My Classic Lasagna

Lasagna is one of my favorite dishes to make for a crowd. Not only is it delicious and always a total hit, but it is super-convenient to prepare ahead of time. Just assemble and refrigerate up to one day in advance, then just pop it in the oven when guests arrive. Now how easy is that?

Annie's Classic Lasagna for a Crowd

My favorite noodles to use for this lasagna are Barilla No-Boil. I like them because they are flat (I'm just not into the look of the ruffly-edged variety) and thin. Use whatever kind you like. If you use ones that do NOT say "no-boil" you still don't need to boil them—just add about 15 or 20 minutes to the bake time.

1. Prepare the meat: In a small bowl, stir together 2 teaspoons crushed fennel seeds, 1 teaspoon thyme, 1 teaspoon oregano, 2 teaspoons crushed red pepper, 1 teaspoon ground ancho chile pepper or paprika, 2 teaspoons sea salt, and 2 teaspoon cracked black pepper. In a large bowl, use your hands to combine 1 pound ground pork, 1 pound ground beef (I use chuck... unless the pork is really fatty. Then I use sirloin.), and the spice mixture. Heat a large skillet over medium-high heat. Gradually add the meat mixture. Saute until browned, breaking the meat into very small chunks as it cooks. Add 1 onion, chopped, and 4 ounces mushrooms, chopped (optional). Cook until the onions are translucent. Remove from heat; cool.

2. Meanwhile prepare the sauce: In a large saucepan, saute 2 or 3 cloves garlic, minced, in 1/4 cup olive oil until just starting to turn golden. Stir in 1 big pinch crushed red pepper. Add two 6-ounce cans tomato paste, and about 5 cups water. Whisk until smooth. Add more water, if necessary, to make a thin sauce. Season to taste with salt, black pepper, and sugar. Remove from heat.

3. In a large bowl, stir together 4 cups whole-milk ricotta cheese, 2 cups shredded provolone, 2 eggs, and the cooled meat mixture.

4. To assemble: Spread about a 1 cup of the sauce into the bottom of a large baking dish (13x9x2 or larger). Make one layer of lasagna noodles. (How many noodles you use per layer depends on the size and shape of your dish. I usually use about 4 or 5 per layer. If you use 5 per layer, you will need 2 boxes of noodles. Remember than they will expand as they cook, so you don't need to cover the entire area.) Spread about one-third of the meat-cheese mixture over the noodles. Drizzle a small amount of sauce (just about 1/2 cup—you are saving most of the sauce for the end of assembly) over the meat-cheese mixture. Repeat this layering two more times. Add a top layer of noodles. Layer 1/2 pound provolone cheese slices (I usually have the deli counter thinly slice it for me) over the noodles. Dump the rest of the sauce (this will seem like a lot) over all the layers. It should fill the dish almost to the rim. 

5. Preheat the oven to 325 F. Lightly cover the lasagna with foil and place on a large baking sheet (It will—and should—drip down the edges of the dish as it cooks. I like the rustic, appetizing look the drips create.) Bake for about 1 hour and 20 minutes, or until the noodles feel soft and it smells totally awesome. Let rest about 15 minutes before serving.