Classic Meat Lasagna

Classic meat lasagna shows off its many layers. Make it as tall as your ingredients will allow.

• 2 Tbs. plus 1/3 cup olive oil
• 2 lb. mild (sweet) Italian sausage, casings removed and broken into pieces
• 8 cloves garlic, peeled and slightly crushed
• 2 large onions, finely chopped
• 1-1/2 cups dry red wine (such as Chianti)
• Four 28-oz. cans (or three 35-oz. cans) crushed tomatoes (about 14 cups total)
• 2 Tbs. dried oregano
• 2 tsp. dried thyme
• 1 Tbs. chopped fresh rosemary (you can substitute 2 tsp. dried, but fresh is best)
• 1 tsp. fennel seeds, crushed 
• 1-1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 Tbs. granulated sugar or to taste
• 3 large eggs
• 1-1/2 cups freshly grated Parmigiano-Reggiano
• 32 oz. ricotta cheese
• A large handful of fresh basil leaves, washed well and chopped
• 2-1/2 lb. fresh mozzarella cheese, sliced as thinly as possible
• 1 lb. instant (no-boil) lasagna noodles

Tip:

Pop the mozzarella in the freezer for a few minutes before slicing; the firmer cheese will be easier to slice thinly.

In a heavy based pot, heat the 2 Tbs. olive oil over medium-high heat. Add the sausage and brown it all over, breaking it up into small pieces with a wooden spoon and stirring, 10 to 12 minutes. Remove the sausage with a slotted spoon and set aside. Pour off most of the fat, but leave some behind for flavor.

To the pot, add the remaining 1/3 cup of olive oil and the garlic and heat over medium-high heat until the garlic just begins to turn light brown, about 5 minutes. Remove and discard the garlic immediately, leaving the oil in the pot. Add the onions to the pot and cook, stirring frequently, until translucent, 5 to 6 minutes. Return the sausage to the pot. Add the red wine and cook until it has reduced by at least half, about 10 minutes.

Add the crushed tomatoes and stir in the oregano, thyme, rosemary, fennel seeds, salt, pepper, and sugar. Reduce the heat to medium low and cook to blend and develop the flavors, about 30 min. Taste for seasoning. You should have about 16 cups of sauce.

Meanwhile, in a large bowl, beat the eggs and add the Parmesan. Beat in the ricotta cheese. Season with salt and pepper and fold in the chopped basil.

Heat the oven to 400°F. To make three lasagne of four layers each, begin by lightly oiling three 9x9x2- or 8x8x2-inch metal or ceramic pans (disposable pans are also fine). Cover the bottom of each pan lightly with some of the sauce. Lay down a layer of pasta in each of the three pans. Spread enough of the ricotta cheese mixture on top of the pasta to cover, about 1/2 cup. Top the ricotta with enough sauce to cover it completely, about 1/2 cup. Cover with another layer of pasta and ladle more sauce over that, followed by enough mozzarella cheese to cover, enough ricotta cheese to cover, and some more sauce. Continue with two more layers in that order: pasta, sauce, mozzarella, ricotta, and sauce. Finish with a layer of pasta, some sauce, some mozzarella cheese, and a final light layer of sauce. You should be able to easily get four layers into each pan; if you have extra components, go ahead and add another layer to one or more of the lasagne. Don’t worry if the height of the lasagna exceeds the pan; it settles as it bakes. Save any remaining sauce to serve with the lasagna.

Seal the pans with aluminum foil, tented so it doesn’t stick to the cheese. Bake until the edges are bubbling and a knife inserted into the center of each lasagna comes out very hot, 40 to 50 minutes.

Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs

The combination of sweet-and-savory roasted squash, tangy goat cheese, and fresh herbs brings big flavor to this lasagne, while the tender pasta keeps things light.

