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Really, you can’t beat the classics.
Classics are always good and most people love them. They never disappoint.
This is the story of the way I make lasagna through photos. Be prepared, there are lots of photos, but I think you guys will find them helpful.
When I make lasagna I always, always, make my own pasta. To me it is easier than boiling a pot of water, draining and messing with dried lasagna sheets.
Of course, I do have a stand mixer that pretty much does all the work for me. If I had to do it by hand I might be singing a different tune. If you are not into the homemade pasta feel free to swap in dried lasagna noodles.
You can definitely make pasta by hand, I even included directions on how to do this. But I am not going to lie, I personally think using a mixer makes life so much easier.
So I took lots of photos to help you guys out. I promise though, it is pretty easy, especially once you get the hang of it. For me now, I don’t even think about, I just do it.
The dough comes together in minutes, then rolling it out is simple.
I use this KitchenAid attachment for my stand mixer and I LOVE it. I used to have one that attached to the counter, but this is so much easier. It stays still and the mixer does all the cranking for you. Yes!
Ok, and now the sauce. the sauce simmers for at least two hours, but if you can, let it simmer all day and then place it in the fridge overnight. This makes for the best sauce. It allows the flavors to settle and get all delicious.
Plus, it makes the whole process of making lasagna a lot less daunting.
The way I like to make my lasagna is to make the sauce, let it simmer all day and then place it in the fridge overnight.
And then I place it all back in the fridge. Again.
And then the next day I bake.
I know it seems like a process, but I have found this is the easiest way to do it. However, you can completely skip all the overnight fridge time and make this in one day, but it is still a process. It is lasagna, not chicken and rice.
My family absolutely loves this lasagna. Everyone eats it (yes, I mean the whole family, which if you read regularly, you know this is a big deal!), and the leftovers. Later they wish there were more leftovers.
It is a great thing.
Unlike most lasagna, I use a mixture of spicy ground italian chicken sausage and ground chicken. You can use beef if you like, but I love a little spice.
1. To make the dough using a stand mixer. Add the flour and eggs to the bowl and knead the dough, using the dough hook on medium speed until the dough comes together and forms a ball. If your dough seems dry add water 1 teaspoon at a time, being careful not to add too much water. I add 4-6 teaspoons. The dough should be moist, but not too sticky. If you add too much water just add a teaspoon of flour at a time to balance it out. 2. To make the dough by hand. Mix the eggs into the flour in a bowl usuing your hands until a shaggy dough forms. Dump the dough out onto a floured surface and knead the dough with your hands until firm and smooth, about 8 minutes. Shape into a ball. 3. Divide the dough into four balls and place each ball in a sandwich bag.
Lasagna
Make the sauce. In a heavy bottomed pot, cook 1 tablespoon of olive oil and the pancetta over medium heat, stirring, until the pancetta is lightly browned, about 5 minutes. Add the onion, garlic and red pepper and cook, stirring, until the veggies are softened, about 5 minutes. Push the veggies off to the side of the pan and increase the heat to medium-high. Add 1 tablespoon of olive oil to the center of the pan and crumble in the ground sausage, ground chicken or ground beef. Cook without stirring for 3 minutes and then begin breaking up the meat and continue to cook, stirring occasionally, until well browned, about 5 minutes. Add the oregano, basil, parsley and thyme. Cook another minute or so.
Add the tomatoes, tomato paste, 2 cups water, 1 cup milk, bay leaf, salt and pepper to the pot. Cover the pot and simmer the sauce, stirring occasionally, until thickened, about 2-3 hours. If the sauce seems too watery after 2 hours remove the lid and simmer until thickened. Discard the bay leaf, taste to season with salt and pepper. Remove from the heat. At this point the sauce can be placed in the fridge overnight or up to 3 days. You may also freeze the sauce.
Quarter the dough and shape into 4 balls. Place each ball in a sandwich bag. Set aside.
To assemble the lasagna grease a 9x13 inch baking dish. If baking the lasagna right away Preheat the oven to 400 degrees F.
