Layers of Comfort: A Lasagna Worth Gathering Around

In kitchens across America, lasagna has long held a place of honor-its bubbling layers of pasta, meat, sauce, and cheese forming a kind of edible architecture of comfort. Whether served at Sunday dinners, potlucks, or quiet weeknights, it's a dish that invites second helpings and stories around the table.

This particular recipe leans into tradition while offering a few thoughtful touches. It begins with a hearty meat sauce-ground beef and Italian sausage browned together until richly caramelized. Into that base goes a generous pour of crushed tomatoes, a spoonful of tomato paste, and a splash of red wine for depth. Garlic, onion, oregano, and basil round out the flavor, simmering low until the sauce thickens and the kitchen smells like an old-world trattoria.

The cheese layer is a creamy blend of ricotta, egg, and grated Parmesan, seasoned with salt, pepper, and a pinch of nutmeg. Some cooks add chopped parsley or spinach here, but this version keeps it simple, letting the dairy richness shine. Mozzarella, shredded fresh or sliced thin, waits in the wings to melt into golden bliss.

Assembly is a quiet ritual. A ladle of sauce goes down first, followed by a layer of noodles-boiled or oven-ready, depending on your pace. Then the ricotta mixture, more sauce, mozzarella, and repeat. Three layers is the sweet spot, though no one complains if you go for four. The final topping is a blanket of mozzarella and Parmesan, ready to bubble and brown in a 375-degree oven.

After baking for about 45 minutes, the lasagna emerges molten and fragrant. A rest of 15 minutes allows the layers to settle, making for cleaner slices and fuller flavor. Served with garlic bread and a green salad, it's a meal that satisfies every corner of the palate.

Lasagna may be Italian by origin, but in American homes-especially Southern ones-it's become a canvas for family tradition. Some swap in cottage cheese, others layer in vegetables or use béchamel instead of ricotta. But the heart of it remains: a dish built in layers, meant to be shared.