• 1 large butternut squash (about 3 lb.), halved lengthwise and seeded 
• 2 medium cloves garlic, unpeeled
• 2 sprigs fresh thyme plus 2 tsp. chopped leaves  
• 2 tsp. extra-virgin olive oil 
• Kosher salt
• Freshly ground black pepper
• 5 Tbs. unsalted butter  
• 2 sprigs fresh sage plus 1 tsp. chopped leaves 
• 1-1/8 oz. (1/4 cup) all-purpose flour 
• 3 cups whole milk 
• 1-1/4 cups crumbled fresh goat cheese (4 oz.) 
• 1 cup finely grated Pecorino Romano (2 oz.) 
• 1/4 tsp. freshly grated nutmeg 
• 1/4 cup coarse dry breadcrumbs or panko 
• 1 recipe Fresh Pasta for Lasagne

Roast the squash and garlic

Position a rack in the center of the oven and heat the oven to 425°F.

Put the squash cut side up on a large, heavy-duty rimmed baking sheet. Put 1 garlic clove and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp. of the oil and then season each with 1/4 tsp. salt and a few grinds of pepper. Roast until the squash is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes. Remove from the oven and let cool completely. 

Discard the thyme sprigs. Peel the garlic and put in a large bowl. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth. Season to taste with salt and pepper.

Reduce the oven temperature to 350°F.

Make a goat cheese and sage sauce

Melt 4 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash. 

Season the breadcrumbs

Melt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well. 

Assemble and bake the lasagne

Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining 1/2 cup pecorino.

Cover the baking dish with foil and bake for 40 minutes. Remove the foiland bake until the top is browned and bubbly, 15 to 20 minutes. Cool
for at least 10 minutes before serving.

Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs

The combination of sweet-and-savory roasted squash, tangy goat cheese, and fresh herbs brings big flavor to this lasagne, while the tender pasta keeps things light.

• 1 large butternut squash (about 3 lb.), halved lengthwise and seeded 
• 2 medium cloves garlic, unpeeled
• 2 sprigs fresh thyme plus 2 tsp. chopped leaves  
• 2 tsp. extra-virgin olive oil 
• Kosher salt
• Freshly ground black pepper
• 5 Tbs. unsalted butter  
• 2 sprigs fresh sage plus 1 tsp. chopped leaves 
• 1-1/8 oz. (1/4 cup) all-purpose flour 
• 3 cups whole milk 
• 1-1/4 cups crumbled fresh goat cheese (4 oz.) 
• 1 cup finely grated Pecorino Romano (2 oz.) 
• 1/4 tsp. freshly grated nutmeg 
• 1/4 cup coarse dry breadcrumbs or panko 
• 1 recipe Fresh Pasta for Lasagne

Roast the squash and garlic

Position a rack in the center of the oven and heat the oven to 425°F.

Put the squash cut side up on a large, heavy-duty rimmed baking sheet. Put 1 garlic clove and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp. of the oil and then season each with 1/4 tsp. salt and a few grinds of pepper. Roast until the squash is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes. Remove from the oven and let cool completely. 

Discard the thyme sprigs. Peel the garlic and put in a large bowl. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth. Season to taste with salt and pepper.

Reduce the oven temperature to 350°F.

Make a goat cheese and sage sauce

Melt 4 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash. 

Season the breadcrumbs

Melt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well. 

Assemble and bake the lasagne

Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining 1/2 cup pecorino.

Cover the baking dish with foil and bake for 40 minutes. Remove the foiland bake until the top is browned and bubbly, 15 to 20 minutes. Cool
for at least 10 minutes before serving.

Classic Meat Lasagna

Classic meat lasagna shows off its many layers. Make it as tall as your ingredients will allow.

• 2 Tbs. plus 1/3 cup olive oil
• 2 lb. mild (sweet) Italian sausage, casings removed and broken into pieces
• 8 cloves garlic, peeled and slightly crushed
• 2 large onions, finely chopped
• 1-1/2 cups dry red wine (such as Chianti)
• Four 28-oz. cans (or three 35-oz. cans) crushed tomatoes (about 14 cups total)
• 2 Tbs. dried oregano
• 2 tsp. dried thyme
• 1 Tbs. chopped fresh rosemary (you can substitute 2 tsp. dried, but fresh is best)
• 1 tsp. fennel seeds, crushed 
• 1-1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 Tbs. granulated sugar or to taste
• 3 large eggs
• 1-1/2 cups freshly grated Parmigiano-Reggiano
• 32 oz. ricotta cheese
• A large handful of fresh basil leaves, washed well and chopped
• 2-1/2 lb. fresh mozzarella cheese, sliced as thinly as possible
• 1 lb. instant (no-boil) lasagna noodles

Tip:

Pop the mozzarella in the freezer for a few minutes before slicing; the firmer cheese will be easier to slice thinly.

