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Martha Stewart’s Lasagna Recipe

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★★★★★

4.5 from 561 reviews

Martha Stewart’s Lasagna is a classic Italian-American dish featuring layers of rich meat sauce, creamy cheese mixture, and tender lasagna noodles baked to perfection. This hearty recipe combines ground beef, Italian sausage, and aromatic vegetables simmered in a robust tomato sauce, layered with ricotta, mozzarella, and Parmigiano-Reggiano cheeses, then baked until bubbly and golden. Perfect for a comforting family meal or special occasion.

Ingredients

Scale

Meat Sauce

  • 3 tablespoons extra-virgin olive oil
  • ¾ pound 85-percent lean ground beef
  • ¾ pound sweet Italian sausage, removed from casing
  • 1 medium onion, chopped (1 ½ cups)
  • 2 carrots, peeled and chopped (¾ cup)
  • 2 celery stalks, chopped (¾ cup)
  • Kosher salt, as needed
  • 6 garlic cloves, minced (2 tablespoons)
  • 2 teaspoons dried oregano
  • ½ teaspoon red-pepper flakes
  • 3 tablespoons tomato paste
  • 2 cans (28 ounces each) whole peeled tomatoes in juice

Cheese Mixture

  • 24 ounces whole-milk ricotta (3 cups)
  • 1 cup whole milk
  • 3 large eggs
  • 4 ounces Parmigiano-Reggiano, finely grated (1 ¼ cups)
  • 1 pound low-moisture mozzarella, shredded (4 cups)
  • ¾ cup chopped flat-leaf parsley
  • Kosher salt and freshly ground pepper, to taste

Assembly

  • 18 dry lasagna noodles

Instructions

  1. Preheat and cook meat sauce: Preheat the oven to 375°F. Heat olive oil in a large saucepan over medium-high heat. Add ground beef, Italian sausage, chopped onion, carrots, celery, and 1 teaspoon kosher salt. Cook while stirring occasionally and breaking meat into bite-sized pieces until the vegetables soften and the meat browns, about 10 minutes.
  2. Add seasonings: Stir in minced garlic, dried oregano, and red-pepper flakes. Cook for 1 minute until fragrant.
  3. Add tomato paste: Add tomato paste to the pan and cook for 2 minutes more, stirring to combine and deepen flavors.
  4. Puree tomatoes: Using a blender or food processor, puree the whole peeled tomatoes until smooth.
  5. Simmer sauce: Pour the pureed tomatoes into the pan with the meat mixture. Bring to a boil, then reduce heat to low and simmer gently, stirring occasionally, until the sauce thickens slightly but remains loose, about 15 minutes. Remove from heat.
  6. Prepare cheese mixture: In a large bowl, whisk together ricotta cheese, whole milk, eggs, 1 cup Parmigiano-Reggiano, 2 ½ cups shredded mozzarella, chopped parsley, 1 teaspoon kosher salt, and ¼ teaspoon freshly ground pepper until smooth.
  7. Assemble lasagna base: Spread 2 cups of the meat sauce evenly on the bottom of a 9-by-13-inch baking dish, preferably ceramic or enameled cast iron.
  8. Layer noodles: Arrange 3 dry lasagna noodles evenly over the meat sauce. The noodles will expand as the lasagna cooks.
  9. Add cheese layer: Spread 2 cups of the prepared cheese mixture evenly over the noodles.
  10. Add more noodles: Place another 3 noodles over the cheese layer.
  11. Repeat layering: Repeat the layering sequence of meat sauce, noodles, and cheese mixture two more times, finishing with the remaining noodles on top.
  12. Top with meat sauce: Spread the remaining 2 cups of meat sauce evenly over the top noodle layer.
  13. Add remaining cheeses and cover: Sprinkle evenly with the remaining 1 ½ cups shredded mozzarella and ¼ cup Parmigiano-Reggiano. Loosely cover the dish first with parchment paper, then with aluminum foil. Place on a rimmed baking sheet to catch any drips.
  14. Bake covered: Bake in the preheated oven for 40 to 45 minutes, or until the noodles are tender yet still slightly firm (al dente).
  15. Uncover and finish baking: Remove the foil and parchment, then continue baking for another 20 to 25 minutes until the lasagna is bubbly, puffed slightly along the edges, and golden brown on top. Note: There may be some liquid, which will be absorbed as the lasagna cools.
  16. Rest and serve: Transfer the dish to a wire rack and let it cool and set for about 20 minutes before cutting into squares and serving.

Notes

  • Using dry lasagna noodles allows them to cook in the sauce while baking, eliminating the need to boil beforehand.
  • For best results, use a ceramic or enameled cast iron baking dish to ensure even heat distribution.
  • The meat sauce can be prepared a day ahead to enhance flavors and ease assembly.
  • If you prefer a spicier flavor, adjust red-pepper flakes to taste.
  • Letting the lasagna rest after baking helps it set and makes slicing easier.

Keywords: lasagna, meat sauce, ricotta cheese, Italian sausage, baked pasta, classic Italian, Martha Stewart

Find it online: https://leofoster.com/martha-stewarts-lasagna-recipe/