Growing up, in a Japanese-American household, we had an interesting mix of foods that graced our dinner table. It's only after I left home that I came to recognize them as comfort foods. Mac and Cheese didn't make the list, but Japanese Curry and Spaghetti with Meat Sauce were some regulars. Lasagne is another classic comfort food that made it onto our dinner table for special occasions and to this day, it's one of my all-time favorites.
With a savory meat sauce, between layers of tender noodles that have absorbed all the great flavors of the sauce, and a caramelized layer of cheese on top, it may very well be the ultimate comfort food. Recently, I was tasked with cooking for a large family gathering in Japan that involved both older folks and young kids. Flipping through my mental rolodex of crowd-pleasers, Lasagne quickly floated to the top of the list. When I realized I'd never shared my lasagne recipe with you guys, the decision was made.
I knew I made the right choice, when I saw a 90 year old Japanese grandma, who'd probably only eaten pasta a handful of times in her lifetime, clean her plate with a contented expression on her face. The only bummer was that the casserole dish was practically licked clean by the time I went back for a second slice. Next time I'm doubling the recipe!
If you're wondering where the ricotta is, it's a personal preference. For me, adding ricotta makes lasagne far too rich to eat more than one slice. My version takes a more balanced approach between the cheese, pasta and sauce, which will have you going back for seconds and thirds.
My version of Lasagne isn't very complicated to make, but there are a few closely guarded secrets I've integrated over the years that set it apart from the rest.
- Use a mix of meat – I use a 5:2 ratio of beef to pork, but you could also make this with Italian sausage, or even minced bacon. You want enough beef in the mix that it has a solid beefy flavor, but adding in some pork brings depth and umami to the mixture.
- Mushroom powder – Dried mushrooms have a boatload of umami compounds and when powderize they make a great natural alternative to MSG. I grated in a dried shiitake mushroom with a microplane, but porcinis would work great as well.
- Add sweetness – Because most canned tomatoes lack the sweetness of sun-ripened tomatoes, I find sauces made from them often taste tart and one dimensional. This is easily corrected by adding a grated carrot. It not only contributes a wonderful vegetal flavor, it adds sweetness naturally without using refined sugar.
- Parboil the pasta – Some recipes call for assembling lasagnes using uncooked pasta. This makes the pasta absorb most of the liquid from the sauce, making it dry and gummy. On the flip-side, cooking the pasta for the time specified on the package results in a lasagne with soggy noodles. That’s why I like to par-boil the noodles for about 3 minutes less than what the package directions specify. This removes the excess starch and allows the noodles to plump up, but they’re not fully cooked, so they don’t get too soft while the lasagne bakes in the oven. I don’t usually add oil when boiling pasta, but for lasagne I make and exception because the large surface area of the noodles will make them stick together, and they become almost impossible to separate.
- Use a mix of cheese – While most recipes call for using Mozzarella in Lasagne, mozzarella contributes very little flavor because it has not been aged. That’s why I like using a mixture of Mozzarella with Gruyere (you can also use Comté). Its a melting cheese that’s aged for 3-10 months, giving it a rich nutty flavor that lends the Mozzarella a helping hand.
Oops, there go my secrets... but hopefully you've learned a trick or two.
You can make the sauce a few days in advance and store it in the fridge, but boil the noodles and assemble the lasagne the day you plan to serve it. This gives the flavors in the sauce a chance to meld without making the noodles soggy. It should also give you enough time on the day of your dinner to crank out a few other dishes to impress your guests.
