Grammy's Kitchen · Lasagna · The Most Delicious Lasagna of All Time
One of 36 lasagna recipes we measured
from www.thekitchn.com
It ranks #5 of 36 for sauce stability among the lasagna recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| cheese | 12% | 117% |
| dairy | 108% | 2% |
| fat | 13% | 2% |
| thickener | 7% | 0% |
| egg | 0% | 6% |
| salt | 3% | 1% |
| aromatics | 42% | 19% |
| different cheeses | 1.0 | 2.0 |
| melt idx | 0.2 | 0.7 |
| cheese flavor idx | 0.9 | 0.4 |
| stretch idx | 0.1 | 0.6 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 113 g | 4 ounces diced pancetta (about 1 cup) |
| 150 g | 1 medium yellow onion, finely diced (about 1 1/2 cups) |
| 61 g | 1 medium carrot, peeled and finely diced (about 1/2 cup) |
| 40 g | 1 medium stalk celery, finely diced (about 1/3 cup) |
| 9 g | 3 cloves garlic, minced |
| Olive oil, as needed | |
| 454 g | 1 pound lean ground beef |
| 6 g | 1 teaspoon kosher salt, plus more as needed |
| 1 g | 1/4 teaspoon freshly ground black pepper |
| 33 g | 2 tablespoons tomato paste |
| 118 g | 1/2 cup dry white wine |
| 794 g | 1 (28-ounce) can crushed tomatoes |
| 425 g | 1 (15-ounce) can tomato sauce |
| 488 g | 2 cups whole or 2% milk, at room temperature |
| 57 g | 4 tablespoons (1/2 stick) unsalted butter |
| 30 g | 1/4 cup all-purpose flour |
| 6 g | 1 teaspoon kosher salt |
| 0 g | 1/8 teaspoon ground nutmeg |
| 454 g | 15 dried lasagna noodles (not no-boil; most of a 1-pound box) |
| 57 g | 2 ounces grated Parmesan cheese (1 1/3 cups freshly grated or 1 cup store-bought grated), divided |
Method: 13 steps, published by www.thekitchn.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I stumbled across this recipe online and decided to surprise four of my friends with this for a dinner party. Of course it was a gamble, but a very good one indeed. It’s rich and satisfying taste went over well with everyone. My dinner guests rated it a 4.5 st” — a cook, 5.0★
“The ricotta version exists in Italy, but it's never been my choice, its popular in the States and southern Italy which is where a lot of American Italian descendants families are from, but it just doesn't taste as good to us. To each their own and all ” — a cook, 5.0★