30 Lasagna Recipes For Cold-Weather Comfort (2024)

FAQs

What can I add to lasagna to make it taste better? ›

Sugar: This secret ingredient transforms an ordinary tomato sauce into one that tastes like it has simmered all day. The sweetness balances the tomato's acidity, making the sauce more well-rounded. Cheese: Mozzarella, ricotta and Parmesan cheeses come together to give this lasagna its extra-decadent flavor.

For the best results, freeze lasagna after it has been assembled but before it's been baked. Freezing food this way will help maintain the lasagna's cheese and noodle texture and prevent it from getting soggy.

Milk. It tenderises the meat, to leave you with the most tender ragù.

Too much between one layer and another will keep you from ever getting a perfect slice. Too little and all you'll taste is pasta. Do not put large pieces of vegetables or meat in lasagna for the same reason as above. To get a perfect lasagna, the filling should be finely sliced or even creamy.

The best jarred pasta sauce for smooth marinara fans is Victoria Marinara. Victoria has a stunning brick red color with just the right amount of acidity. “I'm tasting fire-roasted tomatoes,” says Sarah Tramonte in the Test Kitchen. Pop open a jar of this sauce for your next lasagna recipe.

The key to creating the absolute best lasagna is to use a combination of ricotta and cottage cheese. Ricotta brings the rich creaminess while cottage cheese lightens things up and seasons the whole dish. For even more cheese, we recommend also using shredded Mozzarella cheese and Parmesan cheese (or Pecorino Romano).

Disposable aluminum pans are also a great option, as are aluminum foil loaf pans, which take up less room in the freezer. If taking this approach, place the pan(s) on a baking sheet for support, then remove the pan(s) once the lasagna's frozen solid.

That crunchy, caramelized crust that appears on top of a baked lasagna is arguably one of its most appealing qualities. Unfortunately, when you bake, freeze, and then rebake it, that crust won't be fresh, brand new, and sizzling the way it will if it's only been frozen, then baked once.

What is the best dish to freeze lasagna in? ›

Be sure to fully cool lasagna before freezing and avoid putting a frozen lasagna straight in the oven. The problem with using a baking dish is that for as long as that lasagna is in the freezer, you can't use the baking dish. Recyclable aluminum foil trays are an easy alternative.

A good tomato paste helps to thicken but also adds a sweet and savory umami flavor. Lean Ground Beef: Lean beef adds a robust and hearty meatiness that's essential in a classic lasagna recipe.

Pro Tip: There's nothing worse than having the top portion of cheese stuck to the foil. To prevent this, I poke 8-10 toothpicks evenly around the top of the lasagna, pushing them in halfway to keep the foil from touching the cheese. Just be sure to count and remove every toothpick prior to serving.

Adding egg to ricotta cheese helps to bind the cheese for lasagna so that it doesn't ooze out of the casserole when you cut it. Basically, the egg helps all the cheesy goodness stay intact. So what happens if you don't put eggs in your lasagna? It'll just be a bit runnier, but omitting the egg won't affect the taste.

We think so! It's always been a tradition in my family to serve lasagna at some point during the holiday season (typically on Christmas Eve🎄).

From cheesy pasta bakes, like our Extra-Easy Lasagna or our Creamy Chicken Alfredo Casserole, to fresh Instant Pot options, like our Instant Pot Mississippi Pot Roast, we've pulled together some hearty winter dinner ideas the whole family will enjoy.

Line the crate with a quilt or a heavy towel, add the foil-wrapped lasagna, fold over the quilt to keep in the heat, and depart for the party.