Spoon a little of the red sauce over the bottom of the dish. Grab 1 ball of pasta dough and flatten the dough. Lightly dust the dough with flour, brushing off excess. Set a pasta machine to the widest setting; run the dough through. Fold the dough into thirds like a letter, then run it through again, short end first. Run it through 2 more times, dusting with flour if it seems too sticky. Now switch to the 2nd setting and roll all the dough sheets through the machine again. Switch to the 3rd setting and roll the sheets through again. Switch to the 4th setting and roll the sheets through again. Now switch to the 5th setting and roll the sheet through the machine one last time. All machines vary, but I find I like the 5th setting for lasagna sheets. Generally, when you see your hand through the pasta sheet, it's thin enough to cut.
Cut the sheet of dough to fit inside your dish. I can normally get 2 long and wide noodles + enough extra dough on the ends to fully make one layer of pasta cover the bottom of the pan. If this is not the case just form the extra dough into a ball and roll it out again. Fit into the pan where it is needed.
Spray a piece of foil with cooking spray and cover the the lasagna. At this point the lasagna can be placed in the fridge for up to 3 days or frozen.
Bake, covered for 1 hour and then uncovered for 15 minutes more. Let stand for 15-20 minutes before slicing. If your lasagna was cold bake, covered for 15-30 minutes longer.
Hi there, just wanted to drop a note to say I found your recipe about 10 years ago and I have probably made this lasagna 20+ times now. A total crowd pleaser, I make it for my husband for his birthday every year and all our friends hope they get an invite to dinner! Thank you for sharing this wonderful recipe. The only thing I’ve ever changed is I buy fresh lasagna sheets from Whole Foods rather than making my own, and that is out of pure laziness.
This is really good. Fantasized about making the noodles from scratch (maybe next time) but otherwise followed your recipe. Delicious! Even our 8-year-old professional food critic loved it, and my husband said it was the best he ever tasted. A bit different layering from what I’ve used before, and it worked really well. Thank you Tieghan, another winner.
I made this last night and it was awesome. My only question is how do I keep all the sauce from evaporating? When I got done with the cook at 2 hours the liquid was practically gone. Everything was spot on with flavor and quite tasty!!! I cook with hexclad cookware. Could that be the issue? I know when I do rice and such I have to do everything different because it is pretty quick to cook.
Hey Brian,
Thanks so much for giving this recipe a try!! I’m not familiar with hexclad cookware, but sounds like if your rice cooks fast then that could have been the issue here, or possibly the heat was just too high. I hope this helps! xx
I make this recipe once a year at Christmas. Everyone just loves it! This year I am planning on making several batches at a time…. I know you can freeze it, my question is can I can it using my pressure cooker? Would love to have the sauce on hand…. I make my own noodles (with my duck eggs), dry and freeze them so I would just have to make the bechamel sauce.
Hello! I made this lasagna last year for SuperBowl and it was a huge hit. If I wanted to make a catering tray of this lasagna, would you think I should double or triple it?
My daughter wasn’t feeling well and asked for a lasagne to eat. I made this one and it was amazing!! (I did use oven ready noodles instead). We all loved it!!
Flavors are great!! But it turned out SO watery, even after simmering hours covered and uncovered. I would use a different bechamel recipe next time as well, or cook it by feel vs. this recipe as it wasn’t quite right. However, it was all still a crowd pleaser!
Hi Hayley,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear it was watery for you! Was there anything you may have adjusted or anything that I can help with? Please let me know! xT
This looks amazing! I am planning to use ready to bake lasagne sheets and wonder if I should still bake the lasagne for 1 hour 15 minutes? Can’t wait to make it!
I’m making this today and just wondering do you use salted or unsalted butter for the BÉCHAMEL sauce and how do you recommend freezing the sauce? Looking forward to eating this later!
Hey Jenn,
I like to use salted butter and you can just freeze the sauce in an airtight container. Let me know if you give this recipe a try, I hope you love it! xx
Planning on making this for a family get together! If I use store bought noodles, do I layer them uncooked or should I boil them first?
Thanks! Excited to try this!
Hi Krista,
You will want to boil the noodles first, unless you are using “no boil” noodles. Please let me know if you have any other questions, I hope you love this recipe! xx
Hi there, just wanted to drop a note to say I found your recipe about 10 years ago and I have probably made this lasagna 20+ times now. A total crowd pleaser, I make it for my husband for his birthday every year and all our friends hope they get an invite to dinner! Thank you for sharing this wonderful recipe. The only thing I’ve ever changed is I buy fresh lasagna sheets from Whole Foods rather than making my own, and that is out of pure laziness.
