Mets Minor League Blog

Music theory, instruments and musicians

Mets Minor League Blog

Music theory, instruments and musicians

Classic Lasagna Recipe to Feed 10 People Perfectly

By metsPosted on Posted in Sport Gear

Classic Lasagna Recipe to Feed 10 People Perfectly

Lasagna is a timeless Italian casserole that layers tender pasta sheets with rich meat sauce, creamy béchamel, and melted cheese. Its hearty, comforting flavors make it ideal for feeding a crowd, especially when serving 10 people. This recipe balances robust seasoning and creamy textures for a satisfying meal everyone will enjoy.

Ingredients

  • 1 lb (450g) dried lasagna noodles
  • 2 tbsp olive oil
  • 2 medium onions, finely chopped
  • 4 cloves garlic, minced
  • 2 lbs (900g) ground beef (or half beef, half pork)
  • 1 (28 oz/800g) can crushed tomatoes
  • 2 (6 oz/170g) cans tomato paste
  • 1 (15 oz/425g) can tomato sauce
  • 1 cup (240ml) water or beef broth
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh parsley (or 2 tbsp dried parsley)
  • 15 oz (425g) ricotta cheese
  • 2 large eggs
  • 4 cups (400g) shredded mozzarella cheese, divided
  • 1 1/2 cups (150g) grated Parmesan cheese, divided
  • 3 cups (720ml) béchamel sauce (see instructions below)

Instructions

  1. Prepare the meat sauce: Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Stir in garlic and cook 1 minute more until fragrant.
  2. Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 8-10 minutes. Drain excess fat if necessary.
  3. Stir in crushed tomatoes, tomato paste, tomato sauce, and water or broth. Add dried basil, oregano, red pepper flakes (if using), salt, pepper, and parsley. Simmer uncovered on low heat for at least 30 minutes, stirring occasionally. Adjust seasoning to taste.
  4. Make the béchamel sauce: In a medium saucepan, melt 4 tbsp butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes without browning. Gradually whisk in 3 cups milk, continuing to stir until the sauce thickens and coats the back of a spoon, about 7-10 minutes. Season with salt, pepper, and a pinch of nutmeg. Remove from heat.
  5. Cook the noodles: Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package instructions until al dente (usually about 8-10 minutes). Drain and rinse with cold water to stop cooking. Lay noodles flat on a clean towel to prevent sticking.
  6. Prepare the ricotta mixture: In a medium bowl, combine ricotta cheese, eggs, half the Parmesan cheese, and a pinch of salt and pepper. Mix until smooth.
  7. Assemble the lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce over the bottom of a large 9×13 inch (23×33 cm) baking dish.
  8. Place a layer of noodles over the sauce, overlapping slightly if needed.
  9. Spread one-third of the ricotta mixture evenly over the noodles.
  10. Top with one-third of the béchamel sauce, then one-third of the meat sauce.
  11. Sprinkle with one-third of the shredded mozzarella and a little Parmesan.
  12. Repeat layers two more times, finishing with mozzarella and the remaining Parmesan cheese on top.
  13. Cover the dish tightly with aluminum foil (to prevent sticking, spray foil with cooking spray or tent loosely).
  14. Bake: Bake in the preheated oven for 40 minutes. Remove foil and bake another 15-20 minutes until cheese is bubbly and golden brown.
  15. Let lasagna rest for 15 minutes before serving to allow it to set and slice cleanly.

Tips

  • Substitutions: Swap ground beef with ground turkey or Italian sausage for different flavor profiles. Use cottage cheese instead of ricotta for a lighter option.
  • Make ahead: Assemble the lasagna a day before baking and refrigerate. Bring to room temperature before baking, then add 10-15 minutes to the baking time.
  • Prevent soggy noodles: Avoid over-saucing each layer; excess liquid can make the lasagna watery. Also, be sure to drain noodles well and rinse with cold water after boiling.
  • Cheese layering: Using a mix of mozzarella and Parmesan adds depth. For extra creaminess, sprinkle shredded fontina or provolone in the layers.

Serving Suggestions

Serve this classic lasagna with a fresh green salad tossed in a simple vinaigrette to balance the richness. Garlic bread or a crusty baguette complements the dish well, perfect for soaking up extra sauce. For drinks, a medium-bodied red wine like Chianti or a sparkling water with lemon pairs beautifully.

Variations

Vegetarian lasagna: Replace meat sauce with a hearty mushroom and spinach ragout or roasted vegetables layered with marinara. Use a béchamel or ricotta mixture to maintain creaminess.

White chicken lasagna: Swap the red meat sauce for shredded cooked chicken in a creamy Alfredo or béchamel sauce with spinach and mushrooms.

Gluten-free: Use gluten-free lasagna noodles or thinly sliced zucchini or eggplant as noodle substitutes. Ensure béchamel is thickened with gluten-free flour.

Spicy lasagna: Add chopped jalapeños or increase red pepper flakes in the meat sauce for a kick. Layer in pepper jack cheese for extra heat.

Storage and Reheating

Storage: Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the unbaked assembled lasagna (covered tightly with foil and plastic wrap) for up to 3 months.

Reheating: To reheat refrigerated lasagna, cover with foil and bake at 350°F (175°C) for 20-25 minutes until warmed through. For frozen lasagna, thaw overnight in the refrigerator before baking; increase baking time to about 60-75 minutes covered, uncovering for the last 15 minutes to brown the cheese.

Microwaving individual portions is also possible but may result in uneven heating and a softer texture.

Frequently Asked Questions

Can I use no-boil lasagna noodles instead of regular ones?
Yes, no-boil noodles save time by eliminating the boiling step. However, you may need to add a bit more sauce or water to ensure they cook thoroughly during baking. Follow the package instructions for best results.

How do I prevent my lasagna from being watery?
Watery lasagna often results from excess liquid in the sauce or undercooked noodles. Simmer your sauce until thickened, drain noodles well, and avoid over-saucing each layer. Also, letting the lasagna rest after baking helps absorb excess moisture.

Can I assemble lasagna ahead of time?
Absolutely! Assembling a day before baking is convenient and can enhance flavor melding. Keep it refrigerated, then let it come to room temperature before baking. Add extra baking time if baking straight from the fridge.

What is the best cheese combination for lasagna?
Mozzarella provides meltiness, ricotta adds creaminess, and Parmesan contributes a sharp, nutty flavor. Some recipes include provolone or fontina for extra richness. Mixing cheeses balances texture and taste perfectly.

How do I know when lasagna is fully cooked?
Lasagna is done when the sauce is bubbling around the edges, the cheese is melted and golden, and an instant-read thermometer inserted into the center reaches 160°F (71°C) for food safety. Let it rest before slicing to set.

Can I freeze leftover cooked lasagna?
Yes, cooked lasagna freezes well. Wrap portions tightly in plastic wrap and foil or use freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.

This classic lasagna recipe for 10 people is a dependable crowd-pleaser with flexible variations and easy storage tips, making it perfect for family dinners, gatherings, or meal prepping.

Related

Classic Lasagna Recipe to Feed 10 People Perfectly
Scroll to top