Pasta

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Crowd Pleaser: A reliable choice when you're cooking for a group.
• Family Favorite: Home cooks regularly mention their whole family loving this one.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 6 tbsp unsalted butter
• 1 tbsp fine sea salt
• 1 lb (454g) elbow macaroni
• 1/2 cup reserved pasta water
• 1 tbsp extra-light olive oil (or another neutral oil)
• 6 cup medium cheddar cheese, shredded
• 2 cup mozzarella cheese, shredded
• 1/3 cup all-purpose flour
• 3 cup whole milk (or 2% milk)
• 1 cup heavy cream
• 1 tsp paprika
• 1 tsp mustard powder (or 2 teaspoons Dijon mustard)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp freshly ground black pepper

book_ribbon Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Generously butter the bottom and sides of a 9x13 casserole dish.
3. Bring a large pot of water to a boil and salt the water using part of the divided salt; add 1 pound elbow macaroni and cook until al dente according to the package instructions, stirring especially at the beginning to prevent sticking.
4. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
5. Drizzle the drained pasta with 1 tablespoon extra-light olive oil and stir to keep it from sticking.
6. Stir together 6 cups shredded medium cheddar and 2 cups shredded mozzarella and set aside.
7. Set the same pot over medium heat and melt 6 tablespoons unsalted butter. Once the butter is foaming, add 1/3 cup all-purpose flour and whisk constantly for about 2 minutes until the flour turns lightly golden.
8. Slowly stream in 3 cups whole milk while whisking, then add 1 cup heavy cream and the reserved 1/2 cup pasta water. Continue whisking until the mixture is creamy, smooth, and just starting to boil.
9. Add 1 teaspoon paprika, 1 teaspoon mustard powder (or 2 teaspoons Dijon mustard), 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt (use the remaining divided salt), and 1/4 teaspoon freshly ground black pepper. Reduce heat to a simmer and whisk for 2u20133 minutes until the sauce thickens to a light gravy consistency.
10. Add 3 cups of the shredded cheese to the sauce and stir until melted, then add another 3 cups and stir until blended. Reserve the remaining 2 cups of shredded cheese for the topping.
11. Add the cooked pasta to the sauce and stir until the pasta is evenly coated. Taste and add more salt and pepper if needed.
12. Pour the mac and cheese into the buttered casserole dish, spread evenly, and top with the remaining 2 cups shredded cheese.
13. Bake in the preheated oven at 350 degrees Fahrenheit for 15 minutes, or until the cheese is melted and bubbly. For a more golden-brown topping, broil for the last 2u20133 minutes of baking, watching closely to prevent burning.

crowdsource Community Insights

Most people who made this found the sauce behaves best when the roux is hot and the milk is cold, heating the roux first, then whisking in cold milk kept lumps from forming. The cooks who rinsed their pasta usually ended up with a thin, separated sauce; the ones who kept the starch on the noodles had the sauce cling much better. And if you want a smoother finish, grate your own cheese, people who used pre-grated said the sauce wasn’t as smooth. Those three details made the biggest difference for people.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 500g dried elbow pasta (or macaroni, other small-format pasta)
• 120g unsalted butter, diced
• 70g all purpose flour
• 950ml whole milk, warmed
• 450g grated medium sharp cheddar cheese (or sharp cheddar, aged English cheddar, smoked cheddar (Tasmanian))
• 225g grated Gruyere cheese
• Salt, to taste
• Black pepper
• 1/2 tsp smoked paprika
• 60g panko breadcrumbs