Hey Cierra,
Wow! Thank you so so much! I am so glad to hear that this is your go to lasagna recipe and really appreciate you making it so often:) xx
This is really good. Fantasized about making the noodles from scratch (maybe next time) but otherwise followed your recipe. Delicious! Even our 8-year-old professional food critic loved it, and my husband said it was the best he ever tasted. A bit different layering from what I’ve used before, and it worked really well. Thank you Tieghan, another winner.
Hey Pauline,
Happy Friday!! Thanks a lot for trying this recipe and sharing your feedback, love to hear that it was enjoyed! Xx
I made this last night and it was awesome. My only question is how do I keep all the sauce from evaporating? When I got done with the cook at 2 hours the liquid was practically gone. Everything was spot on with flavor and quite tasty!!! I cook with hexclad cookware. Could that be the issue? I know when I do rice and such I have to do everything different because it is pretty quick to cook.
Hey Brian,
Thanks so much for giving this recipe a try!! I’m not familiar with hexclad cookware, but sounds like if your rice cooks fast then that could have been the issue here, or possibly the heat was just too high. I hope this helps! xx
Hi Tieghan! I am going to make this! Is the red pepper a bell pepper or some other kind of red pepper? Thank you!
Hi Melissa,
Yes, you will want to use a red bell pepper:) I hope you love this recipe! Xx
Thank you so much for the quick reply! I made this last night and it was super delicious!! Will make it again for sure!
So glad to hear this!!
I make this recipe once a year at Christmas. Everyone just loves it! This year I am planning on making several batches at a time…. I know you can freeze it, my question is can I can it using my pressure cooker? Would love to have the sauce on hand…. I make my own noodles (with my duck eggs), dry and freeze them so I would just have to make the bechamel sauce.
Hi Diane! Yes, that should work just fine to freeze it! As far as making it in your pressure cooker I haven’t ever tried that before! So sorry! xT
Hi! Is there a way I can coordinate ricotta cheese into this dish?
Hi! Do you have a suggested wine pairing for this lasagna? Thanks!
Hi Victoria,
I would do a pinot noir or cabernet sauvignon. Please let me know if you have any other questions, I hope you love this recipe! xT
Hello! I made this lasagna last year for SuperBowl and it was a huge hit. If I wanted to make a catering tray of this lasagna, would you think I should double or triple it?
Hi Heather,
So glad you enjoyed this recipe last year! I would double the recipe:) I hope this helps! xx
My daughter wasn’t feeling well and asked for a lasagne to eat. I made this one and it was amazing!! (I did use oven ready noodles instead). We all loved it!!
Aw I hope she feels better soon! Glad you enjoyed the lasagna! xT
Flavors are great!! But it turned out SO watery, even after simmering hours covered and uncovered. I would use a different bechamel recipe next time as well, or cook it by feel vs. this recipe as it wasn’t quite right. However, it was all still a crowd pleaser!
Hi Hayley,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear it was watery for you! Was there anything you may have adjusted or anything that I can help with? Please let me know! xT
Wondering if i boil store bought noodles before layering the lasagna, should I still bake for the recommended 75 minutes?
Hi Kat,
Yes, you will still want to follow the recipe as written:) Let me know if you have any other questions, I hope this turns out well for you! xx
Oh my goodness this was so good! Thank you so much for yet another amazing recipe. Yummmmmm
Hey Tina,
Fantastic!! Thanks a bunch for trying this recipe out, I’m thrilled to hear that it turned out well for you:)
This looks amazing! I am planning to use ready to bake lasagne sheets and wonder if I should still bake the lasagne for 1 hour 15 minutes? Can’t wait to make it!
Hey Blair,
I would do at least 45 minutes:) Please let me know if you give this recipe a try, I hope you love it! xx
I’m making this today and just wondering do you use salted or unsalted butter for the BÉCHAMEL sauce and how do you recommend freezing the sauce? Looking forward to eating this later!
Hey Jenn,
I like to use salted butter and you can just freeze the sauce in an airtight container. Let me know if you give this recipe a try, I hope you love it! xx
Planning on making this for a family get together! If I use store bought noodles, do I layer them uncooked or should I boil them first?
Thanks! Excited to try this!
Hi Krista,
You will want to boil the noodles first, unless you are using “no boil” noodles. Please let me know if you have any other questions, I hope you love this recipe! xx