📖 Recipe
Units
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium onions (chopped)
- 5 cloves garlic (finely minced)
- 1 medium carrot (peeled and finely grated)
- 500 grams ground beef
- 200 grams ground pork
- ⅓ cup whole milk
- 1 cup dry red wine
- 800 grams whole stewed tomatoes
- 3 tablespoons tomato paste
- 2 teaspoons salt (to taste)
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 1 dried shiitake mushroom
- 1 teaspoon extra virgin olive oil
- 9 small sheets lasagne
- 200 grams Mozzarella cheese (grated)
- 100 grams Gruyère cheese (grated)
- flat-leaf parsley (for garnish)
Instructions
- Add the olive oil to a large pot along with the onions, garlic and carrot. Cover with a lid and cook over medium low heat until the onions are soft and translucent. The moisture released by the vegetables should keep them from burning, but if they start burning, turn down the heat and add a little water.
- Once the onions are cooked, remove the lid and turn up the heat, sautéing until the mixture is ⅓ the original volume and starting to caramelize.
- Push the vegetables to the sides of the pan, turn up the heat to medium-high and add the ground beef and pork. Use a spatula to break up the clumps.
- Add the milk and boil, continuing to break up the clumps until the beef is cooked and there is no liquid left.
- Add the wine and boil until most of the liquid has evaporated and there is no smell of alcohol remaining.
- Add the tomatoes, using your hands to crush them into small pieces, and then add the tomato paste, salt, oregano, and black pepper.
- Use a microplane to shave the dried shiitake into the pot (you can also put the dried mushroom in a spice grinder and powderize).
- Simmer the sauce over medium low heat until it is thick (30-40 minutes).
- Generously salt a large pot of water and add a teaspoon of olive oil. Bring the water to a boil, then cook the pasta 3 minutes less than what the package directions say. My pasta said 9 minutes so I cooked it for 6.
- Place the oven rack in the top position and preheat to 350 degrees F (180 C).
- Put the Mozzarella and Gruyere in a bowl and toss to distribute evenly.
- To construct the lasagane, put down a layer of sauce that's just thick enough to cover the bottom of the dish.
- Sprinkle with cheese.
- Cover with the parboiled pasta, cutting the pasta as necessary to fill in the spaces. Repeat so that you have 3 layers of pasta.
- Once you have 3 layers of pasta, finish by spreading the remaining meat sauce on top of the last layer of pasta. Cover with enough cheese so that you cannot see any sauce underneath.
- Put the lasagne on a baking sheet to catch any spills, then place it in the oven. Bake until the sauce is hot and bubbly and the cheese has browned on top. If the sauce has been bubbling for a while and the cheese is not getting brown, turn up the heat to 450 degrees F (230 C) to finish it off.
- When the lasagne is done, take it out of the oven, garnish with minced parsley, and let it rest for 10 minutes before cutting and serving.
Marc Matsumoto says
The first piece is always a challenge, but if you a have a sharp knife and a spatula you should be able to get all the subsequent pieces out okay.
Mark says
One thing we've found works well, for added richness, is adding a little bit of liver to the mix.
acc says
Hi Marc. I doubled the recipe and added an extra cup of carrots and think that it made the sauce extra runny and sweet. i used ground beef, a little bit of bacon, and mild italian sausage. The sauce is still simmering down. I plan on assembling the lasagna tomorrow and was hoping for your suggestions to the following:
If the sauce is too sweet, what can I do or add to balance out the flavor?
If the sauce still is runny, what can be done to thicken it?
Will simmering it longer (i.e. for 1-2 add'l hours) make the meat more tender or will it compromise the dish?
I'm using a 4qt (9"x15") pan and have a 10+ yr old oven. How far from the top of the lasagna pan should the rack be (in inches if possible)?
Thanks for helping my novice endeavor!
acc says
Btw...my grocery store didn't have stewed tomatoes so I used whole peeled san marzano tomatoes (2 x 28oz since doubling recipe) with the seeds and also poured in all the sauce in the can.
acc says
Sorry for all the questions...Just finished the sauce and it tastes salty (used 4 tsp salt since doubled recipe) and it seems to lack the rich tomato sauce (just looks meaty)...simmered for a total of 45 min. Please help
Marc Matsumoto says
1 cup of carrots sounds like a lot. If it's too sweet, about all you can do is add more salt to balance the sweetness, but you want to be careful not to make it too salty as the cheese and time in the oven will make the sauce more concentrated. As for the viscosity, cooking it down will probably be your best option. Simmering it longer will make the meat more tender, so there's really no downside there.
