prize winning lasagna recipe

Written BySheba G Updated On
prize winning lasagna recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best prize winning lasagna recipe

I am so excited to share with you my prize-winning lasagna recipe. This dish is a classic Italian favorite that never fails to impress. It’s a staple in our household, and I’m sure it will be in yours too.

I’ve been making this lasagna for years, and it’s always a crowd-pleaser. My family loves it, and I love how easy it is to make. It’s perfect for special occasions or just a weeknight dinner.

The best part is that it’s relatively healthy, considering how rich and satisfying it is. The layers of pasta, meat sauce, and cheese come together to create a dish that’s both comforting and elegant. I’ve won several baking competitions with this recipe, but honestly, the real prize is seeing my family enjoy it around the dinner table.

We make it at least once a week, and it never gets old. My kids ask for it by name, and I’m happy to oblige. Whether you’re feeding a crowd or just need a hearty meal for your family, this lasagna recipe is sure to please.

It’s also great for leftovers – we often take it to potlucks or freeze it for later use. So go ahead, give it a try! You won’t regret it.

Prize Winning Lasagna

Prize Winning Lasagna

4.7 from 1795 votes

This classic lasagna recipe is a crowd-pleaser with layers of rich meat sauce, creamy cheese, and tender pasta. This recipe is a must-try for any occasion.

Prep Time30 mins
Cook Time1 hour 15 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Meat Sauce

1 lb ground beef
1 lb ground pork
1 large onion
2 cloves garlic
1 can crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper

For the Cheese Filling

15 oz ricotta cheese
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1 tablespoon dried parsley

For the Lasagna Noodles

12 lasagna noodles

For Assembly

2 tablespoons olive oil

👨‍🍳Directions

1Preheat the oven to 375°F.
2Bring a large pot of salted water to a boil.
3Cook lasagna noodles according to package instructions until al dente.
4Drain and set aside.
5In a large skillet, heat olive oil over medium heat.
6Add ground beef and pork.
7Cook, breaking up the meat with a spoon, until browned and cooked through, about 8-10 minutes.
8Drain excess fat.
9Add onion and garlic to the skillet.
10Cook, stirring occasionally, until the onions are translucent, about 5 minutes.
11Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper.
12Simmer the sauce for 20 minutes, stirring occasionally, until it has thickened slightly.
13In a mixing bowl, combine ricotta, 2 cups of mozzarella, Parmesan, egg, and parsley.
14Mix well until combined.
15Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.
16Arrange a layer of cooked noodles over the sauce.
17Spread one-third of the cheese mixture over the noodles, followed by one-third of the remaining meat sauce.
18Repeat with two more layers of noodles, cheese mixture, and sauce, ending with a layer of sauce on top.
19Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top of the lasagna.
20Cover the baking dish with aluminum foil and bake for 25 minutes.
21Remove the foil and continue baking for an additional 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
22Let the lasagna rest for 10-15 minutes before serving.
23This allows the layers to set and makes it easier to cut and serve.

🔧Equipment

Large skillet
Large pot
Mixing bowl
9×13 inch baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 900mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 30g

📝Notes

Tips: You can prepare the lasagna ahead of time and refrigerate it before baking. Add 10-15 minutes to the baking time if baking from refrigerated. For a vegetarian version, substitute the ground meat with 1 cup of chopped mushrooms and 1 cup of chopped spinach. Add the vegetables to the sauce mixture.

This prize-winning lasagna recipe is truly a winner – whether you’re feeding a crowd or just need a hearty meal for your family. It’s easy to make, delicious, and packed with nutrients.

The best part is that you can store leftovers in the fridge for up to three days or freeze them for later use. When reheating, simply thaw overnight in the fridge or microwave on high heat until warmed through.

❓ Frequently Asked Questions About Prize Winning Lasagna

Q: What type of cheese do you recommend using in this lasagna recipe?

I like to use a combination of Parmesan and mozzarella cheese for the best flavor.

Q: Can I use ground beef instead of ground pork in the meat sauce?

Yes, you can use either ground beef or ground pork – or even a combination of both – depending on your personal preference.

Q: How do you prevent the lasagna from becoming too dry?

One trick is to make sure you don’t overbake the lasagna; keep an eye on the timer and remove it from the oven when the cheese is melted and bubbly.

Q: Can I make this lasagna recipe ahead of time?

You can assemble the lasagna up to a day in advance – just don’t bake it until you’re ready.

Q: What if I want to add some extra flavor to my lasagna?

You can try adding some sautéed spinach or mushrooms to the meat sauce for added depth of flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts