Much like the beloved cartoon cat Garfield, I don’t think I’ve ever met a lasagna I didn’t like. Whether it be a spinach and mushroom white sauce lasagna or the traditional red sauce and meat version layered with rich sheets of ricotta cheese, lasagna never fails to hit the spot. In the winter, it serves as the ultimate comfort food, piled high with layers of cheese, meat and noodles, and in the summer you can opt for lighter versions that are loaded with garden fresh veggies like zucchini and squash.
I have always found, however, that no matter what type of lasagna I’m making, it’s the sauce that sets it off. How you choose to prepare your sauce will determine how much flavor and depth your Italian-style casserole carries, and I always find that wine works best to bring out buried flavors.
For this traditional-style lasagna made with beef, Italian sausage and red sauce, use a robust red like Januik’s 2012 Columbia Valley Cabernet Sauvignon. Aged in French Oak barrels, this rich and full-bodied red boasts cassis, raspberry, cocoa and vanilla notes — a perfect pairing for this classic lasagna.
Prep time: 1-½ hours
Cook time: 45 minutes – 1 hour
Makes: One 9×13-inch lasagna
Ingredients:
2 tablespoons olive oil
1 yellow onion, diced
4 cloves garlic, minced
1-½ pounds ground beef
1 pound spicy Italian sausage
1 bunch parsley, minced
2 (14.5 ounce) cans diced tomatoes
2 (6 ounce) cans tomato paste
½ cup Januik’s 2012 Columbia Valley Cabernet Sauvignon
2 teaspoons dried basil
½ teaspoon crushed red pepper
3 cups ricotta cheese
2 eggs, beaten
1 teaspoon salt
1 teaspoon pepper
2 cups mozzarella cheese, grated (plus more for top)
1 cup parmesan, grated
1 package lasagna noodles, cooked
Directions:
In a large skillet over medium-high, heat olive oil and saute onion and garlic until lightly browned. Add beef and Italian sausage and continue sauteing until cooked through. Once cooked, drain fat, return to pan and add parsley, diced tomatoes, tomato paste, wine, basil and crushed red pepper. Quickly bring to a boil and reduce heat immediately. Allow to simmer for 45 minutes.
While the meat-sauce mixture is simmering, prepare the ricotta cheese filling. In a medium bowl, combine ricotta cheese, egg, salt, pepper, mozzarella and parmesan. Set aside. Once the meat-sauce mixture is ready, it’s time to assemble the lasagna.
Preheat oven to 350°F.
In a 9×13-inch casserole dish, spoon a light layer of red sauce on the bottom of the pan (just enough to keep the bottom layer of noodles from sticking to the pan). Next, arrange an even layer of noodles. Top the noodles with an even layer of ricotta cheese (⅓ of the mixture) followed by an even layer of the meat-sauce mixture (¼ of the mixture). Create three even layers of noodles, cheese and sauce, ending with a layer of noodles topped with the final portion of the meat-sauce mixture and topped with a light sprinkling of mozzarella cheese.
Place in the oven and bake for 45 minutes, or until lasagna is bubbling and the top is golden brown. Serve alongside a panzanella salad or another favorite Italian vegetable dish.
