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Martha Stewart-Inspired Lasagna

Close-up of Martha Stewart-Inspired Lasagna showing its texture
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This is an original adaptation inspired by Martha Stewart’s classic American home cooking style, not her verified recipe. Layers of tender lasagna noodles, rich beef and tomato sauce, and a creamy ricotta-Parmesan filling come together under a golden blanket of melted mozzarella. It’s the kind of generous, make-ahead dish that belongs on a Sunday table or a holiday buffet.

Ingredients

Scale

For the Meat Sauce

  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion (about 8 ounces/225g), finely chopped
  • 4 garlic cloves, minced
  • 1 1/2 pounds (680g) lean ground beef (90% lean)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons (32g) tomato paste
  • 2 (28-ounce/794g) cans crushed tomatoes
  • 1 (15-ounce/425g) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon granulated sugar

For the Ricotta Filling

  • 15 ounces (425g) whole-milk ricotta, drained if watery
  • 1 large egg
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the Assembly

  • 12 dried lasagna noodles (about 8 ounces/227g)
  • 3 cups (339g) shredded low-moisture mozzarella
  • 1/4 cup (25g) grated Parmesan cheese

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute; do not let the garlic brown or it will turn bitter.
  2. Add the ground beef, kosher salt, black pepper, and red pepper flakes. Cook, breaking up the meat with a wooden spoon, until no pink remains and the beef reaches 160°F (71°C), 6 to 8 minutes. Spoon off and discard excess fat if the pot looks greasy.
  3. Stir in the tomato paste and cook for 1 minute to deepen its flavor. Add the crushed tomatoes, tomato sauce, oregano, basil, and sugar. Bring to a gentle simmer, then reduce the heat to low and cook uncovered, stirring occasionally, until the sauce thickens slightly, about 20 minutes. Taste and adjust salt; set aside.
  4. While the sauce simmers, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until just shy of al dente, about 1 minute less than the package says. Drain and lay them flat on a lightly oiled baking sheet or in a bowl of cool water so they don’t stick together.
  5. Make the ricotta filling: in a medium bowl, stir together the ricotta, egg, Parmesan, parsley, salt, and pepper until smooth and evenly combined. Set aside.
  6. Preheat the oven to 350°F (175°C) with a rack in the middle. Spread 1 cup of the meat sauce over the bottom of a 9×13-inch (23x33cm) baking dish. Arrange 4 noodles in a single layer over the sauce, overlapping slightly if needed; do not force them, or they will tear.
  7. Spread one-third of the ricotta mixture (about 3/4 cup) over the noodles, then top with 1 cup of the mozzarella and 1 1/4 cups of the meat sauce. Repeat the layers twice more, ending with the remaining noodles, the last of the meat sauce, and the remaining 1 cup mozzarella sprinkled with the 1/4 cup Parmesan.
  8. Cover the dish with foil, tenting it so it doesn’t touch the cheese, and bake for 30 minutes. Remove the foil and continue baking until the top is bubbling and golden and the center registers 160°F (71°C), 20 to 25 minutes more. If the top browns too quickly, loosely cover it again with foil.
  9. Let the lasagna rest on a wire rack for 15 minutes before cutting; this is the step that keeps the layers from sliding apart. Cut into 8 portions with a sharp knife and serve warm.

Notes

Store leftovers covered in the refrigerator for up to 4 days. To freeze, assemble the lasagna in a freezer-safe dish, cover tightly, and freeze for up to 3 months; thaw overnight in the refrigerator before baking. For make-ahead, assemble up to 24 hours in advance, cover, and refrigerate; add 10 minutes to the covered baking time. Reheat individual portions in a 350°F (175°C) oven for 15 to 20 minutes, or in the microwave in 1-minute increments until hot throughout.

Nutrition

Keywords: Martha Stewart lasagna, classic lasagna recipe, beef lasagna, homemade lasagna, lasagna with ricotta, baked lasagna, Sunday dinner lasagna, Italian-American lasagna, party lasagna, easy lasagna recipe

Find it online: https://marthadishes.com/martha-stewart-lasagna-recipe/