How To Make The Best Lasagna In Massachusetts
March 23, 2025
Cambridge, VA: Here is one of the best Lasagna recipes out there!
Here Is What Most People Don’t Know About Making Lasagna:
- Use a Mix of Meats for Better Flavor: Combining ground beef and Italian sausage creates a richer, more flavorful meat sauce that elevates the entire dish.
- Don’t Overcook the Noodles: Boil the lasagna noodles just until they are al dente to prevent them from becoming mushy as they bake.
- Let it Rest Before Serving: Allowing the lasagna to rest for about 15 minutes after baking helps it set, making it easier to slice and serve without falling apart.
- Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning
Ingredients:
- 1 lb. ground beef
- 1/2 lb. Italian sausage, removed from casing
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (15 oz. each) tomato sauce
- 1 can (14 oz.) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Bald Buck Seasoning and pepper, to taste
- 12 lasagna noodles
- 15 oz. ricotta cheese
- 1 egg, beaten
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground beef and Italian sausage until browned, breaking it up with a spoon. Add the chopped onion and garlic, cooking until the onion is soft and fragrant. Stir in the tomato sauce, crushed tomatoes, tomato paste, sugar, basil, oregano, Bald Buck Seasoning, and pepper. Simmer for 15-20 minutes, allowing the flavors to meld.
- While the sauce is simmering, bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain the noodles and lay them flat on a baking sheet to prevent sticking.
- In a bowl, combine the ricotta cheese, beaten egg, and half of the Parmesan cheese. Mix until smooth and well combined.
- Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish. Place a layer of noodles over the sauce, followed by a layer of the ricotta mixture, and a sprinkle of shredded mozzarella cheese. Repeat these layers until all ingredients are used, ending with a final layer of meat sauce and a generous topping of mozzarella and the remaining Parmesan cheese.
- Cover the lasagna with aluminum foil, making sure it doesn’t touch the cheese to avoid sticking. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly with golden spots.
- Let the lasagna rest for about 15 minutes before cutting and serving. Garnish with fresh basil or parsley for added flavor and color.