Introduction: Can a Dish Be Hearty, Cheesy, and Packed with Italian Comfort?
Ever craved a lasagna that’s rich, layered with savory meat sauce, and oozing with creamy cheese? Chef John’s Lasagna is a classic Italian-American dish, featuring a robust meat sauce, tender noodles, and a decadent ricotta filling, all topped with gooey mozzarella and Parmigiano-Reggiano. Perfect for family dinners, holiday gatherings, or a comforting meal, this lasagna is a labor of love that delivers big on flavor. Ready to layer up a pan of Italian goodness? Let’s dive into this delicious recipe!
Overview: Why Chef John’s Lasagna is a Comfort Food Masterpiece
Chef John’s Lasagna is renowned for its balanced flavors, tender texture, and cheesy indulgence. It’s a crowd-pleaser that’s worth the effort. Here’s what makes it special:
- Time Requirement: About 2.5 hours for sauce, 20 minutes to prep, 60-65 minutes to bake, plus 20 minutes resting.
- Difficulty Level: Moderate—requires multiple steps but is straightforward with clear layering instructions.
- Why It’s Special: The slow-simmered meat sauce, creamy ricotta filling, and perfect cheese topping create a harmonious, flavorful lasagna. This recipe yields 12 servings, ideal for large gatherings or leftovers.
Perfect for Sunday suppers, holiday feasts, or any occasion calling for a hearty, comforting dish, this lasagna is sure to impress.
Essential Ingredients
Chef John’s Lasagna uses pantry staples, fresh cheeses, and a robust meat sauce to create its signature layers. Here’s what you’ll need for 12 servings:
For the Meat Sauce:
- 1 ½ pounds lean ground beef: Provides a hearty, meaty base.
- 1 pound bulk Italian sausage: Adds rich, savory flavor.
- 1 (8 ounce) package fresh mushrooms, coarsely chopped: Contributes umami and texture.
- 1 teaspoon salt: Enhances flavors.
- ½ teaspoon freshly ground black pepper: Adds mild heat.
- ½ teaspoon Italian seasoning (optional): Brings classic Italian herb flavors.
- ¼ teaspoon red pepper flakes: Provides a subtle kick.
- 6 cups prepared marinara sauce: Forms the rich, tomatoey base.
- ¼ cup water, or as needed (optional): Thins sauce and helps incorporate all ingredients.
For the Pasta:
- 1 (16 ounce) package lasagna noodles: The foundation of the layered dish.
For the Ricotta Filling:
- 2 large eggs: Bind the filling.
- 2 pounds whole-milk ricotta cheese: Creates a creamy, rich layer.
- 8 ounces fresh mozzarella cheese, diced: Adds gooey texture.
- ⅔ cup freshly grated Parmigiano-Reggiano cheese: Provides nutty, savory depth.
- ¼ cup chopped fresh parsley: Adds fresh, herbaceous notes.
- 1 teaspoon salt: Enhances flavors.
- ¼ teaspoon freshly ground black pepper: Adds subtle heat.
- 1 pinch cayenne pepper, or to taste: Brings a slight spicy lift.
For the Cheese Topping:
- 4 ounces fresh mozzarella cheese, diced: Melts into gooey pockets.
- ½ cup freshly shredded Parmigiano-Reggiano cheese: Creates a golden, nutty crust.
Why These Ingredients Matter
- Meat Sauce: Combines beef, sausage, and mushrooms for a robust, savory flavor.
- Ricotta Filling: Blends creamy ricotta with mozzarella and Parmesan for a rich, cheesy layer.
- Fresh Mozzarella and Parmigiano-Reggiano: Add gooey and nutty textures to the filling and topping.
- Lasagna Noodles: Provide structure for the layers, holding the sauce and filling together.
Substitutions and Variations
- Ground Meat: Use all beef or replace sausage with ground turkey for a lighter option.
- Mushrooms: Swap with zucchini or eggplant for a different vegetable flavor.
- Marinara Sauce: Use homemade or a high-quality store-bought brand; adjust seasoning as needed.
- Vegan Option: Use plant-based ground meat, vegan ricotta, vegan mozzarella, and nutritional yeast for Parmesan; ensure marinara is vegan-friendly.
- Gluten-Free: Use gluten-free lasagna noodles.
- Vegetarian: Omit meat and double mushrooms or add lentils for a hearty filling.
- Spicy Lasagna: Increase red pepper flakes to ½ teaspoon or add chopped jalapeños to the sauce.
