The Best Fall Lasagna Recipe

I’m not all the way sure how I feel about lasagna, if I’m being honest. Growing up, my Grandma’s lasagna was always a favorite but, it’s not really something I ever order when we got out to eat.

It was, literally the first dish I ever made for my husband when we were dating. He was staying the weekend with me and got sick. So, he stayed in bed and I made him this MASSIVE lasagna.

Thinking back, I don’t know why I decided to feed him lasagna…I, mean, WHO craves lasagna when they are sick?

Well, whatever I did seemed to have done the trick because we have been together since then!

I’m always looking for new ways to put a new twist on an old classic. After creating my (oh, so popular) Butternut Squash Marinara, I thought I would reach for the stars and try my hand at a new twist on Grandma’s classic.

I think she would be proud!!!

A few weeks ago, the AMAZING ladies at CyFair Women’s Network asked me to host a cooking class. When I offered my Fall Lasagna, the group jumped at the chance to learn.

Just take a look at this BEAUTIFUL Kitchen!!!

So, here are my behind the scenes notes on how to Make the Best Fall Lasagna Recipe:

The Sauce

As you know, the secret to a good sauce is in the simmer. The longer you can simmer and layer the flavors, the better.

Put the sauce on the stove on a beautiful fall morning and let it simmer all day. You can use my recipe as a guide but feel free to layer with wine and cheese between stirs.

The Pasta

So, I’m not going to lie. I hand roll my pasta.

I know it sounds extra -BUT- once you get the hang of it, it’s incredibly easy and sooooo much better than store bought.

Seriously.

We no longer buy pasta from the store. (GASP!!)

I will, typically, make two batches at a time, cutting the noodles to freeze so it’s ready to go when I am.

This recipe is not mine but I’ve made it so many times I can make it in my sleep. The trick is to drizzle a small amount of water, a little at a time, until it comes together.

Then, flour the ball of dough before wrapping.

MY ALL TIME FAVORITE (Easy!) PASTA RECIPE: from The Kitchn can be found here!

The Ricotta

I love Ricotta. Always have. In salad, on pizza…ricotta is subtle, yet delicious.

Grocery store Ricotta absolutely works in this recipe- and Murray’s is probably my favorite. But, in my opinion…you’ve never really had ricotta until you’ve had homemade ricotta.

Homemade ricotta is simple and delicious. The active time is minimal and the few minutes it takes will pay off greatly. Ina Garten’s Homemade Ricotta recipe is my favorite! You can find the recipe here!

Bringing it all together

As I mentioned, on a fall day when I plan to be around the house all day, I’ll start the sauce and the ricotta in the morning, start my pasta early afternoon and assemble the lasagna before baking until hot and bubbly.

This lasagna can be made ahead of time and baked when you are Ready. This recipe freezes well!

Thank you, ladies!!! I had an AMAZING time teaching you!!