Lasagna Recipe:

Lasagna Recipe:

Classic Lasagna Recip:

Turn your oven to 350 degrees Fahrenheit. Grease a 9x13 inch casserole dish. Combine the ground beef, onion, garlic, milk, cottage cheese, egg, parsley, ricotta cheese, salt, pepper, and basil into the casserole dish. Sprinkle 1/4 cup freshly grated Parmesan cheese on top. Top with pasta sauce to cover the dish. Bake for 1 hour and 10 minutes.

We took a couple shortcuts for this recipe by using store-bought marinara and boxed pasta sheets. It saves a ton of time without sacrificing any flavor. We think it's absolutely perfect as-is, but also understand some people are looking to make sauce from scratch. Use our best homemade spaghetti sauce—it'll never let you down.

Why Is My Lasagna Watery?

To avoid watery lasagna, make sure your lasagna noodles are drained properly before layering. Once they are cooked and drained, do not rinse with water but immediately place in a single layer on a lightly oiled tray. Not rinsing in water will allow the sauce to cling to the starches on the noodle. If using cottage cheese, drain it for an hour or so before using. Simmer the sauce for at least 30 minutes uncovered to allow excess water to evaporate. Also, uncover the lasagna during the last 25 minutes of baking to release any extra moisture in the pan.

The Big Lasagna Recip

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.) (Source: cooking.nytimes.com)


3/4 c diced onion

1/4 c diced celery 1 c water 1 t minced garlic 1 t dried oregano


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