Mamma mia, let me tell you about last Tuesday. The Portland rain was doing its gloomy thing, tapping relentlessly on the windows. Inside? Pure chaos. My son Luca was building a pillow fort that threatened to engulf the entire living room, my little Mia was giving the dog an unsolicited makeover with washable markers (thank goodness!), and my sweet husband Mike was trying to “fix” the squeaky pantry door, resulting in… well, let’s just say the door won. Nonna Rosa always used to say, “Cara, a good meal can fix almost anything,” and boy, did I need fixing! While desperately searching for a distraction (and hiding from the pantry door situation), I stumbled across this Joy Behar Lasagna Recipe tucked away in an old magazine. It just screamed cozy, big-family-gathering vibes – the kind with loud laughter and mountains of food. I knew instantly I had to whip it up and bring a little bit of that warm, happy chaos (the good kind!) to our rainy Oregon evening.
Why You’ll Love This Joy Behar Lasagna Recipe
Oh, honey, this lasagna? It’s like a big, warm hug straight from the oven. This Joy Behar Lasagna Recipe delivers that classic, comforting, feed-a-crowd goodness we all crave sometimes. It’s got layers upon layers of rich, savory meat sauce packed with sweet Italian sausage, creamy ricotta filling, and rivers of melty mozzarella cheese. Yes, it takes a little time – lasagna is a labor of love, after all! – but trust me, every step is worth it. It’s the kind of meal that makes the whole house smell incredible and has everyone gathering around the table, ready to dive in. Plus, the leftovers are pure gold for busy lunches!
Ingredients and Substitutions
What You’ll Need
- 2 tablespoons olive oil: Good quality EVOO for sautéing.
- 1 cup onion, chopped: The flavor base! Yellow or white onion works great.
- 2 garlic cloves, chopped: Because garlic is life. Add more if you’re feeling it!
- 1 1⁄2 lbs sweet Italian sausage: Remove it from the casings. This brings SO much flavor!
- 28 ounces Italian-style crushed tomatoes: Look for good quality canned tomatoes.
- 1 (16 ounce) jar marinara sauce: Use your favorite store-bought kind to supplement the crushed tomatoes.
- 1 (6 ounce) can tomato paste: For that deep, concentrated tomato flavor.
- 1⁄4 cup chopped fresh oregano: Or 1 1/2 tablespoons dried if that’s what you have. Fresh is lovely if you can get it!
- 1⁄2 cup basil leaves, chopped: Again, fresh makes a world of difference! Smells like summer.
- 2 teaspoons sea salt: Adjust to your taste, of course.
- 3⁄4 teaspoon pepper: Freshly ground black pepper, please!
- 1 (1 lb) box lasagna noodles: Regular, boil-type noodles for this recipe.
- 1 lb whole milk ricotta cheese: Go for whole milk – the creaminess is worth it!
- 1 cup grated Parmesan cheese: Plus extra for sprinkling! Salty, nutty goodness.
- 1 extra large egg: Helps bind the ricotta filling.
- 1⁄4 cup parsley, chopped: Fresh Italian flat-leaf parsley adds a nice touch.
- 1 lb whole milk mozzarella cheese: Sliced or shredded – whole milk melts beautifully.
- 1⁄4 cup Parmesan cheese, for sprinkling at end: The final cheesy flourish!
While this recipe calls for classic boil noodles, there are tons of ways to make lasagna! If you’re curious about different approaches, including no-boil options or unique fillings, check out these Top Homemade Lasagna Recipes for more inspiration.
Ingredient Substitutions
- Italian Sausage: Not a sausage fan? Use ground beef (80/20 or 85/15 works well), ground turkey, or even ground chicken. For a lighter option, check out the difference between turkey mince and beef mince. For a vegetarian version, sautéed mushrooms (cremini or shiitake add great flavor!), cooked lentils, or plant-based crumbles make excellent swaps.
- Ricotta Cheese: If ricotta isn’t your thing or you don’t have it, good quality small-curd cottage cheese (4% milkfat) works well. Just make sure to drain it really well in a fine-mesh sieve first to avoid watery lasagna!
- Lasagna Noodles: Need it gluten-free? Use your favorite brand of GF lasagna noodles. Just follow their package directions regarding boiling before layering.
- Whole Milk Mozzarella: Part-skim mozzarella melts fine too, it just won’t be quite as rich and creamy. You could also mix in some provolone for a sharper flavor!
Directions
- Oven Prep: First things first, get that oven preheating to 400°F (200°C). Make sure the rack is chilling in the middle position.
- Sauté Aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-low heat. Add the chopped onion and cook, stirring occasionally, until it’s soft and translucent, about 5-7 minutes. Don’t rush this – sweet onions are happy onions!