book_ribbon Instructions

1. Bring a large pot of water to a boil and heavily salt it for the macaroni.
2. Measure out the milk and put it into a saucepan on low heat to start warming.
3. Grate the cheeses.
4. Cook the dried elbow pasta in the boiling, salted water, stirring every 3 to 4 minutes to prevent sticking; when done, pull the pasta out and run cold water over it to stop the cooking and cool it enough to handle.
5. In another saucepan, melt the diced unsalted butter over low heat.
6. Add the all purpose flour to the melted butter and whisk to form a roux, making sure there are no lumps.
7. Begin adding the warmed milk to the roux slowly: add one ladle at a time (one or two ladles as needed), whisking until completely smooth and homogeneous before adding more; repeat until all the milk is incorporated.
8. Add the grated cheeses in two stages, whisking slowly until each addition is completely melted; reserve a couple of handfuls of grated cheese for the top.
9. Season the cheese sauce with salt to taste, a lot of ground black pepper, and smoked paprika (1/2 teaspoon); whisk and taste, adjusting seasoning as desired.
10. In a large pot, combine the cooled macaroni and the cheese sauce and mix for a couple of minutes so every piece of pasta is completely coated.
11. Transfer the coated pasta to an oven-safe dish, making sure the mixture does not come completely to the top of the dish.
12. Sprinkle the reserved grated cheese evenly over the top and, if using, sprinkle a few handfuls of panko breadcrumbs across the surface.
13. Bake in a 180 degree oven for 25 to 30 minutes, or until the top is golden.
14. If making ahead: assemble to the point of baking, refrigerate, and bake/reheat the next day to develop a crusty top.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Baked mac and cheese

• 3 cup sharp cheddar, grated, coarse
• 3 cup Gruyere, grated
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 1/2 cup whole milk
• 1 1/4 cup heavy whipping cream
• Kosher salt, to taste
• 1 lb (454g) elbow macaroni, large
• Cooking spray (or Unsalted butter, Vegetable oil)
• Fresh nutmeg

Stovetop (Easy) mac and cheese

• 8 oz (227g) elbow macaroni, small
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 tsp chicken bouillon powder, powdered (or Knorr chicken bouillon, Maggi chicken bouillon)
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1 1/4 cup whole milk
• 1/2 cup heavy cream
• 1 cup sharp cheddar, shredded
• 1 cup American cheese, shredded or chopped (or Block American cheese, Kraft American cheese slices (chopped))
• 1/2 cup Gouda, shredded
• Kosher salt, to taste

book_ribbon Instructions

Baked mac and cheese

1. Preheat your oven to 325 Fahrenheit.
2. Grate 3 cups sharp cheddar on the coarse setting onto parchment paper and 3 cups (270 g) Gruyère; mix the two cheeses together until evenly incorporated.
3. Grease a 9x9 baking dish with cooking spray (or butter or a little oil wiped with a paper towel).
4. Bring a large pot of water to a boil, salt it very generously (almost as salty as the ocean), add 1 pound large elbow macaroni and cook 1 to 2 minutes less than the package directions (this package says 10–12 minutes, so cook about 8 minutes).
5. In a large sauté pan set to medium heat, melt 1/2 cup unsalted butter until no solids remain.
6. Whisk in 1/2 cup (75 g) all-purpose flour and cook, whisking constantly, for about 30 to 60 seconds to cook out the flour.
7. Add about half of the milk (about 1 and 1/2 cups) and whisk until it begins to thicken, then add the rest of the milk (bringing the total to 3 cups) and continue cooking and whisking until it thickens.
8. Add 1 and 1/4 cup (310 ml) heavy cream and continue to heat and whisk until the mixture is thickened and ready to receive the cheese.
9. Turn off the heat and add half of the mixed cheeses to the sauce; whisk until melted and emulsified.
10. Season the cheese sauce to taste with kosher salt and, optionally, a little fresh nutmeg.
11. Reserve a little pasta water, then add the cooked pasta to the cheese sauce and fold together, leaving the sauce a bit loose because it will thicken substantially in the oven.
12. Assemble the baking dish: add half the mac and cheese, then half of the remaining shredded cheese mixture, then the rest of the pasta and sauce, then top with the remaining cheese to form a cheese crust.
13. Bake at 325 Fahrenheit for 15 to 20 minutes, then switch the oven to broil on high and broil for 1 to 3 minutes or until the top is nicely brown and crispy.

