Lasagna is an ultimate comfort food. It is hearty, cheesy, filling and satisfying and truly a labour of love. You need to make homemade bolognese sauce, cheese mixture and boil the noodles. But the finished lasagna is worth every minute spent. It is delicious, oozing with melty cheese, carb comforting with starchy noodles and robust, stellar meat sauce. All of it layered together for a perfect balance of flavors and phenomenal taste.
Making the lasagna starts with cooking authentic Italian bolognese sauce from scratch. Sauce is scrumptious with exuberant and rich flavors of meat.
You are gonna have to be patient because it does take a while to develop the depth and complexity of the multidimensional taste. About two hours. But if you wait long enough you will be rewarded with the most delicious, smooth, melt in your mouth texture sauce that is to die for. We are gonna start with building the flavors using a mix of vegetables then adding ground beef and sausage to it. The seasonings are minimum. We really want that dominant beefy flavor shine through.
The cheese mixture comes from 3 different sources of cheese. Whole milk creamy ricotta is mixed with eggs and just a touch of nutmeg for an authentic flavor. Thinly sliced mozzarella cheese and freshly grated parmesan. Freshly sliced and grated cheese has a perfect melting qualities which is so important for the best lasagna. As for the noodles we are going to use regular lasagna noodles, but instead of boiling them and dealing with the noodles slipping, then sticking, tearing and you wanting to give up on the whole thing and pitching it out the window, we are going to simply soak them in hot water for 3o minutes while the sauce is cooking. They will end up cooking in the oven soaking in all the wonderful, aromatic flavors of the sauce.
You can assemble your lasagna and bake right away or make ahead and cook when ready to serve.