How To Make The Most Delicious Authentic Italian Lasagna

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Authentic Italian Lasagna Introduction 

I am not a recipe Food blogger, so please forgive me if I need to get this layout corrected! My blog is about mental health and how I use hobbies as coping skills. 

Cooking is one of my all-time favorite hobbies! I love taking pictures while cooking and when my dishes are complete! I think that food is beautiful! One of my favorite websites to try new recipes is allrecipes.com I love browsing through that site! 

I am one of those round Momma that thinks everyone is skinny and hungry! LOL 

Lasagna is a classic Italian dish that has been enjoyed by people for centuries. It is one of the tastiest and most comforting meals and is definitely a crowd-pleaser! 

Whenever I make my homemade authentic Italian lasagna, my family can’t wait to get their hands on it. 

A delicious blend of creamy cheese, rich tomato sauce, and delicious pasta layered together to create an irresistible dish that will have your taste buds jumping for joy.

I, without a doubt, pride myself on this dish. I usually spend extra time selecting my ingredients. I do love making it all year round! I am blessed when I can get green peppers and onions from our local farm market. 

Step 1: Prepare Ingredients 

I have seen recipes and know what I like to see, so I will list everything I use here 1st. This recipe makes two 9X13 pans because it freezes SO well. You will want to make one for later; otherwise, cut everything in half

• 2 pounds ground round 
• 1 pound ground sweet Italian sausage ( I love the one from ALDI) 
• Italian blend Ms. Dash seasoning
• 1 Vidalia onion chopped 
• 2 large green peppers chopped (remove the inside stuff, seeds) 
• 2 containers of white mushrooms chopped (stems can be chopped too) 
• 4 pats of butter 
• 2 tbsp of minced garlic
• 2 jars of your favorite spaghetti sauce ( I use the purple lid from ALDI)
• 1 box lasagna noodles (dry ones, we are going to boil them sperate) 
• 1 wedge of parmesan cheese 
• 1 wedge of asiago cheese 
• 1 bag of mozzarella cheese 
• 2 containers of Ricotta cheese
• 1 pack of sliced provolone cheese 

Meat sauce 

I cut the onion, green pepper, and mushrooms into little chunks. In a large skillet, I cook the onion and green pepper in the butter and garlic until they are soft, and then add the mushrooms and saute them all together. 

I mix the ground round and Italian sausage in another pot and chop it up while browning the meat. Sprinkle to taste the Italian Blend Ms. Dash on the meat while it is cooking. I do these two steps at the same time. 

When the veggies are about as cooked as I want them to be, I add the whole skillet to the meat mixture and then add both jars of spaghetti sauce. 

I turn the meat sauce to a really low temperature and let it simmer while I do the rest of the meal. 

Noodles 

I use 16 noodles for two 9×13 pans. My meat sauce is very thick, and by the time I add each layer, I end up with two layers of noodles. (four in each layer) So if you cut this recipe in half, you will only need eight noodles. 

I get a large pot of water boiling with just a bit of olive oil in the water and add the noodles. I cook for the amount of time that is listed on the box. Then drain

When the noodles are done, I rinse them with cool water and lay them on a cookie sheet until I am ready to put the layers together.

Cheeses

The parmesan and asiago cheese needs to be grated. I do this step while the noodles are boiling. I eye the amount of cheese to grate. It depends on how much you want. I use only part of the wedges. Once those are ready, I mix half the bag of mozzarella, ricotta, grated parmesan, and asiago cheese in a big bowl. 

Step 2: Assemble the Layers

I do both pans at the same time to make sure everything is even. So lay out two 9×13 pans. With a soup spoon, scoop a small amount of sauce into the bottoms of both pans. Spread it all over

Add four noodles in each pan on top of the light sauce.

Add a layer of cheese mixture to the pans over the noodles.

Add a layer of sliced provolone cheese. 

Add meat sauce (as much as you want here, I really go heavy with it on this layer. 

Add another layer of the cheese mixture.

REPEAT the layers one more time. 

Add the meat sauce as the ending layer when the pan is almost complete.

The last layer should be the other half bag of mozzarella cheese.

I do NOT trust that I did not put too much food in these pans! I always put a huge cookie sheet under the 9×13 pan I will bake. I would rather be safe than have this in the bottom of my oven.

Step 3: Bake in Oven

I only bake one of the pans now (on the cookie sheet) at 325 for about 45 minutes until the top layer of cheese is melted and browning as dark as I like. 

Step 4: Let Cool and Serve

I have this really lovely temptation pan and a regular 9×13…I always freeze the regular one. I can freeze the temptations pan, but it is too pretty to be stuck in the freezer for a while. 

While my authentic Italian lasagna is baking, I let the other one sit on the counter to cool off. 

When the baked one is cooling, I wrap the freezer lasagna in aluminum foil. I wrap it up super tight. 

The Frozen Lasaga

When I plan on having the other frozen lasagna, I take it out of the freezer the night before and put it in the refrigerator. In the morning, I put it on the counter to thaw. 

I bake according to the above directions right before dinner time. 

Conclusion: Enjoy Delicious Authentic Italian Lasagna

In conclusion, Italian lasagna is a unique and delicious dish that can satisfy anyone’s taste buds. From the savory tomatoes to the rich cheese to the flavorful spice, each bite is a little piece of Italy! If you want to experience authentic Italian cuisine without traveling abroad, make sure to give Italian lasagna a try. You won’t be disappointed! Not only is it delicious, but it’s also fun to make. 

I have some suggestions to make your life easier when making Authentic Italian Lasagna.