Easy Traditional Lasagna Recipe with Ricotta Cheese
This easy lasagna recipe will give you the taste of truly authentic Italian food. Many people crave the authenticity of Italian pasta but few recipes give the steps to making that happen.
When it comes to Italian food, this Italian lasagna recipe is going to be hard to top. Filled full of delicious ingredients and lots of cheese, each and every bite will be a true treat for the taste buds.
Some people tend to shy away from making lasagna because of all the steps involved in the process… but when it comes to this easy lasagna recipe, it’s broken down into a simple and manageable way.
What makes this Italian lasagna recipe unique?
There are actually several additions that make this dish stand out from the other lasagna’s that you might have tasted. The addition of celery and carrots is a fun twist that most people don’t see in other lasagna recipes. They just add some fun color and flavor that give it that right amount of flavor.
Another unique addition is that this recipe uses meatballs. Many other lasagna recipes just use ground up beef mixed with marinara throughout the varying layers of pasta, but the meatballs in this recipe are firmer and stand out more.
And don’t forget about the crumbled up egg in this dish! Each and every layer is created with a different texture and taste in mind.
How much cheese does this Italian pasta recipe use?
A lot! When you have such great cheese options as the Italians, you’ll want to use it all. And even though there are measurements below for the cheese, you can always add more if you want.
If you’re able to cut a piece of this Italian lasagna recipe and see the cheese stringing between, you know that you’ve added just the perfect amount of cheese for this recipe.
How many layers are there in this easy lasagne recipe?
To really be able to get all the tastes and flavors, you’ll want AT LEAST five layers, but no more than 7. Just follow the steps below to see how you alternate the pasta and ingredients to get that perfect, flavorful combination.
Now that you know a bit about the recipe, let’s get to how this recipe is created! Before getting started, gather up the list of needed ingredients below. (You don’t want to start and then realize that you’re missing some!)
Remember: an easy Italian lasagna doesn’t have to be perfect, it has to be messy. If the layers are too perfect, it means the lasagna is not authentic!
Ingredients for a medium pan
- 500 grams lasagna sheets
- 500 grams ricotta cheese
- 400 grams mozzarella cheese
- 100 grams Grated Parmesan cheese
- 100 grams Grated Pecorino Cheese
- 2 hard-boiled eggs
- 300 grams of dried sausage cut into slices
- 400 grams of pork muscle
- 4 sausages
- 4 pork ribs
- 2 white onions
- 2 carrots
- 1 celery stalk
- 2 tablespoons of lard
- 1 glass of red wine
- 1.5 kg of peeled tomatoes passed
- 1 tablespoon of extra virgin olive oil.
- Salt as needed
- 200 grams of mixed veal and pork ground
- 80 grams of bread crumbs
- 1 tablespoon of grated Parmesan cheese
- 1 sprig of fresh parsley
- Salt and Pepper To Taste.
- Chop the onions, cut the carrots and the celery into small cubes and put everything in a large pot with a high bottom, letting it brown in olive oil and lard.
- Add all the meat for the sauce without cutting it, let it stew then pour the wine making it evaporate.
- Remove the meat from the pot, pour the tomatoes over, cook for at least 3 hours and, almost at the end of cooking (when the sauce is tightened tightly), add the meat again. Season with salt as needed
- While the sauce is cooking, prepare the meatballs in the usual way (follow this procedure using the ingredients above) then form many small balls and fry them in extra virgin olive oil.
- Once the meatballs and the ragout are ready, blanch the lasagna sheets quickly in boiling water, put them to dry on a cotton cloth and heat the oven to 200°C.
- Compose the lasagna starting from the bottom of the pan that is wet with a little ragout then follow a layer of puff pastry, a layer of ricotta, still ragù and a mix of Parmesan/pecorino to tie it all together. Continue in this way, adding the meatballs in the other layers, the dry and minced fior di latte, the crumbled boiled eggs, and the dry sausage. In total, the layers of dough should be at least 5, maximum 7. The last layer should be sprinkled with ragù and grated cheese in abundance.
- Bake at 180°C for 20 minutes, at 200°C for 5 minutes and for another 5 minutes at 210°C. Turn on the grill the last 3 minutes of cooking for the crust. Remove from oven, leave for 5 minutes at temperature then cut into large squares and serve.
Preparation time: 5 hours
Cooking time: 45 minutes
Total time: 5.8 hours
What would be a good side dish to serve with this recipe?
We Italians don’t eat lasagna with a side dish, but we’ve included this option for all of you, because we know that outside of Italy people tend to consume this easy lasagna recipe with a salad or a side dish. Remember not to ask for a side dish when you’re in Italy and you’re ordering a lasagna!
One of the best side dishes to serve with this lasagne recipe is a nice salad. It’s simple, easy to make and is a light option that is a good cleanser for the palate. If you have a great homemade bread recipe, that’s always a winning choice as well. Cutting off a thin slice of bread to add to the plate is good for soaking up or scooping up those little pasta bites.
How do you store leftover lasagna?
Leftover lasagna is easy to store or freeze for later. All you need to do is add it to a sealed container (and a freezer proof one if adding to your freezer) and keep it in the cold. Then, when you’re ready to eat it again, you have it saved safely to be able to do so.
This easy lasagna recipe is great for true Italian food comfort. Making this up for family and friends is a nice gesture that they’ll appreciate and enjoy.
You can even encompass the Italian feeling into your meal by making it up and having everyone over to enjoy it together. Italians love to enjoy food and eat together so this recipe would be a great one to do just that with!