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classic lasagna recipe

Classic Lasagna (Tía Renee’s Recipe with a Cuban Twist)

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If you’re craving classic Italian flavors with a simplified, approachable twist, this lasagna is for you. Layers of thin pasta sheets, a rich bolognese, and plenty of cheese come together and bake into the ultimate comfort dish. Instead of a traditional béchamel, we finish it with a creamy ricotta mixture with Parmigiano and a touch of nutmeg that give it that classic New York Italian feel.

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Why Make Our Classic Lasagna?

Trust us, we get it this seems a little out of our wheelhouse. While lasagna may not be Cuban, it’s the kind of comfort food we naturally gravitate toward. The entire blog is predicated on comfort food!

But if you’re looking for a Cuban Lasagna we have you covered! Check out our very delicious Cuban Lasagna if you love a good twist.

Everything I learned about lasagna is from my Tia Renee (a semester in Italy as a college student also helped). My aunt was the first in my family to move to the United States. Living in New York she was exposed to many cultures and Italian recipes. She opened my eyes to a culinary world filled with endless combinations and possibilities. These tips are things she and I have learned along the way.

We make the bolognese a lot like we make our picadillo. We brown the meat first and then mix in the vegetables. This adds a caramelized and meaty flavor. Instead of making bechamel, we make a ricotta sauce with parmigiano and nutmeg to top off the lasagna, giving it that New York Italian vibe.

I may be bias, but her lasagna is the best lasagna I’ve ever had. It is the one I find myself constantly craving. There is something unique she does to the ricotta mixture that just takes it to a new level. These are the tips and techniques we’ve learned from her over the years — and the ones we still use every time we make this dish.

Tips for the Best Lasagna

  • Skip boiling the noodles
    The pasta will cook perfectly as the lasagna bakes.
  • Use thin lasagna sheets
    Thinner noodles keep the layers balanced. We love La Molisana, De Cecco, or Cipriani.
  • Choose the right mozzarella
    The recipe calls for fresh mozzarella, however it is not packed in water. If you cannot find it ths way, use shredded mozzarella from the bag.
  • Let it rest
    This is key. Let the lasagna sit for at least 30 minutes after baking so the layers set properly.

How to Know When The Lasagna is Done

  • Top is golden brown
  • Edges are bubbling
  • Center is fully heated through
  • Don’t forget to let it rest!

HOW TO MAKE IT YOUR WAY

Gluten-Free Option

Swap the pasta for:

  • Palmini lasagna sheets
  • Grilled zucchini
  • Almond flour pasta sheets

Make Ahead Options

Lasagna is perfect for prepping ahead:

  • Prep components separately
    Make the sauce and ricotta mixture, then assemble later.
  • Assemble and refrigerate
    Keep in the fridge for up to 2 days before baking.
  • Freeze before baking
    Wrap tightly and freeze for up to 4 months.
  • Bake, then freeze
    Add extra sauce before reheating to keep it from drying out.

If you love make-ahead meals, check out:

If you love a great Sunday Dinner meal Idea check out some of our favorites:

Lamb Chops with Mint Chimicurri
Baked Chicken Thighs with Mushrooms and Leeks
Baked Chicken Thighs with Mushrooms and Leeks
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instant pot cuban boliche recipe
Arroz con Pollo
Arroz con Pollo
white bean stew- budget friendly cuban dinner ideas
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Fricase de Pollo
Fricase de Pollo
Classic Lasagna (Tía Renee’s Recipe with a Cuban Twist)
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Classic Lasagna (Tía Renee’s Recipe with a Cuban Twist)

Recipe by Ani MezerhaneCourse: EntreeCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

1

hour 
Cooking time

40

minutes

Ingredients

  • 4 tablespoons of extra virgin olive oil

  • 1 pound lean ground beef  

  • 1/2 pound of ground pork 

  • 1 pound thin lasagna noodles

  • 1 large yellow onion, peeled and quartered 

  • 6 garlic cloves

  • 3 carrots, peeled cut into pieces

  • 2 celery sticks, cut into large piece

  • 1 zucchini, cut into large pieces

  • One 28-ounce can of crushed tomatoes (we like San Marzano)

  • 2 cups of tomato sauce 

  • 1 tablespoon of tomato paste

  • 1 cup of white wine 

  • 1 teaspoon of garlic powder 

  • 2 teaspoons of onion powder 

  • 1 teaspoon of dried oregano 

  • 1 teaspoon of paprika 

  • 1 teaspoon of dried parsley 

  • 1/4 teaspoon of chili flakes 

  • 1 bunch of parsley, chopped 

  • 20 fresh basil leaves

  • 15 ounces ricotta cheese

  • 1 large egg 

  • 1 cup of heavy cream 

  • Freshly grated nutmeg 

  • 2 1/2 cups of grated Parmesan, divided 

  • 1 1/2 pounds of mozzarella, shredded or thinly sliced

  • 2 teaspoons kosher salt

Directions

  • Preheat the oven to 375 degrees. 
  • In a food processor add the onion, celery, carrots, garlic and zucchini. Blend together until it is broken down but not watery. Set aside. 
  • Brown the meat: Heat 2 tablespoons of oil in a large deep pan on high heat. Carefully add the ground beef and brown on one side for 3-4 minutes to develop some flavor. Season all over with salt and pepper. Set the beef and pork to the side of the pot.
  • Add vegetables: Add the veggies and around another 2 tablespoons of oil (use your judgment you want the vegetables to be gently coated in oil as they sauté). Add the tomato paste, salt and pepper and all the dried spices. Cook the meat and veggies on medium high until they cook through and everything is caramelized. 
  • Deglaze: Deglaze the pot with white wine. Using a wooden spoon scrape off all the brown bits at the bottom of the pot. Then add the tomato sauce and crushed tomatoes. Mix everything together and add the basil leaves and a teaspoon of salt.
  • Simmer: Once it comes to a boil, lower the heat and simmer for 20 minutes. Once it is ready add the fresh parsley. Taste and adjust the seasoning if necessary.
    While the sauce simmers you can get everything ready for layering the lasagna. 
  • Prepare ricotta mixture: In a large bowl mix together the ricotta, heavy cream, egg, 1/2 cup of parmigiano reggiano cheese, nutmeg, salt and freshly ground pepper. Whisk until completely combined. Set aside. 
  • Layer the lasagna: Start with a thin layer of sauce to prevent noodles from sticking. Next add the layer of noodles. Then spread with the bolognese sauce. Add just enough to completely cover the noodles. Tear the mozzarella on top and place over the sauce. Sprinkle it with parmigiano cheese. 
    Repeat twice. 
  • The last layer: When you top the last layer add the ricotta mixture. Sprinkle with more parmigiano reggiano cheese. 
  • Bake and rest: Place the lasagna over a large sheet pan to collect any of the sauce that may bubble over. Bake for 40-50 minutes until the top is golden brown. Let it rest then serve.