prefer the regular noodles…
My new ceramic dish which is perfect to hold all the goodies in my lasagna – needs 15 lasagna noodles, not 12.
I am dying over this pan of deliciousness! I have to make it right away, thank you so much for posting one of our favorite all time dishes!
Thanks so much Sue – lasagna has been a favorite in my family for about 35 years. Happy FF 🙂
Lasagna is always good, especially in colder weather. I love how things like this are firm family favorites but still evolve over time. This version sounds delicious!
Thanks Caroline – I am very happy with this new version and so is everyone else. It has been a “family tradition” 🙂
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I really miss lasagna made with ricotta/cottage cheese. Here we tend to layer the pasta and the meat sauce with béchamel sauce instead. I’ve bookmarked this Judi but can you please remind me what tomato sauce is? It is passata – sieved uncooked tomatoes? In the UK, tomato sauce means ketchup and I am quite sure you don’t add those sorts of quantities to your marinara! Thanks so much for reviving and updating such a family classic – I can’t wait to make this! Oh, and Happy Fiesta Friday x
Thanks Selma – definitely do not use ketchup!!! I went shopping today and actually found the San Marzano tomatoes (I have 4 stores I shop at) and they are all passatta, whether crushed, whole tomatoes or puree.They did not have the sauce but I am sure it varies a little in consistency with Muir Glen tomato sauce but it is not as thick as tomato paste. The important thing is to get the right thickness and not be too watery as you cook it. You will be able to tell once you start to layer it – it’s really hard to explain as I just know what to look for. Basically, the thicker the consistency, the deeper the flavor that’s why I use such a mixture. Happy FF to you and thanks so much for co-hosting with Nancy 🙂
Greetings Judi from sunny Florida! Drooling-Yum! Have a great weekend! Cheryl
Hey there Cheryl – this is a great recipe to serve your family. Quiet weekend somewhat with snow coming Saturday into Sunday and then Super Bowl – enjoy your weekend 🙂
Hey Judi, Happy Super Bowl Weekend to YOU! Be safe in all the weather systems (snow,etc,). Your Florida Bud. Cheryl
Same to you Cheryl – we are finally going to get some snow – maybe 10 inches early Sun. through early Monday. Michigan has missed most of the storms so far 🙂
That is unusual isn’t it for u all.?
Yes, last year we had twice as much snow. Mother nature – you know how she can be. What’s happening in the South?
Warm and fair temps. Not as chilly in the eve’s as last year! Our pool is heated so if it does get uncomfortable evenings we turn heat on and still swim! It is a favorite past time of mine! Have a fun weekend! Build a snowman for me! Ha! Cheryl
Lasagna is oneof thise dishes I rarely make but always enjoy when others make it for me! i would love a slice of this heavenly creation please!
Of course Johanne – I made a few dishes so there is plenty to go around. A little bit of work to make but worth it 🙂
I love lasagna and yours looks so good Judi, I’m definitely coming back for seconds… probably thirds too!
I better make a few more dishes of it so I don’t run out! Happy FF Michelle 🙂
This looks wonderful, I’ve pinned it for future reference. Having that marinara sauce in the freezer would be like having an insurance policy.
Thanks Liz – I always have sauce in the freezer so I can pull together a quick dinner with just some pasta and maybe frozen meatballs or for this lasagna 🙂
second to macaroni is lasagne, shrek reckons he is the best at it but i think you would give him a run for his money lol
Shrek – should I know him LOL! I love macaroni too, any kind of pasta and pizza for that matter – all comfort food 🙂
oh shrek is the old man..hehe…there’s a good reason why and well I think you topped him on the lasagne x
I thought so but I had visions of this big green giant whatever it is on a Disney movie LOL
haha well he is like that he just needs to be spray painted!
Veeerrryyyy yummy, Judi! My mouth was watering at first glance!! 😀
It was and is yummy Julianna! Happy FF 🙂
Love the variety of meats you use in this lasagna, Judi! The flavors must be amazing. Don’t you just love those no boil sheets of pasta…such a time saver in the prep of a tedious but “so worth it” dish. This is a perfect entree to share with the masses over at Angie’s for the Fiesta Friday Anniversary Bash. 🙂 Thank you!
Thanks so much Nancy – it is a good recipe that I will leave alone for the next 30 years when I decide or not to give it a makeover 🙂 Happy FF and thanks so much for co-hosting with Selma.
