Parmesan Beef Lasagna Recipes

MOM'S BEEF LASAGNA

Steps:

• In a large saucepan, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Spoon 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice., Cover and bake at 350° for 40 minutes or until bubbly and heated through. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting.

PARMESAN-BEEF LASAGNA

Steps:

• Heat oven to 350°F.
• Combine ricotta, parsley and 2 Tbsp. water. Brown meat with onions in large skillet on medium heat; drain. Add garlic; cook 1 min. Add tomatoes, tomato sauce, vinegar, Italian seasoning, crushed pepper and remaining water; stir. Simmer on low heat 10 min., stirring occasionally.
• Spread 1 cup meat sauce onto bottom of 13x9-inch pan sprayed with cooking spray. Cover with layers of 3 noodles, 2 cups meat sauce, half the ricotta mixture, 1 cup mozzarella and 1/3 cup Parmesan; repeat layers. Top with remaining noodles, sauce and cheeses; cover.
• Bake 1 hour or until heated through, uncovering for the last 15 min. Let stand 15 min. before cutting to serve.

BETTER BEEF LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Cook the noodles al dente according to the directions on the package. Drain well, then lay out on wax paper to prevent them from sticking to each other.
• Heat a large nonstick skillet over medium-high heat. Add the beef and cook until no longer pink, breaking up the meat into small pieces with a wooden spoon, about 3 minutes. Transfer the meat to a plate, discarding any fat remaining in the skillet.
• Heat the oil in the skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until all the liquid is evaporated and they begin to brown, about 5 minutes. Return the meat to the pan. Season with 1/2 teaspoon salt, stir in 2 cups of the tomato sauce, and simmer for 2 minutes.
• In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/2 teaspoon salt, the black pepper, and nutmeg.
• Spread 1 cup of the remaining tomato sauce on the bottom of a 9x13-inch baking dish. Place a layer of lasagna noodles over the sauce, touching but not overlapping. Spread half of the ricotta mixture on top of the noodles. Add another layer of noodles. Top with half the beef-mushroom mixture. Repeat with another layer of noodles, then the remaining cheese mixture, more noodles, the remaining beef mixture, and finally one more layer of noodles. Top the final layer of noodles with the remaining 1 cup tomato sauce, then sprinkle with the grated cheeses. Cover loosely with foil. Bake for 45 minutes, uncover, and bake 15 minutes more.
• Per Serving: Calories 550; Total Fat 18 g (Sat Fat 7 g, Mono Fat 5 g, Poly Fat 0.8 g); Protein 35 g; Carb 62 g; Fiber 11 g; Cholesterol 90 mg; Sodium 1000 mg
• Excellent source of Calcium, Fiber, Iron, Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin A, Vitamin B12, Vitamin C, Zinc
• Good source of Copper, Folate, Magnesium
• Heat the oil in a large, deep skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender and translucent, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, basil, and red pepper flakes and bring to a boil. Reduce the heat to medium low and simmer for 15 minutes. Season with salt and black pepper.

BEEF AND BECHAMEL LASAGNA

Steps:

• Preheat the oven to 400 degrees F.
• For the meat sauce: In a large saucepan or small Dutch oven, cook the bacon over medium-high heat until nearly crisp, about 5 minutes. Add the onions and carrots, season with salt and pepper, and cook until softened, another 3 minutes. Add the garlic and cook another minute. Add the ground beef and cook until the beef is no longer pink, 6 to 7 minutes. Deglaze the pan with the wine and add the marinara sauce and cinnamon. Fill the jar one-quarter full with water, swish it around to pick up any sauce left behind, and add it to the pot. Remove from the heat and set aside.
• For the bechamel sauce: Heat the milk in the microwave for 2 minutes. In a large saucepan over medium heat, melt the butter, and then whisk in the flour. Cook, whisking constantly, for 2 minutes. Whisk in the warm milk and cook until thickened, whisking frequently, about 10 minutes. Add the nutmeg, garlic, salt, and pepper and set aside.
• For the cottage cheese layer: In a blender or food processor, add the cottage cheese, egg, and Parmesan, and pulse until the cottage cheese curds are small (the mixture will resemble ricotta). Season with salt and pepper and set aside.
• To assemble: Spray a 9 by 13-inch baking dish with cooking spray. Spread 1/4 cup water plus 1/4 cup meat sauce in the bottom of the pan. Lay 3 noodles crossways in the pan. Divide the cottage cheese mixture in half. Divide the remaining meat sauce in thirds. Divide the grated cheese into fourths. Divide the bechamel into thirds. Add the layers in the following order: cottage cheese, meat sauce, grated cheese, and bechamel. Then, add another layer of noodles, cottage cheese, meat sauce, grated cheese, and bechamel. Finally, add the remaining 3 noodles, meat sauce, grated cheese, and bechamel. Spray a large piece of foil with cooking spray and cover the lasagna tightly. Bake for 50 minutes. Remove the foil and top with the remaining grated cheese and cook an additional 10 minutes, or until the lasagna is bubbling. Allow the lasagna to rest 15 minutes before cutting into squares and 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.

BEEF LASAGNA

Steps:

• Meat Sauce: Heat the oil in a large fry pan over a medium heat.
• Add the onion and bacon and cook until the onion is golden and tender.
• Add the minced garlic and cook a couple of minutes more.
• Add the mince and cook, breaking up with a fork, until the meat has all changed colour.
• Now add the tomato paste and "cook it out" for another minute or two before adding the wine.
• Allow the wine to reduce a little, before adding the remaining sauce ingredients.
• Simmer until reduced and thickened and a deep rich red/ brown.
• *You could call this"cooked" in 30 minutes, but I like to let it simmer about 2 hours, stirring regularly to make sure it's not catching.
• Add a little more broth or water if it looks like doing so.
• Cheese Sauce:.
• Melt the butter, add the flour and stir well.
• Allow to cook gently for about 2 minutes, then add the milk all in one go, and whisk briskly until heated and thickened.
• Allow to cook a couple of minutes more on a simmer.
• Add the cheese and season to taste with salt and pepper.
• Assembly of the lasagna:.
• Spread a little of the beef sauce across the bottom of your pan.
• Cover with a layer of beef sauce and drizzle about half a cup of cheese sauce over this-no need to be too particular.
• Cover with a layer of lasagna sheets.
• Repeat the beef sauce and cheese sauce two more times, then a final layer of sheets.
• Spread the remaining cheese sauce (there should be about 1 cup) over the last layer of sheets, and sprinkle with the shredded parmesan cheese.
• Bake in a moderate oven for about 1 hour.
• Allow to stand about 15 minutes before cutting into squares to serve.

SPINACH AND BEEF LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large pot over medium heat. Cook and stir ground beef in the hot pot with garlic, oregano, and basil until beef is completely browned, 5 to 10 minutes. Stir spaghetti sauce and spinach into ground beef mixture; simmer until heated through, about 5 minutes.
• Stir ricotta cheese, 8 ounces mozzarella cheese, parsley, Parmesan cheese, salt, and black pepper together in a bowl.
• Spread a small amount of sauce in the bottom of a 9x13-inch pan. Arrange lasagna noodles in a single layer over the sauce. Spread another layer of sauce over the top and arrange another layer of lasagna noodles over sauce. Spread 1/2 the remaining sauce and 1/2 the cheese mixture over the top. Repeat layers, finishing with sauce. Cover pan with aluminum foil.
• Bake in the preheated oven for 55 minutes, remove aluminum foil, sprinkle lasagna with 1/2 cup mozzarella cheese, and bake until noodles are cooked through and sauce is bubbling, about 15 minutes. Cool for 10 minutes before serving.