Stovetop (Easy) mac and cheese

1. Bring a 4-quart pot of water to a boil, season generously with kosher salt (almost as salty as the ocean), and add 8 ounces (1/2 pound) small elbow macaroni; cook until tender (no specific time stated) — do not add oil to the cooking water.
2. In a separate 4-quart pot set over medium heat, melt 2 tablespoons unsalted butter.
3. Whisk in 2 tablespoons all-purpose flour and cook while stirring for about 30 to 60 seconds to cook out the flour.
4. Add 2 teaspoons chicken bouillon powder (optional), 1/2 teaspoon smoked paprika, and 1/2 teaspoon onion powder and stir to combine.
5. Pour in 1 and 1/4 cups whole milk and 1/2 cup heavy cream, whisk, and cook over medium–low until the mixture thickens, about 2 to 3 minutes.
6. Cut the heat, add half of the cheese (1 cup cheddar + 1 cup American + 1/2 cup Gouda), and stir until melted and emulsified, then add the remaining half of the cheese and melt.
7. Reserve roughly 1 cup of pasta water, then strain the pasta and add the hot pasta to the cheese sauce; stir to emulsify and combine. If the sauce is too thick, add pasta water 1 tablespoon at a time until desired consistency.
8. Taste and adjust seasoning; the chicken bouillon powder provides much of the seasoning so additional salt may not be necessary.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 2 chicken breast, pounded thin and even
• 1 tbsp butter
• Olive oil
• Garlic and herb seasoning, to taste
• Paprika
• Salt, to taste
• Garlic, smashed and minced
• Heavy cream
• 1/2 lb (227g) fettuccine
• Cream cheese, room temperature, cubed
• Parmesan, freshly grated
• Parsley
• Red pepper flakes

book_ribbon Instructions

1. Pound the chicken breasts until thin and even.
2. Season both sides of the chicken with garlic and herb seasoning, paprika, and a touch of salt; press the seasoning into the meat.
3. Heat about a tablespoon of butter and a little drizzle of olive oil in a skillet.
4. Add the seasoned chicken breasts to the skillet and sautu00e9 until pretty much fully cooked through, about three minutes per side.
5. While the chicken cooks, smash and mince a few cloves of garlic; add the garlic to the skillet, cook until fragrant, then remove the garlic to a plate and set aside.
6. Add a smidgen more of butter to the skillet.
7. Pour heavy cream into the skillet and bring it to a boil, then reduce to a simmer and let it reduce while the pasta cooks.
8. Bring water to a boil and cook half a pound of fettuccine in the boiling water.
9. About four minutes after the cream has been simmering, add cream cheese (room temperature, cubed), a good pinch of salt, and freshly grated Parmesan to the cream; whisk until the cream cheese and cheese melt and the sauce thickens, keeping it on a gentle simmer until the pasta is ready.
10. Use tongs to transfer the cooked fettuccine directly into the sauce and toss to coat so the pasta absorbs the sauce.
11. Slice the rested chicken breasts and either toss the chicken into the pasta or fan the sliced chicken on top for presentation.
12. Finish with a little more seasoning if desired, a sprinkle of parsley, optional red pepper flakes for heat, and additional Parmesan before serving.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Macaroni
• Salt, to taste
• 2 cream cheese, room temperature
• Evaporated milk
• Whole milk
• 1 egg
• Mustard powder
• 2 tsp Creole seasoning
• Black pepper, freshly cracked
• Cheddar cheese, shredded
• Swiss cheese, shredded
• Butter (or cooking spray (Pam))

book_ribbon Instructions

1. Preheat the oven to 350 F.
2. Bring a pot of water to a boil and add a couple of generous pinches of salt.
3. Cook the macaroni per the box instructions to al dente (about 9 to 10 minutes), then immediately stop the cooking by running cold water over the pasta until it stops cooking; drain and set aside.
4. Whisk the room-temperature cream cheese with the evaporated milk in a bowl to break up lumps.
5. Add the whole milk to the cream cheese mixture and whisk until combined and creamy.
6. Add salt, mustard powder, and Creole seasoning (about 2 teaspoons); taste and adjust before adding the egg.
7. Beat/scramble the egg, then add the beaten egg to the milk-and-cheese mixture and whisk to combine.
8. Prepare a 13 by 9 baking dish by greasing the sides and bottom with butter (or use cooking spray).
9. Reserve roughly half of the shredded cheese for topping; mix the remaining cheese into the pasta mixture.
10. Put a little of the mixture and a bit of shredded cheese into the bottom of the prepared dish as a first layer, then add the drained pasta and pour the remaining milk-and-cheese mixture over the pasta.
11. Sprinkle fresh cracked black pepper over the top and add a layer of shredded cheese over the pasta for appearance and flavor.
12. Bake uncovered at 350 F for 30 minutes, then remove, add the remaining shredded cheese on top, and return to the oven for about another 15 minutes until the top is golden brown and edges are crisp.
13. After baking, blot any excess oil with a paper towel if needed, let the dish cool slightly, then serve.