- Add Garlic & Sausage: Toss in the chopped garlic and stir constantly for about a minute until it’s fragrant (don’t let it burn!). Now, crumble in the Italian sausage (casings removed). Turn the heat up slightly to medium and cook, breaking it up with a wooden spoon, until it’s browned and cooked through, about 10-15 minutes. Drain off any excess fat if needed.
- Build the Sauce: Stir in the crushed tomatoes, marinara sauce, and tomato paste. Add the chopped fresh oregano (or dried), chopped basil, sea salt, and pepper. Give it all a good stir to combine.
- Simmer Sauce: Bring the sauce to a gentle simmer, then reduce the heat to low. Let it bubble away uncovered for at least 20 minutes, stirring occasionally. This lets the flavors meld and deepen beautifully. Your kitchen should be smelling like Nonna’s house right about now!
- Noodle Soak (Important!): While the sauce simmers, fill a large bowl or even your clean sink with hot tap water. Carefully place the lasagna noodles in the hot water to soak. This method (instead of boiling) helps soften them just enough for layering without making them mushy. Let them hang out while you prep the cheese.
- Mix Cheese Filling: In a large bowl, combine the whole milk ricotta, 1 cup of the grated Parmesan, the beaten egg, chopped parsley, and a pinch more salt and pepper if you like. Mix it all together until well combined. This is your creamy, dreamy layer!
- Assemble – Layer 1: Grab your 9x12x2 inch baking dish (or similar size). Ladle about 1/3 of the glorious meat sauce into the bottom and spread it evenly. Carefully lift about half the soaked noodles from the water (let excess water drip off) and arrange them in a single layer over the sauce.
- Assemble – Layer 2: Top the noodles with about half of the sliced or shredded mozzarella. Dollop half of the ricotta mixture evenly over the mozzarella. Spread another 1/3 of the meat sauce over the ricotta layer.
- Assemble – Layer 3: Arrange the remaining soaked noodles in a single layer. Top with the remaining mozzarella slices/shreds and the rest of the ricotta mixture. Pour the final 1/3 of the meat sauce over the top, making sure to cover the noodles completely, especially near the edges.
- Final Touch & Bake: Sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the top. Place the lasagna pan (maybe on a baking sheet just in case of drips!) into the preheated oven.
- Bake Uncovered: Bake for about 35 minutes, or until the sauce is bubbling vigorously around the edges and the cheese on top is melted, golden brown, and gorgeous.
- Rest is Best!: Carefully remove the lasagna from the oven. LET IT REST for at least 10-15 minutes before slicing. I know, it’s torture! But this allows the layers to set, making slicing much easier and preventing a cheesy landslide on your plate.
Cooking Tips
Time-Saving Hacks
- Cheese Shortcut: While freshly shredded mozzarella melts like a dream, pre-shredded totally works when time is tight. Just grab a bag! Proper layering technique still helps ensure cheesy goodness in every bite – you can find helpful tips in this guide from The Guardian.
- Sauce Prep Ahead: Make the entire meat sauce up to 2 days in advance! Let it cool completely, store it covered in the fridge, and then gently reheat it before assembling the lasagna. Major timesaver!
- Soak While Simmering: Don’t wait until the sauce is done – get those noodles soaking in hot tap water while the sauce simmers away. Multitasking, mama!
Flavor Boosters
- Little Bit of Heat: Add a pinch (or more!) of red pepper flakes along with the sausage for a subtle warmth in the background.
- Herb Power: Fresh herbs truly elevate this dish. If using dried, crumble them between your fingers before adding to release more flavor. Nonna always insisted!
- Wine Magic: Got an open bottle of dry red wine (like Chianti or Merlot)? Add a splash (about 1/4 cup) to the pan after browning the sausage and let it cook off for a minute before adding the tomatoes. It adds incredible depth!
Common Mistakes to Avoid
- Skipping the Noodle Soak: Don’t skip this step! Since you’re not boiling the noodles, soaking them in hot water is crucial for getting them pliable enough to layer and ensuring they cook through evenly in the oven without being tough.
- Dry Sausage Sadness: Cook the sausage until it’s browned and no longer pink, but don’t blast it on high heat until it resembles sad, dry pebbles. Keep it juicy!
- Ricotta Avalanche: While tempting, piling on too much ricotta mixture can make the lasagna heavy and prevent the layers from holding together nicely. Stick to the amounts and spread it reasonably evenly.
- The Impatient Slicer: Seriously, let that beauty rest! Cutting into lasagna straight from the oven guarantees a soupy mess. Give it those 10-15 minutes on the counter to firm up. Pour yourself that glass of wine while you wait!
- Forgetting to Drain Soaked Noodles: Make sure to lift the noodles out of the soaking water and let the excess water drip off before layering. You don’t want to add extra water to your lasagna!