Step-by-Step Instructions
Making Chef John’s Lasagna involves preparing a rich meat sauce, cooking noodles, mixing a creamy filling, and layering it all together. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 1 ½ pounds lean ground beef, 1 pound bulk Italian sausage, 8 ounces fresh mushrooms, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon Italian seasoning, ¼ teaspoon red pepper flakes, 6 cups marinara sauce, ¼ cup water (optional), 16 ounces lasagna noodles, 2 large eggs, 2 pounds whole-milk ricotta, 8 ounces fresh mozzarella (diced), ⅔ cup grated Parmigiano-Reggiano, ¼ cup chopped parsley, 1 teaspoon salt, ¼ teaspoon black pepper, 1 pinch cayenne, 4 ounces fresh mozzarella (diced), and ½ cup shredded Parmigiano-Reggiano.
- Preheat the oven to 375°F (190°C).
Tip: Have all components ready before assembling to streamline the process.
Step 2: Make the Meat Sauce
- In a large saucepan over medium heat, cook and stir 1 ½ pounds ground beef and 1 pound Italian sausage until browned and crumbly, about 10 minutes.
- Stir in 8 ounces coarsely chopped mushrooms, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ¼ teaspoon red pepper flakes.
- Increase heat to medium-high and cook until mushrooms release their juices and the pan is almost dry, 4-6 minutes.
- Pour in 6 cups marinara sauce. Add ¼ cup water to each jar (if using jarred sauce) to rinse out remaining sauce and add to the mixture.
- Reduce heat to low and simmer for 2 hours, adding more water if the sauce thickens too much. Skim fat, then season with additional salt and pepper to taste. Turn off heat.
Tip: Stir occasionally during simmering to prevent sticking, and skim excess fat for a cleaner sauce.
Step 3: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook 16 ounces lasagna noodles until al dente, about 8 minutes, stirring occasionally.
- Drain and rinse noodles under cold water to stop cooking, then set aside in a bowl of cold water to prevent sticking.
Tip: Don’t overcook noodles; al dente ensures they hold up during baking.
Step 4: Make the Ricotta Filling
- In a large bowl, whisk 2 large eggs.
- Stir in 2 pounds whole-milk ricotta, 8 ounces diced fresh mozzarella, ⅔ cup grated Parmigiano-Reggiano, ¼ cup chopped parsley, 1 teaspoon salt, ¼ teaspoon black pepper, and a pinch of cayenne until well combined.
Tip: Mix gently to keep the filling creamy and avoid breaking the mozzarella chunks.
Step 5: Assemble the Lasagna
- In a 10×15-inch baking pan, layer as follows:
- First layer: Spread one-fourth of the meat sauce, top with one-third of the noodles, then spread half of the ricotta filling.
- Second layer: Add another one-fourth of the sauce, one-third of the noodles, and the remaining half of the ricotta filling.
- Third layer: Add one-fourth of the sauce, the remaining one-third of the noodles, and the final one-fourth of the sauce.
- Tap the pan lightly on a sturdy surface to settle the layers.
- Sprinkle 4 ounces diced fresh mozzarella and ½ cup shredded Parmigiano-Reggiano over the top.
Tip: Spread layers evenly to fill the pan and ensure every bite has balanced flavors.
Step 6: Bake and Serve
- Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese. Place on a baking sheet to catch spills.
- Bake for 30 minutes, then remove the foil and bake for an additional 30-35 minutes, until golden brown and bubbly.
- Let the lasagna rest for 20 minutes before slicing into 12 servings.
Tip: Resting allows the lasagna to set, making it easier to cut clean slices.
Assembly: Building the Perfect Lasagna
Making Chef John’s Lasagna is all about layering rich flavors and textures for a cohesive dish. Here’s how to make it shine:
- Meat Sauce: Simmer slowly for tenderness and depth of flavor.
- Noodles: Cook al dente and rinse to prevent sticking during assembly.
- Ricotta Filling: Spread evenly for creamy layers.
- Cheese Topping: Sprinkle generously for a gooey, golden crust.
- Presentation: Serve in the baking dish to showcase the bubbly, cheesy top.
Presentation Tips
- Garnish with extra chopped parsley or a sprinkle of Parmesan for a fresh, appetizing look.
- Serve with garlic bread and a green salad for a complete Italian meal.
- Present in a colorful ceramic baking dish for a rustic, inviting vibe.
Storage and Make-Ahead Tips
Chef John’s Lasagna is perfect for making ahead and stores well for leftovers.
- Storage:
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15-20 minutes or microwave for 2-3 minutes.
- Freeze the baked lasagna (whole or in portions, wrapped tightly in plastic wrap and foil) for up to 3 months. Thaw in the fridge overnight before reheating.
- Make-Ahead:
- Prepare the meat sauce up to 2 days ahead and refrigerate.
- Assemble the lasagna up to a day ahead, cover tightly, and refrigerate before baking.
- Bake the lasagna a day in advance and reheat gently before serving.
Tip: Freeze in individual portions for easy, quick meals.
Recipe Variations
Chef John’s Lasagna is versatile and easy to customize. Here are some fun twists:
- Vegetarian Lasagna: Replace meat with 2 pounds sautéed vegetables (e.g., zucchini, spinach, or eggplant).
- White Lasagna: Swap marinara for a béchamel sauce and add chicken or mushrooms.
- Gluten-Free: Use gluten-free lasagna noodles and ensure marinara is gluten-free.
- Spicy Lasagna: Increase red pepper flakes to ½ teaspoon or add ½ cup chopped pepperoni to the sauce.
- Mini Lasagna Rolls: Spread filling on individual noodles, roll up, and bake in sauce for a fun presentation.
Conclusion: Savor the Italian Comfort!
Chef John’s Lasagna is the dish that brings hearty, cheesy comfort to every bite. With its rich meat sauce, creamy ricotta filling, and gooey cheese topping, it’s a perfect meal for family dinners, holiday feasts, or any occasion calling for Italian indulgence. With a bit of effort, you can create a lasagna that’s as impressive as it is delicious. So, grab your baking dish, layer up this classic, and enjoy a slice of Italian heaven. We’d love to hear how your lasagna turns out—share your creations in the comments or on social media!
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Chef John’s Lasagna
Description
Ever craved a lasagna that’s rich, layered with savory meat sauce, and oozing with creamy cheese? Chef John’s Lasagna is a classic Italian-American dish, featuring a robust meat sauce, tender noodles, and a decadent ricotta filling, all topped with gooey mozzarella and Parmigiano-Reggiano
Ingredients
Chef John’s Lasagna uses pantry staples, fresh cheeses, and a robust meat sauce to create its signature layers. Here’s what you’ll need for 12 servings:
For the Meat Sauce:
- 1 ½ pounds lean ground beef: Provides a hearty, meaty base.
- 1 pound bulk Italian sausage: Adds rich, savory flavor.
- 1 (8 ounce) package fresh mushrooms, coarsely chopped: Contributes umami and texture.
- 1 teaspoon salt: Enhances flavors.
- ½ teaspoon freshly ground black pepper: Adds mild heat.
- ½ teaspoon Italian seasoning (optional): Brings classic Italian herb flavors.
- ¼ teaspoon red pepper flakes: Provides a subtle kick.
- 6 cups prepared marinara sauce: Forms the rich, tomatoey base.
- ¼ cup water, or as needed (optional): Thins sauce and helps incorporate all ingredients.
For the Pasta:
- 1 (16 ounce) package lasagna noodles: The foundation of the layered dish.
For the Ricotta Filling:
- 2 large eggs: Bind the filling.
- 2 pounds whole-milk ricotta cheese: Creates a creamy, rich layer.
- 8 ounces fresh mozzarella cheese, diced: Adds gooey texture.
- ⅔ cup freshly grated Parmigiano-Reggiano cheese: Provides nutty, savory depth.
- ¼ cup chopped fresh parsley: Adds fresh, herbaceous notes.
- 1 teaspoon salt: Enhances flavors.
- ¼ teaspoon freshly ground black pepper: Adds subtle heat.
- 1 pinch cayenne pepper, or to taste: Brings a slight spicy lift.
For the Cheese Topping:
- 4 ounces fresh mozzarella cheese, diced: Melts into gooey pockets.
- ½ cup freshly shredded Parmigiano-Reggiano cheese: Creates a golden, nutty crust.
Why These Ingredients Matter
- Meat Sauce: Combines beef, sausage, and mushrooms for a robust, savory flavor.
- Ricotta Filling: Blends creamy ricotta with mozzarella and Parmesan for a rich, cheesy layer.
- Fresh Mozzarella and Parmigiano-Reggiano: Add gooey and nutty textures to the filling and topping.
- Lasagna Noodles: Provide structure for the layers, holding the sauce and filling together.
Substitutions and Variations
- Ground Meat: Use all beef or replace sausage with ground turkey for a lighter option.
- Mushrooms: Swap with zucchini or eggplant for a different vegetable flavor.
- Marinara Sauce: Use homemade or a high-quality store-bought brand; adjust seasoning as needed.
- Vegan Option: Use plant-based ground meat, vegan ricotta, vegan mozzarella, and nutritional yeast for Parmesan; ensure marinara is vegan-friendly.
- Gluten-Free: Use gluten-free lasagna noodles.
- Vegetarian: Omit meat and double mushrooms or add lentils for a hearty filling.
