Recipe For Lasagna

Easy Homemade Lasagna

Homemade lasagna is a classic, delicious dinner that every family should have in their recipe rotation.

Prep: 30min

Total: 105min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 377 kcal, Carbohydrate 28 g, Protein 29 g, Fat 16 g, Saturated Fat 7 g, Cholesterol 71 mg, Sodium 857 mg, Fiber 2 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 12 lasagna noodles (uncooked)
• 4 cups mozzarella cheese (shredded and divided)
• ½ cup parmesan cheese (shredded and divided)
• ½ pound lean ground beef
• ½ pound Italian sausage
• 1 onion (diced)
• 2 cloves garlic (minced)
• 36 ounces pasta sauce (*see note)
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 2 cups ricotta cheese
• ¼ cup fresh parsley (chopped)
• 1 egg (beaten)

Instruction:

1. Preheat the oven to 350°F. In a large pot of salted water, boil lasagna noodles until al dente according to package directions. Drain, rinse under cold water, and set aside.
2. In a large skillet or dutch oven, brown beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
3. Stir in the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Simmer uncovered over medium heat for 5 minutes or until thickened.
4. In a separate bowl, combine 1 ½ cups mozzarella, ¼ cup parmesan cheese, ricotta, parsley, egg, and ¼ teaspoon salt.
5. Spread 1 cup of the meat sauce in a 9×13 pan or casserole dish. Top it with 3 lasagna noodles. Layer with ⅓ of the ricotta cheese mixture and 1 cup of meat sauce. Repeat twice more. Finish with 3 noodles topped with remaining sauce.
6. Cover with foil and bake for 45 minutes.
7. Remove the foil and sprinkle with the remaining 2 ½ cups mozzarella cheese and ¼ cup parmesan cheese. Bake for an additional 15 minutes or until browned and bubbly. Broil for 2-3 minutes if desired.
8. Rest for at least 15 minutes before cutting.

Lasagna Recipe

With 3 cheeses and a meaty ground beef sauce, it’s easy to see why so many of our readers have proclaimed this the best lasagna recipe they’ve ever had.

Prep: 30min

Total: 80min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 368 kcal, Carbohydrate 23 g, Protein 29 g, Fat 16 g, Saturated Fat 8 g, Cholesterol 77 mg, Sodium 858 mg, Fiber 1 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 1 lb ground beef ((15-20% fat content))
• 1 medium onion (finely diced)
• 2 large garlic cloves (minced)
• 1/4 cup dry red wine (or beef broth)
• 1 Tbsp olive oil
• 24 oz Marinara Sauce ((3 cups))
• 1/2 tsp sea salt
• 1/4 tsp black pepper (ground)
• 1/4 tsp dried thyme
• 1/2 tsp granulated sugar
• 2 Tbsp parsley (finely chopped)
• 9 lasagna noodles (cooked al dente)
• 16 oz low-fat cottage cheese
• 15 oz reduced fat ricotta cheese
• 1 large egg
• 2 Tbsp parsley (finely chopped, plus more to garnish)
• 4 cups mozzarella cheese (shredded, divided)

Instruction:

1. Add 1/4 cup wine and stir for 2 minutes or until wine is nearly evaporated. Add 3 cups marinara, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/2 tsp sugar and 2 Tbsp parsley. Bring to a simmer then cover and cook 5 minutes.
2. In a large mixing bowl, combine 16 oz Cottage Cheese, 15 oz Ricotta, 1 cup mozzarella, 1 egg and 2 Tbsp parsley. Mix well.
3. Remove foil and broil for 3 to 5 minutes, or until cheese turns golden. Let lasagna rest 30 min before slicing.

Best Lasagna

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

Prep: 60min

Total: 01h50min

Yield: 12 servings.

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.

Ingredients:

• 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

Instruction:

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 1/4 cup parsley and 1/4 teaspoon salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13×9-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.

Beef Lasagna Recipe | Easy Dinner | – Natasha’s Kitchen

FAQ

What is the correct order to layer lasagna?

1. Spread a thin layer of pasta sauce in the bottom of a baking dish.
2. Make a layer of cooked lasagna noodles.
3. Spread an even layer of the ricotta cheese mixture.
4. Spread an even layer of meat sauce.
5. Repeat those layers two times.
6. Top it with a final layer of noodles, sauce, mozzarella, and parmesan cheese.

Which is better for lasagna cottage or ricotta?

Should you bake lasagna covered or uncovered?

Do you add eggs to ricotta cheese for lasagna?