In a heavy based pot, heat the 2 Tbs. olive oil over medium-high heat. Add the sausage and brown it all over, breaking it up into small pieces with a wooden spoon and stirring, 10 to 12 minutes. Remove the sausage with a slotted spoon and set aside. Pour off most of the fat, but leave some behind for flavor.

To the pot, add the remaining 1/3 cup of olive oil and the garlic and heat over medium-high heat until the garlic just begins to turn light brown, about 5 minutes. Remove and discard the garlic immediately, leaving the oil in the pot. Add the onions to the pot and cook, stirring frequently, until translucent, 5 to 6 minutes. Return the sausage to the pot. Add the red wine and cook until it has reduced by at least half, about 10 minutes.

Add the crushed tomatoes and stir in the oregano, thyme, rosemary, fennel seeds, salt, pepper, and sugar. Reduce the heat to medium low and cook to blend and develop the flavors, about 30 min. Taste for seasoning. You should have about 16 cups of sauce.

Meanwhile, in a large bowl, beat the eggs and add the Parmesan. Beat in the ricotta cheese. Season with salt and pepper and fold in the chopped basil.

Heat the oven to 400°F. To make three lasagne of four layers each, begin by lightly oiling three 9x9x2- or 8x8x2-inch metal or ceramic pans (disposable pans are also fine). Cover the bottom of each pan lightly with some of the sauce. Lay down a layer of pasta in each of the three pans. Spread enough of the ricotta cheese mixture on top of the pasta to cover, about 1/2 cup. Top the ricotta with enough sauce to cover it completely, about 1/2 cup. Cover with another layer of pasta and ladle more sauce over that, followed by enough mozzarella cheese to cover, enough ricotta cheese to cover, and some more sauce. Continue with two more layers in that order: pasta, sauce, mozzarella, ricotta, and sauce. Finish with a layer of pasta, some sauce, some mozzarella cheese, and a final light layer of sauce. You should be able to easily get four layers into each pan; if you have extra components, go ahead and add another layer to one or more of the lasagne. Don’t worry if the height of the lasagna exceeds the pan; it settles as it bakes. Save any remaining sauce to serve with the lasagna.

Seal the pans with aluminum foil, tented so it doesn’t stick to the cheese. Bake until the edges are bubbling and a knife inserted into the center of each lasagna comes out very hot, 40 to 50 minutes.

Beef & Pork Ragù Lasagne

For The Ragù:

• 3 oz. (6 Tbs.) unsalted butter
• 1/4 cup extra-virgin olive oil
• 2 medium celery stalks, finely chopped (1-1/3 cups)
• 2 medium carrots, peeled and finely chopped (2/3 cup)
• 2 small yellow onions, finely chopped (1-1/3 cups)
• 1 lb. boneless beef brisket or chuck, finely diced or ground (2 cups; see tip)
• 1 lb. boneless pork shoulder, finely diced or ground (1-1/2 cups; see tip)
• 8 oz. pancetta, finely diced (1-1/4 cups)
• 2 cups dry red wine
• 1/2 cup canned tomato purée
• 1/4 cup tomato paste diluted in 1/2 cup water
• 2 cups homemade or low-salt canned beef or chicken broth; more as needed
• 1 cup whole milk
• Kosher salt and freshly ground black pepper

Tip:

To chop the ragù meat, cut each piece into 1/4-inch slices, Then cut the slices into thin strips lengthwise and and dice the strips crosswise. Alternatively, you can pulse the meat in food processor, but be careful not to chop it too finely or into a paste.

To assemble:

• 3/4 lb. fresh lasagne noodles (store-bought or homemade)
• 1/2 oz. (1 Tbs.) unsalted butter, cut into small cubes, plus more for the pan
• 1 cup freshly grated Parmigiano-Reggiano
• Double recipe of Basic Cream Sauce

Tip:

If time is short and you can't find fresh pasta sheets in your local stores, use 1 lb. good-quality dried lasagne noodles, cooked according to package instructions.

