Classic Lasagna

As the old saying goes, if it ain’t broke, don’t fix it! This might just be the case for our delicious classic Lasagna. Sometimes, the classic version of a dish is so comforting that nothing can be done to improve it. Layers upon layers of flavourful, slowly simmered meat sauce and cheese goodness stuffed between soft pasta, you simply can’t go wrong with this recipe. 

The Rectangular Dish is the ideal piece of cookware for this recipe to come together, exposing each layer of this lasagna to a consistent heat source for an even bake. Once all the layers come together, the flavours of each layer blend together seamlessly to create a dish that is sure to warm you from the inside out. The Round Dutch Oven can also be used to simmer the meat sauce, locking in heat and moisture for a flavourful final dish. 

Our Classic Lasagna recipe is the ultimate show-stopping main course for holiday hosting and can even be frozen ahead of an effortless weekday meal. For smaller lasagnas, or individual servings, adjust the portions accordingly and enjoy! This recipe serves up to eight and 10 people in just over an hour, and will quickly become a staple in your household. Get started with this Italian classic with the ingredients and steps listed below. 

For the sauce:

Heat a large French Oven over medium heat. When the pan is hot, add enough olive oil to coat the bottom of the pan. When the oil is hot, add the onion. Sauté until softened and translucent, about 3-5 minutes. Add the garlic and Italian seasoning to the pan and cook just until fragrant, about 30 seconds.

Add the ground beef to the pan, and sauté until starting to brown, about 10 minutes. Add the sausage and use your spoon to break up the chunks. Sauté until cooked through and browned, about 10 minutes. Carefully pour off almost all of the fat in the pan. Add the tomato paste and tomatoes to the pan, and stir to combine.

Bring the sauce to a low simmer, and cook for about 2 hours until the stew meat is broken down and sauce is thickened. Remove from heat and season with salt and pepper to taste. Let cool slightly while assembling lasagna.

For the lasagna:

Preheat oven to 350 degrees.

Spread about 1/4 cup of the meat sauce on the bottom of a deep lasagna dish. Lay down a layer of noodles on top of the sauce. Then start layering the mozzarella cheese, spinach and ricotta cheese alternating with the noodles and sauce. Keep layering until you run out of ingredients, or reach the top of the dish. Be sure to end with a layer of noodles, a layer of sauce, and top it all with the reserved mozzarella cheese. Sprinkle the parmesan cheese on top of the mozzarella.

Bake in preheated oven for about 45 minutes to 1 hour, until the top of the lasagna is browned, the cheese is melted, and the internal temperature is 165 degrees F. If the top starts to brown too quickly, cover the dish with foil. Let sit for about 15-20 minutes for the lasagna to set before cutting. Garnish with the parsley, and serve with any leftover sauce.