BAKING TEMPERATURE FOR LASAGNA RECIPES

Name: Classic Lasagna
Total time: 2 h
Yield: 6 to 8 servings
Cuisine: italian
Ingredients: 2 tablespoons olive oil; 1 pound Italian sausage, sweet or hot (optional), casings removed; 1 large yellow onion, finely chopped; 2 garlic cloves, finely chopped; Kosher salt, freshly ground pepper; 2 tablespoons tomato paste; 1 (28-ounce) can whole, peeled tomatoes; 1 (28-ounce) can crushed tomatoes; Kosher salt; 1 1/2 pounds fresh mozzarella, grated or shredded into small pieces; 16 ounces (2 cups) whole milk ricotta; 1 cup coarsely grated Parmesan, plus more for sprinkling on top (optional); 1/4 cup heavy cream; Freshly ground pepper; 1 pound dried lasagna noodles (not the no-boil variety); Olive oil

CLASSIC LASAGNA RECIPE - NYT COOKING

Classic Lasagna Recipe - NYT Cooking image

While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches – they need as much water as possible to move freely so they don’t clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.

Provided by Alison Roman

Total Time 2 hours

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 pound Italian sausage, sweet or hot (optional), casings removed
1 large yellow onion, finely chopped
2 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole, peeled tomatoes
1 (28-ounce) can crushed tomatoes
Kosher salt
1 1/2 pounds fresh mozzarella, grated or shredded into small pieces
16 ounces (2 cups) whole milk ricotta
1 cup coarsely grated Parmesan, plus more for sprinkling on top (optional)
1/4 cup heavy cream
Freshly ground pepper
1 pound dried lasagna noodles (not the no-boil variety)
Olive oil

Steps:

Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it’s starting to brown but not yet crisp, about 5 minutes.
Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

Nutrition Facts : @context http//schema.org, Calories 938, UnsaturatedFatContent 29 grams, CarbohydrateContent 61 grams, FatContent 58 grams, FiberContent 6 grams, ProteinContent 44 grams, SaturatedFatContent 26 grams, SodiumContent 1333 milligrams, SugarContent 11 grams

CLASSIC LASAGNA RECIPE - NYT COOKING

Classic Lasagna Recipe - NYT Cooking image

While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches – they need as much water as possible to move freely so they don’t clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.

Provided by Alison Roman

Total Time 2 hours

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 pound Italian sausage, sweet or hot (optional), casings removed
1 large yellow onion, finely chopped
2 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole, peeled tomatoes
1 (28-ounce) can crushed tomatoes
Kosher salt
1 1/2 pounds fresh mozzarella, grated or shredded into small pieces
16 ounces (2 cups) whole milk ricotta
1 cup coarsely grated Parmesan, plus more for sprinkling on top (optional)
1/4 cup heavy cream
Freshly ground pepper
1 pound dried lasagna noodles (not the no-boil variety)
Olive oil

Steps:

Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it’s starting to brown but not yet crisp, about 5 minutes.
Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

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Delicate sheets of handmade pasta are layered with rich béchamel, savory tomato sauce and creamy ricotta filling, and studded with spinach and herbs, in this deeply comforting lasagna. But if you don’t have the time to make each component or can’t find all of the ingredients, use fresh or dried store-bought noodles and avail yourself of the many suggested substitutions. For a vegan version, use cashew milk and vegan butter to make béchamel, vegan cheese and cashew ricotta for the filling, and make sure to buy dried pasta that does not contain eggs. No matter how you make this dish, you’ll find that it’s grand, comforting and perfect for sharing with whoever is around. (Watch Samin make #TheBigLasagna on YouTube.)
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Reviews 5
Total Time 01 hours 05 minutes
Category Dinner
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Calories 258 calories per serving

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Total Time 4 hours
Cuisine italian
Calories 420 calories per serving

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3. Add all the minced meat, using a wooden spoon to break it up as you go. Reduce the heat to medium and cook for at least 10 minutes, or until all the liquid has evaporated, stirring occasionally.
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