Yummy Lasagna

This is lasagna the way it’s meant to be: tall, layered, and loaded with three cheeses. No shortcuts on the filling here. The ricotta gets dressed up with sharp Romano, an egg, fresh garlic, and basil, which turns a bland white layer into something with real backbone and binds it so each slice holds its shape.

The noodles get boiled just to al dente. That’s on purpose, since they keep cooking in the oven, and noodles taken too far up front turn mushy by the time the lasagna is done. Browned ground beef and a generous amount of tomato sauce build the meaty layers between the cheese.

One detail the recipe gets right: make sure the sauce covers the edges and the top noodles completely. Any pasta left exposed bakes into hard, dry tips. Covered with foil, then uncovered to brown the mozzarella, it comes out bubbling and golden. Let it rest before you cut.

Chef Tips

• Boil the noodles only to al dente; they finish cooking in the oven, and overcooked noodles go mushy.
• Beat the egg into the ricotta so the filling sets and the slices hold together instead of sliding.
• Cover every noodle, especially the edges and top, with sauce so they don’t bake into hard, dry tips.

Variations

• Use half Italian sausage with the beef for a spicier, richer sauce.
• Add a layer of sauteed spinach or mushrooms for extra vegetables.