HEARTY MEAT LOVER'S LASAGNA
By far the best lasagna you'll ever have -- packed full of rich, meaty, slowly simmered tomato sauce and melty mozzarella cheese.
Provided by Lisa B.
Time 2h55m
Number Of Ingredients 26
Steps:
- In a Dutch oven or large skillet with lid, cook sausage, ground sirloin, onion, mushrooms, and garlic, in olive oil over medium heat until well browned.
- Stir in crushed tomatoes, tomato paste, tomato sauce, and balsamic vinegar.
- Season with sugar, basil, oregano, thyme, bay leaves, fennel seeds, Italian seasoning, 1 ½ teaspoons salt, pepper, and 2 tablespoons parsley.
- Simmer on low, covered, for at least 1 1/2 - 2 hours, stirring occasionally.
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, combine ricotta cheese with eggs, remaining parsley, and 1/2 teaspoon salt.
- To assemble, spread enough meat sauce to cover the bottom of the baking dishes.
- Arrange 3 raw lasagna noodles lengthwise over meat sauce.
- Spread noodles with half of the ricotta cheese mixture.
- Place a third of the mozzarella cheese slices on top of the ricotta in pans.
- Spoon about 1 1/2 cups meat sauce over mozzarella, and sprinkle each pan with 1/4 cup Parmesan cheese and 1/4 cup Romano cheese.
- Repeat layers (noodles, ricotta, mozzarella, meat), and top with remaining mozzarella, Parmesan, and Romano cheese.
- Cover pans with foil: to prevent sticking, spray the underneath side of foil with cooking spray.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25-30 minutes or until cheese on top is nice and golden.
- Cool for 15 minutes before serving.
LASAGNA WITH MEAT SAUCE
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
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.
MEAT LOVERS CHEATING LASAGNA
Easy 6 ingredient Triple meat (pepperoni, sausage and hamburger) lasagna made easier by using frozen cheese ravioli instead of the noodles & ricotta mixture. Tastes just like regular lasagna but much better with the meat combination. A must if you are a meat lovers pizza fan. (and fabulous even if your not). A wonderful new spin on lasagna that I just threw together for a birthday dinner.
Provided by -JL-6680
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large frying pan, cook the sausage and ground beef together with the chopped onions until no longer pink and drain all grease.
- Cook ravioli according to package directions (only for about 3 minutes or so I think) Drain and rinse in cold water.
- In a 13x9 baking dish, spread a small amount of sauce (just enough to cover bottom) and layer enough ravioli to cover.
- Stack the slices of pepperoni and cut them into narrow strips and spread half of it over the ravioli.
- Now spread all the meat over that and pour the remaining sauce on top of it.
- Sprinkle with 1-1/2 cups mozzerella cheese, then layer the remaining ravioli and cheese and sprinkle all of the garlic powder on it.
- Spread the remaining half of pepperoni strips on top of cheese.
- Cover with foil and bake at 375* for about 20-25 minutes.
- Remove foil and bake uncovered another 10 minutes or until cheese and pepperoni are golden.
- Serve with no yeast Beer Bread (recipe# 73440).
CROWD-SOURCED MEAT LASAGNA
There are very few dishes that taste equally as good, if not better, on the second day as they do on the first. Lasagna is one of them. It takes a bit of effort to make, but with your help we've created a great recipe for this layered dish. In my first question to you about this recipe, I asked what direction we were going for the noodles. When 64% of you said you wanted to use OG (dried) lasagna noodles, I knew we were in for a classic version. Make no mistake, this is a meat lasagna, because 84% of you wanted to push the veggies aside. Which brings me to the cheese: This lasagna is loaded with so much of it, I expect to see plenty of cheese pulls on social media (tag me)! Mozzarella and ricotta were the top picks, so we piled them on - along with a dusting of Parmesan. Once you bake your lasagna, try this tip: Use the tines of a fork to perforate the cheesy top into squares so you don't drag your cheese along with the knife when you're serving it. And of course, don't forget to follow me @SunnyAnderson on Twitter to catch the next poll.
Provided by Sunny Anderson
Categories main-dish
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400˚ F. Rub the bottom and sides of a deep 9-by-13-inch baking dish (about 5 quarts) with olive oil. Set aside.
- Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, 1 teaspoon oregano and a pinch each of salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Add the beef and sausage and cook, breaking up the meat into crumbles with a spoon, until no longer pink, about 5 minutes. Stir in the tomato paste and cook until everything is well coated and the tomato paste is a shade darker, about 2 minutes. Add the vermouth and cook, scraping up any browned bits from the bottom of the pot, until almost dry. Add the crushed tomatoes, 1 1/2 cups water, the remaining 1 teaspoon oregano, 1 teaspoon salt and a generous amount of pepper. Bring to a simmer, reduce the heat to low and simmer gently until the sauce reduces slightly, 20 to 25 minutes. Season with salt and pepper; add a pinch of sugar if the tomatoes taste sharp.
