THREE CHEESE BEEF LASAGNA
I used to have a great recipe for Lasagna sauce, but of course the book it's in is at my parent's winter home. I used about three different recipes to approximate it, so here's my current version. I made this for dinner the other night and it was fairly easy and very good. This recipe is written for use with fresh Lasagna sheets, the ones that aren't dried and you don't have to boil or anything. You can just as easily use the dried pasta, just boil according to the package directions and use in place of the sheets.
Provided by CoCaShe
Categories European
Time 1h20m
Yield 1 large lasagna, 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Heat olive oil over medium heat. Add onion and garlic and cook until soft, but not browned, about 5 minutes.
- Add ground beef and cook until no longer pink, stirring frequently. Add the red wine, cover and cook for 5 minutes.
- Add tomato paste, tomato sauce, tomato juice and spices and mix well. Add vegetables and mix to combine. Heat through and add extra wine until desired consistency. You can make this ahead of time and leave it to cool before assembling the lasagna.
- In a large bowl, combine ricotta, first portion of mozzarella cheese, Parmesan and eggs.
- Spray a 19X13 lasagna pan with non-stick spray. Use a bit of the sauce liquid on the bottom of the pan to keep the first layer of noodles from sticking. Put down a layer of lasagna noodles, then top with globs of cheese mixture and about one half of the meat mixture. Repeat and top with a third layer of lasagna noodles. Try to have a bit of the meat sauce left to put on the top layer just to keep it moist. Top with second batch of mozzarella, or any shredded cheese you have on hand.
- Pre-heat oven to 375°F Bake for 30 minutes, covered with foil. Try not to press the foil down too much, as the cheese will stick when it starts to bubble. Remove the foil and bake for an additional 10 minutes. Let stand for approximately 10 minutes before cutting.
Nutrition Facts : Calories 351.2, Fat 19.3, SaturatedFat 8.6, Cholesterol 121.3, Sodium 685, Carbohydrate 15.8, Fiber 2.7, Sugar 8, Protein 24.2
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Myleigh White
[email protected]I'm not a big fan of lasagna, but this recipe has me intrigued. I might just have to give it a try.
Joseph Raphael
[email protected]This lasagna looks amazing! I can't wait to try it.
Aya Jiya
[email protected]I'm not sure what went wrong, but my lasagna turned out really dry. I think I might have overcooked it.
Ali Coffee-Gilbert
[email protected]This lasagna was a disaster! The cheese was burnt and the sauce was bland. I won't be making this recipe again.
Mikey Ward
[email protected]The lasagna was good, but it didn't wow me. I think I'll try a different recipe next time.
Venda timothy
[email protected]This lasagna was a little too cheesy for my taste, but my husband loved it. I think next time I'll use less cheese.
Rasyl Khan
[email protected]I've made this lasagna several times now and it's always a crowd-pleaser. The leftovers are even better the next day.
jayaram Biswakarma
[email protected]This lasagna was easy to make and turned out great! I used a jarred sauce to save time, and it still tasted delicious.
K3 Gamer
[email protected]I'm not a big fan of lasagna, but this recipe changed my mind. The combination of cheeses and the flavorful sauce was just perfect.
ijaz UlHaq
[email protected]This lasagna was a hit with my family! The flavors were amazing and the cheese was gooey and melted perfectly. I will definitely be making this again.