Italian Lasagna

This Italian lasagna recipe is built for scale. Four 8×8 pans of classic layered beef and cheese lasagna from one batch, designed to serve one now and freeze three for later. The freezing instructions are detailed and specific because this recipe was written by someone who actually freezes lasagna regularly.

The meat sauce is straightforward and rich: 2 ¼ pounds of lean ground beef browned with onion, seasoned with oregano, garlic powder, parsley, and crushed red pepper, then simmered with tomato paste, tomato sauce, and water. The sauce comes together in minutes but tastes like it simmered for hours.

Three pounds of ricotta blended with beaten eggs creates the creamy white layer. The eggs bind the ricotta so it sets during baking rather than oozing out the sides when you cut a slice. Mozzarella and Parmesan complete the three-cheese combination.

Layer carefully and pack tightly to avoid air pockets, which cause the lasagna to collapse when frozen and reheated.

Chef Tips

• Cook the lasagna noodles just to al dente. They continue cooking during the 30-minute bake.
• For freezing, line pans with freezer wrap before assembling. Once frozen solid, the wrapped lasagna lifts out of the pan, freeing it for other use.
• Label each frozen lasagna with the date. Best quality within 6 months.
• Frozen lasagna bakes from frozen in about 2 ¼ hours. No thawing needed.

Variations

• Sausage lasagna: Replace half the ground beef with Italian sausage for a more herbal, spicier sauce.
• Vegetable lasagna: Skip the beef and layer in sautéed spinach, zucchini, and mushrooms.
• White lasagna: Replace the meat sauce with a béchamel and add sliced chicken for a creamy, non-red version.