Sandra This rich, meaty Alton Brown Lasagna is made with a blend of Italian sausage and ground beef, creamy ricotta, and a secret noodle technique that guarantees perfect texture. Instead of boiling the pasta, you’ll soak it, ensuring every layer holds its shape without becoming mushy. I learned this method from Good Eats years ago, and it completely changed how I bake pasta.
The Secret To Getting It Right
What I learned making this lasagna is that the boiling water step is actually your enemy. Alton Brown’s genius method involves soaking standard lasagna noodles in hot tap water for 30 minutes instead of cooking them on the stove. This hydrates the pasta just enough to be pliable but prevents it from absorbing too much water, so it cooks to a perfect al dente right in the sauce.
Another surprise was the sugar in the tomato sauce. I used to think adding sugar was cheating, but Alton insists on it to balance the acidity of the canned tomatoes. It doesn’t make the dish sweet; it just makes it taste more like a slow-simmered Sunday gravy without the eight-hour wait.
Alton Brown Lasagna Ingredients
- For the Meat Sauce:
- 1 lb sweet Italian sausage, casings removed
- 1 lb lean ground beef (or ground pork)
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tbsp sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp fennel seeds (optional, but very Alton)
- 1/2 tsp red pepper flakes
- For the Cheese Layer:
- 15 oz whole milk ricotta cheese
- 1 large egg, beaten
- 1/4 cup fresh parsley, chopped
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
- Assembly:
- 1 lb mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 12 standard lasagna noodles (not no-boil)
How To Make Alton Brown Lasagna
- Soak the noodles: Fill a large baking dish or roasting pan with hot tap water. Submerge the dry lasagna noodles completely and let them soak for 30 minutes while you prepare the sauce. They should be pliable but not soft. Drain and separate them on a towel before assembling.
- Brown the meat: In a large skillet or Dutch oven over medium-high heat, cook the sausage and ground beef until well browned, breaking it up with a spoon. Drain most of the excess fat, leaving about 1 tablespoon in the pan.
- Build the sauce: Add the chopped onion to the meat and cook for 3 minutes until softened. Stir in the garlic and tomato paste, cooking for another minute. Pour in the crushed tomatoes, tomato sauce, sugar, basil, oregano, fennel seeds, and red pepper flakes. Simmer on low for 15 minutes.
- Mix the cheese filling: While the sauce simmers, combine the ricotta, beaten egg, parsley, nutmeg, and salt in a medium bowl. Mix until smooth.
- Assemble the layers: Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish. Lay down 3 soaked noodles. Top with 1/3 of the ricotta mixture, 1/3 of the mozzarella, and a generous ladle of meat sauce. Repeat this layering pattern two more times.
- Top and bake: Finish with a final layer of noodles, the remaining sauce, and the rest of the mozzarella and parmesan cheese. Cover with foil (try to tent it slightly so it doesn’t stick to the cheese) and bake for 25 minutes.
- Finish uncovered: Remove the foil and bake for another 25 minutes until the cheese is bubbly and browned. Let the lasagna rest for at least 15 minutes before cutting to ensure the layers hold together.
Recipe Tips
- Don’t skip the rest: The hero moment of a lasagna is the slice, and if you cut it too soon, it will collapse. Letting it stand for 15-20 minutes allows the pasta to absorb the final juices and firm up.
- Crush the fennel: If you use fennel seeds, lightly crush them with the back of a spoon or a mortar before adding. This releases the oils and prevents you from biting into a whole hard seed.
- Use whole milk ricotta: Alton Brown typically advocates for full-fat dairy because it doesn’t curdle or separate as easily as low-fat versions during the long bake.
- The sugar balance: Taste your sauce before assembling. If your canned tomatoes are particularly acidic, the sugar is non-negotiable; if they are naturally sweet (like San Marzano), you might reduce the sugar to 1 tablespoon.
What To Serve With Lasagna
A crisp green salad with a sharp vinaigrette is the perfect partner to cut through the richness of the cheese and meat. Garlic bread is also a must-have for mopping up any extra sauce left on the plate, providing a crunchy contrast to the soft layers.
How To Store
Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavor actually improves the next day. You can also freeze individual slices wrapped in foil and plastic wrap for up to 3 months.
FAQs
Can I use no-boil noodles with this method?
No, this soaking method is specifically designed for standard curly-edged lasagna noodles. No-boil noodles are too thin and will turn to mush if soaked.
Why do you put nutmeg in the cheese?
Nutmeg is a classic addition to white sauces and ricotta mixtures in Italian cooking. It adds a subtle warmth and nutty aroma that highlights the creaminess of the cheese without tasting like a dessert.
Can I assemble this ahead of time?
Yes, you can assemble the entire lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the covered baking time if it goes in cold.
Nutrition
- Calories: 580
- Total Fat: 28g
- Saturated Fat: 13g
- Cholesterol: 95mg
- Sodium: 1150mg
- Total Carbohydrate: 42g
- Protein: 38g
Try More Recipes:
- Alton Brown Chicken Wings Recipe
- Alton Brown Fried Chicken Recipe
- Alton Brown 40 Cloves and a Chicken Recipe
Alton Brown Lasagna Recipe
Description
A structurally sound, deeply flavored lasagna that utilizes a “hot soak” method for the pasta to ensure perfect al dente texture and a complex meat sauce balanced by traditional aromatics.
Ingredients
For the Meat Sauce:
For the Cheese Layer:
Assembly:
Instructions
- Soak the dry lasagna noodles in a tray of hot tap water for 30 minutes; this hydrates the wheat starch enough to make the noodles pliable without the risk of overcooking them into a mushy state during the long bake.
- Brown the sausage and beef in a large heavy-bottomed pot, breaking them into small crumbles to maximize surface area for the Maillard reaction.
- Build the sauce by sautéing the onions in the rendered fat, then adding the garlic and tomato paste to cook off the raw metallic flavor before deglazing with the crushed tomatoes and sauce.
- Simmer the meat sauce with the sugar, basil, oregano, fennel, and red pepper flakes for 15 minutes to allow the fat-soluble flavors in the dried herbs to infuse into the sauce.
- Whisk the ricotta, beaten egg, parsley, nutmeg, and salt until smooth; the egg acts as a binder that will set the cheese layer during baking.
- Assemble by layering the components in a 9×13-inch dish: sauce, noodles, ricotta mixture, mozzarella, and meat sauce, repeating the pattern three times.
- Bake covered with foil at 375°F for 25 minutes, then remove the foil and bake for another 25 minutes to caramelize the top cheese layer.
- Rest the lasagna for at least 15 minutes before slicing; this is essential for structural integrity.
Notes
- Soaking standard lasagna noodles in hot water (approx. 120°F–140°F) rather than boiling them allows the pasta to reach a state of partial hydration. This ensures the noodles absorb the excess moisture from the sauce during the bake, preventing a “soupy” lasagna while maintaining a distinct bite.
- The addition of ground nutmeg to the ricotta mixture is a chemical flavor bridge; its aromatic compounds (specifically myristicin) complement the fats in the whole milk cheese and provide a warm counterpoint to the high acidity of the tomato sauce.
- The 15-minute resting period after baking allows the protein matrix in the cheese and the starches in the pasta to cool slightly and re-set. This prevents the layers from sliding apart upon slicing, ensuring the finished dish maintains its stratified architectural integrity on the plate.