Joy Behar Lasagna Recipe
Equipment
- Large saucepan
- Large bowl
- 9”x 12”x 2” casserole or baking pan
Ingredients
- 2 tablespoons olive oil
- 1 cup onion chopped
- 2 garlic cloves chopped
- 1 ½ lbs sweet Italian sausage out of casings
- 28 ounces Italian-style crushed tomatoes
- 1 16 ounce jar marinara sauce
- 1 6 ounce can tomato paste
- ¼ cup chopped fresh oregano or 1 1/2 tablespoons if using dried
- ½ cup basil leaves chopped
- 2 teaspoons sea salt
- ¾ teaspoon pepper
- 1 1 lb box lasagna noodles
- 1 lb whole milk ricotta cheese
- 1 cup grated Parmesan cheese
- 1 extra large egg
- ¼ cup parsley chopped
- 1 lb whole milk mozzarella cheese
- ¼ cup Parmesan cheese for sprinkling at end
Instructions
- Preheat the oven to 400 degrees F and position the oven rack in the middle.
- To make the meat sauce, heat the olive oil in a large saucepan. Add the onion and cook over medium-low heat until translucent (about 5 minutes).
- Add the garlic and stir for one more minute. Then add the sausage and cook over medium-low heat, breaking it up with a wooden spoon, for 10 to 15 minutes, or until fully cooked and no longer pink.
- Add the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, sea salt, and freshly ground black pepper.
- Simmer uncovered over medium-low heat for 20 minutes.
- Soak lasagna noodles in hot tap water.
- While the sauce is simmering, make the cheese filling: In a large bowl, combine the ricotta, 1 cup of Parmesan, the beaten egg, chopped parsley, sea salt, and freshly ground black pepper. Set aside.
- Ladle one third of the meat sauce into a 9”x 12”x 2” casserole or baking pan. Spread the sauce over the bottom of the dish.
- Add approximately half the pasta (in one layer, cover the sauce with the noodles).
- Top that with half the sliced mozzarella, half the cheese mixture, and one third of the sauce.
- Add another single layer of noodles, mozzarella, ricotta, and the remaining sauce.
- Sprinkle with the remaining ¼ cup of Parmesan.
- Bake uncovered for 35 minutes, or until the sauce is bubbling and the top is golden brown. Let it cool for a few minutes before serving.
Notes
Frequently Asked Questions (FAQ)
Can I freeze this lasagna?
Mamma mia, yes! Lasagna is one of the best freezer meals! Assemble the whole thing in a freezer-safe pan (disposable aluminum pans work great for gifting or easy cleanup), but don’t bake it. Cover it tightly – I use plastic wrap pressed right onto the surface, then a layer of foil – and freeze for up to 3 months. Thaw completely overnight in the fridge before baking as directed (it might need an extra 10-15 minutes since it’s starting cold).
Can I use no-boil lasagna noodles?
You *can*, but this recipe is really designed for the traditional noodles prepared with the soaking method. If you use no-boil noodles, you can skip the soaking step, but you’ll likely need to add about 1/2 to 1 cup of extra liquid (water, broth, or more sauce) distributed throughout the layers, as no-boil noodles absorb more moisture during baking. Also, baking time might need adjustment.
How do I prevent the lasagna from sticking to the pan?
Make sure you start with that layer of meat sauce on the very bottom of the pan before adding any noodles! That sauce layer creates a nice buffer. Greasing the pan lightly with olive oil or cooking spray before adding the sauce gives extra insurance, but the sauce layer is usually sufficient.
Can I add vegetables to this lasagna?
Absolutely! It’s a fantastic way to add extra flavor and nutrition. Sauté chopped veggies like zucchini, bell peppers, mushrooms, or onions and add them to the meat sauce while it simmers. Or wilt some spinach and squeeze it *really* dry, then either add it to the sauce or mix it into the ricotta filling. Yum!
How do I store and reheat leftovers?
Leftover lasagna is the best! Let it cool completely, then cover the pan tightly with foil or transfer slices to airtight containers. Store in the refrigerator for up to 4 days. To reheat, you can microwave individual slices until hot, or cover the pan with foil and reheat in a 350°F (175°C) oven until warmed through (usually 20-30 minutes).
And there you have it, amici! A taste of classic comfort with this wonderful Joy Behar Lasagna Recipe . It filled my house with amazing smells and managed to lure everyone (even Mike, away from the poor pantry door) to the table for a happy, satisfying meal. Even Luca, my picky one, admitted it was “pretty good” (high praise!), and Mia loved the “cheesy parts.” It’s a keeper! What are your family’s favorite comfort food classics? Share your go-to recipes or any tasty twists you make to this lasagna in the comments below! If you’re looking for a speedier lasagna fix next time, definitely try my Lazy Lasagna Recipe! Let’s keep sharing the love, one delicious meal at a time. Buon appetito!