Meat Sauce And Ricotta Lasagna Food

BEST CLASSIC LASAGNA RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Make the meat sauce. Add beef and sausage to a large skillet over medium-high heat, breaking it apart with a wooden spoon. Add the onion and garlic. Cook until meat is browned, about 6-8 minutes. Drain the fat from the meat. Return the meat to the skillet.
• Add the tomato sauce, crushed tomatoes, tomato paste, water, sugar, 2 teaspoons salt, 2 teaspoons Italian seasoning, 1 teaspoon basil, and the black pepper. Stir until well combined. Cover and reduce the heat to low. Simmer the sauce for 30 minutes. Stir in 2 tablespoons of the minced parsley.
• As the sauce cooks, make the ricotta mixture. In a large bowl, add 1 cup mozzarella, the ricotta, 1/4 cup parmesan, 2 tablespoons of the parsley, the egg, 1 teaspoon salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon basil. Stir until well incorporated.
• Cook the pasta al dente, according to it's package directions.
• Assemble the lasagna. In a 13x9 inch baking dish, add a very thin layer of meat sauce (about 1/4 cup). Layer 3 lasagna noodles, 1/3 of the ricotta mixture, and 1 1/2 (level) cups of meat sauce. Repeat the layers twice.
• Add a final layer of the remaining noodles, meat sauce, 1 cup mozzarella, and 1/4 cup parmesan.
• Cover with foil that has been sprayed with nonstick cooking spray. Bake for 45 minutes. Remove the foil. Bake 15 more minutes.
• Let the lasagna cool for 15-20 minutes before cutting.

LASAGNA WITH MEAT SAUCE

Steps:

• Preheat oven to 375 degrees.
• Meat Sauce: Heat oil in a large saucepan over medium-high. Add beef, sausage, onion, carrots, celery, and 1 teaspoon salt. Cook, stirring occasionally and breaking up meat into bite-size pieces, until vegetables soften and meat has browned, about 10 minutes. Add garlic, oregano, and red-pepper flakes; cook until fragrant, 1 minute. Add tomato paste; cook 2 minutes more. Puree tomatoes in a blender or food processor; add to pan. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until reduced and thickened slightly but still very loose, about 15 minutes. Remove from heat.
• Cheese Mixture: In a large bowl, whisk together ricotta, milk, eggs, 1 cup Parmigiano-Reggiano, 2 1/2 cups mozzarella, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Assembly: Spread 2 cups meat sauce evenly in a 9-by-13-inch baking dish, preferably ceramic or enameled cast iron. Arrange 3 lasagna noodles over sauce (space noodles evenly; they will expand as the lasagna cooks). Spread 2 cups cheese mixture over noodles; top with 3 more noodles. Repeat layering of meat and cheese mixtures between noodles twice more. Spread 2 cups meat sauce evenly over top layer of noodles. Sprinkle evenly with remaining 1 1/2 cups mozzarella and 1/4 cup Parmigiano-Reggiano. Loosely cover with parchment-lined foil and transfer to a rimmed baking sheet.
• Bake until noodles are tender but still al dente (easily pierced with the tip of a knife), 40 to 45 minutes. Uncover; continue baking until bubbly and puffed slightly along edges and golden brown in places on top, 20 to 25 minutes more. (There may appear to be a lot of liquid in the dish. It will be absorbed as the lasagna cools.) Transfer dish to a wire rack and let cool slightly and set, about 20 minutes; cut into squares to serve.

MEAT SAUCE AND RICOTTA LASAGNA

Steps:

• Gather the ingredients.
• In a pot, heat the oil. Add the pork, season it with salt and pepper, and brown the meat thoroughly on all sides.
• Remove the meat to a platter, leaving the drippings in the pot.
• Add the onion, garlic, and ground beef.
• Season the mixture with salt and pepper and cook until the beef is browned.
• Add the tomato puree , tomato paste, and water, as well as the sugar and baking soda (if you're using those).
• Stir and simmer for 5 minutes.
• Add the pork.
• Continue simmering for 1 hour, or until the pork is fork-tender.
• Gather the ingredients for the filling.
• Combine the ricotta with the grated Parmigiano cheese and parsley. Season the mixture to taste with salt and black pepper, and set it aside.
• Preheat the oven to 375 F/180 C. Boil the lasagna noodles, a few sheets at a time, in lightly salted water until they are al dente .
• Remove them with a strainer and drain.
• Remove the pork from the sauce and set it aside.
• Coat the bottom of a baking dish with 1/2 cup of the sauce.
• Put down a layer of lasagna noodles.
• Then a layer of ricotta.
• Continue alternating the lasagna noodles with sauce and ricotta.
• Cover the last layer of lasagna noodles with sauce and then the mozzarella slices .
• Bake for about 35 to 40 minutes, or until the mozzarella on top is melted, bubbly, and somewhat browned.
• Serve the lasagna as the first course and the pork as a second course.

CLASSIC ITALIAN LASAGNA

Steps:

• Preheat oven to 375 degrees F.
• 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.
• 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.

I HATE RICOTTA LASAGNA W/MEAT SAUCE AND 3 CHEESES

Steps:

• Brown meat with onion and garlic; drain.
• Return to pan and stir in 3/4 of cooking/spaghetti sauce, 1/2 of the canned tomatoes, garlic salt and Italian Seasonings and simmer for 5 minutes.
• Meanwhile, preheat oven to 375 degrees.
• In 13/9 dish, spread 1/2 cup meat sauce, covering bottom.
• Place 4 lasagna noodles lengthwise over sauce, overlapping edges.
• Place the Velveeta cheese slices over the noodles, about 4 squares per noodle.
• Repeat layers twice, begin and end with noodles.
• Combine remaining canned tomatoes with sauce; spread remaining sauce, and sprinkle with parmesan and mozzarella cheeses.
• Add more Italian spices if desired.
• Cover with foil, bake about 40 minutes or until hot and bubbly and cheese is melted through.
• Remove the foil, bake for 5 more minutes.
• Let stand for 5 minutes before cutting and serving.
• Accompany with salad and garlic bread.

MEAT SAUCE LASAGNA

Steps:

• Brown ground beef with onion in large pot. Drain grease and return to pot.
• Add tomato sauce & tomato paste, plus one can of water of each.
• Add garlic powder, salt, pepper, basil and oregano.
• Cook 45 minutes or more.
• Just before you are ready to assemble the lasagna, bring a large pot of water to a boil. Add lasagna noodles, laying them flat. Do not break. Cook in boiling water for about 10-15 minutes, then drain.
• While noodles are cooking, mix eggs with cottage cheese in a medium bowl.
• Spray 9 x 13 glass baking dish with cooking spray.
• TO ASSEMBLE LASAGNA: Place layer of noodles on bottom of pan, cutting them to fit so they do not overlap.
• Spread 1/2 of the cottage cheese over the noodles.
• Place a layer of mozzarella cheese on the cottage cheese, cutting the cheese as needed to avoid overlapping.
• Spread 1/2 of the meat sauce on top of the cheese.
• Sprinkle with 2 oz Parmesan cheese.
• Repeat layers (noodles, cottage cheese, mozzarella cheese, meat sauce and then Parmesan cheese).
• Bake at 350 degrees for 45 minutes.
• NOTE: Lasagna can be assembled in advance and baked just before serving. Let sit for a few minutes before cutting.

BEST LASAGNA

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.