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- Meat and poultry
- Beef pasta
This is a simple lasagne, which is super-easy to make. It's the perfect dish for lunch or dinner.
237 people made this
- 450g minced beef
- 450g fresh Italian sausage, casings removed
- 125ml warm water
- 140g sliced black olives
- 1 pinch basil
- 2 teaspoons garlic granules
- 1 tablespoon dried oregano
- 1 1/2 teaspoons dried sage
- 2 teaspoons ground black pepper
- 2 tablespoons finely chopped garlic
- 1 tablespoon dried onion flakes
- 800g tomato based pasta sauce, such as Dolmio's bolognese sauce
- 450g lasagne sheets
- 225g ricotta cheese
- 450g mozzarella cheese, grated
MethodPrep:30min ›Cook:40min ›Ready in:1hr10min
- Brown the minced beef and sausagemeat in a large frying pan over medium-high heat. Drain excess fat. Stir in the water and black olives and season with basil, garlic granules, oregano, sage, pepper, chopped garlic and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the pasta sauce sauce and remove from the heat.
- Preheat the oven to 190 C / Gas 5.
- Place a layer of the meat and sauce in the bottom of a 23x33cm or similar sized baking dish. Cover with a layer of lasagne noodles. Spread a thin layer of ricotta cheese over the lasagne and sprinkle with a little mozzarella cheese. Cover with another layer of sauce and repeat layering ending with the meat and sauce on top. Reserve about 75g of mozzarella cheese for later.
- Bake for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagne is. Lasagne is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top and return to the oven for about 10 minutes for a nice melted cheese topping.
Reviews & ratingsAverage global rating:(226)
Reviews in English (178)
by Kris Swiggum
***I just realized that my recipe was changed. If you can, use fresh finely chopped onions, not dried, and fresh minced garlic instead of or in addition to the garlic powder. I also throw in some finely chopped green bell pepper sometimes. Fresh is just always better to me. And they left out the thyme. Or maybe I forgot it. Who knows? About 1/2 teaspoon in the sauce while its simmering. Yum. ****Just a note, for those of you using the ready-bake noodles, it is NOT necessary and I really don't recommend it. My recipe does not call for it if you look closely. I use REGULAR lasagna noodles and make sure they are fully covered by a watery sauce cuz they will soak it right up. Much better flavor than pre-cooking noodles separate in just plain water!! And use lots of sauce!! ****To give this a health boost, I throw kale and mushrooms in the food processor for a super fine chop and mix it in with the cooking beef and sausage. My kid has no idea he's eating greens and anti-oxidant loaded mushrooms.-16 Sep 2007
by Maccc's Mom
haven't used this recipe but I have been using dry noodles in my lasagna for years now. You don't need to buy the "new no cook noodles" the old ones work just fine.-01 Oct 2004
Easy recipe for lasagna. Not only does it eliminate the boiling of the noodles, but you don't have to add egg and parm to the ricotta like most recipes call for. The only problem that we had was that the lasagna should have more ricotta cheese in it than the recipe calls for. Use at least 16oz or 24 oz. Other than that, it's a keeper-30 Nov 2007
Giada's Classic Italian Lasagna75 Serves 6
Originally seen on: Everyday Italian. Episode: All About Lasagna.
Preheat oven to 375 degrees F.
For the bechamel sauce, In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
For the simple tomato sauce, in a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
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What's more comforting then enjoying a nice cheesy slice of homemade beef lasagna? This meal is quick, easy, and affordable ingredients.
One of the recipes that I remember my mom making when I was a kid was lasagna. It was probably the first dinner I learned to make. I sometimes experiment with different ingredients, but my favorite recipe is always the traditional way I grew up eating lasagna with ground beef. I even use the same pasta sauce that she uses.
This recipe only has 5 ingredients and costs no more than $20.00 to make. Any brand of lasagna noodles and pasta sauce will work. These ingredients tend to me inexpensive.
Lasagna is the perfect make ahead meal too. You can put together the lasagna a day ahead and bake it when you are ready to eat. This is especially helpful when you're pressed for time. Although this recipe only takes under an hour to make we all have nights when dinner needs to be on the table even quicker.
Tips to make homemade lasagna with ground beef:
I always use lower fat ingredients including part-skim mozzarella cheese and part-skim ricotta cheese. Ground beef is not generally a lean meat although you can purchase leaner beef. The leaner the beef the less fat that will be in the pan when you fry the ground beef.
If you do have a lot of grease, drain it off. I also rinse the beef under hot water to remove additional grease. I use an organic grass fed beef that is pretty lean, so don't need to drain off the fat.
A lower fat option would be to use ground turkey or chicken. A plant-based lasagna is delicious so with lots of vegetables instead of meat.
In our home we rarely go out to dinner and only order take out (usually Chinese) once a month or so. We rely heavily on meals that give us leftovers. This week is a really busy week so I made chili on Sunday and lasagna on Monday and have leftovers of both now for the week. This lasagna also freezes well so you can freeze the left overs and save them for another time.
How to make the Best Homemade Lasagna:
- Start by making a homemade meat sauce. This is done by sautéing an onion in olive oil until it begins to soften. This brings out the sweet flavor of the onion. Then it is time to brown the ground beef until it is browned and the onion is softened. Stir in the marinara sauce and let it simmer on low. If you want your lasagna to be extra saucy, I suggest adding 1/2 jar more marinara sauce.
- Make a parmesan ricotta cheese mixture. This is what gives the lasagna the creamy filling. I love to flavor the ricotta cheese with a good amount of parmesan cheese, spices, and egg to bind it together.
