Let me break it down—this lasagna is all about balance. The meatballs were made with ground beef, pork, and a splash of Worcestershire sauce, seasoned with parsley, salt, and pepper. I formed them into small, bite-sized balls and browned them in a pan before adding them to the sauce. For the sauce, I sautéed garlic in olive oil, then added canned crushed tomatoes, a splash of red wine, and some sugar to balance the acidity. I simmered it for an hour, stirring occasionally, so it got that deep, rich flavor. The egg wash? I whisked together beaten eggs, a bit of water, and a pinch of salt, then brushed it on the lasagna noodles before baking. It gave them that slight crispness without making them too dry. Oh, and the ricotta was mixed with a little parmesan and parsley to add creaminess, while the mozzarella was sliced and layered on top for gooey, melty goodness.
Putting it all together was like a slow-motion food art project. I started with a layer of sauce, then a sheet of noodles, then a spread of meatballs, a dollop of ricotta, and a handful of spinach. Repeat that until I hit the top layer, finishing with a sprinkle of Parmesan and a dash of oregano. I baked it at 375°F (190°C) for 25-30 minutes, keeping an eye on it so the top didn’t get too dark. The key was to let the layers rest for a bit after baking, so the cheese could set and the flavors really meld. When I pulled it out, it was a masterpiece—golden on top, slightly bubbly, and the spinach was just shy of wilting, which I think is the perfect state.
I’ll admit, I had to do a few things on the fly, like using a whisk instead of a pasta roller, but it all came together. The full recipe is below! 🎉 Don’t miss the recipe card at the end—it’s a game-changer!
**Lasagna Recipe Card**
**Ingredients:**
– 12 lasagna noodles (uncooked, no-boil)
– 1 lb ground beef
– 1/2 lb Italian sausage (optional, but adds flavor)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can crushed tomatoes (28 oz)
– 1/2 cup tomato paste
– 1/4 cup red wine (or substitute with water)
– 1 tsp sugar
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp dried oregano
– 1/4 tsp red pepper flakes (optional)
– 1/2 lb fresh mozzarella, sliced
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan
– 1/2 cup fresh spinach, thawed and sautéed
– 1/4 cup fresh basil, chopped
– 1/4 cup parsley, chopped
– 1/4 cup olive oil
– 1/2 cup water (for egg wash)
– 2 large eggs
**Instructions:**
1. Preheat oven to 375°F (190°C).
2. In a large pan, cook ground beef and sausage over medium heat until browned. Drain excess fat, then add onion and garlic, sautéing until softened.
3. Stir in crushed tomatoes, tomato paste, red wine, sugar, salt, pepper, oregano, and red pepper flakes. Simmer for 1 hour, stirring occasionally.
4. Meanwhile, prepare the egg wash by whisking eggs, water, and salt. Set aside.
5. In a bowl, mix ricotta with Parmesan, basil, and parsley. Set aside.
6. Lay a sheet of lasagna noodles in a 9×13-inch baking dish, brushing with egg wash. Repeat with 5 more layers, alternating between sauce, meatballs, ricotta mixture, and spinach. Top with remaining sauce and mozzarella slices.
7. Bake for 25-30 minutes until bubbly and golden. Let rest 10 minutes before slicing. Serve warm with a side of garlic bread and a salad.
So, what do you think? I’m always down for a good lasagna debate. Did I miss anything? Or did I overcomplicate it? Let me know in the comments—maybe you’ve got a secret ingredient or a shortcut that’s life-changing. And if you try this, tag me! I’d love to see your version. Cooking is the only way I know how to show love, and lasagna? That’s a language all its own. 🍝
