The Most Amazing Lasagna Recipe

Homemade lasagna is the best. It tastes nothing like the ones from the frozen food aisle. This recipe is so good—it’s the kind of lasagna people write home about! It brings together all of the things we love in a good pasta dish: noodles, cheeses, fresh herbs and a delicious meat sauce. If you’ve never made lasagna before or haven’t found a good recipe, you have come to the right place. Invite a friend because you won’t want to keep this dish to yourself!

Kitchen Hacks

Lasagna Pasta Sheet Trick

Boiling lasagna sheets is an extra step that we would all love to avoid. No-boil lasagna noodles, in our opinion, have an unpleasant texture and often turn out soggy. A hack to skip boiling is to place regular lasagna sheets in a 9×13 pan and pour hot water over them. Let them soak for 30 minutes, and they’ll be tender enough to use in the recipe. Don’t worry, they will finish cooking in the oven. Give them a gentle shake every few minutes to prevent them from sticking together.

Tomato Paste Can Trick

You’ll notice that two cans of tomato paste are used in this recipe. It may seem like a lot, but tomato paste has a super concentrated tomato flavor. By adding in so much, we’re able to get a nice, strong tomato flavor, without adding too much liquid to the sauce.

If you open the tomato paste cans from both ends, you can use one of the lids to push the paste through the other side of the can, which is easier than scraping it out with a spoon (see how it’s done in the video below).

What kind of cheeses do you use? Any substitutes?

There are three kinds of cheese in this recipe:

• Whole milk ricotta cheese
• Mozzarella - 24 thin slices, sliced at the deli counter
• Freshly grated parmesan cheese

For those who don’t like ricotta cheese, cottage cheese can be used in its place. For a more authentic Italian experience, you can also use a simple bechamel sauce instead of the ricotta mixture.

This recipe uses thinly sliced mozzarella as it is the easiest to use in assembly and provides the most even coverage of cheese. You can also use an equal amount of shredded mozzarella cheese.

Freshly grated parmesan cheese is highly preferred in this recipe. Pre-grated or shelf stable parmesan cheeses can also be used, but may not melt as well.

Why fennel seeds?

The blend of herbs included in this bolognese is perfect. The fresh herbs all combine to produce the best flavor, and the key to bringing it all together: fennel seeds. You need the fennel seeds for that meaty, Italian flavor.

Why is there sugar in the sauce?

Sugar is added to balance the acidity of the tomato. If you prefer to not use sugar, finely chopped carrots are another option, as they are naturally sweet and add another vegetable and flavor to your sauce. Use about 1 cup in place of the sugar.

Why does the sauce simmer for so long?

The sauce develops flavor as it simmers. It needs to be simmered for a minimum of 1 hour to give you the most amazing lasagna, but you can simmer it up to 4 hours for maximum flavor results. It’s worth every second and doesn’t require much effort at all. If you don’t want to leave it simmering on the stove, you can always transfer it all to a slow cooker and simmer it in there on high for 4 hours or low for 6 to 8 hours.

Can I use dried herbs?

Yes. We love the flavor that comes from the fresh herbs, but we know that it isn’t always an option. If you need to use dried herbs, use them in a third of the amount of fresh herbs called for.

What is a lasagna pan?

Lasagna p’ans are not the same as 9 x 13 casserole pans. Lasagna pans are deeper in order to accommodate for the layers in the dish. A true lasagna has four layers of noodles, which usually fit pretty nicely in a lasagna pan. If you like lasagna, it is a great investment

Storage and Reheating Instructions