đź“ś Origin & History of Baked Lasagna
Ancient Roots: The word lasagna traces back to the Greek laganon, describing flat strips of pasta dough. Romans later adapted this idea, layering pasta with meats and sauces, then baking it in clay ovens—an early forerunner of modern lasagna.
Medieval Italy: By the Middle Ages, lasagne had become a culinary staple in regions such as Emilia-Romagna and Naples. The dish evolved into a layered casserole, combining pasta sheets with ragù (meat sauce), béchamel, and cheese.
Regional Variations: Lasagna alla Bolognese (Emilia-Romagna): Features spinach-infused pasta sheets, slow-cooked ragù, creamy béchamel, and Parmigiano-Reggiano. Lasagna Napoletana (Naples): A heartier style, layered with ricotta, mozzarella, ragù, meatballs, sausage, and sometimes hard-boiled eggs.
Journey to America:Â Italian immigrants of the 19th and 20th centuries carried lasagna across the Atlantic. Recipes adapted to American kitchens, incorporating readily available cheeses (ricotta and mozzarella) and boxed pasta. It quickly became a beloved Sunday dinner centerpiece, symbolizing family gatherings and Italian American heritage.
🏆 Award-Winning Baked Lasagna Recipe
A perfect balance of authentic Italian flavor and American comfort—tested, shared, and celebrated in cook-offs and home kitchens.
Serves: 10–12
Prep Time: ~45 minutes
Bake Time: ~1 hour
Equipment: 6–8 qt. stockpot, rotary food cutter, 12x10" lasagna pan
Ingredients
For the RagĂą (Meat Sauce):
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 lb ground beef
- ½ lb Italian sausage, ground
- 1 large onion, chopped (#2 cutting cone)
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- ½ cup red wine (optional, deepens flavor)
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 tsp dried basil
- 1 tsp oregano
- 1 tsp sugar
For the Cheese Filling:
- 2 cups of ricotta cheese
- 1 egg, lightly beaten
- ½ cup Parmigiano-Reggiano, grated (#1 cutting cone)
- 2 tbsp fresh parsley, chopped
Other Layers:
- 12 lasagna noodles (oven-ready or par-boiled)
- 4 cups shredded mozzarella
- Extra Parmigiano-Reggiano, for topping
Directions
1. Make the Sauce
In a Dutch oven, melt butter with olive oil over medium heat (275–300°F). Sauté onion until golden. Add garlic, then cook until a light brown fond forms on the surface of the pan. Stir in tomato paste and cook until deep red. Deglaze with wine, cooking 2–3 minutes to burn off alcohol. Add beef and sausage; brown thoroughly. Stir in crushed tomatoes, tomato sauce, herbs, and sugar. Lower heat to 200–210°F, simmer uncovered 30–40 minutes.
2. Prepare the Cheese Mixture
Combine ricotta, egg, Parmesan, and parsley in a bowl until smooth.
3. Layer the Lasagna
- Spread a thin layer of sauce in a 12x10" baking dish.
- Arrange noodles to cover.
- Spread â…“ of ricotta mixture, followed by sauce and mozzarella.
- Repeat 3 times. Finish with noodles, sauce, mozzarella, and Parmesan.
4. Bake
Cover with tented foil (to prevent sticking). Bake at 375°F for 25 minutes. Remove foil; bake 25–30 minutes more, until bubbling and golden.
5. Rest & Serve
Let rest 15 minutes before slicing for firm, clean layers.
🍷 Pairings
- Wine: Chianti Classico or Sangiovese
- Sides: Garlic bread and a crisp Caesar salad
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