Meat Sauce Lasagna Food

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.

LASAGNA ALLA BESCIAMELLA

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.

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.

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.

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.

CLASSIC AND SIMPLE MEAT LASAGNA

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.

BEEF AND BECHAMEL LASAGNA

Steps:

• Preheat the oven to 400 degrees F.
• For the meat sauce: In a large saucepan or small Dutch oven, cook the bacon over medium-high heat until nearly crisp, about 5 minutes. Add the onions and carrots, season with salt and pepper, and cook until softened, another 3 minutes. Add the garlic and cook another minute. Add the ground beef and cook until the beef is no longer pink, 6 to 7 minutes. Deglaze the pan with the wine and add the marinara sauce and cinnamon. Fill the jar one-quarter full with water, swish it around to pick up any sauce left behind, and add it to the pot. Remove from the heat and set aside.
• For the bechamel sauce: Heat the milk in the microwave for 2 minutes. In a large saucepan over medium heat, melt the butter, and then whisk in the flour. Cook, whisking constantly, for 2 minutes. Whisk in the warm milk and cook until thickened, whisking frequently, about 10 minutes. Add the nutmeg, garlic, salt, and pepper and set aside.
• For the cottage cheese layer: In a blender or food processor, add the cottage cheese, egg, and Parmesan, and pulse until the cottage cheese curds are small (the mixture will resemble ricotta). Season with salt and pepper and set aside.
• To assemble: Spray a 9 by 13-inch baking dish with cooking spray. Spread 1/4 cup water plus 1/4 cup meat sauce in the bottom of the pan. Lay 3 noodles crossways in the pan. Divide the cottage cheese mixture in half. Divide the remaining meat sauce in thirds. Divide the grated cheese into fourths. Divide the bechamel into thirds. Add the layers in the following order: cottage cheese, meat sauce, grated cheese, and bechamel. Then, add another layer of noodles, cottage cheese, meat sauce, grated cheese, and bechamel. Finally, add the remaining 3 noodles, meat sauce, grated cheese, and bechamel. Spray a large piece of foil with cooking spray and cover the lasagna tightly. Bake for 50 minutes. Remove the foil and top with the remaining grated cheese and cook an additional 10 minutes, or until the lasagna is bubbling. Allow the lasagna to rest 15 minutes before cutting into squares and serving.

TASTY MEAT SAUCE FOR LASAGNA

Steps:

• Remove sausage from casings.
• In a large pot, brown sausage and ground beef.
• Remove meat from pot and set aside.
• Remove excess grease (reserving some to saute veggies) from the pot and add carrot, onion and garlic.
• Cook until soft and onion is transparent.
• Add meat back into the pot, stirring mixture for about two minutes.
• Add wine and cook until liquid evaporates.
• Add tomatoes and tomato sauce to meat and veggie mixture.
• Bring sauce to quick boil.
• Simmer on low for at least 3 hours.
• If sauce beomes too thick for your taste, thin it with the broth.

2 MEAT 2 SAUCE LASAGNA

Steps:

• (Do this a few days before you are serving if possible) take the chicken, olive oil, some Italian seasoning, and 1/2 a clove of garlic (raw and chopped) and put it all in the ziplock bag (you can cut up the chicken now -- I didn't think to do it than but it might be smarter) seal the bag give it a shake and put it in the fridge.
• Day before you serve the lasagna, in the morning take off the sleeves off the sausage and roast the rest of the garlic.
• Add a few bulbs of roasted garlic chopped up to the de-sleeved sausage and add some olive oil and some Italian seasoning -- let it sit in the fridge covered til your ready for it.
• Empty the sauces into different pans (red in one white in another).
• Let the sauces reduce on the stove.
• Start cooking the meats in frying pans than add them to there sauce (red gets Italian sausage white gets chicken).
• Add egg to ricotta cheese.
• Boil the noodles.
• Grease the pan with butter.
• Put down a layer of noodles (3 noodles across the bottom should work).
• Flip a coin to choose which sauce you start with.
• If you start with red sauce, spoon a layer of sauce on the noodles.
• Put some mozzarella on top and put the next layer of noodles on.
• For white sauce, pour some of the sauce on (evenly distribute meat).
• Then spoon on some ricotta cheese and put the next layer of noodles on.
• Alternate red and white sauce steps till you fill the pan. (I topped mine with red sauce).
• Put some foil over it and put it in the fridge overnight.
• Day of --.
• Preheat oven to 350°F.
• Remove foil and put toothpicks in and make a "tent" out of foil so the cheese doesn't stick.
• Cook covered (tented) for 45 minutes, then remove tent and cook another 15 minutes.
• Remove from oven let it cool and enjoy.
• Freeze leftovers.