crowdsource Community Insights

This comes out rich, and most people who made it found that cutting way back on the cream, or skipping it entirely, keeps the sauce from feeling heavy and lets the cheese sing. How you handle the cheese matters: folks who used real Parmigiano Reggiano and grated it into the sauce got a smoother finish, while people who used pre-grated stuff or micro-grated cheese directly on the finished plates noticed a slightly grainy texture. If you want extra silkiness, some people stirred in a bit of butter or folded an egg yolk in at the end, but that’s optional.

military_tech Why This Recipe Stands Out

• Low Effort: Comes together with minimal time or effort.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 8 oz (227g) fettuccine, fresh (or tagliatelle, pappardelle, dry pasta)
• Heavy whipping cream
• 1 lb (454g) Parmigiano-Reggiano (or Pecorino Romano)
• Black pepper
• Salt, to taste
• Water, hot
• Garlic, roasted
• Parsley

book_ribbon Instructions

1. Bring a pot of hot water to a boil and add a little salt.
2. Add the fettuccine and cook: fresh pasta about 3 minutes; dry pasta about 10 minutes depending on the brand.
3. Reserve some pasta water, then remove the pasta from the water (leave a little pasta water aside).
4. While the pasta cooks, heat heavy whipping cream in a pan and reduce it until it thickens and will stay on top of the pasta.
5. Stir Parmigiano-Reggiano into the reduced cream and melt it to further thicken the sauce.
6. Add the cooked fettuccine to the cream, add a little reserved pasta water as needed, toss briefly over heat, then turn the heat off and continue tossing until the sauce coats the pasta.
7. Serve the pasta in bowls and finish with extra Parmigiano-Reggiano and a little black pepper.
8. Optional: add roasted garlic or parsley if desired.

crowdsource Community Insights

People who made this found a few small choices make a big difference. Sautéing the onion in olive oil before you add the garlic and meat was a common step people liked, it just works better than throwing everything in at once. The sugar call is optional: many people cut the recipe’s sugar in half, and some skipped it altogether when they used fresh tomatoes. And if you want it cheesier, some people sprinkled grated Parmesan between the layers while building the dish. Those three tweaks are all simple and easy to try tonight.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 3/4 lb (340g) Italian sausage, casing removed
• 3/4 lb (340g) ground beef
• 7 clove garlic
• 1 onion, diced
• 6 oz (170g) tomato paste
• 28 oz (794g) crushed tomatoes
• 1 tbsp granulated sugar
• 1 tbsp Italian seasoning
• 1 tsp dried basil
• 15 oz (425g) tomato sauce
• 1 1/2 tsp salt
• 3/4 tsp cracked black pepper
• 1/2 tsp red pepper flakes
• 12 sheet dried lasagna noodles (or fresh lasagna sheets, homemade fresh pasta)
• 15 oz (425g) ricotta
• 1 large egg
• 1 tbsp parsley, freshly chopped
• 16 oz (454g) fresh mozzarella, sliced
• 1/4 cup Parmesan, freshly grated
• Olive oil (or cooking spray)
• Lemon zest, zested
• Mushrooms

