FINALLY a classic lasagna recipe that I'm happy with. It has all the familiarity of what you're used to with fool proof techniques that level it up.
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-- RECIPE --
RICOTTA MIXTURE
1lb/455g fresh ricotta (EASY recipe below or use nice store bought)
75g or 3/4c grated parm
100g or 1/2c heavy cream
5g or 3/4tsp salt
2g or 1tsp black pepper
1 egg
1tsp nutmeg

Stir ingredients together.

--
FRESH RICOTTA
▪½ gallon/2000g whole milk
▪200g or 3/4c + 2 Tbsp heavy cream
▪15g or 2 1/4tsp salt
▪100g or 1/3c + 1Tbsp white distilled vinegar

Place 4 layers of cheesecloth in a colander with bowl underneath (i use a salad spinner with basket).

Add milk, cream, and salt to a sauce pan and heat over medium for 10 min, whisking frequently, until temp reaches 190F/88C. At this point, add vinegar. Very gently stir with spatula or whisk to combine. Allow to sit for 15 minutes to allow milk to break. Curds and whey should be separated. Gently pour mix into cheesecloth setup then lift out cheesecloth and allow to drain for about 20min. Now you have fresh ricotta.

--
MEAT SAUCE
1lb/450g 80/20 ground beef
2 115g/4oz Italian sausages, meat removed from casings
Olive oil
25-30g or 2Tbsp butter
200g or 1 lrg onion
Salt
20g/5 cloves garlic, minced
Chile flakes
2 28oz cans crushed tomatoes
5-7g or 1-2tsp sugar

Spread ground beef and sausage meat flat onto a sheet tray. Cook under the oven broiler for 15 minutes (or roast in oven at highest temp).

While that cooks, add 25-30g olive oil and butter into large heavy bottomed pot over med-high. When melted, add onion and pinch of salt. Stir and cook onions until softened and translucent. Add garlic and chile flakes. Cook for about a minute until fragrant. Add crushed tomatoes. Add 10g salt and stir to combine. Simmer for about 5min.

Check broiling meat. When done, it should be browned and cooked through. Crumble into small pieces then add to tomato sauce along with any drippings, stir and continue to cook for 20-30 minutes. Sauce should have reduced by about half. To finish, taste for seasoning. Add a pinch more salt, if needed, and sugar to balance. Stir and taste again.

--
THE BUILD AND BAKE
Meat sauce
1box no boil lasagna noodles (or reg lasagna noodles soaked for 5 min in water before building)
1lb/450g full fat mozzarella, shredded
1/2c grated parm
6-9 slices fresh mozzarella

Layer ingredients as follows into a 9x13 baking dish: 1/2c meat sauce spread, a single layer of lasagna noodles, 9 spoonfuls of the ricotta mixture, 1c shredded mozz, 3/4c meat sauce, a layer of noodles, 9 spoons ricotta mix, 1c shredded mozz, 1c meat sauce, noodles, 9 spoons ricotta mix, 1c shredded mozz, 1c meat sauce, noodles, 1c meat sauce, 1c shredded mozz, grated parm, 6-9 slices of fresh mozz

Cover tightly with oiled piece of foil and bake in preheated 375F/190c oven for 25min. Remove foil and return to bake uncovered for 25min. Finish by broiling for 2-3 mins on high to brown top. Allow to cool for 30 min before cutting and serving.

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CHAPTERS
0:00 Intro
0:17 Making fresh ricotta
2:04 The sauce
4:03 Making the ricotta mixture
5:04 Finishing the meatsauce
5:43 Athletic greens (ad)
6:45 Building and baking
9:44 Let’s eat this thing

#lasagna #lasagnarecipe #classiclasagna

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