A perfectly layered lasagna, filled with a combination of pork and beef, mozzarella and ricotta cheese, simply held together with crushed San Marzano tomatoes. Topped with olives draped in garlic soaked olive oil spiced with crushed red pepper flakes and sweet basil.
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Lasagna noodles
Noodles are a necessity for layering lasagna. For this dish, I used typical lasagna noodles that you parboil in salted water before baking. I prefer these to the no-boil variety because the added boiling in salted water adds texture and flavor to the overall dish. Alternatively, you can use whole wheat noodles or gluten-free noodles. For a completely vegetarian lasagna, you can layer zucchini or portobello mushrooms.
Crushed Tomatoes
Use the best crushed tomatoes on hand for lasagna. If you can, use San Marzano tomatoes, which are grown in Italy and have a rich, sweet flavor. If you can’t find San Marzano tomatoes, use another variety of crushed tomatoes that is high quality. Avoid using canned tomatoes that are packed in water, as they will make your lasagna watery.
Mozzarella Cheese
Mozzarella cheese is a delicious, stringy, gooey cheese that is a staple of Italian cuisine. It is a whole milk cheese that is full of fat and flavor. The high fat content gives mozzarella its characteristic creamy texture and rich flavor. The curds are stretched and pulled during the cheese-making process, which creates the stringy texture. Mozzarella is typically made from cow’s milk, but it can also be made from sheep’s or goat’s milk.
There are two main types of mozzarella cheese: fresh and low-moisture. Fresh mozzarella is made with whole milk and has a high moisture content. It is soft and delicate, and it has a slightly tangy flavor. Low-moisture mozzarella is made with skim milk and has a lower moisture content. It is firm and dense, and it has a milder flavor.
Ricotta Cheese
Ricotta cheese is a soft, creamy cheese made from the whey of cow’s milk. It has a mild, slightly sweet flavor and can be used in a variety of ways.
Basil
Fresh basil is a delicious and flavorful addition to lasagna. It can be added to the sauce, the ricotta filling, or the top of the lasagna before baking! Make sure to save some to tear overly the freshly cut lasagna before serving!
Garlic
Garlic is pungent and flavorful, it adds a lot of zest to the dish. It is also a natural antibiotic!
Green Olives
Green olives are unripe olives that have been preserved in brine or vinegar. They have a mild, slightly bitter flavor and a crunchy texture. Slightly warmed and coated in garlicy oil they absorb all that delicious flavor.
Crushed Red Pepper Flakes
Crushed red pepper flakes are a spice made from dried red chili peppers. They are used to add heat and flavor to dishes.
TIPS & TRICKS FOR THE BEST MEAT & CHEESE LASAGNA + STEWED GARLIC OLIVES
Making the layer
The key to a successful lasagna is in the layering. Begin with a small ladleful of sauce covering the bottom of the pan, this will keep the bottom from burning and ensure that it remains moist. Next, add a hearty layer of noodles, overlapping them slightly to ensure that they cover the entire bottom of the pan. I prefer to layer the noodles horizontally, but you can also layer them vertically if you prefer. After the noodles, add another ladleful of sauce, followed by a generous sprinkling of mozzarella cheese. Then, add a layer of cooked ground meat, crumbled into large pieces. Finally, add a layer of dots of ricotta cheese. Continue layering the ingredients, alternating between noodles, sauce, mozzarella, meat, and ricotta, until the pan is full. Be sure to switch the direction of the layers as you go, so that the lasagna is more sturdy. When you are finished layering, tuck the final layer of noodles into the edges of the pan before adding more sauce and cheese.
Making the stewed olives
Stewing the olives in garlic infused spiced olive oil is the key to making stewed olives. The briny olives absorb the pepper and garlic infused oil. The viscosity of the olive oil coats the olives, adhering to both the inside and outside. The oil does not need to be brought to a boil or placed over high heat. Simply brown the garlic lightly in the warm olive oil. The warm olive oil pairs well with the crisp olives.
Serving
Tint the lasagna with aluminum foil to keep a draft from cooling the lasagna too quickly. Let the lasagna cool and settle for 20-30 minutes before cutting. This will help to keep the stack more solid and the sauce from running.
Use a sharp knife to cut the lasagna into individual slices.
Equipment Needed to Make Lasagna
- Large saucepan or skillet
- Wooden spoon
- Colander
- 9×13 inch baking dish
- Aluminum foil or Parchment Paper
- Sharp knife
- Cutting board
- Spatula
- Spoon
- Grater
- Measuring cups and spoons
- Mixing bowl
Sides to Try Out With Your Lasagna
- Garlic bread
- Salad
- Roasted vegetables
- Soup
- Antipasto platter
- Caprese salad
- Bruschetta
- Crostini
- Focaccia Bread
SIMILAR INGREDIENTS TO
Cheesy Baked Cavatappi
CREAMY RIGATONI BUTTERY ROASTED BROCCOLI AND MUSHROOMS
ITALIAN SAUSAGE & MUSHROOM RIGATONI
ENJOY THIS RECIPE WITH
SMORES CHEESECAKE BARS
ROCKY ROAD CHOCOLATE BUNDT CAKE
PAN AU CHOCOLAT BREAD PUDDING
A perfectly layered lasagna, filled with a combination of pork and beef, mozzarella and ricotta cheese, simply held together with crushed San Marzano tomatoes. Topped with olives draped in garlic soaked olive oil spiced with crushed red pepper flakes and sweet basil.
INGREDIENTS
- 1lb Lasagna Noodles, cooked
- 1.5 Ground Beef
- 1 lb Italian Beef
- 40 oz Crushed Tomatoes
- 2 Eggs
- 2c Ricotta Cheese
- 2lb Mozzarella
- ¼ Bunch Parsley
- Salt
- Black Pepper
- 2 tsp Oregano
- 1 tsp Rosemary
- 2 tsp Basil
- 5 Garlic Cloves, minced
- OLIVES
- 1/2c Olive Oil
- 1c Green Olives
- 1tsp Crushed Red Pepper Flakes
- 3 Garlic Cloves, thinly sliced
- 1tsp Oregano
INSTRUCTIONS
- Combine the ground beef and pork.
- In a hot saucepan over medium-high heat, add the pork and beef blend.
- Sprinkle with salt, pepper, oregano, and rosemary. Fry until the meat is cooked through and browned.
- Using a slotted spoon, remove the meat from the pan and place in a separate bowl. Allow to cool. Add chopped garlic, basil and parsley to the meat and toss.
- Combine the ricotta and eggs. Set aside.
- Spray with no-stick cooking spray and splash with tomato sauce.
- Once the lasagna noodles are cooked in salted water and cooled, begin layering horizontally.
- Add in four noodles, layer with tomato sauce, a handful of cheese, dots of ricotta, and scoops of ground meat. Add another layer with lasagna noodles going vertically. Continue to layer until all the ingredients are used.
- Bake the lasagna in a preheated 350°F oven for 40 minutes uncovered.
- To make the olives in a saucepan add in olive oil, garlic and red peppers flakes, warm up olive oil once the garlic starts to brown, turn off the heat and then add the olives and fresh oregano, roll around and serve over a warm slice of lasagna.
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