lasagna slice on plate Let’s talk about Alex Guarnaschelli for a moment—if you’re a fan of the Food Network, you’ve definitely seen her in action. Alex is known for her impressive culinary skills, bold personality, and, of course, her love for classic, comforting dishes. As an Iron Chef, judge […]
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Let’s talk about Alex Guarnaschelli for a moment—if you’re a fan of the Food Network, you’ve definitely seen her in action. Alex is known for her impressive culinary skills, bold personality, and, of course, her love for classic, comforting dishes. As an Iron Chef, judge and cookbook author, she has an extensive list of achievements. But when it comes to her family recipes, like her grandma’s lasagna, she really shows us where her heart is: tradition, warmth and loads of flavor. Lasagna is already the ultimate comfort food, but Guarnaschelli’s recipe takes it up a notch. I recently stumbled across it while browsing for some fall cooking inspiration, and I just had to share it with you. Here’s how to make Alex Guarnaschelli’s grandma’s lasagna.
Why you’ll love Alex Guarnaschelli’s lasagna appetizer
This lasagna is anything but your average layered pasta dish. “I love lasagna. I sometimes make it my Sunday afternoon project and enjoy it for dinner on a weeknight when I don’t have as much free time,” says Alex. Passed down from grandma Guarnaschelli, it features all the classic lasagna elements we love—fresh mozzarella, Parmigiano-Reggiano and a hearty tomato sauce. Now, Alex’s family calls this recipe the “lasagna appetizer,” but you may find yourself too full for dinner if you’re not careful.
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How to make Alex Guarnaschelli’s grandma’s lasagna
Before you dive into making this masterpiece, here are a few tips to ensure your lasagna comes out perfect every time:
1. Cook your pasta properly
Make sure to cook the lasagna sheets al dente. You want them firm to hold up during the long bake, but not so firm that they don’t soften in the oven. A quick rinse in cold water after boiling will keep them from sticking together.
2. Choose a smaller dish
Alex likes to bake her lasagna in a dish smaller than her lasagna sheets. This way, they can cover the sides of the dish and create more of those “corner pieces” everyone loves. “No one really wants that middle piece,” she adds. It’s all about the crispy edges and corner pieces.
3. Layer with love
The magic of lasagna lies in the layers. Alex says to always start with sauce on the bottom: “The tomato sauce prevents any sticking.” Then, lay down the pasta sheets and don’t be afraid to be generous with the cheese. Alex even throws in some raw minced garlic for extra umami. For maximum support, she recommends criss-crossing each layer, similar to a Jenga tower.
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Alex Guarnaschelli’s grandma’s lasagna recipe
Thanksgiving is one time of year where Alex’s Italian roots come out in full force. And her grandma’s lasagna delivers on classic flavors brought down from generations. Follow this easy recipe below.
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Ingredients:
- ½ cup extra-virgin olive oil
- 2 medium yellow onions, minced
- 8 large cloves garlic, minced
- 1 tsp. red pepper flakes
- Kosher salt
- 2 (28-oz.) cans peeled whole tomatoes
- 1 bay leaf
- Kosher salt
- 1 lb. dried lasagna sheets
- 1 lb. whole-milk mozzarella, shredded
- 1 lb. Parmesan, finely grated
- 1 cup tightly packed fresh basil leaves
- Balsamic vinegar, for drizzling
- Chopped fresh Italian parsley, for topping
Directions:
- Total Time: 2 hours, 2 minutes
- Yield: 14 to 16 servings
- Heat the olive oil in a medium pot, then add the onions, garlic and red pepper flakes and season with salt. Cook, stirring occasionally, until golden. Add the tomatoes and bay leaf, and bring to a simmer for 20 to 25 minutes. Season to taste, then discard the bay leaf.
- Preheat the oven to 350°F. Then, bring a large pot of water to a rolling boil. Stir in a handful of salt and add the lasagna sheets. Cook, stirring so they don’t stick together, about four minutes, then drain and rinse under cold water. Separate the sheets so they don’t stick together.
- Spoon the sauce in the bottom of an eight-inch square baking pan. Arrange a layer of the pasta sheets over the sauce. Sprinkle the mozzarella, Parmesan and basil leaves over the pasta, then repeat the layering process twice, ending with pasta and cheese.
- Cover the baking pan tightly with aluminum foil and bake for 45 minutes, then raise the temperature to 450°F and remove the foil. Bake until the top browns slightly, 10 to 15 minutes. Let cool slightly, then cut into squares. Drizzle with the balsamic and top with chopped parsley.
Storing and reheating your lasagna
Lasagna is one of those dishes that tastes even better the next day, so don’t hesitate to make it ahead of time. Store any leftovers in an airtight container in the fridge for up to three days. To reheat, cover with foil and bake at 350°F until warmed through. If you’re short on time, individual slices can be microwaved—just be sure to cover them with a damp paper towel to retain moisture.
More celebrity recipes to try:
Warm up at the Ranch With the Pioneer Woman’s 8 Best Fall Comfort Recipes
Ina Garten Is Here To Make Fall Your Favorite Season: 9 Cozy Recipes
Jennifer Garner's Easy Lemon Olive Oil Cake Recipe
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