I wanted to name this the Oh-my-never-eat-lasagna-a-different-way-again Lasagna, but that seemed a little too much for a title. But, it's true. Never eat lasagna a different way again.
This.
This recipe.
Best lasagna ever.
After having a baby, I tend to crave something and take on a post-pregnancy recipe while my mom stays with me. After my son, it was Julia Child's French Onion Soup, which supplied the best memories!
After my youngest daughter's birth, after 8 months of nothing acidic, I NEEDed some tomato-sauce-y, yummy to the last morsel, lasagna. Not having a go-to, I searched around and landed on Anne Burrell's recipe. This is her recipe with a few tweaks. I don't do ricotta. I don't like it. I don't put it in my lasagna. So, here, I am sharing my tweak that leaves out ricotta but still gives you that creamy, cheesy, yummy layer. The secret is in the sauce.
I have also learned with lasagna. Don't make one. Make at least 2, if not three. It is a lot of separate ingredients so make several! When you are pulling one out of the freezer 2 months later, you will not be sorry. Not sorry at all. This week's lasagna was headed to our table and then to the beach in 2 months. Thinking ahead and loving it!
Okay, before I share the recipe, here are a few other tips: Anne's recipe for the marinara sauce says to use 4 cans of tomatoes. I go ahead and use 5, so that I have as much sauce as possible. That amount of sauce goes a long way. This past recipe got me 3 lasagnas and one simple 9x9 baked zitit!
The key to not hating life with several ingredients and layers is -for me- make at least the sauce the day ahead, sometimes even the sauce and the meat. Then I can make the veggies and the "secret sauce" while the noodles are boiling. By doing that, the kitchen won't be totally destroyed and you can more calmly assemble the lasagna.
Finally, the recipe (Portioned as though you are also going to make several lasagnas at a time).
The Marinara
- 1/4 cup extra virgin olive oil
- 4 oz pancetta, diced
- 2 large yellow onions, diced
- Kosher salt
- 4 cloves garlic, smashed and chopped
- 4 or 5 (28 oz) cans crushed tomatoes
Coat a large pot with olive oil. Add the pancetta. Cook the pancetta over medium-high heat for 4-5 minutes. Add the onions, season generously with salt, and stir to coat with the oil, Cook the onions for 6-7 minutes, until they are soft and aromatic. Add the garlic and cook for another 2 minutes. Add the tomatoes, plus 1-2 cans of water. Season generously with salt (tomatoes take a good amount to be yummy, so taste periodically to season as needed). Simmer for a few hours for best flavor.
The Meat
- 1 lb ground beef
- 3/4 - 1 lb ground Italian sausage
Brown and crumble the meat. Set aside.
The Veggies
- 2 tbsp olive oil
- 2 bags of fresh spinach
- 1 tbsp butter, 1 tbsp olive oil
- 20 oz of fresh sliced mushrooms
- salt and pepper
Wilt the spinach by putting half the spinach in a pan over medium heat with a tbsp of olive oil and a pinch of salt. Stir occasionally to switch which spinach is on the direct heat. The process only takes a couple minutes, so don't walk away. Remove from pan and set aside until assembly. Repeat with the rest of the spinach.
Put the butter and oil in a pan over medium heat. Add the mushrooms, stirring to coat. Season with salt and pepper. Cook, stirring occasionally, until the mushrooms are soft (about 5 minutes). Remove and set aside until assembly.
(I cook the spinach and mushrooms back to back in the same pan. If I haven't cooked the meat yet, I do the meat first, then the mushrooms, then the spinach. Reduce dishes and combine flavors as cooking.)
"The Secret Sauce"
- 8 oz cream cheese
- approx 5 ladles (about 2 cups) marinara sauce, recipe above
- approx 3/4 cup shredded Parmesan cheese
- aprrox 1 cup shredded cheese blend or Mozzarella cheese
- 10 basil leaves, cut into chiffonade (small strips)
Stir together cream cheese and marinara in a pan over low heat. Once cream cheese has blended well into the marinara, add the rest of the cheese. Stir until fully combined. Remove from heat. Stir in basil. Set aside until assembly.
For Assembly of the Lasagna
- marinara
- lasagna noodles, prepared al dente to package directions
- veggies
- secret sauce
- meat
- 3 cups Italian blend or Mozzarella cheese
- 1 cup Parmesan cheese
To assemble the lasagna, start with a thin layer of marinara sauce.
Add a layer of prepared lasagna noodles.
Place the veggies on the noodles.
Ladle the "secret sauce" on top of the veggies.
Place the next layer of noodles in the opposite direction of the first for best stability.
Add meat next.
Ladle marinara over the meat.
Sprinkle some cheese on the marinara.
Place the next layer of noodles in the same direction as the first.
Ladle some marinara over the noodles.
Generously sprinkle cheese over the noodles.
To eat immediately, slide in 350 degree oven for about 30 minutes, covered loosely with foil. Uncover and cook another 10 minutes. Until sauce is bubbly and cheese is melted.
To freeze. Wrap completely in foil (I double layer the foil). When ready to eat, move from freezer to fridge up to 24 hours in advance. Slide in a 350 degree oven with a loose foil cover for 45 minutes. Remove foil and bake for an additional 10 minutes. (Depending on thaw, lasagna make take a little more or a little less time.)
Don't let the length of this post scare you!! It is not hard, just several components. Pair with some roasted green beans or roasted broccolini or some salad. This goes over great with family or serves wonderfully for guests! Absolutely worth the time it takes!!
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