Why Brian Lagerstrom Skips Béchamel and Makes Fresh Ricotta for the Ultimate Classic Lasagna
Brian Lagerstrom shares his perfected classic lasagna recipe after six attempts, featuring a foolproof homemade ricotta made with whole milk and vinegar, a broiler-browned meat sauce using beef and Italian sausage, and a layering method built for clean slices. It's a rich, unapologetically cheesy Italian-American style lasagna with expert-level technique made approachable.
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#comfort food #homemade ricotta #meat sauce #cheesy #classic recipe #from scratch #baked pasta #Italian-American #make-ahead #no-boil noodles #beef and sausage #broiler technique
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🧾 Ingredients
- 1whole milk (½ gallon / 2000g)
- 2heavy cream (200g for ricotta, 100g for ricotta mixture)
- 3salt
- 4white distilled vinegar (100g)
- 580/20 ground beef (1 lb / 450g)
- 6Italian sausages (2, casings removed, ~230g total)
- 7olive oil
- 8butter (25-30g)
- 9onion (1 large, ~200g)
- 10garlic (20g / 5 cloves, minced)
- 11chile flakes
- 12crushed tomatoes (2 x 28oz cans)
- 13sugar (5-7g)
- 14Parmesan cheese (75g for ricotta mixture, ½ cup for topping)
- 15black pepper (2g)
- 16egg (1 large)
- 17nutmeg (1 tsp)
- 18no-boil lasagna noodles (1 box)
- 19full-fat mozzarella, shredded (1 lb / 450g)
- 20fresh mozzarella (6-9 slices)
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