Martha Stewart Lasagna Recipe

This Martha Stewart Lasagna Recipe is a hearty and classic dish, which uses sweet Italian sausage and whole-milk ricotta. It’s the ultimate comfort food recipe, ready in about 2 hours and 15 minutes.

Martha Stewart Lasagna Recipe 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 Martha Stewart Lasagna Recipe

1. Preheat oven and make meat sauce: Preheat oven to 375°F. In a large saucepan, heat olive oil over medium-high. Add beef, sausage, onion, carrots, celery, and 1 teaspoon salt. Cook for about 10 minutes, stirring occasionally and breaking up the meat.
2. Add seasonings and tomato paste: Stir in garlic, oregano, and red-pepper flakes. Cook for 1 minute until fragrant. Add tomato paste and cook for 2 more minutes.
3. Add and cook tomatoes: Puree the canned tomatoes, then add to the pan. Bring to a boil, then simmer on low for 15 minutes until thickened slightly.
4. Make the cheese mixture: In a bowl, whisk ricotta, milk, eggs, 1 cup Parmigiano-Reggiano, 2 1/2 cups mozzarella, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper.
5. Start assembly: Spread 2 cups of meat sauce in a 9×13-inch baking dish. Arrange 3 dry noodles over the sauce.
6. Layer cheese mixture: Spread 2 cups of the cheese mixture over the noodles.
7. Continue layering: Repeat layering with meat sauce and cheese mixture two more times, using 3 noodles per layer.
8. Top and cover: Spread 2 cups meat sauce over the final noodle layer. Sprinkle with the remaining mozzarella and Parmigiano-Reggiano. Cover loosely with parchment, then foil.
9. Bake and uncover: Bake for 40-45 minutes. Uncover and bake another 20-25 minutes until bubbly and golden.
10. Cool and serve: Let the lasagna rest on a wire rack for about 20 minutes before cutting into squares.

Recipe Tips

• Can I make this lasagna ahead of time?
  Yes, you can assemble it a day in advance and refrigerate. Let it come to room temperature before baking.
• How to prevent watery lasagna:
  Let the lasagna rest after baking to allow liquids to absorb before cutting.
• Can I freeze leftovers?
  Absolutely. Slice into portions and freeze individually for easy meals later.
• What if I don’t have Italian sausage?
  Substitute with more ground beef or use spicy sausage for a kick.
• How to tell when lasagna is done:
  It should be bubbling and golden brown on top, and a knife should pierce the noodles easily.

What To Serve With Lasagna

This lasagna is rich and filling, so pair it with lighter sides:

• Garlic bread or crusty Italian bread
• Caesar salad
• Roasted broccoli or asparagus
• Antipasto platter

How To Store Lasagna

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze: Wrap portions tightly in foil and freeze for up to 3 months. Reheat in the oven or microwave.

Lasagna Nutrition Facts

• Calories: 620
• Protein: 35g
• Fat: 38g
• Carbohydrates: 34g
• Fiber: 3g
• Sugar: 8g
• Sodium: 980mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use fresh lasagna noodles instead of dry?
Yes, but reduce baking time slightly and skip the overlapping.

Why is my lasagna runny?
It likely didn’t rest long enough. Letting it cool helps set the layers.

Can I make this vegetarian?
Yes, omit the meat and add more vegetables like mushrooms or spinach.

Do I have to cover lasagna when baking?
Yes, covering helps prevent the top from drying out before the noodles are cooked.

Try More Recipes:

• Martha Stewart Meatloaf Recipe
• Martha Stewart Macaroni And Cheese Recipe
• Martha Stewart One Pot Pasta Recipe