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Lindsey’s Lasagna (The “Did I just go back for thirds?” Variety)

The Best Lasagna EVER!If I had a dollar for every time my fiancé requested “I Don’t Know” or “Whatever” for dinner, I could buy a yacht. Like a really big yacht. Like the kind that only Arab Sheikhs have. After much head-scratching, I’ve finally developed a recipe for both requests: Lasagna.

The Best Lasagna EVER! The best thing about lasagna is that it’s fool-proof. There is no whipping egg whites to the perfect height and then gently folding them in. Nope. It’s layering plain and simple. But, as in all Italian cooking, it’s all about the sauce. I use my sauce recipe that I shared earlier this week and it blew my fiancé away. I was supposed to freeze half the pan for him to eat while I am here in St. Louis wedding planning, but the lasagna didn’t last that long. It was just too good.The Best Lasagna EVER!

I’ve been developing my version of lasagna since college, when I was forced to actually make it for myself. I don’t know if my final (for now) version is traditional because I am 0% Italian, but I do know that it is sure to please anyone at the table!

The Best Lasagna EVER!

Lindsey’s Lasagna

An AHC Original Recipe

8 large flat lasagna noodles or 10 ruffled lasagna noodles

1.5 quarts pasta sauce (I use my recipe here)

1 ½ pounds ground meat (I use ½ lb sirloin, ½ lb pork, ½ lb sweet Italian sausage)

1 cup shredded parmesan cheese

2 cups ricotta cheese

12 oz shredded mozzarella cheese

2 tablespoons fresh chopped basil

2 tablespoons fresh chopped oregano

Optional: Chop ½ red pepper, ½ yellow pepper, ½ onion, and shredded carrots.

 

Pre-heat oven to 350°.

Brown meat, drain and add to sauce. Cook noodles until al dente. If you are using fresh noodles then lightly spray the bottom of your dish with olive oil. They will stick. I know this for a fact.

Sauté vegetables. These are optional because they make the sauce a little bit more watery, which is why they are not in the version in my photos. I usually add these veggies and whatever else I have on hand because they make the cheese-filled dish feel healthier!

Mix basil & oregano with ricotta.

Assemble your lasagna in the following order in a 13 x 9 x 2 inch baking dish:

Noodles

Ricotta (spread this with the back of a spoon while keeping a finger on the noodles, so they don’t move around.)

Sauce with meat

Veggies

Mozzarella

Parmesan

Repeat this process until your lasagna reaches your desired height. Add a little extra cheese to the top layer. With flat noodles you can get ~6 layers in this dish but only ~3 with the ruffled kind.

Bake at 350° for ~ 45 or until the top browns and the sauce is bubbly. I suggest you let it cool at least 20 minutes before you cut it.The Best Lasagna EVER!

The Best Lasagna EVER!

I have tried this lasagna with whole-wheat noodles and it was good but they definitely change the texture. I have also made it healthier by halving the cheese, but I would just rather eat less and have all the cheesy goodness!

The Best Lasagna EVER!The Best Lasagna EVER!

20 Comments

  • Katie | Healthy Seasonal Recipes
    July 13, 2013 at 8:34 am

    I truly appreciate a good lasagna, but I don’t make it very often. I can’t bring myself to make all those dishes. This one sure does look like it would be worth the effort:)

    Reply
    • AmericanCooking22
      July 14, 2013 at 11:10 am

      Sometimes it does seem like a lot of effort but the result is so worth it! It usually takes only 20 minutes to pull together.

      Reply
  • Miss Kim @ behgopa
    July 13, 2013 at 7:25 pm

    Ohh I love lasagna, especially when they are super-cheesy! Lol..guys are easy! I just love those “whatever” or “don’t know” answers. You get to make up their mind for them lol. I think it would be a headache having a super-picky guy that made very specific requests all the time. I like guys that’ll eat anything (as long as it’s good, of course).

    Reply
    • AmericanCooking22
      July 14, 2013 at 11:12 am

      You make an excellent point! It would be much worse if he were picky. The requests for “Whatever” are only a problem if I don’t know what the make either! But super cheese lasagna works every time!

      Reply
  • Kayle (The Cooking Actress)
    July 17, 2013 at 9:18 pm

    OH MY GOD.

    Michael does that too. But then he complains if I haven’t made enough stuff that he wants/likes. Ugh.

    Lasagna to the rescue! It looks SOOO good!

    Reply
    • AmericanCooking22
      July 18, 2013 at 3:20 pm

      I know! What is with that?! Men.

      Lasagna works like a charm!

      Reply
  • Claudia
    August 17, 2013 at 11:24 am

    Hi! I am going to make this for guests next week. I was wondering about how much this makes? Is it just a dish worth, should I double it for two dishes? Also, does your sauce recipe make enough for this recipe? Does it make more than enough? Just want to make sure to have all my ingredients reading for cooking! Thanks for the post! This looks delicious 🙂

    Reply
    • AmericanCooking22
      August 19, 2013 at 12:37 pm

      This recipe will serve a generous 12 portions. It all depends on how many guests you have and if you want left overs the next day! If you double it and make two 13″x9″x2″ dishes, you will have enough to feed a crowd! My sauce recipe makes more than enough for this recipe. You need 6 cups of sauce for the lasagna and the sauce recipe makes 8 cups. I usually freeze the extra for a last minute dinner or I serve it on the side.

      Let me know how you and your guests like it or if you have any further questions when preparing it!

      Reply
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  • Jackie
    March 17, 2014 at 8:22 pm

    Hi Lindsey

    Can you use no-boil noodles in this recipe.

    Reply
    • AmericanCooking22
      March 17, 2014 at 10:31 pm

      Hi Jackie, I’m not sure. I’ve never used no-boil noodles! I have used fresh or pre-cooked noodles (al dente). If you try the no-boil, let me know how it turns out!

      Reply
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  • Sarah
    November 15, 2015 at 3:51 pm

    Do you cover the lasagna before baking?

    Reply
    • Lindsey
      November 16, 2015 at 12:46 pm

      Hi Sarah! I don’t but you can if you want. If you do just remove the cover for the last 20 minutes to get the nice browned top

      Reply
  • Lisa B
    January 28, 2016 at 7:11 pm

    The great thing about lasagne is you can customize it to your own tastes. The key thing is lots of thin layers, not thick ones. And allow it to rest for 20 minutes so that it will set up and be easier to slice. If you use long noodles and not sheets of fresh pasta, lay each layer of past in a different direction. The lasagne will cut and hold its shape better.

    Believe it or not, my lasagne recipe has no tomato sauce in the lasagne. It is layers of ground meat and spinach alternating with cheesy layers. The marinara sauce is ladled over the lasagne slices at the table. I learned to make it this way from the Sicilian grandmother of a college classmate.

    Reply
    • Lindsey
      February 1, 2016 at 12:46 am

      Thanks for all the tips!!

      Reply

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