I’ve been savoring the layers of flavor in Joanna Gaines’ Lasagna Recipe, a dish that’s become a comforting favorite in my home.
Her use of cottage cheese instead of ricotta adds a unique texture that I absolutely adore.
I make sure to simmer the sauce until it’s rich and thick, ensuring every layer is infused with flavor.
The mozzarella should be generously layered for that stretchy, cheesy pull we all love in a lasagna.
One tip: let the lasagna rest for about 15 minutes after baking — it sets up beautifully for slicing.
The reason I’m drawn to this recipe is its rustic, homey feel that’s both satisfying and impressively delicious.
How to Make Joanna Gaines Lasagna
Ingredients
- 1 pound ground beef
- 1 pound Italian sausage
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup water
- 2 tablespoons sugar
- 3 teaspoons fresh basil, chopped (or 2 teaspoons dried basil)
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground pepper
- 4 tablespoons fresh parsley, chopped (or 3 tablespoons dried parsley)
- 12 lasagna noodles
- 16 ounces cottage cheese
- 1 egg
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
Freshness and Quality
Ensure your ingredients are fresh; this makes a big difference in the final taste.
For instance, using fresh basil can add an aromatic lift to your meat sauce that dried herbs just can’t match.
Step-by-Step Instructions
Step 1:
Brown your meat first, then build the sauce with your seasonings, garlic, and tomatoes.
Step 2:
Let the sauce simmer to develop the flavors; around 20 minutes should do the trick.
Step 3:
Combine the cream cheese, ricotta, beaten eggs, and mozzarella to create a rich, creamy cheese mixture.
Step 4:
Start layering with a base of meat sauce in your Dutch oven or baking dish, followed by noodles, then your cheese mixture, and repeat.
Step 5:
Preheat your oven before you start layering.
Step 6:
This is important because a consistent temperature is key to cooking the lasagna evenly.
Step 7:
When assembling, don’t overfill your layers.
Step 8:
Keep them tidy so the lasagna holds together when it’s time to serve.
Tips and Tricks for Perfect Joanna Gaine’s Lasagna Copycat
Achieving the Ideal Texture
Don’t skip the step of simmering your meat sauce.
Simmering helps integrate all the flavors and gives you a sauce with depth that coats the noodles beautifully.
Cheese Blend Tips
Fine-Tuning the Cheese Mixture
I love adding a bit of pepper into my cheese mixture for just a slight kick.
You can also experiment by adding some parmesan to your cheese mix for an extra punch of flavor.
Noodles Know-How
If you’re using no-boil lasagna noodles, make sure they’re completely covered with sauce to cook properly in the oven.
If you’re boiling your noodles, salt the water well.
It should taste like the sea — that’s the secret to flavorful noodles that don’t taste bland.
Just remember, the key to a great lasagna is balance, patience during cooking, and using quality ingredients that come together to make every bite unforgettable.
Serving Your Delicious Dish
Once your lasagna has had some time to rest and cool slightly, it’s time to think about how you can turn your Italian feast into a full family dinner.
Complementing Your Lasagna
I love pairing a hearty slice of lasagna with a simple, crisp salad to balance out the richness.
Salad
Opt for a mix of greens like arugula, romaine, or baby spinach.
Drizzle with a balsamic vinaigrette or your favorite Italian dressing to add a zesty touch.
Bread
Nothing quite complements lasagna like a side of warm, crusty garlic bread.
It’s perfect for sopping up every last bit of sauce, making sure you enjoy every flavor of the lasagna.
Wine
If you’re serving this at an adult family dinner, a medium-bodied red wine like Chianti can enhance the meal.
The acidity of the wine cuts through the richness of the lasagna, making for a well-rounded dining experience.
Vegetables
Roasted vegetables are another excellent side that I often serve.
Try roasting asparagus, bell peppers, or Brussels sprouts in the oven while your lasagna is baking.
This not only saves time but also adds a lovely variety of textures to your plate.
Remember to let your lasagna stand for about 10 minutes after baking — this helps the layers set and makes slicing much easier.
Cutting into the lasagna will reveal layers of cheese, sauce, and noodles, a sight that always brings joy at the dinner table.
Your lasagna is more than just comfort food; it’s a centerpiece that invites your family and friends to gather and enjoy.
Serve up hearty portions onto pre-warmed plates to keep everything nice and toasty.
And there you have it, the perfect Italian feast, ready to be enjoyed by all.
Customizing Your Lasagna
When making Joanna Gaines’s Dutch oven lasagna, you have the freedom to tailor the recipe to your taste with various substitutions and variations.
