I really enjoy a good lasagna, but I’m pretty picky. It seems every Italian establishment has some variation of the dish, and they vary widely in types of meat, types of cheese, vegetables, mushrooms…you name it. I like my lasagnas heavy on the meat and the noodles, so I often find my homemade dish the most satisfying.
I like my lasagna pretty simple. I often experiment with various types of meats…sausages, ground beef, veal and pork, but I keep to fairly standard mozzarella cheese and a basic tomato sauce.
I started with making a quick tomato sauce. I first seared the beef, then sauteed the shallots and garlic before crushing some San Marzano tomatoes. I simmered this down with fresh basil and the beef just until my sauce reached the consistency I wanted. Then, I just started layering my sauce, no-boil lasagna noodles (so convenient!), and parmesan and mozzarella cheeses all the way to the top of my dish.
After about an hour in the oven…voila! I was actually pretty lucky to get a perfectly browned crust on top. I was pretty happy with this lasagna as the ratio of noodles, meat, sauce and cheese was just to my liking. My lasagnas can be fairly inconsistent, but this one was a winner!