14
Classic Lasagna
Here we give you the basic lasagna recipe with creamy ricotta filling layered with flavorful
meat sauce. Using homemade noodles makes this dish melt in your mouth with each bite.
For the vegetarians out there, we give tips on how to create a meat-free version, too!
Makes 10 to 12 servings
1
recipe Pasta Dough, page 8
Salted water, for cooking pasta noodles
Ice water, for cooling pasta
Semolina flour, for dusting
3½
cups marinara sauce, page 13 for recipe or use store bought, divided
2
tablespoons olive oil
1
garlic clove, finely chopped
1
medium onion, finely chopped
1
medium to large carrot, finely chopped
¾
teaspoon kosher salt, divided
¼
teaspoon freshly ground black pepper, divided
1
pound lean ground beef
½
cup dry white wine
1
pound ricotta (strained if it seems particularly watery)
½
cup grated Pecorino Romano
8
ounces mozzarella, low moisture, shredded
1 . Roll the prepared pasta dough as instructed for lasagna on page 3 . Rolled
pasta sheets should be cut into about 6-inch pieces to make it easiest for
cooking and assembly .
2 . Prepare your workspace: Bring salted water to a boil in a stockpot . While
water is heating, put a large bowl of ice water near to the stove for easy
transferring; reserve . Put a sheet pan or platter lightly dusted with semolina
to prevent sticking . Have parchment paper and plastic wrap nearby for
layering pasta .
3 . Once water boils, cook pasta sheets for 1 minute . Be sure not to overcrowd
the pot so the pasta does not stick together (about 6 noodles at one time
should be good for most stockpots) . Immediately transfer to ice water to
stop the cooking process . Pat dry and transfer to sheet pan/platter . Repeat
