Lasagna Made With Slow Simmered Meat Sauce Recipes

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.

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.