The Most Creative Way To Make Far Better Lasagna
Today we're making lasagna in a much easier way. By using the pasta known as mafaldine and mixing it with all of the typical lasagna ingredients you'll have a delicious finished project with more crispy edges and topping than making it the traditional way. If you can't find mafaldine, feel free to use edged lasagna noodles and break them up a bit. I hope you enjoy this baked lasagna pie!
WATCH OUR FOOD/COOKING PODCAST:
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
BAKED LASAGNA PIE PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
For the meat sauce
¼ cup (56g) olive oil
1 medium onion - diced
1 pound (454g) ground chuck
1 pound (454g) ground pork
5 cloves garlic minced
½ teaspoon crushed red pepper flakes
½ cup (120g) dry white wine
2 28-ounce cans (1600g) plum tomatoes - hand crushed or blender pulsed
salt and pepper - to taste
5 basil leaves chopped
For the lasagna pie
1 pound (454g) mafaldine pasta or broken lasagna noodles
4 cups (960g) meat sauce - from above
3 large eggs beaten
1 teaspoon coarse cracked black pepper
¾ cup (70g) Pecorino Romano cheese grated, divided
1 cup (240g) ricotta
3 cups (360g) mozzarella - shredded, divided
3 tablespoons basil - chopped
3 tablespoons flat leaf Italian parsley - minced
3 tablespoons (40g) olive oil
FOLLOW ME ON INSTAGRAM:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Recipe For Lasagna With Ricotta Cheese, Mozzarella & Parmesan | Easy Lasagna | Cooking Up Love
Recipe For Lasagna With Ricotta Cheese, Mozzarella and Parmesan with homemade meat sauce.
Our easy recipe for making lasagna with layers of homemade meat sauce and noodles, layered with a ricotta, mozzarella and parmesan blend, and then topped with more parm! This recipe is so good, it’s the kind of lasagna you dream about and this homemade lasagna is easy enough for weeknight dinners, it’s perfect for making ahead or and it’s one of my favorites for making two and sharing one with a friend.
Recipe For Lasagna With Ricotta Cheese, Mozzarella & Parmesan
2 lb ground beef
1 tablespoon tomato paste
28 oz whole peeled tomatoes
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
16 oz ricotta cheese
16 oz mozzarella cheese, grated
1 cup parmesan, grated
1 box lasagna noodles
Recipe For Lasagna With Ricotta Cheese, Mozzarella and Parmesan Directions
Homemade Meat Sauce
Brown the ground beef, and drain off any extra fat. Add 1 tablespoon tomato paste, and cook for 1 - 2 minutes. Add the tomatoes, crushing large tomatoes, and stir. Add the spices, stir and simmer for 1 - 2 hours.
Ricotta Cheese Mixture
Mix together the ricotta, mozzarella and 1/2 cup of parmesan.
Cook the lasagna noodles according to package directions. Remove from water, and let cool laying flat in a single layer on a clean kitchen towel.
Assemble the lasagna in layers. Top with the reserved grated parmesan cheese. Cover with foil and bake in 350 degree preheated oven for 45 minutes. Remove the foil, and return the dish to the oven. Cook for another 15 minutes to brown the cheese on top.
Let sit for 15 -20 minutes before serving.
How to make Spinach Lasagne: easy recipe
Creamy, cheese-filled layers of lasagne with spinach - a healthy and vegetarian friendly recipe. Perfect for dinner meals.
Spinach Lasagne
750g cooked spinach
500g ricotta cheese
1 litre bechamel sauce
250g grated parmesan
Pasta for lasagne
Salt and pepper
Recipe serves 6/8
CREDITS
The music used in this video was arranged and
produced by Tom Cusack. The music is fully licensed
for personal and commercial re-broadcasting use
under an Attribution Creative Commons licence
provided it is accredited correctly. Full details of the
music can be found at the website:
freemusicforvideos.com. Tom Cusack invites
any YouTube member of staff to contact him directly
in the case of any queries arising from the use of
this music in other peoples' videos
Lasagne with Homemade Ricotta Cheese Recipe By Food Fusion
Bring a new twist to your favorite lasagna with homemade ricotta cheese. Give it a try an you will love it. #HappyCookingToYou
Written Recipe:
Visit Our Website:
Download iOS & Android app:
Facebook:
Instagram:
Twitter:
Also Follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kids special recipes.