Make the ragù:

In a 5- to 6-qt. Dutch oven, melt the 6 Tbs. butter with the olive oil over medium heat. Add the celery, carrots, and onions and cook,  stirring occasionally, until softened and lightly golden, about 15 minutes. Add the beef, pork, and pancetta and cook, breaking up the meats with a spoon and stirring often, until the meats lose their redness, 5 to 8 minutes. Stir in the wine, tomato purée, and tomato paste and simmer vigorously until the liquid is almost evaporated, 15 to 20 minutes. Add the beef or chicken broth and the milk, cover with the lid ajar, reduce the heat to low, and simmer gently until you have a rich, concentrated sauce, about 2-1/2 hours. Check every 30 minutes to see if more liquid is needed, adding more broth if necessary to prevent scorching. Season to taste with salt and pepper, if needed. Let cool. Skim off the fat from the top, if desired. You should have about 6 cups.

Cook the noodles:

Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Slip the noodles, two or three at a time, into the boiling water and cook them until they're tender and pale, 3 to 5 minutes (thinner noodles will cook more quickly). To make sure they're done, taste a small piece. If it's still tough, it needs a little more cooking (fresh pasta should not be cooked al dente like dried pasta).

Carefully scoop the noodles out of the water with a large wire skimmer and slide them into the ice water to stop the cooking. When they're cool, layer them between clean dish towels until you're ready to assemble the lasagne (they'll keep this way for up to two hours).

Assemble the lasagne:

Position a rack in the center of the oven and heat the oven to 350°F. Choose a baking dish that’s about 9x12 inches and 3 inches deep, or about 10x14 inches and 2 inches deep. Butter the baking dish. Spread 1/2 cup of ragù in a sparse layer on the bottom of the dish. Then cover with a slightly overlapping layer of cooked noodles, cutting them as needed to fill the gaps. Spread one-third of the remaining ragù (about 1-1/2 cups) over the first layer of noodles. Drizzle on one-third of the Basic Cream Sauce (about 1 cup) and spread it with a spatula or the back of a spoon. Sprinkle with 1/3 cup Parmigiano. Add a new layer of noodles, overlapping them slightly.

Repeat the layers as instructed above, until all of the filling ingredients are used, to make a total of three layers (you may not need all the pasta). Dot the top with the butter cubes.

Put the baking dish on a baking sheet and bake until heated through and bubbling at the edges, 45 to 50 minutes. Remove from the oven and let rest for 10 to 15 minutes before serving.

Classic Meat Lasagna

Classic meat lasagna shows off its many layers. Make it as tall as your ingredients will allow.

• 2 Tbs. plus 1/3 cup olive oil
• 2 lb. mild (sweet) Italian sausage, casings removed and broken into pieces
• 8 cloves garlic, peeled and slightly crushed
• 2 large onions, finely chopped
• 1-1/2 cups dry red wine (such as Chianti)
• Four 28-oz. cans (or three 35-oz. cans) crushed tomatoes (about 14 cups total)
• 2 Tbs. dried oregano
• 2 tsp. dried thyme
• 1 Tbs. chopped fresh rosemary (you can substitute 2 tsp. dried, but fresh is best)
• 1 tsp. fennel seeds, crushed 
• 1-1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 Tbs. granulated sugar or to taste
• 3 large eggs
• 1-1/2 cups freshly grated Parmigiano-Reggiano
• 32 oz. ricotta cheese
• A large handful of fresh basil leaves, washed well and chopped
• 2-1/2 lb. fresh mozzarella cheese, sliced as thinly as possible
• 1 lb. instant (no-boil) lasagna noodles

Tip:

Pop the mozzarella in the freezer for a few minutes before slicing; the firmer cheese will be easier to slice thinly.

In a heavy based pot, heat the 2 Tbs. olive oil over medium-high heat. Add the sausage and brown it all over, breaking it up into small pieces with a wooden spoon and stirring, 10 to 12 minutes. Remove the sausage with a slotted spoon and set aside. Pour off most of the fat, but leave some behind for flavor.

