Contents
A good classic lasagna is one that has a balanced composition of pasta, cheese, and sauce. That’s what chef Alison Roman offers in her classic lasagna recipe. Classic, but Alison Roman lasagna is satisfying and never monotonous.
Cooking Equipment
- Heavy-bottomed pot (buy here)
- Pan sheet (buy here)
- 3 liters capacity baking dish (buy here)
- Aluminium foil (buy here)
Ingredients for Sauce
- 2 tablespoons olive oil (buy here)
- 1 large yellow onion, finely chopped (buy here)
- 4 cloves garlic, finely chopped (buy here)
- 6 anchovy fillets, optional (buy here)
- Kosher salt (buy here)
- Freshly ground black pepper (buy here)
- 2 tablespoons tomato paste, optional (buy here)
- 1 28-ounce can whole peeled tomatoes (buy here)
- 1 28-ounce can crushed tomatoes (buy here)
Ingredients for Lasagna
- 1½ pounds fresh mozzarella, grated or shredded (buy here)
- 16 ounces (2 cups) whole-milk ricotta (buy here)
- 1 cup coarsely grated Parmesan, plus more (buy here)
- ⅓ cup heavy cream (buy here)
- Kosher salt (buy here)
- Freshly ground black pepper (buy here)
- 1 garlic clove, finely grated (buy here)
- 1 pound dried lasagna noodles (not the no-boil variety) (buy here)
- Olive oil, for drizzling (buy here)
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How to Make the Sauce
- Over medium heat, heat the olive oil in a large heavy-bottomed pot.
- Add onions, garlic, anchovies, and salt and pepper to taste. Stir occasionally until the onions are completely soft and still translucent (not browned), about 8-10 minutes.
- Add the tomato paste (optional) and stir until the tomato paste turns a brick red color, about 2 minutes.
- Mash the canned tomatoes by hand into smaller coarse pieces into a pot. Stir well to the bottom of the pot.
- Fill the water in one of the tomato cans as much as half a can, swirl it around then pour it into the pot. Season with salt and pepper for a stronger taste.
- Simmer and stir occasionally until the tomato sauce thickens, about 35-45 minutes. The desired consistency is as thick as tomato sauce from a jar, and has a texture.
How to Make the Lasagna
- Preheat oven to 425°F.
- In a large pot, add water and salt to taste, bring to a boil.
- Set aside 1 cup of mozzarella, put the rest in a medium bowl.
- Add ricotta, Parmesan, heavy cream and grated garlic cloves to the bowl. Season with salt and pepper. Mix well.
- Cook lasagna noodles in the boiling water until tender, BEFORE al dente, about 4-5 minutes.
- Grease pan sheet with olive oil. Drain the lasagna noodles onto the pan sheet. Add olive oil to the lasagna noodles so they don’t stick to each other.
- Prepare a 3 liter capacity baking dish. Grease the surface with olive oil so that the lasagna doesn’t stick when it’s cooked.
- Take a few spoons of sauce, spread it on the bottom of the baking dish. Make lasagna noodles layer on top, cover it completely (about 5 sheets of noodles). Avoid heavy overlap.
- Take a few spoons of sauce, spread it over the layer of lasagna noodles. Spread lumps of cheese mixture over sauce, about a quarter of the cheese mixture. Cover again with lasagna noodles.
- Do layering 3 times. Finish with a layer of lasagna noodles and sauce on top.
- Sprinkle with 1 cup of the mozzarella that has been set aside. Add parmesan if you like. Sprinkle with pepper to taste.
- Cover the baking dish loosely with aluminum foil, to prevent the lasagna from overflowing. Place it on a pan sheet to prevent the oven from getting dirty.
- Bake until cooked through and the sauce is bubbly around the edges, about 25-30 minutes.
- Remove the aluminum foil, and continue baking until the top of the lasagna is golden brown, with frilly and crispy edges and corners, about 35-45 minutes.
- Remove from the oven and let cool slightly before enjoying your Alison Roman lasagna.
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How to Store the Lasagna
To store Alison Roman’s lasagna, follow these steps:
- Cool Down: Allow the lasagna to cool to room temperature after baking. Do not leave it at room temperature for more than 2 hours.
- Refrigeration: Once cooled, cover the lasagna tightly with aluminum foil or plastic wrap. Refrigerate it within 2 hours of baking. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: If you want to store the lasagna for a longer period, you can freeze it. Wrap the cooled lasagna tightly in plastic wrap, then in aluminum foil or place it in an airtight container. It can be frozen for up to 2-3 months.
- Thawing: When ready to eat, thaw frozen lasagna in the refrigerator overnight. You can then reheat it using your preferred method.
- Reheating: Reheat the lasagna thoroughly before serving to an internal temperature of 165°F (74°C). You can reheat it in the oven, covered with foil, or in the microwave.
- Portioning: If you plan to store the lasagna for individual servings, consider portioning it before storing. This can make it easier to reheat only what you need.
- Labeling: It’s a good idea to label the containers or bags with the date when the lasagna was baked or frozen. This can help you keep track of how long it has been stored.
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You can watch how to make the Alison Roman lasagna above on the Alison Roman YouTube channel here. For those of you who want to know and try other delicious Alison Roman recipes, you can get them in her cookbooks. Check out this one : Best Alison Roman Cookbooks
