Alysias Basic Meat Lasagna Recipes

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LASAGNA WITH MEAT SAUCE



Lasagna with Meat Sauce image

Ground beef and sweet Italian sausage enrich the sauce for this beloved baked pasta, while no-boil lasagna noodles speed up the process. Check out our step-by-step guide.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 2h30m

Yield Serves 8 to 10

Number Of Ingredients 20

3 tablespoons extra-virgin olive oil
3/4 pound 85-percent lean ground beef
3/4 pound sweet Italian sausage, removed from casing
1 medium onion, chopped (1 1/2 cups)
2 carrots, peeled and chopped (3/4 cup)
2 celery stalks, chopped (3/4 cup)
Kosher salt
6 garlic cloves, minced (2 tablespoons)
2 teaspoons dried oregano
1/2 teaspoon red-pepper flakes
3 tablespoons tomato paste
2 cans (28 ounces each) whole peeled tomatoes in juice
24 ounces whole-milk ricotta (3 cups)
1 cup whole milk
3 large eggs
4 ounces Parmigiano-Reggiano, finely grated (1 1/4 cups)
1 pound low-moisture mozzarella, shredded (4 cups)
3/4 cup chopped flat-leaf parsley
Kosher salt and freshly ground pepper
18 dry lasagna noodles

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.

ALYSIA'S BASIC MEAT LASAGNA



ALYSIA'S BASIC MEAT LASAGNA image

Categories     Beef     Bake     Dinner

Yield 10 Servings

Number Of Ingredients 16

1 1/2 pounds ground beef
1 teaspoon garlic powder
1 (28 ounce) jar sausage flavored spaghetti sauce
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
1 tablespoon olive oil
4 cloves garlic, minced
1 small onion, diced
1 (8 ounce) package mozzarella cheese, shredded
8 ounces provolone cheese, shredded
1 (15 ounce) container ricotta cheese
2 eggs
1/4 cup milk
1/2 teaspoon dried oregano
9 lasagna noodles
1/4 cup grated Parmesan cheese

Steps:

  • 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a skillet over medium heat season ground beef with garlic powder and oregano. Brown the meat and drain. 3. In a large sauce pan add spaghetti sauce, tomato sauce, and oregano; set aside. In a skillet heat olive oil. Saute garlic and onions for about 5 minutes. Mix sauteed onions and garlic with meat into the sauce and cook for 15 to 20 minutes. 4. Combine mozzarella and provolone cheeses in a medium bowl. In a medium bowl mix ricotta cheese, eggs, milk, and oregano. 5. Layer a 9x13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Cover with sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with parmesan cheese. 6. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.

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How long does it take to cook Alysia's basic meat lasagna?
Alysia's Basic Meat Lasagna lildragon Alysia's Basic Meat Lasagna Maybe An Angel Alysia's Basic Meat Lasagna Monica + 2222 more images Recipe Summary test prep: 50 mins cook: 45 mins total: 1 hr 35 mins Servings: 10 Yield: 10 servings Nutrition Info Advertisement Ingredients Decrease Serving 10 Increase Serving Adjust
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Alysia's Basic Meat Lasagna Rating: 4.6 stars 578 Ratings 5star values:413 4star values:122 3star values:28 2star values:9 1star values:6 Read Reviews Add Review
What kind of meat do you use to make lasagna?
This is an excellent and super-easy recipe for lasagna. I used a combo of ground chicken/ground sirloin, added mushrooms, and doubled the spaghetti sauce. I will be making this again.
What is the best way to make homemade lasagna?
Directions. Layer a 9x13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Cover with sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with parmesan cheese.

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