- Spicy Lasagna: Increase red pepper flakes to ½ teaspoon or add chopped jalapeños to the sauce.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 1 ½ pounds lean ground beef, 1 pound bulk Italian sausage, 8 ounces fresh mushrooms, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon Italian seasoning, ¼ teaspoon red pepper flakes, 6 cups marinara sauce, ¼ cup water (optional), 16 ounces lasagna noodles, 2 large eggs, 2 pounds whole-milk ricotta, 8 ounces fresh mozzarella (diced), ⅔ cup grated Parmigiano-Reggiano, ¼ cup chopped parsley, 1 teaspoon salt, ¼ teaspoon black pepper, 1 pinch cayenne, 4 ounces fresh mozzarella (diced), and ½ cup shredded Parmigiano-Reggiano.
- Preheat the oven to 375°F (190°C).
Tip: Have all components ready before assembling to streamline the process.
Step 2: Make the Meat Sauce
- In a large saucepan over medium heat, cook and stir 1 ½ pounds ground beef and 1 pound Italian sausage until browned and crumbly, about 10 minutes.
- Stir in 8 ounces coarsely chopped mushrooms, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ¼ teaspoon red pepper flakes.
- Increase heat to medium-high and cook until mushrooms release their juices and the pan is almost dry, 4-6 minutes.
- Pour in 6 cups marinara sauce. Add ¼ cup water to each jar (if using jarred sauce) to rinse out remaining sauce and add to the mixture.
- Reduce heat to low and simmer for 2 hours, adding more water if the sauce thickens too much. Skim fat, then season with additional salt and pepper to taste. Turn off heat.
Tip: Stir occasionally during simmering to prevent sticking, and skim excess fat for a cleaner sauce.
Step 3: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook 16 ounces lasagna noodles until al dente, about 8 minutes, stirring occasionally.
- Drain and rinse noodles under cold water to stop cooking, then set aside in a bowl of cold water to prevent sticking.
Tip: Don’t overcook noodles; al dente ensures they hold up during baking.
Step 4: Make the Ricotta Filling
- In a large bowl, whisk 2 large eggs.
- Stir in 2 pounds whole-milk ricotta, 8 ounces diced fresh mozzarella, ⅔ cup grated Parmigiano-Reggiano, ¼ cup chopped parsley, 1 teaspoon salt, ¼ teaspoon black pepper, and a pinch of cayenne until well combined.
Tip: Mix gently to keep the filling creamy and avoid breaking the mozzarella chunks.
Step 5: Assemble the Lasagna
- In a 10×15-inch baking pan, layer as follows:
- First layer: Spread one-fourth of the meat sauce, top with one-third of the noodles, then spread half of the ricotta filling.
- Second layer: Add another one-fourth of the sauce, one-third of the noodles, and the remaining half of the ricotta filling.
- Third layer: Add one-fourth of the sauce, the remaining one-third of the noodles, and the final one-fourth of the sauce.
- Tap the pan lightly on a sturdy surface to settle the layers.
- Sprinkle 4 ounces diced fresh mozzarella and ½ cup shredded Parmigiano-Reggiano over the top.
Tip: Spread layers evenly to fill the pan and ensure every bite has balanced flavors.
Step 6: Bake and Serve
- Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese. Place on a baking sheet to catch spills.
- Bake for 30 minutes, then remove the foil and bake for an additional 30-35 minutes, until golden brown and bubbly.
- Let the lasagna rest for 20 minutes before slicing into 12 servings.
Tip: Resting allows the lasagna to set, making it easier to cut clean slices.
FAQs
1. Why is my lasagna watery?
Watery lasagna can result from under-drained noodles, excess sauce liquid, or not resting before slicing. Rinse noodles and drain well, simmer sauce to thicken, and rest for 20 minutes.
2. Can I use no-boil lasagna noodles?
Yes, but add ½ cup extra water to the sauce to help them cook, and increase baking time by 10-15 minutes.
3. Is this recipe gluten-free?
Not as written, but use gluten-free lasagna noodles and ensure marinara is gluten-free.
4. Why is my cheese not melty?
If the cheese isn’t gooey, it may be due to low oven temperature or covering the lasagna too long. Ensure 375°F and uncover for the final 30-35 minutes.
5. Can I make this ahead?
Yes! Prepare the sauce or assemble the lasagna a day ahead, refrigerate, and bake when ready.
6. Can I use store-bought ricotta?
Yes, whole-milk ricotta works best for creaminess, but part-skim can be used for a lighter option.
7. What are the health benefits of this dish?
Beef and sausage provide protein, and vegetables add vitamins, but this is a rich dish—enjoy in moderation.