Lasagna Recipes With Ricotta Cheese And Meat

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MEAT SAUCE AND RICOTTA LASAGNA



Meat Sauce and Ricotta Lasagna image

Enjoy a unique Italian American lasagna. This recipe is unique because a whole pork shoulder is used in making the tomato-based sauce.

Provided by Kyle Phillips

Categories     Entree     Pasta

Time 1h55m

Yield 8

Number Of Ingredients 22

For the Meat Sauce:
2 to 4 tablespoons olive oil
1 pound (450 grams) pork shoulder
Fine sea salt, to taste
Freshly ground black pepper, to taste
1 medium onion, sliced
3 cloves garlic, sliced
1 1/2 pounds (600 grams) ground beef
1 (29-ounce) can tomato purée
1 (6-ounce) can tomato paste
1/2 cup water
3 tablespoons white sugar, optional
1 teaspoon baking soda, optional
For the Filling:
2 pounds (900 grams) fresh ricotta cheese (preferably high-quality without stabilizers)
1 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon chopped flat-leaf parsley
Fine sea salt, to taste
Freshly ground black pepper, to taste
For the Lasagna:
1 pound (450 grams) lasagna noodles
1/2 pound (225 grams) firm mozzarella, sliced

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.

Nutrition Facts : Calories 975 kcal, Carbohydrate 41 g, Cholesterol 219 mg, Fiber 4 g, Protein 72 g, SaturatedFat 24 g, Sodium 843 mg, Sugar 9 g, Fat 58 g, ServingSize 1 lasagna (6 to 8 servings), UnsaturatedFat 0 g

BEST LASAGNA



Best Lasagna image

Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 18

9 lasagna noodles
1-1/4 pounds bulk Italian sausage
3/4 pound ground beef
1 medium onion, diced
3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

BEEF AND CHEESE LASAGNA



Beef and Cheese Lasagna image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings (plus enough meat sauce for 2 more meals)

Number Of Ingredients 15

1 tablespoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3 pounds lean ground beef or ground turkey
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 teaspoon crushed red pepper flakes
3 (28-ounce) cans diced tomatoes
1 (14-ounce) can tomato sauce
4 cups ricotta cheese (regular or part-skim)
8 ounces grated mozzarella cheese (regular or part-skim), divided
1 egg
1/2 teaspoon ground black pepper
12 uncooked lasagna noodles
1/4 cup grated Parmesan or Romano

Steps:

  • For the Lasagna Filling:
  • Preheat oven to 350 degrees F.
  • Heat the oil in a large stock pot over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add, beef and cook 5 to 7 minutes, until browned all over, breaking up the meat as it cooks. Stir in basil, oregano and red pepper flakes.
  • Add diced tomatoes and tomato sauce and bring to a simmer. Reduce heat to low and simmer 10 to 15 minutes. Remove from heat and set aside.
  • For the Lasagna:
  • Meanwhile, in a large bowl, combine ricotta, half of the mozzarella, egg, and black pepper. Mix well.
  • Pour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom. Spoon half of the cheese mixture over noodles. Top with 1 1/2 cups of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles. Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese. Top with Parmesan cheese.
  • Refrigerate or freeze the remaining sauce.
  • Cover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand 5 minutes before slicing.

ALYSIA'S BASIC MEAT LASAGNA



Alysia's Basic Meat Lasagna image

This is a very basic, very easy to make meat lasagna.

Provided by ALYSIAB

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 10

Number Of Ingredients 16

1 ½ 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
¼ cup milk
½ teaspoon dried oregano
9 lasagna noodles
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Season ground beef with garlic powder. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Pour spaghetti sauce, tomato sauce, and oregano into a large saucepan. Set aside.
  • Heat olive oil in a large skillet over medium-high heat. Saute garlic and onions until softened and translucent, about 5 minutes. Place cooked onion-garlic mixture and cooked ground beef into the sauce mixture. Cover and let simmer for 15 to 20 minutes.
  • Combine mozzarella and provolone cheeses in a medium bowl. Mix ricotta cheese, eggs, milk, and 1/2 teaspoon oregano together in a separate bowl.
  • Layer a 9x13-inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan over the sauce. Cover with more sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle top with Parmesan cheese.
  • Bake, covered, in the preheated oven for 30 minutes. Uncover and continue to bake until cheese is melted and top is golden, about 15 minutes more.

Nutrition Facts : Calories 567.3 calories, Carbohydrate 35.6 g, Cholesterol 129.9 mg, Fat 31.4 g, Fiber 3.1 g, Protein 36 g, SaturatedFat 14.5 g, Sodium 943.1 mg, Sugar 10.3 g

I HATE RICOTTA LASAGNA W/MEAT SAUCE AND 3 CHEESES



I Hate Ricotta Lasagna W/Meat Sauce and 3 Cheeses image

For those who hate Ricotta Cheese but still want to eat lasagna. A real kid pleaser! I grew up on this, and this is the way my family likes it. (I order lasagna with Ricotta when eating out!) But I do love it this way too! Please feel free to adjust ingredients (veggies, spices, meat) according to your family's preference.

Provided by TheDancingCook

Categories     Kid Friendly

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 (16 ounce) box small Velveeta cheese, cut into squares
1 (9 ounce) box no boil lasagna noodles
1 lb ground beef
1 -2 garlic clove
1 (14 1/2 ounce) can diced tomatoes
1 small onion, minced
1 (24 ounce) jar barilla italian spaghetti sauce (1- 1 1/2 jars) or 1 jar your favorite jars spaghetti sauce (1- 1 1/2 jars)
shredded mozzarella cheese, as much as you like
grated parmesan cheese, as much as you like
Italian spices, to taste
3 -5 dashes garlic salt, to taste

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.

