Classic Italian Lasagna
You need plenty of time to make a baked lasagna with an authentic flavor, but it is always worth it!
Ingredients
1/2 cup olive oil
1 onion
4 garlic cloves, minced
Kosher salt
3 Lb. beef
1/2 cup dry white wine
4 cups chopped peeled tomatoes, or one 28-ounce can San Marzano tomatoes, with their juice
3 fresh bay leaves
1 dried lasagna noodles
2 pounds whole-milk ricotta cheese
1/4 cup chopped fresh flat leaf parsley leaves
1/4 cup chopped fresh basil leaves
2 large eggs
1 Lb. fresh mozzarella cheese, grated
Step 1
In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add the onion garlic and a three-finger pinch of salt and sweat them until they are translucent, about 2 minutes. Add ground beef, season with another healthy pinch of salt, and continue cooking until the meat is browned, about 10 minutes. Add the white wine, tomatoes and their juice and the bay leaves, scraping the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with salt and simmer for 2 hours over medium heat. Remove the bay leaves and let cool. Skim any fat that rises to the surface.
Step 2
Bring a large pot of water to a boil. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.
Step 3
Meanwhile, in a medium bowl mix together the ricotta, parsley, basil and eggs with a pinch of salt.
Step 4
Preheat the oven to 350°F. In a lasagna pan (9" x 13" is optimal)—ladle about 1 cup of sauce on the bottom. Arrange a layer of noodles on this followed by a layer of sauce and then some ricotta mixture, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, mozzarella cheese and Parmesan cheese.
Step 5
Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes. Let cool slightly before cutting and serving.