book_ribbon Instructions

1. Preheat the oven to 375u00b0F.
2. Place a large Dutch oven over medium-high heat and warm it.
3. Remove the casing from the Italian sausage.
4. Add the Italian sausage and ground beef to the Dutch oven, break the meat up with the back of a wooden spoon, and brown, stirring occasionally, for 6 to 8 minutes.
5. Add the diced onion and garlic and cook, stirring frequently, for about 5 minutes until the onion is softened and translucent.
6. Add 6 ounces tomato paste and cook for about 1 minute, stirring so the paste coats the meat.
7. Add crushed tomatoes (28 ounce / 1 pound), 1 tablespoon granulated sugar, 1 tablespoon Italian seasoning, 1 teaspoon dried basil, 15 ounces tomato sauce, and 1 and 1/2 teaspoons salt; stir to combine.
8. Add 3/4 teaspoon cracked black pepper and, if desired, 1/2 teaspoon red pepper flakes for heat.
9. Bring the sauce to a simmer, reduce heat to medium-low, and simmer for about 25 minutes until thickened.
10. While the sauce simmers, bring a large pot of water to a boil, salt liberally, and cook the dried lasagna noodles until very al dente (a couple minutes if using fresh-style sheets); drain and rinse with cold water to stop cooking.
11. In a large bowl, combine 15 ounces ricotta, 1 large egg, 1 tablespoon freshly chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon cracked black pepper; stir to combine. Optionally add lemon zest to the cheese mixture.
12. If desired, lightly grease a 9 by 13-inch casserole dish with olive oil or cooking spray.
13. Spread 2 cups of the meat sauce in an even layer on the bottom of the prepared dish.
14. Lay lasagna noodles over the sauce to cover the bottom as needed.
15. Spread half of the ricotta cheese mixture (about 1 cup) over the pasta.
16. Spread 2 more cups of meat sauce evenly over the cheese layer.
17. Add another layer of pasta sheets.
18. Spread the remaining ricotta mixture over that pasta layer.
19. Add the remaining meat sauce in an even layer over the pasta.
20. Top the assembled lasagna with the sliced fresh mozzarella to cover, then sprinkle 1/4 cup freshly grated Parmesan over the top.
21. Cover the dish with foil and bake at 375u00b0F for 30 minutes.
22. Remove the foil and bake an additional 15 minutes, until golden and bubbly.
23. Optionally broil for 2 to 3 minutes to add more color to the top.
24. Remove from the oven and let rest for 15 minutes before slicing and serving.

crowdsource Community Insights

This version shines when you keep it simple: people who made it found the best sauce comes from butter, a splash of hot pasta water, and plenty of Parmigiano, lots of cheese is what most cooks leaned on for flavor and texture. What trips people up is adding extras: those who put in garlic (often burning it) or who tried heavy cream said it changed the dish in ways they didn't like. If you want the safer route, most people stuck with butter, pasta water, and generous Parmigiano rather than adding extras.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 2 cup heavy cream
• 1 lb (454g) fettuccine, dried
• 1/4 cup onion, finely minced
• 2 clove garlic, finely minced
• Nutmeg
• 2 egg yolks
• 1/2 cup Parmesan cheese, grated
• 1/2 cup Romano cheese, grated
• 1 stick unsalted butter
• Olive oil
• 1/2 tsp gray sea salt
• 12 grinder cranks freshly ground black pepper
• 1/3 cup white wine
• Parsley

book_ribbon Instructions

1. Bring a large pot of water to a vigorous boil.
2. Coat the bottom of a large pan with olive oil and heat over medium heat.
3. Add the finely minced onion (1/4 cup) and finely minced garlic (2 cloves) and cook beyond the sweat stage, almost to caramelization, until the pieces are very soft and mushy.
4. Add the unsalted butter (1 stick) and melt into the pan.
5. Add freshly ground black pepper (about 12 grinder cranks) and gray sea salt (a pinch, and about 1/2 teaspoon or a touch more) and sprinkle nutmeg (a pinch); mix to combine.
6. Add about 1/3 cup white wine and cook until the alcohol has burned off and the bubbling subsides.
7. Once the wine has cooked off, slowly pour in the heavy cream (2 cups) a little at a time.
8. Bring the cream to a gentle bubble and cook briefly to reduce a bit and thicken so it will adhere to the pan.
9. Beat the 2 egg yolks with a fork, then temper them by slowly drizzling warm cream into the yolks while stirring; then slowly drizzle the tempered yolks into the sauce while stirring to incorporate without curdling.
10. Continue to keep the sauce hot and bubbling gently while you finish the pasta.
11. Add the fettuccine (1 pound semolina, dried) to the vigorous boil and cook until al dente, about 8 to 10 minutes, stirring to prevent clusters and sticking.
12. When the sauce is warm and ready, add the cheeses: Parmesan (1/2 cup) and Romano (as added in the cooking step, 1 cup). Stir until the cheeses lose their shape and the sauce becomes creamy.
13. If the sauce is too thick, adjust consistency with reserved pasta cooking water (do not add plain water).
14. Remove the pasta from the pot (or drain) and add the hot fettuccine directly to the sauce; toss quickly to coat so the sauce adheres to the pasta.
15. Transfer the dressed pasta to a serving dish and finish each plate with a little extra grated cheese and a sprinkle of parsley; serve immediately.

