Skinner's Lasagna Recipe: The Secret to Perfectly Layered Deliciousness

Lasagna is a classic Italian dish that has become a favorite in households around the world. There are countless variations of this comforting and hearty dish, but today, I want to share with you my personal recipe for Skinner's Lasagna. This recipe has been passed down through generations in my family, and it holds a special place in my heart. The layers of tender pasta, rich meat sauce, and creamy cheese make for a truly indulgent and satisfying meal. So, let's dive in and create a lasagna that will have your family coming back for seconds!

When I first started making lasagna, I followed the traditional recipe with ground beef and tomato sauce. However, over time, I experimented with different ingredients and techniques to create a lasagna that truly stood out. I discovered that using a combination of ground beef and Italian sausage added an extra depth of flavor to the meat sauce. I also found that adding a layer of sautéed mushrooms and spinach brought a delightful earthiness to the dish. These small tweaks transformed the lasagna into something truly special.

Jump to:

• Ingredients
• Instructions
• Dietary Restrictions
• Substitutions
• Variations
• Equipment
• Storage and Reheating
• Pro Tips
• Skinner's Lasagna Recipe
• Comments

Ingredients

Meat sauce

• Ground beef — 1 pound
• Italian sausage — 1 pound
• Yellow onion — Finely chopped, 1 medium
• Garlic — Minced, 4 cloves
• Canned crushed tomatoes — 28 ounces
• Canned tomato sauce — 15 ounces
• Canned tomato paste — 6 ounces
• Red wine — ½ cup
• Fresh basil — Chopped, ¼ cup
• Dried oregano — 1 teaspoon
• Salt — 1 teaspoon
• Black pepper — ½ teaspoon
• Olive oil — 2 tablespoons

Lasagna layers

• Lasagna noodles — 12 sheets
• Ricotta cheese — 2 cups
• Egg — 1 large
• Grated Parmesan cheese — 1 cup
• Shredded mozzarella cheese — 2 cups
• Fresh spinach — Sautéed, 2 cups
• Mushrooms — Sliced and sautéed, 2 cups

Instructions

1. In a large skillet, heat olive oil over medium heat. Add the ground beef and Italian sausage, breaking it up with a spoon. Cook until browned and cooked through.
2. Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent and the garlic is fragrant.
3. Pour in the red wine and stir, scraping the bottom of the skillet to release any browned bits.
4. Add the crushed tomatoes, tomato sauce, and tomato paste to the skillet. Stir to combine.
5. Season the sauce with dried oregano, salt, and black pepper. Stir in the chopped basil.
6. Reduce the heat to low and let the sauce simmer for at least 30 minutes, allowing the flavors to meld together.
7. In a separate pot, cook the lasagna noodles according to the package instructions. Drain and set aside.
8. In a mixing bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix until well combined.
9. Preheat the oven to 375°F (190°C).
10. Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish.
11. Place a layer of lasagna noodles on top of the sauce, slightly overlapping them.
12. Spoon half of the ricotta cheese mixture over the noodles and spread it evenly.
13. Add a layer of sautéed spinach and mushrooms on top of the ricotta cheese.
14. Sprinkle a generous amount of shredded mozzarella cheese over the vegetables.
15. Repeat the layers with the remaining ingredients, ending with a layer of meat sauce and a sprinkle of mozzarella cheese on top.
16. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
17. Remove the foil and continue baking for an additional 15 minutes or until the cheese is melted and bubbly.
18. Let the lasagna rest for 10 minutes before serving. This allows the layers to set and makes it easier to slice.
19. Serve hot and enjoy!

Dietary Restrictions

• Gluten-free — To make this lasagna gluten-free, simply substitute regular lasagna noodles with gluten-free lasagna noodles. Ensure that all other ingredients, such as the meat sauce and cheese, are also gluten-free.

• Vegetarian — To make this lasagna vegetarian, omit the ground beef and Italian sausage. Instead, use a combination of sautéed vegetables like bell peppers, zucchini, and eggplant to create a flavorful meatless sauce.

• Dairy-free — For a dairy-free version, replace the ricotta cheese, Parmesan cheese, and mozzarella cheese with dairy-free alternatives such as tofu ricotta, nutritional yeast, and dairy-free shredded cheese.

Substitutions

• Italian sausage — If you prefer a milder flavor, you can substitute the Italian sausage with ground turkey or chicken.

• Red wine — If you don't have red wine on hand or prefer not to use it, you can substitute it with beef or vegetable broth.

• Lasagna noodles — If you can't find lasagna noodles, you can use oven-ready lasagna noodles or even substitute them with other types of pasta, such as penne or rigatoni.

Variations

• Vegetable lasagna — For a vegetarian version, omit the meat sauce and replace it with layers of sautéed vegetables such as zucchini, bell peppers, and eggplant. You can also add a layer of creamy béchamel sauce for extra richness.

• Seafood lasagna — For a seafood twist, substitute the ground beef and Italian sausage with a combination of shrimp, crab, and scallops. Create a seafood sauce using white wine, garlic, and cream, and layer it with lasagna noodles and cheese.

• Spinach and ricotta lasagna — If you're looking for a lighter option, skip the meat altogether and create a vegetarian lasagna with layers of sautéed spinach and a creamy ricotta cheese mixture. Add a sprinkle of nutmeg for extra flavor.

Equipment

• Large skillet
• Large pot for boiling noodles
• 9x13-inch baking dish
• Mixing bowl
• Aluminum foil

Storage and Reheating

• Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.

• To reheat, place individual portions in a microwave-safe dish and heat in the microwave until heated through. Alternatively, you can reheat the lasagna in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through.

Pro Tips

• Sauté the vegetables — Sautéing the mushrooms and spinach before layering them in the lasagna adds a depth of flavor and prevents them from releasing excess moisture during baking.

• Let the lasagna rest — Allowing the lasagna to rest for 10 minutes after baking helps the layers set and makes it easier to slice and serve.

• Make ahead — You can assemble the lasagna ahead of time and refrigerate it overnight. This allows the flavors to meld together even more. Simply cover the baking dish with foil and bake as directed when ready to serve.

• Freeze for later — If you have leftovers or want to make a lasagna for future meals, you can freeze individual portions or the entire dish. Wrap the lasagna tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before reheating.