Mouth Watering Lasagna Recipes

MOUTHWATERING BEEF LASAGNA

Mouthwatering Beef Lasagna image

I happened to get this recipe from the internet months ago and have already made it many times since I'm a big lasagna fan! I adapted it a little bit this time. Surprisingly the result came out so great. My hubby loved it so much and said this is the way in which I should make my lasagnas in the future! We ate it with some freshly toasted garlic bread. WOW!--so yummy:-) And of course, you can prepare in advance. Just let it cool and store it in the fridge for a couple of days and then microwave it on the highest temperature for 2 minutes and you're ready to enjoy! The leftovers even tastes better!

Provided by sashas kitchen

Categories Vegetable

Time 1h20m

Yield 4 pieces, 4 serving(s)

Number Of Ingredients 17

Ingredients

1/2 large onion, finely chopped
1 -2 garlic clove, finely chopped
1/3 large carrot, finely chopped
300 g lean ground beef
1/2 cup tomato paste
450 g freshly chopped tomatoes (about 6 small ones)
1 cup chicken broth (or beef broth, or water but would taste different)
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
6 spinach lasagna sheets, no precook
200 g shredded cheddar cheese or 200 g mozzarella cheese
25 g butter
2 tablespoons flour
400 ml milk
1 slice cheddar cheese, about 25g (or shredded Parmesan cheese)
salt and pepper

Steps:

Brown the beef in a large sauce pan on medium heat until cooked through; stir frequently.
Add onion and garlic and cook until onion softens and becomes translucent; stir frequently.
Add tomato paste and stir until meat is evenly coated with the tomato paste. Then add chopped tomatoes, chicken broth, oregano, salt and pepper; give it a quick stir.
Bring the meat mixture to a boil then reduce the heat to low. Let it simmer covered for 30 minutes until it thickens. Stir occasionally.
Preheat your oven to 350°F.
In another small sauce pan, mix together the butter, flour and milk. Put on low heat and stir vigorously until it thickens, about 10-15 minutes.
Add cheddar cheese slice or shredded parmesan cheese. Continue stirring until the cheese melts.
Finally add salt and pepper to your taste.
Assemble the lasagna: Put the first layer meat sauce, second layer lasagna, third layer meat sauce, then bechamel sauce, shredded cheddar cheese, lasagna, meat. Repeat this until you use up all the sauces, making the final layer bechamel sauce.
Bake for 35 minutes until the bechamel is lightly golden brown. Let it cool for 15-20 minutes before serving.

MOUTH WATERING LASAGNA

Mouth Watering Lasagna image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 15

Ingredients

1 units onion
2.5 pounds ground beef
2 cans mushroom soup
1 units milk
1 teaspoons pepper
2 tablespoons italian seasoning
1 tablespoons oregano
1 teaspoons garlic salt
1 teaspoons onion salt
1 jars spaghetti sauce
1 cans tomato sauce
2 cups sharp cheddar cheese
9 units lasagna noodles
1 cups mozzarella
1 teaspoons tsp

Steps:

Chop onion, brown with hamburger-drain grease. While hamburger is browning prepare cream of mushroom soup with splash of milk mix well. Once hamburger is cooked, add all seasonings to meat except parsley. Also add spaghetti sauce and tomato sauce-sauce will be thick let simmer for about 10 min.
Add half of meat mixture to bottom of 9/13 pan-make sure bottom of pan completely covered. Sprinkle 1 cup of sharp cheddar cheese. Cover with layer of noodles. Layer mushroom mixture on top, add another layer of noodles, add the rest of meat mixture, top with the rest of both of cheeses. Sprinkle with parsley.
Bake at 350 for 40 minutes or until cheese is bubbly.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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