Variations and Substitutions
If you’re not a fan of eggs in your lasagna, no problem.
You can simply omit it from the ricotta mixture.
Now, say you can’t have or don’t like cream cheese in your lasagna.
Go ahead and use more ricotta or maybe some bechamel sauce as a creamy alternative.
Suppose ricotta cheese isn’t your thing.
In that case, cottage cheese is a fine substitute; just drain it well and you won’t miss the ricotta.
As for the noodles, oven-ready lasagna noodles are a lifesaver if you’re short on time.
But if you prefer a different texture, traditional boiled noodles work great too.
For a vegetarian lasagna, skip the meat.
Instead, layer in roasted vegetables like zucchini, mushrooms, and bell peppers for a hearty veggie option.
Egg Alternatives
If you’re omitting eggs, consider a dollop of Greek yogurt for binding.
Cheese Swaps
Don’t be afraid to mix in some Parmesan or Pecorino for a punchier cheese flavor.
Noodle Choices
Remember, if you’re boiling noodles, don’t overcook them — al dente is the way to go.
Veggie Variations
When using vegetables, make sure to cook them down first to avoid a watery lasagna.
Storing Leftover Lasagna
After enjoying Joanna Gaines’ lasagna, you’ll likely have leftovers.
You want your lasagna to taste just as delicious the next day.
The key to maintaining that just-baked flavor is proper storage.
In the Fridge
Wrap your leftover lasagna in aluminum foil or plastic wrap.
Alternatively, you can store it in an airtight container.
Refrigerated lasagna can last for up to 5 days.
When you’re ready to reheat, individual slices warm up nicely in the microwave.
For a larger portion, the oven is your friend.
Reheating
Preheat your oven to 350°F (175°C) for oven reheating.
Cover the lasagna with foil to avoid drying out.
Heat it for about 20 minutes or until it’s heated through.
Freezing
If you’ve made too much, freezing is an excellent option.
You’ll want to wrap it tightly — either whole or in slices.
Use cling film first, then a layer of aluminum foil.
Label your lasagna with the freezing date.
Frozen lasagna keeps well for up to three months.
When you’re craving lasagna again, thaw it in the fridge overnight.
No need to remove the wrappings until you’re ready to reheat.
Pop it in the oven and extend the usual baking time by a few minutes, since it’s starting from cold.
Avoid Common Lasagna Pitfalls
When I make lasagna, I’ve learned that the layering order makes a difference.
Start with sauce at the bottom to keep the noodles from sticking to the pan.
Cooking Process
Be careful not to overcook the noodles; they’ll continue cooking in the oven.
If you’re using no-boil noodles, ensure they’re completely covered in sauce to cook properly.
Cheese Mixture
For the cheese mixture, mix until just combined to keep it from getting too runny.
Cheese Topping
Don’t skimp on the mozzarella on top – it creates that irresistible golden-brown crust.
Resting
Let the lasagna rest before slicing to maintain its structure.
Being hasty can lead to a messy presentation and less enjoyable first bite.
Common Mistakes
Avoid adding too much filling; it can cause bubbling over and uneven cooking.
Track your cooking time and oven temperature precisely to avoid under or overcooking.
Joanna Gaines Lasagna Recipe
Ingredients
- 1 pound ground beef
- 1 pound Italian sausage
- 1 large onion chopped
- 2 clove garlic minced
- 1 can crushed tomatoes
- 1/2 cup water
- 2 tablespoons sugar
- 3 teaspoons fresh basil chopped (or 2 teaspoons dried basil)
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground pepper
- 4 tablespoons fresh parsley chopped (or 3 tablespoons dried parsley)
- 12 lasagna noodles
- 16 ounces cottage cheese
- 1 egg
- 3/4 pound mozzarella cheese sliced
- 3/4 cup grated Parmesan cheese
Instructions
- Brown your meat first, then build the sauce with your seasonings, garlic, and tomatoes.
- Let the sauce simmer to develop the flavors; around 20 minutes should do the trick.
- Combine the cream cheese, ricotta, beaten eggs, and mozzarella to create a rich, creamy cheese mixture.
- Start layering with a base of meat sauce in your Dutch oven or baking dish, followed by noodles, then your cheese mixture, and repeat.
- Preheat your oven before you start layering.
- This is important because a consistent temperature is key to cooking the lasagna evenly.
- When assembling, don't overfill your layers.
- Keep them tidy so the lasagna holds together when it's time to serve.