CLASSIC AND SIMPLE MEAT LASAGNA
Whole wheat noodles and lean ground beef make this tasty favorite a little lighter.
Provided by ccb1122
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
- Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
- In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
- Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
- Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.
Nutrition Facts : Calories 500.5 calories, Carbohydrate 47.1 g, Cholesterol 114.5 mg, Fat 19.3 g, Fiber 6.3 g, Protein 35.6 g, SaturatedFat 9.1 g, Sodium 999 mg, Sugar 12.4 g
LASAGNA ALLA BESCIAMELLA
Provided by Valerie Bertinelli
Categories main-dish
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- To make the meat ragu: Heat the oil in a Dutch oven over medium-low heat. Add the onion and garlic and saute until soft and fragrant, about 8 minutes. Add the ground beef, sausage, salt, basil, Italian seasoning, oregano and pepper to taste and increase the heat to high. Cook, breaking up the meat with a wooden spoon, until browned all over. Add the tomatoes. Pour some of the wine into the empty tomato boxes to rinse out the last bits of tomatoes and add to the pot, along with the remaining wine. Bring the mixture to a boil. Reduce the heat and simmer, partially covered, until the sauce thickens and the flavors come together, about 1 hour. Add a healthy amount of black pepper.
- To make the besciamella: Heat the milk in a small saucepan over medium heat until just simmering, then turn off the heat. Meanwhile, melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the flour to the butter and cook, whisking constantly, until the mixture thickens and then loosens again, about 2 minutes. Add the hot milk, whisking constantly. Bring to a boil. Add the nutmeg and salt and pepper to taste. Reduce the heat to low and continue to cook, whisking almost constantly, for 2 minutes. Remove from the heat and use immediately.
- To make the lasagna: Preheat the oven to 350 degrees F.
- Spread an even layer of the meat ragu over the bottom of a 9-by-13-inch baking dish. Arrange 3 lasagna noodles over the sauce lengthwise across the short side of the pan. Avoid overlapping or allowing them to touch the sides of the pan because they will expand as they cook. Press down slightly to let the sauce spread around them. Cover with one-quarter of the besciamella and sprinkle with one-third of the Parmigiano-Reggiano. Add another layer of ragu. Add 3 more noodles, arranging them in the opposite direction from the first layer and breaking 1 of the noodles in half if necessary to fit. Add one-quarter of the besciamella and half of the mozzarella. Make a third layer of ragu, noodles (alternating directions again), besciamella and one-third of the Parmigiano-Reggiano. Add another layer of ragu, then the remaining mozzarella, noodles (alternating the noodles again), besciamella and ragu.
- Cover the pan with foil and bake until heated through, about 35 minutes. Remove the foil and continue baking until the top is brown and bubbling, about 20 minutes more. During the last 10 minutes of baking, scatter the remaining Parmigiano-Reggiano all over. Let the lasagna stand for 10 minutes before serving.
MOM'S BEEF LASAGNA
This meat lasagna recipe is one of my mom's specialties. It's a hearty main dish that gets requested time and time again. The from-scratch sauce makes each cheesy slice extra flavorful and softer-textured than other versions. -Kim Orr, West Grove, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Spoon 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice., Cover and bake at 350° for 40 minutes or until bubbly and heated through. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 367 calories, Fat 18g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 901mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
GROUND BEEF LASAGNA
Make and share this Ground Beef Lasagna recipe from Food.com.
Provided by Ethan E.
Categories < 60 Mins
Time 45m
Yield 1 Cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil with 1 teaspoons of salt. Add the lasagna noodles and boil for 8-10 minutes. Drain the noodles and reserve until later.
- Chop the onion and garlic.
- Cook the ground beef, onion and garlic over medium heat in a skillet until no longer pink. Drain the excess fat.
- Stir the tomato sauce into the ground beef mixture, and keep this mixture in a skillet over low heat until ready to use.
- Mix together the ricotta cheese, 2 Tbsp. parmesan cheese, parsley and oregano.
- Spread ½ Celsius of the tomato sauce mixture in an ungreased 8x8 baking dish. Top with 3 of the cooked noodles and trim to fit.
- Spread half of the ricotta cheese mixture over the noodles; spread with a third of the tomato sauce mixture. Sprinkle with ⅔ Celsius of the mozzarella cheese. Repeat with three more noodles, the rest of the ricotta cheese mixture, another third of the tomato sauce mixture, and ⅔ Celsius of the mozzarella cheese.
- Top with the remaining noodles. Spread the rest of the sauce on top, sprinkle with the remaining mozzarella cheese and sprinkle with parmesan cheese.
- Place in the preheated oven and bake for 25 minutes or until hot and bubbly. Let stand about 10-15 minutes before cutting for easier serving.
Nutrition Facts : Calories 615.1, Fat 30.7, SaturatedFat 16.4, Cholesterol 116.4, Sodium 1124.5, Carbohydrate 45.9, Fiber 3.7, Sugar 8, Protein 38.7
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