Classic Meat Lasagna Recipes

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.

CLASSIC LASAGNA

Steps:

• In large heavy pan lightly brown beef and onion in oil.
• Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
• Meanwhile cook lasagne as directed; drain.
• In 13x9x2" baking pan, spread about 1 cup sauce.
• Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
• Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.
• Allow to stand for 15 minutes; cut in squares to serve.
• Makes 8 servings.
• I make this a lot and serve with Italian garlic bread and salad.
• It always gets a rave review, especially if the mozzarella strings with every bite.

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.

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.

CLASSIC LASAGNA

Steps:

• In a large saucepan, cook the sausage, beef, onion, carrot and pepper flakes over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomatoes, tomato paste, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally. , In a small bowl, combine the ricotta, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper. , In a greased 13x9-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan cheese. , Cover and bake at 400° for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer or until a thermometer reads 160°. Let stand 15 minutes before serving.

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.

CLASSIC LASAGNA

Steps:

• Preheat oven to 350°F.
• In a large skillet, add olive oil, chopped onions and garlic. Saute for 3-4 minutes.
• Add ground beef and cook until completely browned, drain fat. Return to pan.
• Add tomato sauce, tomato paste, water, oregano, basil, salt and pepper.
• Bring to a boil over medium heat, reduce heat to low, cover and cook for approximately 20-25 minutes, stirring occasionally.
• Cook pasta according to package directions for al dente, rinse and set aside.
• Lightly spray a 14 x 11½ x 2¼ baking dish (or two smaller size baking dishes) with a non stick spray then add a small amount of meat mixture in the bottom of dish. Spread around.
• Add lasagna noodles (approximately 5, they will overlap onto each other).
• Next, spread ½ of the cottage cheese on top of pasta.
• Spoon ⅓ meat mixture on top of cottage cheese.
• Sprinkle with ½ the Parmesan cheese.
• Next add ⅓ of the mozzarella cheese.
• Repeat with another layer of pasta, cottage cheese, meat mixture, Parmesan cheese, mozzarella cheese.
• Final layer is pasta, remaining meat mixture and remaining cheese.
• Spray a piece of aluminum foil with non-stick cooking spray. Cover with foil, cook for approximately 50-60 minutes. Remove foil and cook for an additional 10 minutes.

CLASSIC MEAT LASAGNA

Steps:

• Add 1 tablespoon olive oil to medium pot set over medium high heat. Add sausage, pork, and beef and cook until browned and almost done all the way through, about 5 minutes.
• Add the chopped onion. Cook until onions are soft, about 4-5 minutes. Add garlic and cook for 1 minute more until fragrant.
• Pour crushed tomatoes and tomato sauce into the pan, along with the salt, pepper, and herbs.
• Bring to a boil and simmer for about 20 minutes until thickened slightly. Taste and add more salt and pepper if needed. Remove from heat.
• Preheat oven to 350°F and grease a 9x13-inch baking or casserole dish.
• In a bowl, combine the ricotta cheese with the basil, salt and pepper.
• Spread a thin layer of meat sauce over the bottom of the pan. Top with a single layer of lasagna noodles, breaking a few as needed to cover entire pan. Dollop with ½ of the ricotta mixture and spread into an even layer. Sprinkle with ⅓ of the mozzarella cheese.
• Repeat these layers one more time, using ½ of remaining meat sauce this time (not a thin layer).
• Add one more layer of noodles. Top with remaining meat sauce. Sprinkle with remaining mozzarella cheese. Top with parmesan cheese.
• Cover with foil and bake for about 35 minutes. Remove foil and continue to bake until sauce is bubbling and cheese is lightly browned, 15-20 minutes more.
• Remove from the oven and let rest for 15-20 minutes before slicing and serving.
• Store leftovers in the fridge for up to 1 week.

EASY, CLASSIC MEAT LASAGNA RECIPE

Steps:

• Heat the oil in a large skillet over medium heat then add the onion and garlic and cook until beginning to soften.
• Add the beef and sausage and cook until browned then stir in the basil, salt, tomato sauce and tomato paste - simmer together for about 30 minutes.
• If the lasagna noodles need to be pre cooked, do this now - according to package directions. Preheat the oven to 375 F (190 C).
• In a large bowl, mix together the ricotta, parmesan, parsley, eggs, salt and pepper.
• Lightly grease a 9"x13" baking dish and spread a small amount of the tomato sauce in the bottom. Spread 1/3 of the ricotta mixture on some lasagna sheets, then lay them ricotta side up in the bottom of the pan. Spoon on about 1/3 of the meat sauce then sprinkle on 1/3 of the mozzarella. Repeat this process two more times, ending with the mozzarella.
• Bake at 375 for 30 minutes; let stand 10 minutes before slicing and serving.

CLASSIC MEAT LASAGNA

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 5 minutes, stirring occasionally. Crumble in ground meat and cook for an additional 8 minutes, breaking up with a wooden spoon. Drain off grease. Add tomatoes, paste, Italian seasoning, sugar, salt and pepper. Simmer with cover slightly ajar for 15 minutes, stirring occasionally. Uncover and simmer for 15 additional minutes. Stir in 3 T of the basil. Meanwhile, cook lasagna noodles following package directions. Drain and rinse briefly under cold water. Heat oven to 350 degrees. Coat a 13 x 9 x 2-inch baking dish with cooking spray. In a medium-size bowl, combine the eggs, Parmesan cheese and 2 T basil. Set aside. Spread 1 C sauce over the bottom of the prepared baking dish. Place 3 cooked noodles over the sauce. Evenly spoon the Parmesan mixture over the noodles.Top with 3 more noodles and 3 C of the meat sauce. Layer 3 noodles over the sauce, then sprinkle on shredded mozzarella. Top with the 3 remaining noodles and 2 C of the meat sauce. Sprinkle shredded Italian cheese blend evenly over the last meat sauce layer and loosely cover with foil. Bake at 350 degrees for 30 minutes. Uncover and bake for another 30 minutes. Cool 10 minutes before serving. Extra sauce can be reheated and serve on side.