crowdsource Community Insights

A few practical things people who made this learned: if your pasta sheets end up undercooked or hard in the middle, dip each sheet in hot water for a few seconds before assembling, the ones who did that found the layers softened and cooked through. Letting the lasagna rest after it comes out of the oven was a common tweak people used, so plan a little patience before slicing. And if you like a deeper sauce, some cooks stirred a splash of red wine into the ragu as a straightforward option.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Ragu

• 1 tbsp olive oil
• 1 onion, diced
• 2 clove garlic, minced
• 1 carrot, finely diced
• 3 mushrooms, finely diced
• 450g minced beef
• 3 tbsp tomato purée
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tbsp Worcestershire sauce
• 1 beef stock cube, crumbled
• 2 400 gram tin chopped tomatoes
• 1/2 tbsp brown sugar
• 1/2 tsp salt
• 1/2 tsp black pepper

Béchamel (white sauce)

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• Milk
• 1 packed cup cheddar cheese, grated
• Salt, a pinch
• Black pepper, a pinch

Assembly & Topping

• 4 lasagne sheets
• 1 3/4 cup mixed mozzarella and cheddar cheese
• Parsley

book_ribbon Instructions

Ragu

1. Add 1 tablespoon olive oil to a frying pan and heat over medium-high heat.
2. Add 1 diced onion and cook for 5 minutes, stirring often, until the onion starts to soften.
3. Add 2 cloves minced garlic and cook for 1 minute.
4. Add 1 finely diced carrot and 3 finely diced mushrooms and cook for 2 to 3 minutes.
5. Add 450 grams (1 pound) minced beef and cook for 5 to 6 minutes until browned all over, breaking up any large chunks as you go.
6. Add 3 tablespoons tomato purée, 1 teaspoon dried oregano, and 0.5 teaspoon dried thyme.
7. Add 1 tablespoon Worcestershire sauce and 1 crumbled beef stock cube.
8. Add two 400 gram (14 ounce) tins of chopped tomatoes, 0.5 tablespoon brown sugar, and 0.5 teaspoon each of salt and black pepper; stir, bring to the boil, then turn down the heat and simmer for 15 to 20 minutes.

Béchamel (white sauce)

1. Preheat the oven to 200 C (400 F).
2. Add 4 tablespoons unsalted butter to a medium saucepan and melt over medium heat until the butter is melted and bubbling slightly.
3. Add 4 tablespoons all-purpose flour and whisk into the butter; keep stirring the roux over medium heat for about 1 minute to cook the flour through.
4. Add a good splash of milk, turn up the heat, and stir with the whisk to incorporate.
5. Keep adding milk a splash at a time, stirring with the whisk, until all the milk is used and the sauce has thickened (a few lumps may disappear as it thickens).
6. Once thickened, add 100 grams (or a packed cup) grated cheddar cheese and a pinch of salt and black pepper; stir together and turn off the heat.

Assemble and Bake

1. Spoon a couple of spoonfuls of the meat sauce into the base of a lasagne dish to stop the pasta from sticking.
2. Cover the sauce with 4 lasagne sheets, breaking the sheets if necessary to fit the shape of the pan but avoiding overlap.
3. Top the pasta with one third of the white sauce, then one third of the meat sauce.
4. Repeat the layers twice more so the order is: pasta, white sauce, meat sauce, pasta, white sauce, meat sauce.
5. Finish by sprinkling 175 grams (1 3/4 cups) of mixed mozzarella and cheddar cheese over the top.
6. Place the lasagne in the oven and bake for 25 to 30 minutes, until the cheese is golden and the lasagne is bubbling slightly at the edges.
7. Sprinkle with a little parsley and serve.

