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Shocking 1 Lasagna Secret Chef Tariq Knew

lasagna
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You are making the Absolute Best Homemade Classic Lasagna. This recipe combines a rich meat sauce, creamy ricotta filling, and layers of melted mozzarella for the ultimate comfort food experience. Chef Tariq’s guidance ensures you master the timeless techniques for a perfect, hearty bake every time.

Ingredients

Scale
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 12 lasagna noodles, cooked al dente
  • 4 cups shredded mozzarella cheese

Instructions

  1. Brown the ground beef and sausage in a large pot over medium heat. Drain off any excess fat.
  2. Add the chopped onion to the meat and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the crushed tomatoes and tomato sauce. Stir in the basil, oregano, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. This develops the rich meat sauce flavor.
  4. While the sauce simmers, prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, egg, and 1/4 cup of Parmesan cheese. Mix well until smooth.
  5. Cook the lasagna noodles according to package directions until they are al dente. Drain them well.
  6. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  7. Begin layering: Spread a thin layer of meat sauce on the bottom of the prepared dish.
  8. Arrange four cooked noodles over the sauce, slightly overlapping if necessary.
  9. Spread half of the ricotta mixture evenly over the noodles.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  11. Spoon half of the remaining meat sauce over the mozzarella.
  12. Repeat the layers once more: four noodles, the remaining ricotta mixture, one-third of the mozzarella, and the rest of the meat sauce.
  13. Top with the final four noodles and the remaining mozzarella cheese. Sprinkle extra Parmesan on top.
  14. Bake uncovered for 25 minutes. Then, cover loosely with foil and bake for another 20 minutes, or until the cheese is bubbly and the edges are browned.
  15. Let the lasagna rest for 15 minutes before slicing and serving. This allows the layers to set properly.

Notes

  • For a slightly quicker prep, use no-boil lasagna noodles. Adjust liquid in the sauce slightly if needed.
  • Chef Tariq suggests adding a pinch of nutmeg to the ricotta mix for depth of flavor.
  • You can prepare this entire dish ahead of time; cover and refrigerate up to 24 hours before baking. Add about 10-15 minutes to the covered baking time if baking from cold.
  • If you prefer a less intense meat flavor, substitute half the Italian sausage with ground turkey.

Nutrition

Find it online: https://savoryskies.com/best-homemade-lasagna-ultimate-comfort-food/