How to make lasagna
Meat sauce
- 1 lb (450 g) ground beef, or half beef and half pork
- 1 onion and 3 garlic cloves, finely chopped
- 1 can (28 oz / 800 g) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano, salt and pepper
- 1 tbsp olive oil
Cheese layer and assembly
- 15 oz (425 g) ricotta mixed with 1 egg and a pinch of nutmeg
- 3 cups shredded mozzarella
- ½ cup grated Parmesan
- 12 lasagna noodles (no-boil or regular)
- Optional: 2 cups béchamel in place of ricotta
Method
- Sauce: brown the beef in olive oil over medium-high heat, breaking it up, 6–8 minutes. Add onion and garlic and cook 3 minutes.
- Stir in tomato paste, crushed tomatoes, oregano, salt and pepper. Simmer 30 minutes, stirring now and then, until thick.
- Noodles: if using regular noodles, boil until just flexible and lay flat on oiled foil. No-boil noodles go in as they are.
- Heat the oven to 375°F (190°C). Spread a thin layer of sauce in a 9×13-inch dish.
- Layer: noodles, ricotta, mozzarella, sauce. Repeat three times, finishing with noodles, sauce, mozzarella and Parmesan.
- Cover with foil (lightly oiled so the cheese does not stick). Bake 25 minutes, remove foil, and bake 20 minutes more until bubbling and golden.
- Rest 15 minutes before cutting so the layers set.
How to make pizza
Dough
- 3½ cups (440 g) bread or all-purpose flour
- 1 tsp instant yeast
- 1½ tsp salt
- 1 tsp sugar
- 1⅓ cups (320 ml) warm water
- 2 tbsp olive oil
Simple sauce and toppings
- 1 cup crushed tomatoes, pinch of salt, 1 minced garlic clove, 1 tbsp olive oil
- 8 oz (225 g) low-moisture mozzarella, shredded
- Fresh basil, pepperoni, mushrooms, peppers or olives
Method
- Mix: stir flour, yeast, salt and sugar. Add water and oil and mix into a shaggy dough.
- Knead 8–10 minutes by hand (or 5 in a mixer) until smooth and slightly tacky.
- Rise: cover and let rest in a warm place 1–2 hours until doubled. For deeper flavor, rise in the fridge overnight.
- Heat the oven as hot as it goes, usually 475–500°F (245–260°C), with a baking steel, stone or upside-down baking sheet inside for 30 minutes.
- Shape: divide in two, stretch each ball by hand on a floured surface into a 12-inch round, leaving a thicker rim.
- Top lightly: a thin layer of sauce, cheese, and a few toppings. Overloading makes a soggy center.
- Bake on the hot surface for 8–12 minutes, until the crust is browned and the cheese is bubbling with spots of color.
| Oven setting | Approx. bake time | Result |
|---|---|---|
| 425°F / 220°C | 14–16 min | Softer, bready crust |
| 475°F / 245°C | 10–12 min | Balanced, crisp edges |
| 500°F / 260°C | 8–10 min | Blistered, chewier crust |
Troubleshooting
Watery lasagna
Sauce was too thin or noodles were wet. Simmer the sauce until thick and drain ricotta if loose.
Dry lasagna
Too little sauce or no foil cover. Use enough sauce to coat noodles and bake covered at first.
Pale pizza crust
Oven or baking surface was not hot enough. Preheat longer and bake on the lowest rack.
Dough will not rise
Yeast may be old or water too hot. Use warm, not hot, water and a warmer spot.
FAQ
Do I have to boil lasagna noodles?
Not if you use no-boil noodles and the sauce is fairly loose, because they absorb moisture while baking. Regular noodles should be parboiled first.
Can I freeze lasagna?
Yes. Freeze baked or unbaked, tightly wrapped. Thaw in the refrigerator overnight and bake or reheat until hot all the way through.
What flour is best for pizza?
Bread flour gives a chewier crust; all-purpose works well too, with a slightly softer bite.
Can I make pizza without a stone?
Yes. Preheat an inverted baking sheet in the oven and slide the pizza on from parchment.