THREE MEAT LASAGNA



Three Meat Lasagna image

This is just a variation of my own lasagna recipe. I say variation because I make it differently every time depending on what I have on hand and my mood. This is the first time I've written my lasagna recipe down. Although I have made literally thousands of pans of lasagna throughout my years (I worked as a cook), I find this one perfectly acceptable (and I consider myself a lasagna snob). So you should certainly enjoy this, if not make it the only lasagna recipe you make from now on.

Provided by PalatablePastime

Categories     One Dish Meal

Time 1h40m

Yield 9-12 serving(s)

Number Of Ingredients 23

2 tablespoons olive oil
1 large sweet onion, chopped
1 lb ground beef
1/2 lb bulk Italian sausage
3 -4 cloves garlic, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
2 tablespoons chopped parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 (15 ounce) cans tomato sauce
6 ounces tomato paste
2 tablespoons brown sugar
12 pieces uncooked lasagna noodles
2 (15 ounce) containers ricotta cheese
2 large eggs
1/4 cup grated parmesan cheese (for ricotta)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped parsley
16 ounces grated mozzarella cheese
8 ounces thinly sliced pepperoni
1/4 cup grated parmesan cheese (to garnish)

Steps:

  • Cook onion in olive oil in a large skillet until tender, several minutes.
  • Add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks.
  • Drain fat.
  • Add tomato sauce, tomato paste, and brown sugar to pan, mixing well.
  • Reduce heat, cover, and simmer for 25-30 minutes.
  • Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain.
  • In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth.
  • Preheat oven to 375°F.
  • In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover).
  • On top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan.
  • If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce.
  • Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly.
  • Allow to rest for 10-15 minutes before slicing and serving.

Nutrition Facts : Calories 767.6, Fat 56.4, SaturatedFat 26.1, Cholesterol 215.9, Sodium 2233.5, Carbohydrate 18.6, Fiber 2.7, Sugar 11, Protein 46.9

TRADITIONAL LASAGNA



Traditional Lasagna image

My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws-I consider that the highest compliment! -Lorri Foockle, Granville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 17

1 pound ground beef
3/4 pound bulk pork sausage
3 cans (8 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon pepper
3 large eggs
3 tablespoons minced fresh parsley
3 cups 4% small-curd cottage cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese (about 6 ounces)
3 cups shredded part-skim mozzarella cheese, divided

Steps:

  • In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired., Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. , Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full)., Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 503 calories, Fat 27g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1208mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 2g fiber), Protein 36g protein.

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Easy Lasagna Recipe with Meat 1 hr 25 min Italian sausage casing, lean ground beef, ricotta cheese, spaghetti sauce, lasagna noodles 4.45 Home-Style Meat Lasagna Lean ground …
From selectedrecipe.com


BEEF LASAGNA RECIPE | MCCORMICK
Brown ground beef and sausage in large skillet on medium heat; stirring occasionally. Drain fat. Stir 4 cups spaghetti sauce into meat mixture. Reserve remaining spaghetti sauce for serving. …
From mccormick.com


CLASSIC LASAGNA RECIPE – MODERN HONEY
8/7/2019 Cook lasagna noodles according to package instructions. Spread the bottom of a 9 x 13 baking pan with ¼ cup of the meat sauce. Place 3 noodles in a single layers on top of the …
From modernhoney.com


30 BEST LASAGNA RECIPES | EASY LASAGNA RECIPE IDEAS | RECIPES, …
The lasagna noodles create a crisp shell for the traditional fillings within: meat sauce, cheese and sausage. Get the Recipe: Stuffed Lasagna Pie Enchilada Lasagna Roll-Ups
From foodnetwork.com


THE CHEESIEST MEAT LASAGNA - CTV
In a separate bowl, stir together ricotta, parmesan, egg, egg yolk and nutmeg in a large bowl. Season with salt and pepper. Fill a 23x33 centimeter baking pan with very hot tap water. Add …
From more.ctv.ca


LASAGNA RECIPE WITHOUT RICOTTA CHEESE - HOME COOK BASICS
8/30/2022 Add your meat to your sauce. Simmer for 5 minutes and set aside. Cook Noodles Get your water boiling. Once the water is boiling add your lasagna noodles and a pinch of salt. …
From homecookbasics.com


THE BEST LASAGNA RECIPE - (WITH RICOTTA AND NO-BOIL NOODLES)
5/24/2021 Preheat the oven at 375°F / 190°C/ Gas Mark 5. In a 9 x 13 baking dish or similar. Spread one cup of meat sauce on the bottom of the pan. Top with 3 or 4 lasagna sheets ( I …
From veenaazmanov.com


HOW TO LAYER A LASAGNA WITH RICOTTA CHEESE RECIPES
In a large saucepan, combine cooked meat and 1 ½ jars sauce, simmer 5 minutes. In a large bowl, combine Ricotta cheese, 3 ½ cups mozzarella cheese, Parmigiano cheese and eggs. …
From stevehacks.com


CLASSIC MEAT & CHEESE LASAGNA RECIPE - LAURA IN THE KITCHEN
8) Oil a 13 by 9’ deep dish casserole dish. Spread a thin layer of meat sauce on the bottom of the casserole dish. Place a few sheets of lasagna noodles in the pan in a single layer overlapping …
From laurainthekitchen.com


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