ITALIAN MEAT SAUCE FOR PASTA OR LASAGNA

Steps:

• Cook sausage until browned. Drain well and set aside.
• Using the same pan heat olive oil. Cook onion and garlic until softened. Add marrow bones. Cook 5-10 minutes turning often.
• Add wine and stir well scraping bottom of pan. Cook until mostly evaporated.
• Add remaining ingredients with cooked sausage. Cook for several hours uncovered adding water if needed. It should be a deep brick color. Discard bones.
• Serve with favorite pasta.
• Note: You should use quality Italian sausage from your local butcher for optimal flavor.

LASAGNA WITH BOLOGNESE MEAT SAUCE

Steps:

• For the bechamel: Gently heat the milk over a low flame but do not boil. While the milk is heating put the butter into a sauce pot and slowly melt over low heat. When the butter is melted whisk in the flour gradually to avoid lumps and gently cook this roux. Using a wire whisk, very slowly begin to pour the hot milk into the roux, a little at a time. Avoid lumps by going very slowly. When all the milk has been added, add the seasoning, turn the heat very low and cook for 20 minutes. When finished allow to cool somewhat before using in the lasagna recipe.
• For the Bolognese: Heat the oil and butter together, over low heat, in a heavy bottomed pot. Add the onion, celery and carrot and cook until wilted. Add the meat and, breaking up the meat with a fork or spoon, cook gently and stirring frequently. Season the meat with salt and pepper, add the wine and allow the wine to cook completely down to almost dry before adding the tomatoes and water. Adjust the heat to a slow simmer and, being careful not to cook too rapidly, cook the meat and tomato sauce for between 3 to 4 hours. Stir frequently to avoid scorching the bottom of the pot and keep an eye on this simmering pot. When the sauce has cooked for several hours and the excess water has cooked off, remove from the heat and allow to cool before assembling the lasagna.
• For the pasta: Bring the 12 quarts water to the boil. Before cooking the pasta have all the equipment and ice water ready for the cooking and chilling process. Add the salt to the pasta pot, reboil and begin to blanch or parcook the pasta in batches. Cook each batch for 2 to 3 minutes in rapidly boiling water before using a large wire strainer to scoop out the cooked pasta, submerge in the ice water and then resume cooking another batch of pasta using the same method. Small bathes ensure uniform cooking and cooling. When the pasta sheets have cooled in 1 or 2 minutes, remove them from the water and place them on paper towels to dry. When all the pasta has been cooked in this manner the lasagna may be assembled.
• To assemble and bake the lasagna:
• Preheat the oven to 375 degrees.
• Spread some bechamel on the bottom of the baking pan. Top with a layer of pasta sheets. Spread a thin layer of meat sauce on top of the pasta, top with a layer of bechamel, evenly sprinkle on some grated Parmigiano cheese and top with another single layer of pasta. Do this layering process until all of the ingredients have been used and making sure that the final and top layer is bechamel sauce with Parmigiano sprinkled on. When the baking dish is completely filled the lasagna is ready to be baked. Place into the oven and bake for 45 minutes until the top has browned and the edges are crispy.

LASAGNA

Steps:

• Prepare noodles as instructed on package. Drain. In a medium bowl, combine ricotta, egg, parsley, 1/2 cup Parmesan and salt and pepper. Spread 1 cup Meat Sauce in bottom of 9-by-13-inch baking dish. Lay 3 noodles down in pan and spread with half the ricotta mixture. Sprinkle with 1 cup mozzarella and top with 1 cup Meat Sauce. Repeat procedure for one more layer ending with last 3 noodles and then sauce. Top with remaining mozzarella and 1/2 cup Parmesan. Bake for 45 minutes or until bubbly at 375 degrees F. Remove from oven and let lasagna stand for 15 minutes
• Heat oil in a large heavy pot over medium high heat. Brown ground beef and sausage, about 7 minutes. Stir in onion and cook for 4 minutes. Stir in garlic, bay leaf, basil and oregano. Add wine, tomatoes and carrot. Bring to a boil and reduce heat to medium. Simmer uncovered until sauce has thickened, about 15 minutes. Taste and season with salt and pepper.

