Joy of Cooking Lasagna Recipe
You don’t need to be an expert baker to make lasagna at home. If you smell the lasagna and know it has many ingredients, why wait? Preheat your oven and try this simple version of the classic Joy of Cooking Lasagna Recipe.
You may have encountered some issues before, such as a watery sauce, cheese that falls apart, or noodles that stick together. That’s why I created this version. It solves those problems while keeping the delicious flavour everyone loves.
With this recipe, you will get sliceable layers, creamy cheese, and a perfectly balanced sauce. By the end, you will know how to make lasagna that tastes like the classic but is easier and more reliable to prepare at home.
Why This Joy of Cooking Lasagna Recipe Works Every Time
This version of the Joy of Cooking Lasagna Recipe retains the original’s flavours while being easier for home cooks to use.
The original recipe is great, but it can sometimes result in a watery sauce, sticky noodles, and cheese layers that collapse.
By adjusting the sauce thickness, adding an egg to the cheese mixture, and clarifying the baking process, this version makes it easier to slice and serve. You can still enjoy the comforting flavours of the classic recipe, and it feels rewarding to make it from scratch in your kitchen.
Thank you to the original Joy of Cooking recipe for inspiring these changes. I’m glad to share these adjustments to help you make perfect lasagna every time.
Ingredients for the Joy of Cooking Lasagna Recipe
For the Meat Sauce:
1 lb. ground beef: with 15 to 20% fat adds richness, moisture, and tasty flavour to the lasagna. Lean meat can dry out. You can consider ground turkey or chicken for a lighter taste.
1 medium onion, finely diced: naturally sweetens the sauce and adds depth; use shallots or leeks for a milder flavour.
2 garlic cloves, minced: add aroma and savoury flavour that balances the richness. Alternative: 1 tsp garlic powder if fresh garlic is not available; it won’t be as fragrant.
¼ cup beef broth: adds complexity to the sauce. Alternatively, use Red grape juice or vegetable broth for subtle flavour changes.
1 Tbsp olive oil: prevents sticking and adds fruitiness. Alternatives: Canola oil or butter; butter adds richness, and canola oil is neutral.
3 cups of marinara sauce: comprise the central part of the meat sauce, providing a balanced tomato flavour. Use homemade tomato sauce for a fresher taste, or canned crushed tomatoes for a chunkier texture.
½ tsp sea salt: enhances flavour and balances acidity, or Kosher salt or table salt; adjust to taste.
¼ tsp ground black pepper: adds mild spice. Choose White pepper for a subtler heat.
¼ tsp dried thyme: adds a subtle, herbal note. Oregano or Italian seasoning adds slight changes to the flavour.
½ tsp granulated sugar: balances the acidity of the tomatoes. Try honey or maple syrup, but use them in moderation.
2 Tbsp parsley finely chopped: adds fresh flavour and colour. Basil also works nicely with this kind of dish; use cilantro, but this can alter the taste.
For the Cheese Sauce:
16 oz low-fat cottage cheese: provides creaminess and moisture. Additionally, consider using full-fat cottage cheese for a richer texture or part ricotta for a smoother layer.
15 oz reduced-fat ricotta cheese: adds smoothness and depth to the cheese layer. Whole milk ricotta or mascarpone can be used for added richness.
1 large egg: helps bind the cheese mix, allowing layers to slice cleanly. Use ¼ cup silken tofu for a vegan option; the texture will change slightly.
2 Tbsp parsley, finely chopped: adds freshness and colour. Basil or chives work, but they slightly alter the aroma and flavour.
4 cups of shredded mozzarella: divided, provide gooey layers inside and on top.
For the Noodles
Use 9 lasagna noodles that are cooked al dente. Firm noodles will keep the layers from getting mushy. You can try no-boil noodles, but reduce the sauce slightly. Whole-wheat noodles can be used for a nuttier flavour.
Kitchen Tools You Need to Make Lasagna at Home
- Deep pan or Dutch oven for meat sauce
- Mixing bowl for cheese layer
- 9×13 casserole dish
- Wooden spoon or spatula
- Saucepan for noodles
- Knife and cutting board
- Measuring cups and spoons
- Aluminium foil
How to Make the Joy of Cooking Lasagna Recipe Step by Step
Step 1: Prepare the Meat Sauce
Heat olive oil in a deep pan over medium-high heat. Later, add the ground beef and onions, and cook until the meat is browned and the onions are tender. Stir in garlic and cook for one minute. Then add broth to deglaze the pan.
