Lasagna is a classic Italian dish that combines layers of rich meat sauce, creamy béchamel, and gooey cheese between tender pasta sheets. This recipe is designed to serve 20 people, making it ideal for large family dinners, parties, or special events where you want to impress with a hearty, flavorful dish that can be prepared in advance and easily served to a crowd.
Ingredients
- 1 lb (450 g) dried lasagna noodles
- 3 lbs (1.36 kg) ground beef or Italian sausage
- 2 large onions, diced
- 4 cloves garlic, minced
- 2 (28 oz) cans crushed tomatoes
- 1 (6 oz) can tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups shredded mozzarella cheese
- 2 cups grated Parmesan cheese
- 3 cups ricotta cheese
- 4 large eggs
- 1/4 cup chopped fresh parsley (optional)
- 2 tablespoons olive oil
- For béchamel sauce (optional but recommended):
- 4 cups whole milk
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- Salt and nutmeg to taste
Instructions
- Prepare the Meat Sauce: In a large skillet or Dutch oven, heat olive oil over medium heat. Add diced onions and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute. Add ground beef or sausage, cooking until browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.
- Add Tomatoes and Seasonings: Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a gentle simmer, then reduce heat to low. Let the sauce simmer uncovered for 30-40 minutes, stirring occasionally. Taste and adjust seasoning as needed.
- Cook the Pasta: While the sauce simmers, cook lasagna noodles in boiling salted water according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
- Prepare Ricotta Mixture: In a large bowl, combine ricotta cheese, eggs, chopped parsley (if using), half of the grated Parmesan, and a pinch of salt and pepper. Mix until smooth.
- Make Béchamel Sauce (optional): In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5-7 minutes. Season with salt and a pinch of nutmeg. Remove from heat.
- Assemble the Lasagna: Preheat oven to 375°F (190°C). In a large baking dish (at least 12×18 inches), spread a thin layer of meat sauce on the bottom. Place a layer of cooked noodles over the sauce. Spread half of the ricotta mixture over the noodles, then drizzle with béchamel if using. Sprinkle with a third of the mozzarella and Parmesan cheeses. Repeat layers: meat sauce, noodles, remaining ricotta, béchamel, cheeses. Finish with a final layer of noodles topped with meat sauce and remaining cheeses.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until bubbly and golden on top. Let rest for at least 15 minutes before slicing to allow the lasagna to set.
Tips
- Substitutions: Use ground turkey or chicken for a leaner version. For a vegetarian option, replace meat with sautéed vegetables like zucchini, mushrooms, and spinach.
- Storage: Lasagna can be made a day ahead. Cover and refrigerate for up to 2 days. Reheat in the oven at 350°F (175°C) for 20-25 minutes or until heated through.
- Prevent Sogginess: Make sure to drain excess moisture from the meat sauce and avoid overcooking the noodles. Letting the lasagna rest before slicing helps it hold together better.
- Cheese Tips: Freshly grated cheeses melt better and provide richer flavor compared to pre-grated varieties. Use high-quality cheeses for best results.
Serving Suggestions
Serve the lasagna hot, garnished with additional chopped parsley or basil if desired. Pair it with a crisp green salad, garlic bread, or steamed vegetables to create a balanced meal. For drinks, consider serving a robust red wine like Chianti or a sparkling mineral water with lemon for a refreshing contrast.
Variations
For a different twist, try adding layers of sautéed spinach, mushrooms, or roasted vegetables between the pasta layers. You can also swap the béchamel for a béchamel-cream mixture or add a layer of pesto for extra flavor. For a spicy kick, include red pepper flakes in your meat sauce or sprinkle chopped jalapeños between layers.
Storage and Reheating
Lasagna stores well in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for 20-25 minutes, or until heated through. For longer storage, lasagna can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil before freezing. To reheat from frozen, thaw overnight in the fridge and bake as above, adding an extra 10 minutes if needed.
Frequently Asked Questions
Can I prepare lasagna in advance?
Yes, lasagna can be assembled a day ahead. Keep it covered in the refrigerator until you’re ready to bake. Baking time remains the same, but allow it to come to room temperature for about 30 minutes before baking to ensure even cooking.
How do I prevent the lasagna from being too dry or too soggy?
Ensure your meat sauce is not too watery by draining excess liquid and simmering to reduce moisture. Do not overcook the noodles and allow the assembled lasagna to rest for at least 15 minutes after baking; this helps the layers set and reduces excess moisture.
Can I make this lasagna gluten-free?
Absolutely. Substitute regular lasagna noodles with gluten-free pasta, making sure they are cooked al dente. The rest of the ingredients can remain the same, but check labels for gluten content.
What cheeses work best for lasagna?
A combination of ricotta, mozzarella, and Parmesan is traditional and yields the best flavor and texture. Use fresh grated cheeses for melting and flavor. You can also add a bit of provolone or fontina for extra richness.
Is it necessary to use béchamel sauce?
No, the béchamel is optional but adds a creamy, rich layer that enhances the dish. If you prefer a simpler version, you can omit it and rely solely on the meat sauce and cheeses.
How do I know when the lasagna is done?
It is ready when the top is bubbly and golden brown, and the edges are slightly crispy. The internal temperature should reach 165°F (74°C). Let it rest for at least 15 minutes before slicing to allow the layers to set properly.
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