Classic Italian Lasagna

Name: Classic Italian Lasagna
Yield: 6 main-course servings
Ingredients: Salt; 2 tablespoons vegetable oil; 15 dry lasagna noodles (about 12 ounces); 3 tablespoons extra-virgin olive oil; 1 pound ground beef chuck; 1 teaspoon freshly ground black pepper, plus more to taste; 2 1/2 cups Béchamel Sauce (page 79); 1 1/2 cups Marinara Sauce (page 59); 1 1/2 pounds whole-milk ricotta cheese; 3 large eggs; 2 tablespoons unsalted butter; 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry; 3 cups shredded mozzarella cheese; 1/4 cup freshly grated Parmesan cheese

December 9, 2011

Lasagna is a dish that can be made ahead and can feed a crowd; it’s as easy to make for twelve as it is for four. I actually have lasagna parties where I make both the classic version and a fantastic vegetarian version (page 94), and my guests mix and match. If you make the lasagna ahead of time and serve it family style with a simple green salad as a side, you can feed a whole crowd while not spending more than five minutes in the kitchen during your party—literally, only five minutes. It can take longer just to give directions to the pizza-delivery guy.

Recipe notes

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Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Rosemary and Dried Cherry Pork Chops

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Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

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Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.