Lasagne with Homemade Ricotta Cheese
Recipe in English:
Ingredients:
Beef Mince Sauce:
-Oil ½ Cup
-Pyaz (Onion) chopped 2 medium
-Lehsan (Garlic) crushed 5-6 cloves
-Beef mince (Beef qeema) ½ kg
-Lal mirch powder (Red chili powder) 1 tsp or to taste
-Zeera (Cumin seeds) roasted & crushed ½ tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Namak (Salt) 1 tsp or to taste
-Lal mirch (Red chili) crushed 1 tsp
-Tomato paste 2 tbs
-Tomato puree 450 gms
-Dried oregano ½ tsp
-Pani (Water) 1 Cup or as required
Ricotta Cheese:
-Doodh (Milk) Fresh 2 litres
-Cream 1 Cup
-Namak (Salt) 2 tsp or to taste
-Sirka (Vinegar) 4 tbs or as required
-Muslin/Cheese cloth
Ricotta Cheese Layer:
-Ricotta cheese 2 Cups
-Namak (Salt) ¼ tsp
-Dried basil leaves ¼ tsp
-Dried oregano ¼ tsp
-Anda (Egg) 2
Assembling:
-Lasagne sheets 12
-Cooked beef mince
-Ricotta cheese layer
-Cheddar cheese grated as required
-Mozzarella cheese grated as required
-Dried oregano to sprinkle
Directions:
-In pot,add water,salt and bring it to boil,add lasagne sheets and cook for 3-4 minutes then strain and set aside.
For Beef Mince Sauce:
-In pot,add oil,onion and cook until translucent.
-Add garlic and mix well.
-Add beef mince and mix well until it changes color.
-Add red chili powder,cumin seeds,black pepper powder,salt,red chili crushed and mix well for 2-3 minutes.
-Add tomato paste and tomato puree,mix well and cook for 3 minutes.
-Add dried oregano,water and mix well.
-Cover and cook on low flame for 8-10 minutes or until done & set side.
For Ricotta Cheese:
-In pot,add milk,cream and salt,mix well and simmer on low flame for 10-12 minutes until milk is boiled.
-Add vinegar,mix well and cook on low flame until curdle and keep stirring in between (the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey).
-Set a strainer over a bowl and pour the curdle mixture through the strainer to separate whey.
-Now line the strainer tray with muslin cloth/cheese cloth and enclose curdle with muslin cloth and put heavy weight on it.
-Let the ricotta drain for 45 minutes.
-Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week.
Ricotta Cheese Layer:
-In bowl,add ricotta cheese and crumble it with the help of hands,add salt,dried basil leaves,dried oregano,eggs and mix well & set aside.
Assembling:
-Grease baking dish with oil,place lasagne sheets,add cooked beef mince and spread it,add ricotta cheese layer and spread it.
-Place another layer of lasagne sheets,spread cooked beef mince and ricotta cheese layer.
-Place lasagne sheets layer and spread cooked beef mince.
-Add cheddar cheese,mozzarella cheese & sprinkle dried oregano.
-Bake in preheated oven at 180 C for 30 to 35 minutes or until cheese melts & golden brown color appears.
-Lasagne is ready to serve.
How to make easy lasagne using cheddar cheese!
Music:
Vexento - Trippy Love
Music Link:
Vexento on YouTube:
Vexento on Soundcloud:
Mac & Mince Lasagne
MAC & MINCE LASAGNE ????
Ingredients
For the Mince:
Olive oil
2 onions, finely chopped
750g beef mince
1 tbsp chutney
Salt and pepper, to taste
½-1 cup beef stock
2 tablespoons tomato paste
Olive oil to fry the meat and onions
For the Bechamel Sauce:
100g butter
½ cup all-purpose flour
4 cups milk
3 large eggs
½ teaspoon salt
For the Pasta:
500g Fatti’s and Moni’s Bellissimo Ridged Macaroni
3 eggs, beaten
For the Topping:
1-2 cups mozzarella/white cheddar cheese, grated
To Garnish:
Fresh basil leaves
Serves 4-6
Recipe
1. Add a generous amount of olive oil to a large pan. Add the onions and sauté until softened and golden.
2. Next add the mince to the pan, and cook until starting to brown, breaking it up with a wooden spoon as it fries. Stir in the chutney, salt and pepper. Stir in the stock and tomato paste, and simmer for 5 minutes. Set aside.
3. For the bechamel sauce, heat the butter in a pot over a medium heat. As soon as it melts, add the flour. Stir the butter and flour together, running the spoon around the sides of the pan to catch any stray flour. Gradually add warmed milk, whisking continuously. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick.
4. Remove from heat and add salt.
5. When the sauce is lukewarm, whisk in the eggs. Set aside.
6. For the pasta, bring a pot of water to the boil and cook according to pack instructions.
7. Drain and rinse with cold water. Once the pasta has cooled down, mix with salt and eggs.
8. Pour half the pasta into the base of a greased baking dish. Top with a generous mince layer. Smooth out with a wooden spoon to fully cover the pasta. Top with another layer of pasta and a generous layer of bechamel. Smooth out the bechamel and top with cheese.
9. Bake at 180°C for +/- 40 minutes or there about and golden! Allow to set at room temperature for 20 minutes once out the oven.
10. Garnish with fresh basil leaves, slice, serve and ENJOY!!