Joanna Gaines Lasagna Recipe

Joanna Gaines Lasagna Recipe Ingredients

• Lasagna Noodles
• Meat Sauce
• Mozzarella Cheese
• Ricotta Cheese
• Parmesan Cheese
• Italian Seasonings

How To Make Joanna Gaines Lasagna Recipe?

• Begin by lining a large pan with lasagna noodles. Submerge the noodles entirely by pouring boiling water from the sink over them. Soak them for at least 30 minutes while you get the lasagna ready. To avoid the noodles sticking together, agitate them with your hands every so often.
• Ground beef, sausage, onion, carrots, and celery should be browned together over medium heat in a Dutch oven or other big saucepan. Cook for another 30 seconds after adding the garlic and red pepper flakes. Dispose of fat.
• Cover and bring to a boil the rest of the Bolognese sauce ingredients. Take the cover off and turn the heat down low. Keep Bolognese at a low simmer, uncovered, for 15–20 minutes, stirring occasionally, or until sauce has reduced.
• While the sauce is reducing, turn the oven on at 350 degrees F. Put everything that goes into the cheese filling into a large bowl and stir it up.
• Lightly oil a 9 by 13-inch pan for assembly. On the bottom of the prepared pan, spread 1 1/2 cups of the meat sauce (layer will be thin).
• Cut a fifth noodle in half lengthwise and use it to cover the top of the first four. Put a third of the ricotta cheese filling on it. Spread 1 cup of mozzarella cheese on top, then sprinkle 1/4 cup of Parmesan on top of that.
• There should be a total of three complete layers, so repeat the process (meat, noodles, ricotta, mozzarella, parmesan) twice more. Finish by layering on the remaining meat sauce, 1 cup of mozzarella, and 1/4 cup Parmesan. Pan will be brimming with food. Seal the edges of the foil tent around the lasagna dish to prevent it from drying out.
• Cook for 30 minutes at 400 degrees, with the lasagna pan on a baking sheet. Take the foil off and bake for another 30 minutes, or until bubbling. Leave out for at least 15 minutes before serving. Fresh parsley, if preferred, can be used as a garnish.

Recipe Tips

• Sausage from Italy. The primary seasoning in Italian sausage is fennel, which is why it is called Italian. Fennel is essential for genuine Italian flavor, so if you’re making a meat sauce without Italian sausage, don’t forget to include some.
• Low-Fat Ground Beef. To avoid a fatty sauce, make sure the ground beef you’re using is extra lean (93/7). After cooking, you should also drain the meat to remove any excess fat.
• Mozzarella. Shredded mozzarella cheese is my go-to for lasagna, but fresh mozzarella balls are too watery for my taste. Shredded mozzarella cheese is significantly simpler to distribute than sliced. I would recommend having the mozzarella deli-sliced very finely if you intend to utilize slices.
• Parmesan. You shouldn’t use Parmesan cheese that has already been grated or powdered. The flavor and melt of freshly grated Parmesan is unmatched.

What To Serve With Joanna Gaines Lasagna Recipe?

• Ham Salad
• Broccoli Salad
• Creamy Cucumber Salad
• Cheesy Bread
• Cornbread With Creamed Corn
• Zucchini Bread
• Garlic Bread

How To Store Joanna Gaines Lasagna Recipe?

In The Fridge:

Save any leftover Joanna Gaines Lasagna by tightly wrapping it in plastic and storing it in the fridge. Lasagna can be refrigerated for up to three days without going bad.

In The Freezer:

Wrapped tightly in plastic wrap, this lasagna from Joanna Gaines can be stored in the freezer for up to three months. Preparation for baking requires an overnight defrost in the fridge.

How To Reheat Joanna Gaines Lasagna Recipe?

In The Oven:

Your Lasagna should be baked in a foil-wrapped pan for 30 minutes at 350 degrees or until bubbling and heated.

In The Microwave: 

Place each Lasagna portion on a microwave-safe plate and heat for 90 seconds. Reheat for additional intervals of 30 seconds until hot throughout.

Can I Make Lasagna In Advance?

Put together and chill. The ingredients and the assembled lasagna can be prepared and stored in the fridge overnight (without baking). The longer the flavors have to marinate, the better the lasagna will taste, in my opinion.
Cook the sauce ahead of time. The sauce can be prepared up to 3 days in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months. The baking time for lasagna will increase by around 15 minutes if you use cold, frozen sauce.

Should Lasagna Be Baked Covered Or Uncovered?

The easiest way to prevent your lasagna from drying out while baking is to cover the baking dish tightly with foil. Keeping the food covered while it cooks is a great technique to guarantee that it will be cooked uniformly throughout.

How Do You Know When Lasagna Is Ready?

Lasagna is done when the sauce begins to bubble around the edges of the pan. Pierce the lasagna with a toothpick. If the toothpick goes in without any resistance, the lasagna is ready. Alternatively, you can use a food thermometer to ensure the middle of the dish has reached an internal temperature of at least 165 degrees Fahrenheit.

Try More Recipes:

• Joanna Gaines Classic Cheesecake Recipe
• Joanna Gaines Pumpkin Pie Recipe
• Joanna Gaines Alfredo Sauce

Joanna Gaines Lasagna Nutrition Facts

Amount Per Serving

• Calories 602
• Total Fat 32g
• Saturated Fat 15g
• Trans Fat 0.3g
• Cholesterol 166mg
• Sodium 1576mg
• Potassium 1041mg
• Total Carbohydrate 35g
• Dietary Fiber 3.9g
• Sugars 11g
• Protein 44g
• Vitamin A 34%
• Vitamin C 25%
• Calcium 53%
• Iron 26%

Nutrition Facts Source: Source

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 602

% Daily Value *

Total Fat 32g50%

Saturated Fat 15g75%

Trans Fat 0.3g

Cholesterol 166mg56%

Sodium 1576mg66%

Potassium 1041mg30%

Total Carbohydrate 35g12%

Dietary Fiber 3.9g16%

Sugars 11g

Protein 44g88%

---

Vitamin A 34 IU

Vitamin C 25 mg

Calcium 56 mg

Iron 23 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.