Classic Beef Lasagna with Rich Soffritto Sauce and Golden Cheese Crust
By Noah Bennett
The heart of this classic beef lasagna lies in the soffritto, a slowly cooked blend of minced onion, carrot, and celery. This creates a richly flavored sauce that elevates the dish to a comforting weeknight dinner. Layered with ground beef, San Marzano tomatoes, and a blend of cheeses, it offers a satisfying, creamy texture topped with a golden crust.
Key ingredients like fresh basil and low-moisture mozzarella create a balance of flavor and creaminess, while the aged Pecorino Romano adds depth. The use of hearty San Marzano tomatoes provides a quality that enhances the overall sauce, making it both robust and savory. Ensuring all components are prepped before assembly leads to a smoother cooking experience.
As the lasagna bakes, look for a crispy, golden top, which indicates it's perfectly baked while the internal layers meld together beautifully. Common pitfalls include rushing through the resting time; allowing it to sit for 15 minutes after baking is crucial to achieving neat slices. With the right attention at this stage, it will hold its shape when served.
Serve the lasagna warm, garnished with fresh basil leaves for a pop of color and flavor. Leftovers can be kept in the refrigerator for several days, making it an ideal meal for busy nights. Reheating gently in the oven will help maintain the dish's texture and flavor, unlike microwaving, which can lead to a soggy result.
Why you'll love this recipe
- Features a soffritto base, which thoroughly enhances the sauce’s sweetness and overall flavor, making each layer irresistible.
- Utilizes San Marzano tomatoes, ensuring an authentic taste that no jarred sauce can match, providing a true Italian experience.
- Incorporates a blend of cheeses, including ricotta for creaminess and mozzarella for stretch, creating a well-rounded texture throughout every bite.
- Baking the dish with a foil cover first ensures the noodles cook perfectly and don't become dry, leading to a tender bite.
- Finishing with a golden crust adds contrast and depth, making it visually appealing and adding a satisfying crunch to every serving.
Ingredients
- •1 lb ground beef (or a mix with Italian sausage)
- •0.5 cup onion (finely minced)
- •0.5 cup carrot (finely minced)
- •0.5 cup celery (finely minced)
- •28 oz San Marzano tomatoes (crushed, canned)
- •0.25 cup basil (chopped fresh)
- •1 tbsp oregano (chopped fresh)
- •15 oz ricotta cheese
- •1 whole egg
- •3.5 cups mozzarella (freshly grated low-moisture)
- •0.5 cup Pecorino Romano (or Parmesan, aged)
- •12 noodles lasagna
Instructions
- 1
Heat 2 tbsp of olive oil in a large pot.
- 2
Add the minced onion, carrot, and celery, and cook over medium heat for 5 to 7 minutes until soft.
- 3
Add the ground beef and brown thoroughly.
- 4
Pour in the crushed tomatoes, basil, and oregano, and simmer uncovered for 15 minutes.
- 5
In a mixing bowl, blend the ricotta cheese, egg, and half of the Pecorino Romano or Parmesan until smooth.
- 6
Preheat your oven to 375°F (190°C).
- 7
Lay a coating of the aromatic meat sauce in the bottom of the baking dish.
- 8
Add a layer of noodles.
- 9
Spread the ricotta mixture over the top, sprinkle generously with mozzarella, and repeat the layers.
- 10
Finish the top with the remaining meat sauce, a heavy coat of mozzarella, and the rest of the Pecorino Romano.
- 11
Cover with foil and bake for 30 minutes.
- 12
Uncover and bake another 15 minutes until the edges are crispy and deep golden brown.
- 13
Remove the lasagna from the oven and let it sit undisturbed for 15 minutes to allow the structure to set.
- 14
Garnish with a few torn fresh basil leaves right before slicing.
FAQ
Nutrition (per serving)
Calories
510
Protein
29g
Fat
28g
Carbs
33g
