How Many Boxes Of Lasagna Noodles Do I Need?

Lasagna is perhaps the quintessential feed-a-crowd casserole. Of course, there are as many different ways to make lasagna as there are Italian mothers, but this is how I like to do it. Although it is not true, lasagna is undoubtedly more time-consuming than spaghetti — but it’s oh-so-worth-it, occasionally! I was so intimidated by lasagna before I tried it because it looked like a process that would take up my entire day.

This recipe is a cross between a completely homemade lasagna and one that incorporates pre-made ingredients. I cook the meat and make my own sauce, but I substitute dried pasta for fresh, homemade pasta. If you use jarred sauce, you can make lasagna faster than this. But I really like to make my own sauce if I’m going to the trouble of making a lasagna in the first place.

This is a serious lasagna. It’s extra-deep, cheesy, meaty, and extremely chunky with beef and sausage (you’ll need a deep pan!).

How to Make Lasagna

YieldServes 6 to 8

shellfish-free

tree-nut-free

high-fiber

fish-free

peanut-free

soy-free

alcohol-free

Per serving, based on 8 servings. (% daily value)

Calories 1044

Fat 61.3 g (94.3%)

Saturated 24.7 g (123.6%)

Carbs 67.4 g (22.5%)

Fiber 7.0 g (27.8%)

Sugars 14.9 g

Protein 57.1 g (114.2%)

Sodium 2044.3 mg (85.2%)

1 pound dried lasagna noodles

Olive oil

Salt

1 1/4 pound uncooked spicy pork or chicken sausage

1 pound ground beef

1 large onion, chopped

4 cloves garlic, minced

1 (28-ounce) can plum tomatoes, with their juice

1 (12-ounce) can tomato paste

1 (28-ounce) can tomato sauce

1/2 teaspoon freshly ground black pepper

Large pinch of red pepper flakes (optional)

2 teaspoons salt, divided

15 ounces ricotta cheese, drained

2 large eggs, beaten

1 cup grated Parmesan cheese, divided

2 tablespoons olive oil

Small handful fresh flat-leaf parsley leaves, minced

4 cups grated mozzarella cheese

Extra-deep 13×9-inch baking dish (should be at least 3 inches deep!)

Baking spray or olive oil for greasing the pan

Large pasta pot

Towels for noodles

Colander

Deep sauté pan OR wide saucepan

Medium bowl

Heat the oven to 425°F and lightly grease the baking pan with olive oil.

Place a large pot of water over high heat. Drizzle in a glug of olive oil and salt the water generously.

Bring to a boil, add the lasagna noodles, and bring back to a boil. Cook until the lasagna is al dente.

Drain and lay the noodles out on clean kitchen towels.

Place a large skillet over medium high heat.

Cut open the sausage casings (I like to use kitchen shears for this) and crumble the sausage. Crumble in the ground beef, and add all the meat to the skillet.

Cook, stirring frequently, until the beef is very well browned.

Meanwhile, finely chop the onion and the garlic.

Add the chopped onion and garlic to the skillet and turn down the heat to medium. Cook, stirring frequently, for another 10 minutes.

Take off the heat and drain most of the fat away from the meat.

Place back on the heat, and add the tomato paste. Cook for a couple minutes, stirring it into the meat.

Crush the plum tomatoes in the can, and then add them with their juices, as well as the tomato sauce, into the meat. Stir and bring to a simmer. Simmer for at least 15 minutes, while you prepare the cheese layer. When you take the sauce off the heat, stir in 1 teaspoon of salt and some freshly ground black pepper.

In a medium bowl, stir together the ricotta, beaten eggs, 1/2 cup of Parmesan cheese, remaining 1 teaspoon of salt, olive oil, and minced parsley in a large bowl.

Count your noodles. You will need four layers of noodles total. It is best to start and finish with wider layers, so if you have less than 16 noodles, put your extra noodles in the bottom or top layers. (For the purposes of this recipe, Ill assume you have 15 noodles.) Line the bottom of the prepared baking dish with 4 cooked lasagna noodles, overlapping them.

Spread one-third of the ricotta mixture on top.

Spread about one-third of the meat sauce on top of that.

Sprinkle with about 1 cup of grated mozzarella and top with another 3 noodles. Repeat layering the ricotta and meat sauce with the cheese. Repeat again with 3 noodles and another layer of ricotta, meat, and cheese.

Finish by topping the lasagna with 4 noodles — one crosswise and four lengthwise. Sprinkle any remaining mozzarella cheese on top of the noodles, as well as the remaining 1/2 cup of Parmesan. (At this point the lasagna may be covered and refrigerated for up to 48 hours. It may also be securely wrapped and frozen for up to a month.)

Cover loosely with aluminum foil.

Bake for 30 minutes.

Uncover and bake for an additional 10 minutes. for Let stand for 15 minutes before slicing and serving.

Making ahead: This lasagna can be prepared up to a day in advance and stored in the refrigerator, covered. It can also be frozen, before baking. If it was frozen, bake the lasagna as described above after letting it thaw overnight in the refrigerator. If you don’t have time to let it thaw, lower the oven temperature by 25 degrees and continue baking for another 30 minutes, or until the center is steaming hot.

This recipe is adapted from my own recipe from my book, Not Your Mothers Casserole Cookbook, which will be published by Harvard Common Press in January 2011.

FAQ

How many lasagne noodles do I need?

You will need four layers of noodles total. If you have fewer than 16 noodles, place your extra noodles in the bottom or top layers since it is best to start and finish with wider layers.

How much lasagna does one box of noodles make?

You should be able to create four layers with one box of lasagna noodles. However, if you use a pan that is a different size, your lasagna layers may change.

How many lasagna noodles are in a 1lb box?

How much lasagna do I need for 8?

One 13×9 pan will typically produce eight medium-sized portions.