To the pot, add the remaining 1/3 cup of olive oil and the garlic and heat over medium-high heat until the garlic just begins to turn light brown, about 5 minutes. Remove and discard the garlic immediately, leaving the oil in the pot. Add the onions to the pot and cook, stirring frequently, until translucent, 5 to 6 minutes. Return the sausage to the pot. Add the red wine and cook until it has reduced by at least half, about 10 minutes.

Add the crushed tomatoes and stir in the oregano, thyme, rosemary, fennel seeds, salt, pepper, and sugar. Reduce the heat to medium low and cook to blend and develop the flavors, about 30 min. Taste for seasoning. You should have about 16 cups of sauce.

Meanwhile, in a large bowl, beat the eggs and add the Parmesan. Beat in the ricotta cheese. Season with salt and pepper and fold in the chopped basil.

Heat the oven to 400°F. To make three lasagne of four layers each, begin by lightly oiling three 9x9x2- or 8x8x2-inch metal or ceramic pans (disposable pans are also fine). Cover the bottom of each pan lightly with some of the sauce. Lay down a layer of pasta in each of the three pans. Spread enough of the ricotta cheese mixture on top of the pasta to cover, about 1/2 cup. Top the ricotta with enough sauce to cover it completely, about 1/2 cup. Cover with another layer of pasta and ladle more sauce over that, followed by enough mozzarella cheese to cover, enough ricotta cheese to cover, and some more sauce. Continue with two more layers in that order: pasta, sauce, mozzarella, ricotta, and sauce. Finish with a layer of pasta, some sauce, some mozzarella cheese, and a final light layer of sauce. You should be able to easily get four layers into each pan; if you have extra components, go ahead and add another layer to one or more of the lasagne. Don’t worry if the height of the lasagna exceeds the pan; it settles as it bakes. Save any remaining sauce to serve with the lasagna.

Seal the pans with aluminum foil, tented so it doesn’t stick to the cheese. Bake until the edges are bubbling and a knife inserted into the center of each lasagna comes out very hot, 40 to 50 minutes.

Four Cheese and Tomato Lasagne

This classic combination is rich and flavorful, but thanks to thin sheets of homemade pasta, it’s also light and delicate. Good luck eating just one piece.  

For the sauce

• 2 Tbs. extra-virgin olive oil
• 4 medium cloves garlic, smashed
• 2 28-oz. cans whole plum tomatoes, preferably San Marzano
• 1/4 tsp. crushed red pepper flakes; more as needed    
• Kosher salt
• 6 large basil leaves, torn by hand into 1/2-inch pieces  

For assembly

• 2 cups whole-milk ricotta (1 lb.)
• 2-1/2 cups grated fresh mozzarella (1 lb.)
• 2 cups grated fontina (8 oz.)   
• 1-3/4 cups finely grated Parmigiano-Reggiano (3-1/2 oz.) 
• 1 recipe Fresh Pasta for Lasagne 

Make the sauce

Heat the oil and garlic in a 4- to 5-quart pot over medium heat. Cook until the garlic is golden-brown, about 3 minutes. Discard the garlic. Add the tomatoes (careful—they spatter), the crushed red pepper, and 1 Tbs. salt; simmer gently, adjusting the heat as needed, until the tomatoes begin to break down, about 45 minutes. Whisk the tomatoes vigorously to break them up. Stir in the basil and let the sauce cool to room temperature. Season to taste with salt and crushed red pepper.

Assemble the lasagne

Position a rack in the center of the oven and heat the oven to 350°F.

Set aside 1-1/4 cups of the sauce and mix the remaining sauce with the ricotta in a medium bowl. Mix the mozzarella, fontina, and 1 cup of the Parmigiano in another medium bowl. 

Spread 1/2 cup of the reserved tomato sauce on the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Evenly spread 1-1/2 cups of the ricotta mixture over the noodles. Sprinkle 1 rounded cup of the grated cheese evenly over the ricotta. Add another layer of noodles, and repeat the layers as instructed above, to make a total of 4 ricotta-and-cheese layers and 5 pasta layers. Spread the remaining 3/4 cup plain sauce evenly over the top noodle layer. Sprinkle with the remaining 3/4 cup of Parmigiano-Reggiano. 

Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Let cool for at least 10 minutes before serving.