Once most of the liquid has been absorbed, mix in the marinara, salt, pepper, thyme, sugar, and parsley. Let it simmer for 5 minutes to thicken the sauce, add flavour, and prevent the noodles from becoming soggy.
Step 2: Make the Cheese Sauce
Combine cottage cheese, ricotta, 1 cup mozzarella, egg, and parsley in a bowl. Mix well until smooth; it will create a creamy, sliceable layer for your lasagna.
Step 3: Cook the Noodles
Boil lasagna noodles in salted water until they are al dente, and then drain and rinse them with cold water. Lay them flat to avoid sticking or tearing.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F. Start by spreading ½ cup of meat sauce on the bottom of your casserole dish. Next, layer 3 noodles, then add ⅓ of the meat sauce, followed by 1 cup of mozzarella cheese and half of the cheese sauce. Repeat this process two more times.
Top the lasagna with the remaining mozzarella cheese. Cover the dish with foil and poke small holes in it with toothpicks to prevent sticking.
Step 5: Bake and Broil
Bake the lasagna covered for 45 minutes. Then, remove the foil and broil for 3 to 5 minutes, or until the top is golden brown. Letting it rest for 30 minutes before slicing helps the layers set and makes it easier to serve.
Chef Tips for Better Lasagna Flavor and Texture
- If your meat sauce appears watery, simmer it for a longer period to thicken it, which helps prevent the noodles from becoming soggy.
- The egg in the cheese layer helps keep the slices firm.
- Rinse the noodles with cold water to stop them from cooking.
- Place toothpicks under the foil to stop melted cheese from sticking.
- Add fresh herbs at the end to brighten the flavour without overpowering it.
- Use full-fat cheese instead of low-fat cheese for a richer flavor.
How to Make Lasagna Ahead and Store It Safely
You can prepare the lasagna a day ahead. Assemble it completely, cover it with foil, and refrigerate it. If you use cold ingredients, add 5 to 10 minutes to the baking time.
The lasagna also freezes well. Wrap it tightly with foil and freeze for up to 3 months. Bake it from frozen for 10 to 15 minutes longer, then uncover it for the last few minutes to brown the top.
If you notice any sour smell, mold, or an unusual texture, discard it immediately. Properly stored lasagna lasts 3 to 4 days in the fridge.
What to Serve With Joy of Cooking Lasagna
Garlic Bread or Cheesy Breadsticks: Garlic bread pairs well with lasagna. It’s warm, crispy on the outside, and soft and buttery inside, which complements the rich, cheesy layers of the lasagna.
Serve it hot from the oven, lightly buttered, and garnish with parsley or Parmesan for added flavour. Cut it into strips to make it easy to dip into the sauce.
Light Green Salad: A fresh green salad balances the richness of the lasagna. Use crisp lettuce, arugula, or baby spinach, and add sliced cucumbers, cherry tomatoes, or bell peppers for a refreshing addition.
Dress lightly with olive oil, lemon, or balsamic vinegar. Serving this on the side provides a refreshing, crunchy contrast that cleanses the palate between bites of cheese.
Roasted Vegetables: Roasted vegetables, such as zucchini, carrots, bell peppers, or asparagus, pair wonderfully with lasagna. Toss them in olive oil, salt, and pepper, then roast until slightly caramelized.
The natural sweetness from roasting complements the savoury, tangy flavours of the lasagna while adding fibre and colour to the plate.
Steamed Broccoli or Green Beans: Steamed green vegetables are a simple and healthy side dish. Lightly steam broccoli or green beans until tender but still crisp, then season with a pinch of salt, a sprinkle of pepper, or a squeeze of lemon juice.
Their mild flavour provides a light, fresh counterpoint to the rich layers of lasagna.
Tomato Bruschetta: Tomato bruschetta works as a starter and reinforces the Italian flavour theme. Dice fresh tomatoes, mix with olive oil, garlic, and basil, and serve on toasted baguette slices.
This side adds brightness and acidity, cutting through the richness of cheese and meat in the lasagna.
Creamy Mashed Potatoes: While not traditional, creamy mashed potatoes are a comforting addition for those who love extra richness. Serve a small portion with a bit of butter or garlic.
The smooth texture complements the layered lasagna, making the meal more indulgent.
