Lasagna · Classic Meat Sauce
Classic Meat Sauce Lasagna
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Before you start
Gather your ingredients
Weights from USDA FoodData Central cup weights; counted things stay as counts.
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
Swaps for ground beef
Instead of ground beef
- Ground turkey or chicken: The same weight. Leaner and milder; burgers and meatballs are a bit drier.
- Ground pork: The same weight. Richer and slightly sweet.
- Plant-based ground: The same weight. Close in tacos and sauces; cooks faster.
Cook ground beef and pork to 160°F (71°C) and ground turkey or chicken to 165°F (74°C).
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for tomato paste
Instead of tomato paste
- Tomato sauce or passata: 3 tbsp for each 1 tbsp paste. Lighter, fresher tomato flavor.
- Ketchup: The same amount. Sweeter and vinegary; fine for a tablespoon or two.
Swaps for crushed tomatoes
Instead of canned tomatoes
- Whole peeled tomatoes, crushed: The same amount. The same flavor; a slightly chunkier sauce.
- Tomato paste + water: ¼ cup tomato paste whisked with ¾ cup water for each cup. Smooth and a little more concentrated.
Swaps for tomato sauce
Instead of canned tomatoes
- Crushed tomatoes, blended smooth: The same amount, with a pinch of salt. Thicker and fresher than tomato sauce.
- Tomato paste + water: ¼ cup tomato paste whisked with ¾ cup water for each cup. Smooth and a little more concentrated.
Swaps for dried oregano
Instead of oregano
- Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
- Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.
Swaps for dried basil
Instead of basil
- Fresh basil: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Much brighter and sweeter; tear it in at the end.
- Dried oregano or Italian seasoning: A little less. Stronger and more savory.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for sugar
Instead of sugar
- Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
- Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
- Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.
Swaps for ricotta
Instead of ricotta
- Cottage cheese: The same amount, drained and pulsed a few times in a blender. Wetter and saltier; drain it well and cut other salt a little.
- Firm tofu, mashed: The same amount, mashed with a squeeze of lemon and a pinch of salt. Mild and crumbly; close in lasagna and stuffed shells.
- Mascarpone: The same amount. Much richer and smoother.
Cooking for an allergy? Check every label.
Swaps for egg
Instead of eggs
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
- Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
- Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.
Cooking for an allergy? Check every label.
Swaps for parmesan
Instead of parmesan
- Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
- Grana Padano: The same amount. Milder and a little softer, very close otherwise.
- Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.
Cooking for an allergy? Check every label.
Swaps for fresh parsley
Instead of parsley
- Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
- Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
- Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for parmesan
Instead of parmesan
- Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
- Grana Padano: The same amount. Milder and a little softer, very close otherwise.
- Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.
Cooking for an allergy? Check every label.
Step 1 of 17
Heat the oil in a Dutch oven over medium-high heat. Add the beef and sausage and cook, breaking it into small pieces, until no pink remains and it reaches 160°F (71°C).
160°F
Step 2 of 17
Spoon off all but about 1 tablespoon of the fat.
Step 3 of 17
Add the onion and cook, stirring, until soft.
Step 4 of 17
Add the garlic and tomato paste and stir until fragrant.
Step 5 of 17
Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, pepper and sugar if using. partly covered, stirring now and then, until thick.
Simmer (how to simmer)
Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoidStep 6 of 17
While the sauce , bring a large pot of water to a and add 1 tablespoon salt.
simmers (how to simmer)
Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoidboil (how to boil)
Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoidStep 7 of 17
Cook the noodles until bendable but still firm, about 2 minutes less than the package says.
Step 8 of 17
Drain the noodles and lay them flat on a lightly oiled sheet pan so they don't stick together.
Step 9 of 17
In a bowl, stir together the ricotta, egg, 1/2 cup parmesan, parsley and 1/4 teaspoon salt.
Step 10 of 17
Heat the oven to 375°F (190°C).
375°F
Step 11 of 17
Spread 1 cup of the meat sauce over the bottom of a 9x13 baking dish.
Step 12 of 17
Lay 3 noodles over the sauce. Spread one-third of the ricotta mixture over them, sprinkle 1 cup mozzarella and spoon on about 1 1/2 cups sauce.
Step 13 of 17
Repeat that layer twice more: noodles, ricotta, mozzarella, sauce.
Step 14 of 17
Finish with the last 3 noodles, the remaining sauce, the remaining mozzarella and the 1/2 cup parmesan.
Step 15 of 17
Tent the dish with foil so it doesn't touch the cheese, and bake.
375°F
Step 16 of 17
Remove the foil and bake until bubbling at the edges and browned on top.
375°F
Step 17 of 17
Let the lasagna before cutting so the layers set.
rest (how to rest)
Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoidAll done
Enjoy!
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