- Use your favorite lasagna noodles. There are two choices for lasagna noodles — oven-ready pre-cooked noodles or lasagna noodles that need to be cooked before hitting the oven. I have tried both ways and can attest that they both work!
- Bring on the cheese! The best lasagna is full of cheese so be generous with the layers of mozzarella cheese.
- Bake covered for 15 minutes and then remove the foil and continue to cook until the cheese is bubbly. Let it set up for 10 minutes before serving.
Here are some more of my favorite lasagna recipes:
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Tre Stelle® Mozzarella Lasagna with Ricotta and Meat Sauce
1 lb | 454 g ground beef or a combination of ground beef, pork and veal 2 jars | 650 mL each pasta sauce 1 tub | 454 g Tre Stelle® Traditional Ricotta Cheese 1 cup | 250 g Tre Stelle® Grated Parmesan Cheese 1 egg 1 tbsp | 15 mL Italian parsley, finely chopped pinch black pepper 2 cups | 500g Tre Stelle® Mozzarella, coarsely grated 1 box | 500 g no-boil lasagna noodles
Preheat oven to 350ºF (180ºC). In a medium bowl combine Ricotta and ¾ cup of Parmesan cheese. Add egg, parsley and black pepper stir to combine. Cover and refrigerate until ready to use. Place ground meat in a large skillet and cook over medium high heat – approximately 7 minutes. Drain excess liquid from skillet and add pasta sauce simmer on medium low until ready to assemble lasagna. Spread 1 cup of the pasta sauce evenly in the bottom of a 9x13” baking dish. Place lasagna noodles in a single layer to completely cover the bottom of the pan, top with one-third of the pasta/meat sauce and one-quarter of the grated Mozzarella cheese. Cover with an additional layer of noodles. Carefully spread the Ricotta cheese mixture onto noodles using a spatula to spread evenly. Top with another layer of noodles top with meat sauce and grated Mozzarella cheese making a total of four layers ending with noodles. Top any remaining sauce over top layer of noodles and sprinkle with any remaining Mozzarella and Parmesan Cheeses. Cover with foil and bake for 45 minutes. Allow to rest 10 minutes before slicing and serving.
Hunt's® Classic Beef Lasagna
Preheat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Combine ricotta cheese, 2 tablespoons water, parsley and 1/4 teaspoon black pepper in small bowl set aside.
Heat large skillet over medium-high heat. Add beef and onion sprinkle with Italian seasoning, salt and remaining 1/4 teaspoon black pepper. Cook 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic cook 1 minute more or until fragrant. Drain. Add undrained tomatoes, tomato sauce, remaining water, vinegar and red pepper flakes to skillet. Reduce heat and simmer 10 minutes, stirring occasionally.
Assemble lasagna by spreading about 1 cup meat sauce over bottom of dish. Place 3 dry noodles over sauce, top with 2 cups meat sauce, half of ricotta mixture, 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Repeat layers, ending with a layer of noodles topped with remaining sauce and remaining mozzarella and Parmesan cheeses.
Spray underside of aluminum foil with cooking spray cover dish tightly with foil. Bake 45 minutes. Remove foil and bake 15 minutes more or until cheese melts and sauce is bubbly. Let stand 15 minutes before serving.
Bake your lasagna uncovered. Lasagna does not need to be covered in the oven. The cheese will brown the longer you have it in the oven, but it does not start to brown until after 40 minutes in the oven.
Use pizza mozzarella or shredded mozzarella is best for lasagna. Do not use fresh mozzarella.
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Low Carb Keto Recipes
This amazing Keto Skillet Lasagna recipe actually comes from the cookbook, Easy Keto in 30 Minutes. The talented food blogger, Urvashi from Two Sleevers sent me a copy and I was drooling as I paged through all of the low-carb recipes. From the Big Mac Salad to the Sour Cream Skillet Chicken Enchiladas, there are so many great recipes I can&rsquot wait to try!
This cookbook is full of a variety of recipes from around the world. From Keto versions of familiar recipes like Beef Stroganoff and Texas Chili to more exotic flavors like Hot and Sour Egg Drop Soup and Sichuan Smashed Cucumbers. Check out the details below for a a copy of the book we are giving away!
What is Keto?
For those of you who have probably heard of Keto, but aren&rsquot sure exactly what it means, it is a low-carb, high fat diet. Usually 60-75% of your daily calories come from fat. Guess where most of the flavor in recipes come from&hellipthe fat! That means, while Keto recipes typically have less than 10% carbs, they are loaded with lots of cheesy and meaty goodness.
I don&rsquot personally follow the Keto diet, but I do try to stick to low carb meals when I can. The recipes in this cookbook will make a great addition to some of my other favorites like these Low Carb Stuffed Peppers and Banana Protein Pancakes.
How Do You Make Homemade Lasagna
Lasagna is so easy to make at home and it’s just creating layers of different ingredients including long pasta sheets, a meat sauce and cheese. There is no end to the variations of homemade lasagna and the one I’m sharing with you today is very basic and a great place to start when making your own.
Please feel free to make any adjustments you like to suit your family’s preferences:
- Ground turkey, beef or pork can be used in this recipe, or a combination if you like.
- Try different types of cheeses.
- If you are buying your marinara sauce, pay attention to the label. There are a lot of great sauce flavors out there that will really add depth to this dish.
It’s super important to let the lasagna rest after it’s finished cooking. I say a minimum of 15 minutes in my instructions below but the longer you have the better, up to 30 minutes to allow for cleaner slices. You can garnish with fresh basil or parsley if you’d like for a pretty pop of color.
Serve with some hot, fresh dinner rolls and some of my Nana’s green beans on the side and you’re all set! I hope you love this easy dinner as much as we do!