This flavorful lasagna recipe, featuring ricotta, cottage cheese, and fresh mozzarella, is simplified with the use of no-boil noodles, making it an effortlessly delicious choice and arguably the best lasagna recipe.
Lasagna holds a special place as my top comfort food, offering a perpetual warmth akin to a prolonged, comforting embrace, especially since the leftovers are just as delightful. Fond memories arise of my aunt’s Christmas Eve tradition—her remarkably cheesy spinach and cottage cheese-infused lasagna. Now, my husband consistently insists on incorporating cottage cheese into our classic lasagna recipe. This rendition features an uncomplicated homemade sauce, blending Italian sausage and ground beef, expertly layered with a ricotta and cottage cheese mixture, and nestled between tender noodles. The crowning touch is the addition of fresh mozzarella, ensuring a timeless pasta dinner that never fails to evoke comforting satisfaction.
The ingredients for this homemade lasagna recipe with ricotta and cottage cheese include:
1. Mild Italian pork sausage
2. Ground beef
3. Fennel seeds
4. Red pepper flakes
5. Garlic
6. Yellow onion
7. White wine (opt for a vintage you’d enjoy drinking)
8. Tomato paste
9. Crushed tomatoes
10. Tomato sauce
11. Dried oregano
12. Kosher salt
13. No-boil lasagna noodles (opt for high-quality lasagna sheets)
14. Cottage cheese (low-fat cottage cheese is recommended)
15. Ricotta cheese (BelGioso ricotta cheese is a preferred choice)
16. Parmesan cheese (use freshly shredded instead of canned)
17. Fresh mozzarella (buy fresh mozzarella in a log or freshly pulled)
18. Fresh parsley
To craft the best sausage lasagna, follow these steps for a flavorful and rewarding experience:
1. **Brown your meat:** In a large pot or Dutch oven, combine the meat. Crush the fennel seeds and sprinkle them with red pepper flakes over the sausage. Cook over medium-high heat until the meats are browned.
2. **Bring the flavor:** Add the onion, garlic, and salt, and cook for 3-4 minutes or until the onion turns translucent.
3. **Deglaze and tenderize:** Introduce white wine for added flavor and to tenderize the sausage. Cook for a few minutes or until the wine is absorbed, scraping the flavorful browned bits from the bottom of the pot.
4. **Simmer and let the flavors infuse:** Stir in the tomato paste and cook for 1-2 minutes to eliminate its raw flavor while adding depth. Include crushed tomatoes, tomato sauce, half of the oregano, and kosher salt. Bring it to a boil, then reduce to a simmer, and let it cook for 30-40 minutes or until the sauce is reduced by a quarter. Allow the flavors to meld during this simmering process.
For the delectable cheese filling:
1. **Combine Ricotta and Cottage Cheese:** Blend high-quality ricotta and cottage cheese together. Opt for brands that prioritize quality, ensuring a creamy texture with at least 2% milk content to avoid chalkiness.
2. **Herb Infusion:** Sprinkle the mixture with the remaining oregano and chopped parsley to infuse it with delightful herbal notes.
3. **Shred Parmesan Cheese:** Enhance the flavor with a layer of salty Parmesan cheese. Avoid canned or pre-shredded varieties; instead, opt for freshly shredded Parmesan. Remember, quality directly contributes to flavor in this step.
Assemble your lasagna with the following layering sequence:
**1st Layer:**
– Meat sauce
– Noodles
– Cheese mixture
– Meat sauce
– Parmesan
**2nd Layer:**
– Noodles
– Cheese mixture
– Meat sauce
– Parmesan
**3rd Layer:**
– Noodles
– Cheese mixture
– Meat sauce
– Parmesan
**4th Layer:**
– Noodles
– Meat sauce
– Mozzarella cheese
– Parmesan
– Parsley
Here’s a helpful tip for assembling: initiate with sauce at the bottom, conclude with sauce on top, and position the noodles over the meat sauce to absorb and soften. If there’s a slight mix-up in the layering, don’t fret too much—rest assured, the end result will be delicious.
