Cookwith

Name: Classic Italian Lasagna with Bright Herb Salad
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 lasagna noodles (about 8 oz); 1 lb lean ground beef or Italian sausage (or half and half); 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 2 tbsp olive oil; 1 (28 oz) can crushed tomatoes; 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp red pepper flakes (optional); Kosher salt, to taste; Freshly ground black pepper, to taste; 1 cup ricotta cheese; 1 large egg; 1/2 cup grated Parmesan cheese (plus extra for topping); 2 cups shredded mozzarella cheese; 1/4 cup chopped fresh basil (plus more for garnish); 1 tbsp red wine vinegar; 1 cup mixed baby greens (arugula, spinach, or spring mix); 1 tbsp extra-virgin olive oil (for salad)

Classic Italian Lasagna with Bright Herb Salad

TangyCinnamon1971

This classic Italian lasagna combines layers of savory beef (or sausage), creamy ricotta, and bubbling mozzarella, all tucked between tender pasta sheets and a deeply flavorful tomato sauce. Inspired by essential Italian techniques, the sauce is balanced with a splash of vinegar and fresh herbs to cut through the richness—making every bite satisfying yet bright. A side of herb-laced greens adds freshness and contrast, perfect for a warm evening in Washington. This dish is ideal for sharing and is even better as leftovers!

Ingredients

Instructions

Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until just al dente. Drain and lay flat on a baking sheet to prevent sticking.
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Add garlic and cook 1 minute more.
Add ground beef/sausage and cook until browned, breaking it up with a spoon. Drain any excess fat.
Stir in the tomato paste, crushed tomatoes, oregano, dried basil, and optional red pepper flakes. Season generously with salt and pepper. Simmer for 12-15 minutes, stirring occasionally, until thickened. Off heat, stir in 2 tbsp fresh basil and 1 tbsp red wine vinegar to brighten the sauce.
In a mixing bowl, combine ricotta, egg, 1/2 cup Parmesan, 1/4 cup fresh basil, salt and pepper. Mix until smooth.
To assemble: Spread a thin layer of sauce in the bottom of a 9x13-inch baking dish. Add a layer of noodles, then half the ricotta mixture, a third of the mozzarella, and a quarter of the sauce. Repeat layers, ending with noodles, sauce, and topping with the remaining mozzarella and extra Parmesan.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 12-15 minutes or until cheese is bubbly and golden. Let rest at least 10 minutes before slicing.
While lasagna rests, toss the greens with 1 tbsp extra-virgin olive oil and a pinch of salt. Serve alongside lasagna for a fresh, bright contrast.