Despite my fair features, a big part of my heritage is Sicilian Italian. It was always so great being from a culture that literally invented comfort food. This fall and winter, as it gets colder and we start to bundle up, Italian comfort food is a must.
Marissa and I had the boys doing a million tasks to get ready for the holidays, so we rewarded them with some really f’in good lasagna. By not cooking the noodles ahead of time, the lasagna stays firm and al dente even when reheated at a later time. This is the first time I strayed from old family recipes and forged my own path, and holy moly am I glad I did. Despite the illusion of the photo, there are several layers in the middle, but I’m not complaining about the mass amount of cheese, either.
Really F’in Good Lasagna
- 1 box lasagna noodles, dry
- 2 jars pasta sauce, any flavor
- 1 1/4 lb ground beef
- 1/2 white onion, diced
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 bag shredded mozzarella
- 1 bag shredded Italian cheese blend
- 1 bag shredded Parmesan
- 1 large container ricotta cheese
- 1/4 c milk or cream
- 2 eggs
- 1 tbs red pepper flakes
- In large skillet, brown beef. Season with salt and Italian spices (oregano, etc.) as desired. When beef is almost done, add onions and cook until soft. In large bowl, combine meat and onions with pasta sauce, set aside.
- In separate large bowl, combine ricotta, milk, full bag of Italian cheese blend, 1/3 bag Parmesan cheese, 1/3 bag mozzarella cheese, egg, and red pepper flakes. Mix until well combined.
- In large lasagna pan, pour 1/3 of meat sauce, or until layer covers the bottom. Top with a layer of 1/3 bag Parmesan and 1/3 bag mozzarella.
- Layer dry, uncooked noodles, and then top with ricotta mixture. Repeat until you have four layers (which will be when you run out of noodles.
- On top of top noodle layer, pour remaining meat sauce and top with remaining shredded cheese.
- Bake for 60-65 minutes or until cheese is melted and golden brown, and noodles feel al dente.