- Meanwhile, cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook, stirring, until just al dente and pliable, about 6 minutes. Transfer to a colander; run cool water over the noodles and separate them.
- Make the filling: Lightly beat the eggs in a medium bowl. Add the ricotta, 2/3 cup Parmesan, the parsley, 3/4 teaspoon salt and a few grinds of pepper and stir until combined.
- Assemble the lasagna: Spread a thin layer of sauce (about 1 cup) in the bottom of the baking dish. Top with 3 noodles, laying them lengthwise. Top the noodles with one-quarter of the remaining sauce (about 2 cups). Dollop one-third of the ricotta mixture (about 1 1/2 cups) on top and spread in an even layer. Top with 3/4 cup mozzarella and 1 tablespoon Parmesan. Repeat these layers two more times (noodles, sauce, ricotta mixture, mozzarella and parmesan). For the last layer, add the remaining 3 noodles, sauce, mozzarella and Parmesan.
- Cover the baking dish with foil, sealing the edges (do not press the foil into the cheese). Bake until the lasagna is hot and bubbly, 35 to 40 minutes. Uncover and continue baking until golden brown, 20 to 30 more minutes. Let cool at least 20 minutes before slicing.
"MEAT" LOVER'S LASAGNA
Enjoy this cheesy lasagna for dinner that's perfect for Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Cook and drain noodles as directed on package.
- Unwrap sausages; place on large microwavable plate. Microwave uncovered on High 1 to 2 minutes, turning sausages once, until slightly thawed. Cut sausages into 1/4-inch slices.
- In medium bowl, mix ricotta cheese, 1/4 cup of the Parmesan cheese and the egg. In another medium bowl, mix pasta sauce, Italian seasoning and water.
- In ungreased 13x9-inch (3-quart) glass baking dish, spread about 1/2 cup pasta sauce mixture. Top with 3 noodles, half of the ricotta mixture and half of the sausage pieces. Top with about 1 1/4 cups remaining pasta sauce mixture and half of the soy cheese. Repeat with remaining noodles, ricotta mixture, sausage, pasta sauce mixture and soy cheese. Sprinkle with remaining 1/4 cup Parmesan cheese.
- Bake uncovered 35 to 45 minutes or until bubbly and cheese is melted. Cover loosely with foil; let stand 10 minutes before serving.
Nutrition Facts : Calories 340, Carbohydrate 24 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 6 g, TransFat 0 g
CHEESY LASAGNA FOR LEFTOVER MEATLOAF!!
Make and share this Cheesy Lasagna for leftover meatloaf!! recipe from Food.com.
Provided by love4culinary
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Put olive oil in a large saucepan over med-high heat.
- Add onions, carrots,fennel, garlic, chopped red pepper and fry until onions and carrots are starting to soften and brown, approx 7-8 minutes.
- Add pasta sauce to pan along with ground red pepper.
- Reduce to a low heat and cover, cooking for approximately 15 minutes until veggies are tender.
- Be sure to stir occasionally.
- While that is cooking,mix your cheesesin a bowl, and add basil and italian seasoning and stir.
- Preheat your oven to 350 degrees F degrees.
- Then you will want to lightly grease a 3 qt baking dish.
- Proceed by lining the bottom of your dish with a single layer of lasgane noodles.
- Spread 1/3 of your sauce over the noodles and cover this with 1/2 of the crumbled meatloaf.
- Then top with 1/4 of the cheese mixture.
- (be sure to save some cheese mixture for the last layer on top!) Repeat exact layering 2 more times-- while alternating the directions of noodles at each level.
- Cover your dish with foil and bake 35-40 minutes.
- Proceed by taking the foil off and sprinkling the rest of the cheese mixture on top and bake 8 minutes or until lasgana is cooked through and top is bubbling.
- Let stand for a few minutes before serving.
- ENJOY!
Nutrition Facts : Calories 203.1, Fat 8.1, SaturatedFat 2.3, Cholesterol 7.8, Sodium 888, Carbohydrate 26.7, Fiber 2.9, Sugar 16.6, Protein 6.8
EASY STOVETOP LASAGNA
My family and I have made this Easy Stovetop Lasagna recipe many times over the past few months. It's the perfect solution when you feel like lasagna but don't have time to bake it in the oven! Serve with salad or garlic bread. -Wendy Masters, East Garafraxa, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pasta sauce, water, red pepper, dressing and garlic powder. Bring to a boil; stir in noodles. Reduce heat to medium-low. Cook, covered, until noodles are tender, 10-15 minutes, stirring occasionally. , Stir in cottage cheese; heat through. Remove from heat; top with mozzarella cheese. Cover and let stand until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 462 calories, Fat 15g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 857mg sodium, Carbohydrate 49g carbohydrate (15g sugars, Fiber 5g fiber), Protein 32g protein.
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