The Easier, FASTER Way To Make Lasagna

One Pot Lasagna honestly has no business being this good. Go to https://snhu.edu/lagerstrom to explore over 200 degree programs and find your path forward. Accepts US students only. #sponsored ▶️WATCH NEXT: THE BEST CLASSIC LASAGNA: https://youtu.be/JVluKqfXpp8?si=e_kzVRsTkvkia0t3 ONE POT SPICY SAUSAGE RIGATONI: https://youtu.be/yKWWRlh8qeE?si=MFvUnH0kWm31KCbq 📝 DETAILED RECIPES ON MY BLOG: https://brianlagerstrom.com/recipes 🔪MY GEAR: MEAT CHOPPER: https://link.amazon/B0cCfu6Ee CUTTING BOARD: https://amzn.to/341OgnD DIGITAL SCALE: https://amzn.to/30bNZO3 6.75 QT DUTCH OVEN: https://amzn.to/4fb8NMJ BOX GRATER: https://link.amazon/B0ah0krfe WOODEN SPOON: https://link.amazon/B02PKFL4y FAVORITE STAINLESS BOWL: https://amzn.to/49kGBTU AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** *RECIPE* Meat Sauce: ▪Olive oil ▪450g (1 lb) 80/20 ground chuck ▪225g (8 oz) hot Italian pork sausage, casings removed ▪200g (1 med) yellow onion, grated ▪20g (5 cloves) garlic, minced or pressed ▪Coarse salt, to taste ▪75g ( ⅓ c) tomato paste ▪1g (½ t) red chili flake ▪1g (½ t) dried oregano ▪800g (28 oz can) crushed tomatoes ▪550g (2⅓ c) water ▪15g (1 T) beef Better Than Bouillon ▪7 to 8g (2 t) granulated sugar ▪10g (4 Tbsp) fresh basil, chopped Ricotta Mixture: ▪450g (1 lb) whole milk ricotta ▪50g (1/2 c) Parmesan, finely grated ▪5g (1 t) salt ▪2g (1 t) black pepper ▪1 egg Pasta and Cheese: ▪225g (8 oz) oven-ready lasagna noodles ▪150g (about 1⅓ c) shredded mozz ▪1/2c grated Parmesan for topping 1 Preheat oven to 400°F/205C. Break the noodles into roughly 2-inch pieces by Grate onions, mince garlic, chop basil. 2 Heat Dutch oven over medium-high with a squiggle of olive oil. Add the ground beef and sausage and brown, breaking the meat down until fully cooked and about the size of lentils, around 8 minutes 3 Stir in the onion, garlic and pinch of salt. Cook 3-5 min until the onion is softened 4 Add tomato paste. Cook, stirring constantly, until the tomato paste darkens to a rusty brick red. 5 Add the crushed tomatoes, water, chili flake, oregano, BTB and sugar. scrap up any browned bits from the bottom. Bring to simmer, cover partially and cook over low heat 3 to 5 minutes. 6 Mix the ricotta, Parmesan, salt, black pepper and egg until smooth. Of heat, taste and adjust with pinch of salt and/or sugar if needed. Stir in basil 7 Scatter ⅓ of the noodles over the sauce in an even layer and press them down until fully submerged. Repeat two more times pressing each layer beneath the sauce before adding the next. On the final layer, push sauce up and over any exposed noodles. 8 Spoon the ricotta mixture over the top in 12 to 15 evenly spaced dollops 9 Top with the mozzarella and Parm 10 Wipe any sauce off the inside rim of the pot with a damp towel 11 Cover and bake at 400°F/205C for 15 minutes. 12 Increase oven temp to 450°F/230C, remove lid and bake for 15 to 20 minutes, until the cheese is deeply browned in spots, edges are bubbling and a knife slides through the noodles with no resistance. 13 Rest 20 minutes Homemade Fresh Ricotta: ½ gallon/2000g whole milk 200g or 3/4c + 2 T heavy cream 15g or 2 1/4t salt 100g or 1/3c + 1T white distilled vinegar Place 4 layers of cheesecloth in a colander with bowl underneath (i use a salad spinner with basket). Add milk, cream, and salt to a sauce pan and heat over medium for 10 min, whisking frequently, until temp reaches 190F/88C. At this point, add vinegar. Very gently stir with spatula or whisk to combine. Allow to sit for 15 minutes to allow milk to break. Curds and whey should be separated. Gently pour mix into cheesecloth setup then lift out cheesecloth and allow to drain for about 20min. Now you have fresh ricotta. CHAPTERS: 0:00 Building the flavors 6:28 Making the ricotta topping 9:36 Layering the pasta 12:51 Final bake and taste 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3