Fantastic Meat Lasagna Food

THE MOST AMAZING LASAGNA RECIPE

Steps:

• In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine*. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.
• Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
• In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
• Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.
• To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot.

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

CLASSIC LASAGNE

Steps:

• To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
• Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
• Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
• Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
• Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
• Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.
• Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can't see any pasta poking through.
• Scatter 125g torn mozzarella over the top.
• Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.

LASAGNE

Steps:

• First, make the béchamel sauce. Put the milk, onion, bay leaves and cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.
• For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg is soft but not coloured.
• Tip in the beef and pork mince, the milk and chopped tomatoes. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan. When the mince is mostly broken down, stir in all the herbs, the stock cubes and the red wine, and bring to a simmer. Cover and cook for 1 hr, stirring occasionally to stop the bottom catching.
• Uncover and gently simmer for another 30 mins-1 hr until the meat is tender and saucy. Taste and season.
• To finish the béchamel sauce, strain the milk through a fine sieve into one or two jugs. Melt the butter in the same pan then, using a wooden spoon, mix in the flour and cook for 2 mins.
• Stir in the strained milk, a little at a time - the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. Bring to a gentle simmer, stirring constantly (if you have lumps, give it a quick whisk). Gently bubble for a few minutes until thickened. Season with salt, pepper and a good grating of nutmeg.
• Heat the oven to 180C/160C fan/gas 4. Spread a spoonful of the meat sauce over the base of a roughly 3.5-litre baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little of the parmesan.
• Repeat the layers - pasta, béchamel, meat and parmesan - two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and remaining parmesan. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.

FANTASTIC MEAT LASAGNA

Steps:

• Pre-heat oven to 375 degrees.
• In a non-stick skillet brown meat with salt and pepper. When browned stir in basil, tomato paste, crushed tomatoes, pasta sauce, ricotta and parmesan, and simmer for a couple of minutes.
• Place 3 lasagna noodles on the bottom of bake dish and top with half the sauce. Add another layer of noodles and then the remaining sauce. Top with mozzarella cheese and cover dish with foil. Bake for 45 minutes, remove from oven and let sit for 15 minutes before serving.

VENISON LASAGNA | EASY & CLASSIC RECIPE WITH DEER MEAT SAUCE

Steps:

• Start by making the sauce (see notes if you want to use store-bought sauce). Add the olive oil to a large pot over medium heat. When the oil is hot, add the onion and saute until the edges start to brown.
• When the onion starts to brown, add the ground venison and brown that. Then, add the garlic, Italian seasoning, sugar, salt, pepper, and tomato paste. Cook for an additional 1-2 minutes before deglazing the pan with the balsamic vinegar.
• Finally, add the crushed tomatoes and let the sauce simmer covered over low heat while you prepare the cheese mixture and noodles.
• Bring a large pot of salted water to a boil and cook the lasagna noodles. Drain and set aside. You can toss them in a little bit of olive oil if they're sticky so they don't clump together.
• Mix together all of the cheese filling ingredients in a medium bowl. Preheat the oven to 350F.
• Now it's time to assemble the lasagna in a 9×13-inch baking dish. Remove the sauce from the heat and make an assembly line with the sauce, cheese filling, and noodles.
• Start by pouring 1/4 of the sauce on the bottom of the dish. Then, lay 4 noodles on top of the sauce, overlapping them a bit so they all fit, and cover the bottom of the dish. Next, spread half of the cheese mixture on top of the noodles. You can just kind of sprinkle it around the best you can. Then, add another 1/4 of the sauce. Then, top with 4 more noodles.
• Repeat this whole process one more time. Then, cover the exposed noodles with the remaining sauce and parmesan cheese. Make sure the sauce goes all the way to the edge of each noodle so the edges don't dry out.
• Cover with foil and bake for 40 minutes. Uncover and then bake for an additional 10 minutes until everything is bubbly and melted. Slice & enjoy!

BEST HEALTHY VEGAN LASAGNA

Steps:

• Warm up the oven to 425 degrees Fahrenheit Start with the cashew cream:
• In a blender, combine the soaked cashews, lemon juice, water, vinegar, salt, and mustard. Blend until smooth and creamy. Be sure to capture any on the side of the blender. If needed, you can add more water but not more than a 1/4 cup. Set aside.
• Mushroom Veggie Mixture:
• To a saute pan, add the oil and warm it. To that, add in the mushrooms, carrots, onions until tender. This should take about 10 minutes.
• Add the spinach and stir gently as it wilts. Then add the garlic and cook for about 30 seconds to draw out the flavor. Quickly salt and pepper and pull from the heat. Set aside.
• Layering:
• 3/4 cup of marinara goes into the 9 x 9-inch glass baking pan, spreading carefully to ensure the bottom is fully coated.
• Place three noodles into the pan, snapping off the needed noodles to get a good fit.
• In goes 1 cup of the cashew cream, followed by half of the mushroom veggie mix.
• End the layer with 3/4 cup of marinara.
• 3 more noodles, 1 cup of cashew cream (keep remaining cashew cream for later), and the mushroom veggies' last half.
• Top with the final three noodles, 3/4 cup of the marinara smoothing it out across the top.
• Take parchment paper, spray the side that will be faced down onto the baking dish with a bit of spray oil to help prevent it from sticking.
• Cover the baking dish with the prepared parchment paper followed by a sheet of aluminum foil.
• Place the baking dish onto a baking sheet to catch any juices that may overflow, and into the oven, it goes.
• Bake for 25-30 minutes in the oven at 425 degrees Fahrenheit. You want the corners to be browning and the sauce to bubble warm.
• Remove from the oven and let it rest 15-20 minutes to set up. Add the cashew cream to the top of the cooling lasagna. The creams should spread nicely with the heat from the lasagna, but if not, add water to it to thin it out the consistency before.
• Cut and serve!

TOMATO FRENCH BREAD LASAGNA

Steps:

• In a skillet, brown lightly salted and peppered ground beef, onion and garlic; drain and set aside.
• Toast bread and line the bottom of an ungreased 13 x 9 baking dish with 10 slices.
• Top with half of the meat mixture and half of the tomatoes.
• Combine seasonings and sprinkle half over tomatoes.
• Drizzle with 1 1/2 teaspoons olive oil.
• Crumble remaining bread over top.
• Repeat layers of meat, tomatoes, seasonings and oil.
• In a saucepan over medium heat, melt the butter.
• Stir in flour.
• Gradually stir in milk and bring to a boil.
• Cook and stir until thick and bubbly, about 2 minutes.
• Remove from the heat and stir in Parmesan.
• Pour over casserole.
• Top with mozzarella cheese.
• Bake, uncovered, at 350° for 40 minutes or until bubbly and cheese is golden brown.