crowdsource Community Insights

This lasagna turns out well overall, but people who made this found two small things really helped. First, don’t treat the ricotta like neutral filler: season it, salt, pepper, a pinch of nutmeg, and many mixed in grated Parmesan or Romano and an egg to tighten the filling and boost flavor. Second, when assembling, a lot of cooks spread the cheese mixture on a noodle before spooning on the meat; it keeps slices neater and makes serving easier (some even alternated noodle directions for sturdier pieces). If you want extra creaminess, some stirred a little sour cream into the ricotta.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 2 lb (907g) meat
• Ground beef, 80/20
• Italian sausage, sweet (or ground beef, ground turkey, chicken, omit pork)
• Lasagna noodles
• 1 onion, diced
• Garlic, minced
• 2 tbsp tomato paste
• 2 tbsp Italian herb paste
• Red pepper flakes
• 1/2 cup red wine, dry (or Cabernet Sauvignon, Merlot, Pinot Noir)
• 28 oz (794g) crushed tomatoes
• 28 oz (794g) tomato sauce
• Sugar, a pinch
• Ricotta
• Boursin cheese
• Parmesan, grated
• 2 tbsp sour cream
• 1 egg, beaten
• Mozzarella, shredded
• Fresh mozzarella, torn into pieces
• Fresh basil
• Fresh parsley, chopped
• 1/2-1 tsp beef bouillon powder
• All-purpose seasoning, to taste (or salt and pepper)
• Salt, to taste
• Black pepper
• Onion powder
• Garlic powder
• Bay leaf, fresh

book_ribbon Instructions

1. Preheat the oven to 350u00b0F.
2. Brown the meat: heat a Dutch oven or skillet, add the ground beef and Italian sausage, smash down to increase contact with the pan, and brown, breaking it up with a spatula as it develops color.
3. Season the meat while browning with all-purpose seasoning (or salt and pepper), beef bouillon powder (about 1/2 teaspoon up to 1 teaspoon depending on taste), garlic powder, onion powder, and black pepper; continue breaking up the meat and brown until you get good color and crust.
4. Add the diced onion and a few cloves of minced garlic to the browned meat and let them sweat down.
5. Stir in the tomato paste (a couple tablespoons) and the Italian herb paste (a couple tablespoons) until combined.
6. Add red pepper flakes if using, then deglaze the pan with about 1/2 cup dry red wine, increase heat to high, and cook until most of the alcohol has burned off and the wine has reduced.
7. Add the crushed tomatoes (28 ounces) and the tomato sauce (28 ounces), stir to combine, add a pinch of sugar, and simmer for about 30 minutes to let the flavors marry; taste and adjust seasoning as needed.
8. Make the cheese mixture: combine ricotta, Boursin (garlic and herb) cheese, grated Parmesan, fresh basil, all-purpose seasoning, red pepper flakes, and a couple tablespoons of sour cream; taste and adjust seasoning (add salt, red pepper flakes, or garlic powder if desired), then stir in one beaten egg and mix until evenly incorporated. Set aside.
9. Assemble the lasagna in a casserole dish: spread a thin layer of meat sauce on the bottom to prevent sticking, lay down the first layer of lasagna noodles, and spread a thin layer of the ricotta/Boursin cheese mixture over the noodles using a rubber spatula.
10. Using a slotted spoon, add the meat sauce (so you get less liquid and more meat) over the cheese layer and smooth it out.
11. Sprinkle a light coating of shredded mozzarella, scatter pieces of fresh mozzarella, and add grated Parmesan. Scatter a little fresh basil and parsley over the cheese.
12. Repeat layers: noodles, more cheese mixture, a bit of shredded and fresh mozzarella and Parmesan, filling gaps as needed, then finish with a top layer of meat sauce, more grated Parmesan, and a final layer of mozzarella.
13. Bake at 350u00b0F for about 45 minutes to maybe 1 hour, until the top is nicely browned and bubbly.
14. Remove from the oven and let rest for a few minutes, then sprinkle with fresh chopped parsley and serve.