BEST LASAGNA WITH RICOTTA BECHAMEL

Steps:

• Prepare meat sauce: Heat a large Dutch oven over medium-high heat. Add ground sirloin and sausage; cook and stir until browned and crumbly, about 8 minutes. Drain and set aside.
• Add olive oil to the Dutch oven. Add onion and salt and cook over medium-high heat, stirring often, until softened and translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 2 minutes. Add crushed tomatoes, red wine, tomato paste, sugar, black pepper, and crushed red pepper; stir until well combined. Stir in cooked meat and bring mixture to a boil. Reduce heat to medium-low, and simmer for 30 minutes. Remove from the heat and stir in basil and parsley.
• While sauce is simmering prepare bechamel: Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, for 3 minutes. Whisk in milk, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 15 minutes. Season with salt, pepper, and nutmeg. Remove from the heat and whisk in ricotta until smooth. Let stand 10 minutes.
• At the same time, bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
• Spoon 1/2 cup meat sauce into the bottom of the prepared dish. Place 4 noodles across sauce. Spoon 1/3 of remaining meat sauce over noodles. Add 1/2 of the bechamel sauce, then sprinkle with 1/3 of the mozzarella and 1/2 of the Parmesan cheese. Repeat layers once more. Top with remaining 4 noodles, remaining sauce, and remaining mozzarella cheese.
• Cover and bake in the preheated oven for 45 minutes. Uncover and bake until golden and bubbly, 10 to 15 minutes longer. Remove from the oven and let stand 15 minutes before serving. Sprinkle with additional fresh basil leaves.

LASAGNA

Steps:

• In an extra-large skillet (or saucepot), on medium-high heat, add your olive oil, chopped onions, minced garlic, Italian seasoning blend, salt, and black pepper. Saute for 2-3 minutes or until the onions start to get tender. Push your cooked onions and spices to the side of your skillet and add your ground beef.
• Cook your beef for another 5-7 minutes or until it is cooked thoroughly and no pink remains in the meat. Stir your cooked onions into your cooked beef. Drain any excess fat if desired before moving on to the next step.
• Add the tomato paste to the beef mixture and stir it around until it is completely incorporated.
• Add the crushed tomatoes, stir and turn your heat to low to simmer for 20-30 minutes while you prepare the rest of your ingredients. Note: Taste your sauce to see if you need to add any more salt and pepper. This is a personal preference as some brands of can tomatoes can be saltier than others.
• Once your sauce has simmered, turn off the heat and add the 1 tablespoon of fresh chopped parsley and stir. Set aside until ready to assemble your lasagna.
• While your sauce is simmering, boil your lasagna noodles for only 5 minutes. You want them to just be partially cooked. Drain the pasta water from the pot and leave your noodles in the warm pot while you are assembling the lasagna.
• In a medium-sized mixing bowl add your ricotta cheese, 2 cups mozzarella cheese, 1 ½ cups shredded parmesan cheese, egg, and fresh chopped parsley. Stir to combine.
• Preheat oven to 350* F. Lightly spray, with cooking spray, a deep dish 9x13 casserole pan (also known as a lasagna pan). **If you do not use a deep dish then your lasagna may bubble up and overflow a standard 9x13 pan while cooking in the oven**
• Layering your lasagna: start by adding 1 ½ -2 cups of sauce into the bottom of the pan and spreading it evenly.
• Next add a layer of 5-6 noodles (they should be slightly overlapping and you can trim them to fit your pan).
• Then you will layer ½ of your cheese filling evenly over the noodle layer.
• Once your cheese layer is spread out, very gently spoon over 2 cups of sauce. Do not mix the sauce into the cheese layer, just gently smooth it over.
• Repeat with another layer of noodles, the other half of the cheese mixture, and another 2 cups of sauce. You will top that with the remaining noodles, then the remaining sauce. You will top your lasagna with the remaining 1 cup mozzarella and ½ cup shredded parmesan cheese.
• Cover your lasagna dish with aluminum foil (you can lightly spray your aluminum foil with some cooking spray, on the side that will be facing the cheese to keep the cheese from sticking when baking) and bake it for 30 minutes, then remove the foil and continue to bake for another 30 minutes or until the cheese is lightly golden and bubbly.
• Once your lasagna has cooked, allow it to cool on the counter for a minimum of 30 minutes, up to 45 minutes, before slicing and serving. It will still be nice and warm but you will get nice pretty slices (and not a lasagna mess all over your plate) by allowing it to rest and set up.

SUPER CHEESY HOMETOWN LASAGNA

Steps:

• For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
• For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
• In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
• Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
• Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.