Welcome to RecipeArt, today we will diving into the delightful world of skinner lasagna recipe! If you’re anything like me, the mere thought of this classic Italian dish is enough to make your mouth water. Layers of pasta, rich meat sauce, creamy béchamel, and gooey cheese—what’s not to love? Today, I’ll be sharing my cherished lasagna recipe, complete with all the tips and tricks to make this crowd-pleaser a success every time you serve it.
Jump to
Preparation Time:
Approximately 30 minutes.
Cooking Time:
Approximately 50-55 minutes.
Recipe Yield:
Approximately 8 servings.
Nutritional Information:
| Nutrient | Amount per Serving |
| Calories | 475 calories |
| Total Fat | 22g |
| – Saturated Fat | 11g |
| Cholesterol | 89mg |
| Sodium | 788mg |
| Total Carbohydrates | 37g |
| – Dietary Fiber | 3g |
| – Sugars | 7g |
| Protein | 30g |
Ingredients for Skinner Lasagna Recipe:
| Ingredients | Quantity |
| lasagna noodles | 9 (cook according to package instructions) |
| ground beef | 1 pound |
| finely chopped onion | 1 |
| Minced garlic | 3 cloves |
| Crushed tomatoes | 1 can (28 ounces) |
| Tomato paste | 2 tablespoons |
| Dried basil | 2 teaspoons |
| Dried oregano | 1 teaspoon |
| Salt and pepper | As per taste |
| Whole milk | 2 cups |
| Butter | 4 tablespoons |
| All-purpose flour | 1/4 cup |
| Ground nutmeg | 1/4 teaspoon |
| Shredded mozzarella cheese | 2 cups |
| Grated Parmesan cheese | 1 cup |
| Olive oil | As needed |
Instructions:
Now that we’ve got everything ready, it’s time to put it all together:
Step 1: Prepare the Meat Sauce
- Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the chopped onion and garlic and sauté until fragrant and translucent.
- Add the ground beef to the skillet. Break it up with a wooden spoon and cook until browned and no longer pink. Drain any excess fat.
- Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper. Reduce the heat to low, cover, and let it simmer for about 30 minutes, stirring occasionally.
Step 2: Make the Béchamel Sauce
- In a separate saucepan, melt the butter over medium heat.
- Stir in the flour and cook, whisking constantly, for about 2 minutes until it turns a pale golden color.
- Slowly whisk in the milk, a little at a time, until the mixture is smooth.
- Add a pinch of ground nutmeg and continue to cook, stirring constantly, until the sauce thickens. This will take about 5-7 minutes. Once it’s thickened, remove it from the heat.
Step 3: Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a ladleful of meat sauce on the bottom.
- Place 3 lasagna noodles on top of the sauce.
- Add a layer of meat sauce, followed by a drizzle of béchamel sauce, and a sprinkle of both mozzarella and Parmesan cheese.
- Repeat this layering process until you’ve used up all the ingredients. Typically, you’ll have three layers of noodles.
- For the final layer, finish with a generous topping of meat sauce, béchamel, and a generous amount of cheese.
Step 4: Bake and Enjoy!
- Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese to prevent sticking.
- Bake in the preheated oven for 25 minutes, then remove the foil and continue baking for an additional 25-30 minutes or until the top is golden brown and bubbly.
- Allow the lasagna to rest for about 10 minutes before slicing into it. This will help the layers set and make it easier to serve.
- Serve your homemade lasagna with a side of garlic bread and a fresh garden salad for a complete meal.
Tips and Tricks:
- Don’t overcook the lasagna noodles. They will continue to cook in the oven, so aim for them to be slightly underdone when boiling them initially.
- Mix up the cheeses: While mozzarella and Parmesan are traditional choices, you can also experiment with ricotta, provolone, or fontina for a unique twist.
- Make it vegetarian: Skip the meat and add sautéed mushrooms, spinach, or zucchini for a meatless version that’s just as delicious.
- Prepare ahead: Lasagna can be assembled a day in advance and refrigerated. Just pop it in the oven when you’re ready to enjoy.
There you have it—a homemade lasagna recipe that’s sure to impress your family and friends. Whether you’re cooking for a special occasion or just craving some comfort food, this lasagna is a winner. So, put on your apron and get ready to savor a taste of Italy right in your own kitchen.
Printable Recipe:
Skinner Lasagna Recipe
Ingredients
- lasagna noodles 9 cook according to package instructions
- ground beef 1 pound
- finely chopped onion 1
- Minced garlic 3cloves
- Crushed tomatoes 1 can 28 ounces
- Tomato paste 2 tablespoons
- Dried basil 2 teaspoons
- Dried oregano 1 teaspoon
- Salt and pepper As per taste
- Whole milk 2 cups
- Butter 4 tablespoons
- All-purpose flour 1/4 cup
- Ground nutmeg 1/4 teaspoon
- Shredded mozzarella cheese 2 cups
- Grated Parmesan cheese 1 cup
- Olive oil As needed
Instructions
- Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the chopped onion and garlic and sauté until fragrant and translucent.
- Add the ground beef to the skillet. Break it up with a wooden spoon and cook until browned and no longer pink. Drain any excess fat.
- Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper. Reduce the heat to low, cover, and let it simmer for about 30 minutes, stirring occasionally.
- In a separate saucepan, melt the butter over medium heat.
- Stir in the flour and cook, whisking constantly, for about 2 minutes until it turns a pale golden color.
- Slowly whisk in the milk, a little at a time, until the mixture is smooth.
- Add a pinch of ground nutmeg and continue to cook, stirring constantly, until the sauce thickens. This will take about 5-7 minutes. Once it’s thickened, remove it from the heat.
- Preheat your oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a ladleful of meat sauce on the bottom.
- Place 3 lasagna noodles on top of the sauce.
- Add a layer of meat sauce, followed by a drizzle of béchamel sauce, and a sprinkle of both mozzarella and Parmesan cheese.
- Repeat this layering process until you’ve used up all the ingredients. Typically, you’ll have three layers of noodles.
- For the final layer, finish with a generous topping of meat sauce, béchamel, and a generous amount of cheese.
- Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese to prevent sticking.
- Bake in the preheated oven for 25 minutes, then remove the foil and continue baking for an additional 25-30 minutes or until the top is golden brown and bubbly.
- Allow the lasagna to rest for about 10 minutes before slicing into it. This will help the layers set and make it easier to serve.
- Serve your homemade lasagna with a side of garlic bread and a fresh garden salad for a complete meal.
Notes
• Mix up the cheeses: While mozzarella and Parmesan are traditional choices, you can also experiment with ricotta, provolone, or fontina for a unique twist.
You Might Also Like:
Frequently Asked Questions:
Can I use no-boil lasagna noodles for this recipe?
Yes, you can use no-boil lasagna noodles to save time. Just adjust the amount of sauce and liquid slightly as no-boil noodles absorb more moisture during baking.
Can I make lasagna ahead of time?
Absolutely! You can assemble the lasagna a day in advance and refrigerate it. This allows the flavors to meld. Just bake it when you’re ready to enjoy.
How do I freeze lasagna?
To freeze lasagna, assemble it but do not bake it. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Label it with the date, and it can be stored in the freezer for up to three months.
What can I substitute for ground beef in the meat sauce?
You can use ground pork, ground turkey, or even a vegetarian meat substitute. Experiment with different proteins to suit your dietary preferences.
Can I make a vegetarian lasagna?
Absolutely! Simply omit the meat from the sauce and consider adding sautéed vegetables like spinach, mushrooms, or zucchini for a hearty and delicious vegetarian option.