1. **Prepare the Baking Dish:**
– Spoon 1 cup of sauce into the bottom of a 9×13-inch baking dish or lasagna pan.
2. **Start Layering:**
– Lay down a single layer of three uncooked lasagna noodles.
– Spread approximately 1 ½ cups of the cheese mixture over the noodles.
– Follow with about 1 ½ cups of meat sauce.
– Sprinkle with Parmesan cheese.
3. **Repeat the Layering Process:**
– Repeat the layering process for two more rounds, utilizing all of the ricotta mixture but reserving 2 cups of the sauce for the top layer.
4. **Top Layer:**
– For the final layer, place noodles, followed by the reserved sauce.
– Add slices of fresh mozzarella and sprinkle with Parmesan cheese and chopped parsley.
5. **Cover and Bake:**
– Cover the baking dish with foil, sprayed with cooking spray on one side to prevent sticking.
– Bake for 30-40 minutes or until bubbly.
– Remove the foil and bake for an additional 10 minutes until the cheese begins to brown.
6. **Rest and Serve:**
– Allow the lasagna to rest for at least 10 minutes before cutting.
– Optionally, add extra Parmesan and parsley before serving.
The number of layers in lasagna is a matter of personal preference. You mentioned that you like four layers, and using a 1-pound box of noodles set three across typically achieves this. However, three layers also work well. If you opt for three layers, it’s advisable to save any extra sauce for use with pasta later.
As for adding eggs to lasagna, some recipes do call for eggs, usually whisked in with the ricotta cheese. The egg serves as a binder for the cheese mixture, contributing to the overall texture. If you feel inclined to add an egg to your lasagna, it’s a common practice and can enhance the richness and consistency of the cheese filling.
Yes, you can freeze lasagna, and here’s a guide on how to do it:
**Freezing Lasagna Before Baking:**
1. Wrap the baking pan tightly with foil and then plastic wrap.
2. Place it in the freezer for up to 2 months.
**Freezing Leftovers:**
1. Wrap individual slices tightly in plastic wrap and foil.
2. Freeze for up to 2 months.
**Reheating Uncooked Frozen Lasagna:**
– There’s no need to thaw frozen lasagna.
– Remove the plastic wrap and cover the baking dish with foil.
– Bake at 350°F (175°C) for 50-60 minutes or until heated through.
**Reheating Frozen Cooked Lasagna:**
– Place the covered lasagna in a preheated 350°F (175°C) oven.
– Reheat for about 30-45 minutes or until it’s heated through.
These steps should help you enjoy your lasagna even after freezing, and the reheating times may vary slightly based on your specific oven and the size/thickness of the lasagna.
Certainly! Here are some tips for making this classic lasagna recipe:
1. **Prep Ahead:**
– You can prepare the lasagna a day before baking. Cover it with aluminum foil and refrigerate for up to 3 days before baking. This can be a time-saving option, especially for busy days.
2. **No-Boil Noodles Tip:**
– No-boil noodles require more sauce than cooked noodles since they absorb moisture from the sauce. Be generous when ladling your portions to ensure the noodles stay moist and flavorful.
3. **Boiling Noodles Option:**
– If you prefer, boil the lasagna noodles 3-4 minutes shy of the package directions. This prevents them from becoming overly soft or falling apart during baking.
4. **Add Vegetables:**
– Enhance the nutritional value by incorporating spinach, kale, or zucchini into the sauce for an extra veggie punch and a touch of green. Alternatively, add layers of sautéed veggies after the cheese mixture for added texture and flavor.
5. **Time-Saving Sauce Option:**
– If time is a constraint, consider substituting the homemade sauce with a high-quality jarred sauce. Simply add it to the meat mixture for a convenient yet delicious alternative.
These tips should help you customize and streamline the lasagna-making process based on your preferences and schedule.
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