Fresh Fruit Salad: For a refreshing finish, serve a fresh fruit salad. Combine berries, melon, and citrus segments for a sweet contrast.
The natural acidity and sweetness of the dish cleanse the palate after a hearty lasagna meal, making each bite feel lighter and more balanced.
Joy of Cooking Lasagna Recipe FAQs
Frequently Asked Questions About Joy of Cooking Lasagna
1. Why is my lasagna watery even though I followed the recipe?
Watery lasagna usually comes from a sauce that’s too thin or overcooked noodles. Ensure the meat sauce simmers until it thickens, and avoid using extra-liquid marinara.
Cook the noodles just until al dente, then rinse them in cold water and let them drain well. Resting the baked lasagna for 20–30 minutes also allows excess liquid to settle.
2. Why does the cheese layer collapse when I slice it?
Cheese layers can fall apart if they aren’t properly bound. Always add the egg to the cheese mixture as it acts as a stabilizer, keeping the layers firm and cohesive.
Additionally, allowing the lasagna to rest before slicing allows the melted cheese to set, ensuring each piece retains its shape.
3. My noodles stick together or tear when layering. How can I prevent this?
Noodles stick if they’re overcooked or not cooled properly. Cook until just al dente and rinse with cold water immediately.
Lay them flat on a sheet or tray without overlapping while you assemble to prevent tearing.
4. Why does the top cheese burn while the inside is still undercooked?
If the foil is removed too early or the broil temperature is too high, this can happen. Bake covered for the majority of the time, then uncover for just 3 to 5 minutes at the end to brown the cheese. If necessary, tent foil loosely over edges to prevent burning.
5. My lasagna is dry even though I added sauce. What went wrong?
Dry lasagna usually results from too little sauce or overbaking. Ensure you spread the sauce evenly in each layer and that the meat sauce is not overly thick. Check oven temperature accuracy; a hotter oven can dry the noodles and cheese.
6. How do I fix uneven baking where the edges cook faster than the centre?
Edges cook faster due to the concentration of heat. Use a 9×13 pan that’s not too wide for your oven. If needed, place a piece of foil around the edges for the first 30 minutes, then remove it to brown the top for the last few minutes.
7. My lasagna falls apart when I serve it. Any tips?
Slicing too soon is the main reason. Let it rest for at least 20–30 minutes. Use a sharp knife or spatula, cut slowly from edge to edge, and serve in wide, supportive slices.
Joy of Cooking Lasagna Recipe
Joy of Cooking Lasagna Recipe made in 1 hour 25 minutes. A classic homemade lasagna with rich sauce, cheese layers, and hearty flavour.
Ingredients
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 9 lasagna noodles
- 15 oz ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese, divided
- ¾ cup grated Parmesan cheese
Instructions
- Heat olive oil in a deep pan over medium-high heat. Later, add the ground beef and onions, and cook until the meat is browned and the onions are tender. Stir in garlic and cook for one minute. Then add broth to deglaze the pan.
- Once most of the liquid has been absorbed, mix in the marinara, salt, pepper, thyme, sugar, and parsley. Let it simmer for 5 minutes to thicken the sauce, add flavor, and prevent the noodles from becoming soggy.
- Combine cottage cheese, ricotta, 1 cup mozzarella, egg, and parsley in a bowl. Mix well until smooth; it will create a creamy, sliceable layer for your lasagna.
- Boil lasagna noodles in salted water until they are al dente, and then drain and rinse them with cold water. Lay them flat to avoid sticking or tearing.
- Preheat your oven to 375°F. Start by spreading ½ cup of meat sauce on the bottom of your casserole dish. Next, layer 3 noodles, then add ⅓ of the meat sauce, followed by 1 cup of mozzarella cheese and half of the cheese sauce. Repeat this process two more times.
- Top the lasagna with the remaining mozzarella cheese. Cover the dish with foil and poke small holes in it with toothpicks to prevent sticking.
- Bake the lasagna covered for 45 minutes. Then, remove the foil and broil for 3 to 5 minutes, or until the top is golden brown. Letting it rest for 30 minutes before slicing helps the layers set and makes it easier to serve.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 520
With proper layering, ingredient choices, and attention to sauce and cheese, you get a lasagna that tastes rich, melts in your mouth, and slices cleanly.
Try this version of the Joy of Cooking Lasagna Recipe at home, and you’ll see why the original is timeless, delicious, and perfect for any meal.
