Lasagna

This simple and delicious lasagna recipe is perfect for those special occasions when you want to go above and beyond for dinner. You’ll love it because it feeds a large group and, as a classic italian recipe, is generally a crowd pleaser! It’s my go-to when hosting a dinner party and is also our family tradition meal for Thanksgiving-eve and Christmas-eve. 

 

 

This lasagna is a get-together staple in our house. Growing up, my parents hosted others for dinner at least weekly (often more frequently) and this lasagna recipe was frequently on the menu. Everyone that has ever had it has loved it! It’s also a super convenient meal to prepare when you’re hosting because you can make it in advance (even the day before your get-together) so you have plenty of time to focus on getting the house ready and other last minute to-dos that always come up when hosting. Then, day-of, all you have to do is bake it along with some garlic bread and maybe throw together a quick side salad and you’re ready to go. 

 

Growing up, there was an ongoing joke between me and my two sisters that, if at any point, you help my mom make a recipe (thereby learning the recipe yourself) the recipe then became yours and you always ended up making it every subsequent time.  At some point, I helped my mom throw the lasagna together, and the rest is history. After that, whenever you were hosting and lasagna was on the menu, I was in the kitchen preparing it. Suffice to say, I’ve made this recipe more times than I care to admit. So I can say with great confidence, that it’s really not that hard or time consuming once you get the hang of it. 

 

Ingredients

 

This recipe uses mostly classic lasagna ingredients: 

 

• Ground beef: you could also use italian sausage. 

• Lasagna noodles: I prefer to use the oven-ready kind, but you can also use the noodles that need to be boiled first. In that case, just follow the package instructions for preparing them before you throw the lasagna together. 

• Pasta sauce: just pick your favorite store-bought jar, or make your own if you’re feeling like putting in a little extra effort.

• Vodka sauce: again, any store-bought variety will work. 

• Ricotta: pick your favorite brand.

• Shredded cheese: I like to use a combination of italian cheese blend but just mozzarella will do. 

• Seasonings: Only my favorites–salt, pepper, onion powder, garlic powder, italian seasoning, red pepper flakes. 

 

Instructions

 

This recipe has quite a few moving parts, but stick with it! I promise it’s really simple once you get into it! Start by browning the ground beef.

While the ground beef is cooking, prepare your other ingredients. 

 

In a large (preferably glass) bowl, mix the pasta sauce, vodka sauce, and seasoning. Put about ¼ of a cup of water in each of the empty jars, and swish it around to collect the leftover sauce. Pour this water into the bottom of your baking dish so your noodles won’t stick. 

 

Once your meat is cooked, combine it with your pasta sauce. You don’t have to drain the fat, but if it’s a lot, and you’d like to, feel free. 

 

Now it time to start putting together those beautiful lasagna layers! Start with a layer of noodles. 

 

 

Then add in half of your sauce mixture, and spread evenly over the noodles.

 

Using half the ricotta, take small spoonfuls and lay them out over the sauce layer. Then spread out so the ricotta is spread over the sauce.  

 

 

Add half of your cheese mixture next. Then repeat these steps a second time. 

 

 

At this point you can put the lasagna in the fridge or freezer to bake later or pop it straight in the oven. Bake the lasagna at 375 for about an hour or until the lasagna is bubbling and hot in the center. 

 

 

Let the lasagna stand for about 30 minutes before serving or it will be very runny–but still delicious. Serve and enjoy!

 

Notes

 

• This lasagna makes a great freezer meal. Just cover with foil and pop in the freezer. When you’re ready to make it, you can let it thaw first, or just move it straight from the freezer to the oven (but it will probably take closer to 2 hours to cook). The sauce is enough to make a very large lasagna so if you’re using aluminum baking dishes from the store, you can get an extra box of noodles and maybe another small thing of ricotta and you could easily make two lasagnas for the freezer. 

 

Love,

     this mama