The Secret Behind This Classic Lasagna Recipe

From what I can tell, the secret behind Alton's lasagna is the addition of a
little sugar to the sauce and using a bit more cheese than most other
recipes.

There are a few minor tweaks to his original recipe that I found
necessary, for example adding a dash of wine vinegar to the sauce and
changing the amount of Parmesan cheese.

How to Make Lasagna

For this recipe, we are essentially making a thick, meaty tomato sauce
and layering that with noodles and cheese into a casserole. Here's the
run-down:

1. Start by making the sauce with ground beef, bell peppers, onions,

and a combo of tomato sauce, tomato paste, and crushed
tomatoes. The three kinds of tomatoes gives the sauce great depth
of flavor.
2. Let this simmer while you boil the noodles and get the cheeses
ready. We're using ricotta, shredded mozzarella, and parmesan --
like the mix of tomatoes, this 3-cheese blend gives the lasagna
great flavor!
3. From there, it's just an assembly job. A cup of meat sauce, a
layer of noodles, more sauce, followed by a layer of cheese.
Repeat until you have three layers and have used up all the
ingredients.
4. Bake until bubbly and you're ready to eat!

How to Freeze and Reheat Lasagna

You can also freeze the lasagna either baked or unbaked.

 To freeze an unbaked lasagna: Line the pan with foil before

assembling, then assemble the lasagna as directly. Let cool
completely, and then freeze until solid. Once frozen, lift the frozen
 lasagna block from the casserole dish, wrap it in more foil, then
freeze for up to a month.
 To reheat an unbaked frozen lasagna: Remove the lasagna from
the freezer and unwrap all the layers of foil. Transfer to the original
casserole dish, cover, and let it thaw in the fridge overnight. Once
thawed, bake as directed.
 To freeze baked lasagna: Line the pan with foil before assembling,
then assemble and bake as directed. Let it cool completely, then
freeze until solid. Once frozen, lift the frozen lasagna block from the
casserole dish, wrap it in more foil, then freeze for up to a month.
 To reheat a baked lasagna: Remove the lasagna from the freezer
and unwrap all the layers of foil. Transfer to the original casserole
dish, cover, and let it thaw in the fridge overnight. Once thawed,
warm the whole casserole (covered with foil) in the oven at 350°F
until bubbly again.
 To freeze and reheat individual slices: Cut the baked and cooled
casserole into slices and wrap each slice individually in foil.
Combine them in a freezer storage bag and freeze for up to 1
month. Thaw overnight in the fridge. To reheat, unwrap from the
foil, place on a microwave-safe dish, and reheat in the microwave
for a few minutes until bubbly.