Martha Stewart Lasagna Recipe​

This delicious lasagna by Martha Stewart is a comforting and hearty meal that’s perfect for family dinners or gatherings. Made with a rich meat sauce, creamy ricotta, and gooey mozzarella, it’s easy to prepare and uses common ingredients you probably already have at home. Layered and baked to perfection, it’s sure to impress!

Ingredients:

Meat Sauce

• 3 tablespoons extra-virgin olive oil
• ¾ pound 85-percent lean ground beef
• ¾ pound sweet Italian sausage, removed from casing
• 1 medium onion, chopped (1 ½ cups)
• 2 carrots, peeled and chopped (¾ cup)
• 2 celery stalks, chopped (¾ cup)
• Kosher salt
• 6 garlic cloves, minced (2 tablespoons)
• 2 teaspoons dried oregano
• ½ teaspoon red-pepper flakes
• 3 tablespoons tomato paste
• 2 cans (28 ounces each) whole peeled tomatoes in juice

Cheese Mixture

• 24 ounces whole-milk ricotta (3 cups)
• 1 cup whole milk
• 3 large eggs
• 4 ounces Parmigiano-Reggiano, finely grated (1 ¼ cups)
• 1 pound low-moisture mozzarella, shredded (4 cups)
• ¾ cup chopped flat-leaf parsley
• Kosher salt and freshly ground pepper

Assembly

• 18 dry lasagna noodles

How To Make Lasagna Recipe​?

1. Preheat oven and make meat sauce: Preheat oven to 190°C (375°F). Heat oil in a large saucepan over medium-high heat. Add beef, sausage, onion, carrots, celery, and salt. Cook, stirring occasionally and breaking up meat into bite-size pieces, until vegetables soften and meat has browned, about 10 minutes.
2. Add seasonings and cook: Add garlic, oregano, and red-pepper flakes; cook until fragrant, about 1 minute.
3. Add tomato paste: Stir in tomato paste and cook for 2 minutes.
4. Puree tomatoes and add to sauce: Puree tomatoes in a blender or food processor. Add pureed tomatoes to the pan, bring to a boil, then reduce heat to low and simmer. Stir occasionally, cooking until slightly thickened but still loose, about 15 minutes. Remove from heat.
5. Make the cheese mixture: In a large bowl, whisk together ricotta, milk, eggs, 1 cup (80g) Parmigiano-Reggiano, 2 1/2 cups (280g) mozzarella, parsley, salt, and pepper.
6. Assemble lasagna, starting with meat sauce: Spread 2 cups (480ml) of meat sauce evenly in a 9-by-13-inch (23 x 33 cm) baking dish.
7. Layer lasagna noodles: Arrange 3 lasagna noodles over the sauce, spacing them evenly.
8. Add a layer of cheese mixture: Spread 2 cups (480ml) of cheese mixture over the noodles.
9. Repeat layers: Top with another 3 noodles, followed by meat sauce and cheese mixture. Repeat this process twice more.
10. Top with meat sauce and cheeses: Spread 2 cups (480ml) of meat sauce over the top layer of noodles. Sprinkle with remaining 1 1/2 cups (170g) mozzarella and 1/4 cup (20g) Parmigiano-Reggiano.
11. Cover and bake: Loosely cover the dish with parchment paper, then aluminum foil. Place on a rimmed baking sheet and bake for 40-45 minutes, until noodles are tender but still al dente.
12. Uncover and continue baking: Remove the foil and parchment, then bake uncovered for another 20-25 minutes, until bubbly and golden brown in places.
13. Cool and serve: Transfer the dish to a wire rack and let cool for 20 minutes to set. Slice into squares and serve.

Recipe Tips:

• Use high-quality cheese: Freshly grated mozzarella and Parmigiano-Reggiano elevate the flavor. Avoid pre-shredded cheese as it doesn’t melt as smoothly.
• Don’t overcook the noodles: Cook the noodles just until al dente or use no-boil noodles for easier assembly.
• Let the lasagna rest: After baking, allow the lasagna to cool for at least 20 minutes. This helps it set and makes slicing cleaner.
• Simmer the sauce well: A rich, slightly thickened meat sauce is key for perfect layering and balanced moisture.
• Layer evenly: Spread each layer of sauce and cheese mixture evenly for consistent flavors in every bite.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover lasagna cool to room temperature. Transfer it to an airtight container or cover the baking dish tightly with plastic wrap. Store in the fridge for up to 4 days.
• Freeze: Allow the lasagna to cool completely. Wrap it tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe container. Freeze for up to 3 months. To thaw, transfer it to the fridge overnight before reheating.
• Reheat: Transfer a portion of lasagna to a microwave-safe plate. Cover lightly and heat on medium power for 2-3 minutes, checking and stirring halfway through.

Nutrition Facts

Serving Size: 1 serving (about 350g)

• Calories: 390
• Total Fat: 14g
• Saturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 820mg
• Potassium: 670mg
• Total Carbohydrate: 53g
• Dietary Fiber: 11g
• Sugars: 14g
• Protein: 17g

Check out More Recipes:

• Martha Stewart Chicken Pot Pie​
• Martha Stewart Chicken Soup​
• Martha Stewart French Onion Soup​
• Martha Stewart Key Lime Pie​
• Martha Stewart French Toast​