I haven’t made lasagne for such a long time. This version looks so flavorful and delicious.
Thanks Julie – I am happy with this new version that I first made last year. My 35 year old recipe was due for a makeover 🙂
Aren’t we all Judi? 🙂
I’m not sure what you are asking me Julie ?
You said your 35 year old recipe was due for a makeover. I was referencing I could use a makeover too. 🙂
Too funny – as you certainly do not need a makeover. Heck, you lost weight and quit smoking 🙂 Now, I need to lose some weight – put on too much in the past couple of years (and I a am a lifetime member of WW)
I was a lifetime member too but a slow learner. I had to go back a couple of times before I finally learned what worked for me. It’s a process right?
It sure is – I need to break some bad habits and probably slow down with my blog. A lot of cooking 🙂
My hubby kind of thought maybe I was spending too much time here too. He may be right. I need to pick up a book and just read once in awhile.
I read a lot but it’s cookbooks and magazines, my recipe files, etc. I need to read a good novel or catch up with National Geographic magazines 🙂
My in-laws are moving to independent living and my mother-in-law is liquidating her kitchen. She is giving me her recipe box. I am very excited!
Oooo I love lasagna. I need to make some or stop by your house for a scoop. Oh, that’s right. I can have second helpings at FF.
Tracey there will always be plenty of servings for you! Happy FF 🙂
As you imagine I’m very pretending about lasagna…but your looks super yummy! Sooner or later I have to try to make it with ricotta…. it must me very yummy!
Thanks – I have always used ricotta and everyone loves this version. It is one of those recipes so worth it to make 🙂
I love lasagna, don’t make it that often, maybe it’s the amount of work. Yours looks really good. I have been wanting to try the version with béchamel, have you ever made your lasagna with that rather than ricotta?
Selma mentioned bechamel too and I have never made my lasagna with that. Maybe some time I will try it 🙂
Everyone loves Lasagna, Judi, and yours is super yummy and delicious 🙂
Thanks Linda – I know my family loves lasagna and there is always excitement when they hear what I made 🙂
You had me at Italian sausage, Juju! Many (many) years ago, my sister introduced me to lasagna and it became her signature dish. However I must say, hers did not have half of the yummies I see here in the ingredient list. MmmMmm!
The Italian sausage is a great addition (I use hot) and makes the lasagna almost perfect, at least for my hungry family. As you know the sausage is nicely seasoned and adds some great flavor 🙂
Your updated version sounds terrific!
Thanks so much Karen – I’ve made the new version 3 times and I think it is just the way I want it. I do not change many recipes but my lasagna did need an update 🙂
Ahhh, a good old favorite that I haven’t made in a long time, except when the kids visit. I always feel it is just too much for just hubby and myself. Your ingredients sound quite wonderful, and I do so love the no-boil lasagne sheets too. They make it so easy for cooks nowadays don’t they, yet I cringe when folks say they don’t have time to cook. Rant over :). I do love your lasagne Judi and with the addition of the sweet/hot Italian sausage, this is sure to be a winner 🙂
Thanks Loretta – I will always find time to cook and I know you feel that way too. I still fix lasagna whether there are two or a crowd. I freeze the leftovers in individual servings and also have small containers of sauce frozen. So, I am good to go for one of my favorite comfort foods any time 🙂
This looks super luscious Aunt juju. …
Thanks Chitra – we do love pasta and lasagna is at the top of the list 🙂
Everyone LOVES lasagna!! This looks like a perfect gold standard recipe- great!! 🙂
Thank you – my recipe has been around a long time and this version has been “tweaked” good and I am very happy with the results 🙂
This looks wonderful, Judi. Lasagna is such a comfort food. I love it!
Good to hear from you Patty and thanks! Love my pasta! Glad you are feeling better and can’t wait to check out your new photos 🙂
Lasagna is one of my favorite comfort foods, but I have rarely made it. Going to try your version soon Judi, looks soooooo good!!
Thanks Naina – it is very good and very easy to “tweak” to your own tastes 🙂
I was just checking my pantry last night to find some lasagna sheets…perfect timing discovering your recipe! Looks delicious and I’ll bet it tastes the same 🙂
Thank you – the no-boil lasagna sheets save so much time and one less pan to wash! I am very happy with the results 🙂
Lasagna is such a lovely dish and I love your version. A perfect dish to share. I use the no boil lasagna sheets, it just takes a little longer to cook but is worth it 🙂