As for the oven, every oven is different, so it's really hard to say what's ideal, but try starting with the rack at the top and turn the heat down if the cheese looks like it's browning too fast. On the flip side, if it's taking too long to brown, you can crank up the heat.
Marc Matsumoto says
Some brands of tomatoes have more salt than others, which could be part of the problem. If there's no sauce at all, you can try adding some water back in to make it more saucy and reduce the saltiness. Or if you have another can of tomatoes you can try adding that.
Yogicfoodie says
I made the sauce In advance for tomorrow. I did put in x2 of dried shiitake. I don't think I can wait til dinner.
Made it about 10 times now....
You Are Right Marc!
The best lasagne EVER!!!
Thank you!
Marc Matsumoto says
You're welcome, glad to hear you like it!—
Sent from Mailbox
Aksel says
I made this using mirin instead of red wine. It was a great success, you should try it once 🙂
Greg says
Wow, this is the best lasagne I've ever had, let alone cooked, thank you.
Yogicfoodie says
Today is 23rd day of 2015.
This lasagne fed my family 4 times in those 23 days. ^^
Cindy says
Made this lasagna for my mother's 88th birthday dinner and it was a total hit! Best lasagna I've ever made, hands down.
Sheila Martinez Westbrook says
Having 5 kids I've done lasagna many ways many times but what has finally made a big impression was lasagna rolls! I came up with a few years ago and tweaked the ingredients over time. Plus my husband likes the crispy of the topping I have found away he can have the whole top this way!
Effie says
I have lost a lot of sleep over this lasagne.....it's so delicious I can't stop thinking about it. I sent this to all my friends and have forced them to cook it. It's my evil plan to get invited over for dinner.
Tracey says
Hi , i was wondering if i didn't have any dry mushrooms what could i use in place of .. i have fresh mushrooms ?
Marc Matsumoto says
Hi Tracey, it won't have quite the same impact, but fresh mushrooms will work if you mince them up finely and sauté them along with the onions.
cineasregine says
Hi Marc. I bought all the ingredients to make this lasagna.I could not find small lasagna sheets (although I live in the US, Wash DC Metropolitan area) so I bought regular ones. But the main question I have is the size that I need to make this lasagna. Like another reviewer suggested, this looks like a squared pan, maybe 9 inches. But in the list of equipment that one will need, there is a 9x13 which I am sure is too big for your recipe. Unless I hear from you, I will probably end up using my 9 inch square pan. However, if you happen to know size of your small lasagna sheets, I can make a better guess. Thanks!
Marc Matsumoto says
Hi Regine, sorry for the slow response. It's a 10.5-inch square dish. As for the lasagne sheets, I think they're half the size of US sheets.
cineasregine says
Excellent. I made it using a 9 inch square pan. I had not ye seen your response regarding the size of pan. Love the meat sauce. The only thing is that next time I will split the cheese and meat sauce in advance so that the amount in each layer is more even. I love the dried porcini in the sauce. Thanks for a great recipe.
Regine
Anastasiya Malygina says
I love lasagna and make it all the time. Thanks for the new recipe and can't wait to try it. I recently bought STX INTERNATIONAL STX-3000-TF to prepare meat for lasagna by myself. This model is very convenient and durable. I recommend this appliance for regular usage. Also, you might find interesting this review https://bestadvisor.com/meat-grinder, check all models and you will be able to pick the most suitable for you)
S V says
Just made this for the first time to mix up the best meat sauce pasta one. Another great 'best' collection for sure! Awesome. Thanks again.
Marc Matsumoto says
Hi SV, so glad to hear you enjoyed it!!