Traditional Lasagna

by: Chef Matt Chatfield

Compatible Wolf Appliances:

Introduction

Traditional lasagna is considered a perfect balance of savory meats, tangy sauce, and delicious cheeses. To make the lasagna easier to cut, bake the lasagna ahead of time and let it cool or rest for at least 2 hours. After resting, pre-cut the portions and reheat gently. Allowing the cheeses to set provides a serving that stands nicely on its own where the layers stand out beautifully on the plate.

Yeilds
8-12
Servings
Prep Time
25
minutes
Cook Time
1
hour

Modes

Bake

Ingredients

  • 1 pound ground beef
  • 1 pound Italian sausage
  • 2 teaspoons Kosher salt
  • 1 teaspoon ground black pepper
  • 2 quarts marinara sauce
  • 3 large eggs
  • 3 tablespoons fresh parsley, minced
  • 4 cups ricotta cheese
  • 1 cup grated parmesan cheese
  • 1 dozen lasagna noodles, cooked and drained
  • 6 cups shredded part-skim mozzarella cheese, divided

Instructions

In a large skillet over medium heat, season and cook the beef and sausage until no longer pink, crumbling into small pieces as it cooks. Drain well in a colander. Return to the cooking pot and add 1 1/2 quarts of the marinara sauce. Bring to a simmer for 15 minutes. Adjust seasoning with additional salt and pepper if desired.

Meanwhile, in a large bowl lightly beat eggs. Add parsley and stir in ricotta and parmesan cheese.

Preheat the Wolf Convection Oven on Bake Mode to 350°F. Spread 1 cup of sauce in a greased 9” x13” baking dish. Layer with lasagna sheets, 2 cups of the ricotta cheese mixture, and 1 cup of mozzarella. Add a second layer of lasagna sheets. Top the lasagna sheets with 1 cup of sauce, 2 cups of meat sauce, 2 cups of the ricotta cheese mixture, and 1 cup of mozzarella. Top with more noodles, sauce, the remaining meat sauce, the remaining ricotta mixture, and a cup of mozzarella. Top with one more layer of noodles, another cup of sauce, and the remaining mozzarella. Use about 3-4 noodles for each layer. The baking dish should be full.

Cover the baking dish with parchment and foil. Place the dish in the center position of the Wolf Convection Oven and bake for 1 hour. Uncover and bake until heated through and cheese is browned, approximately 8-10 additional minutes. Let stand for 15-20 minutes before cutting. Serve with additional sauce if desired.

To make it easier to serve and create a nicer presentation, bake the lasagna a day ahead, let it cool, pre-cut the portions, and gently reheat for 15-20 minutes until hot. Serve over a bed of marinara sauce and top with parmesan cheese and chopped parsley. Each lasagna serving will stand on the plate very nicely.