Best 5 Classic And Simple Meat Lasagna Recipes

EASY, CLASSIC MEAT LASAGNA RECIPE

Steps:

• Heat the oil in a large skillet over medium heat then add the onion and garlic and cook until beginning to soften.
• Add the beef and sausage and cook until browned then stir in the basil, salt, tomato sauce and tomato paste - simmer together for about 30 minutes.
• If the lasagna noodles need to be pre cooked, do this now - according to package directions. Preheat the oven to 375 F (190 C).
• In a large bowl, mix together the ricotta, parmesan, parsley, eggs, salt and pepper.
• Lightly grease a 9"x13" baking dish and spread a small amount of the tomato sauce in the bottom. Spread 1/3 of the ricotta mixture on some lasagna sheets, then lay them ricotta side up in the bottom of the pan. Spoon on about 1/3 of the meat sauce then sprinkle on 1/3 of the mozzarella. Repeat this process two more times, ending with the mozzarella.
• Bake at 375 for 30 minutes; let stand 10 minutes before slicing 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.

CLASSIC MEAT LASAGNA

Steps:

• Add 1 tablespoon olive oil to medium pot set over medium high heat. Add sausage, pork, and beef and cook until browned and almost done all the way through, about 5 minutes.
• Add the chopped onion. Cook until onions are soft, about 4-5 minutes. Add garlic and cook for 1 minute more until fragrant.
• Pour crushed tomatoes and tomato sauce into the pan, along with the salt, pepper, and herbs.
• Bring to a boil and simmer for about 20 minutes until thickened slightly. Taste and add more salt and pepper if needed. Remove from heat.
• Preheat oven to 350°F and grease a 9x13-inch baking or casserole dish.
• In a bowl, combine the ricotta cheese with the basil, salt and pepper.
• Spread a thin layer of meat sauce over the bottom of the pan. Top with a single layer of lasagna noodles, breaking a few as needed to cover entire pan. Dollop with ½ of the ricotta mixture and spread into an even layer. Sprinkle with ⅓ of the mozzarella cheese.
• Repeat these layers one more time, using ½ of remaining meat sauce this time (not a thin layer).
• Add one more layer of noodles. Top with remaining meat sauce. Sprinkle with remaining mozzarella cheese. Top with parmesan cheese.
• Cover with foil and bake for about 35 minutes. Remove foil and continue to bake until sauce is bubbling and cheese is lightly browned, 15-20 minutes more.
• Remove from the oven and let rest for 15-20 minutes before slicing and serving.
• Store leftovers in the fridge for up to 1 week.

CLASSIC LASAGNE

Steps:

• To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
• Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
• Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
• Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
• Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
• Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.
• Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can't see any pasta poking through.
• Scatter 125g torn mozzarella over the top.
• Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.

CLASSIC LASAGNA

Steps:

• In large heavy pan lightly brown beef and onion in oil.
• Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
• Meanwhile cook lasagne as directed; drain.
• In 13x9x2" baking pan, spread about 1 cup sauce.
• Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
• Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.
• Allow to stand for 15 minutes; cut in squares to serve.
• Makes 8 servings.
• I make this a lot and serve with Italian garlic bread and salad.
• It always gets a rave review, especially if the mozzarella strings with every bite.