Lazy Lasagna Casserole: Quick, delicious, and effortless
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Lazy Lasagna Casserole
Y'all are going to love my Lazy Lasagna recipe. It is a cheat on one of our favorite casseroles, Lasagna, but without all the extra work. So I knew this would be a great addition to our Marching in With Casseroles 2023. Let me know what you think about this version and y'all enjoy.
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Ingredients:
1 lb. ground beef, cooked and drained of grease.
1 jar of spaghetti sauce
1 25 ounce bag of cheese raviolis (no need to thaw)
1 bag of shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
Spoon enough spaghetti sauce into a 9x9 prepared dish just to cover.
Add one layer of raviolis
Again spoon sauce over the raviolis.
Spread half of the prepared ground beef over the sauce.
Add 1/3 of the cheese and sprinkle with the seasonings.
Repeat steps again and then top with last layer of raviolis.
Top with remaining sauce and cheese. sprinkle with Italian seasoning.
Back in a preheated 350°F oven for 30-40 minutes.
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Lasagna Casserole
Lasagna Casserole (Curly Pasta With Meat & Ricotta)
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!
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****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
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How To Make The Best Homemade Lasagna | You'll Never Buy Frozen Lasagna Again After Trying This!
lasagna noodles
????????LASAGNA RECIPE????????
• 12oz Oven Ready Lasagna Noodles (NO BOIL lasagna noodles)
• 24 oz Mozzarella Cheese (use more or less as desired)
MEAT SAUCE
• 2.5 lbs ground beef
• 48 oz marinara sauce PLUS 1 cup of water (use a high quality sauce)
• 1/2 diced white onion
• 5 minced garlic cloves
• 1 Tbsp Italian Seasoning
• 1/2 Tbsp Beef Bouillon Powder
• 1 Tsp dried Basil
• 3/4 Tsp Cayenne Red Pepper
• 1/4 Tsp ground black pepper
• Salt (to taste)
• Fresh Parsley
• Sugar (This is not a rule! Please taste your sauce and use your best judgement if your sauce is very acidic then add sugar as needed)
CHEESE SAUCE (make to your taste)
• 15 oz whole milk Ricotta Cheese
• Grated Parmesan cheese
• Garlic powder
• Cajun seasoning (optional)
• Salt
• Fresh Parsley
• 1 egg (add last)
NOTE: I used a 13 x 9 1/2 inch casserole dish and baked for 1 hour, broiled for 3 minutes.
When making the meat sauce please taste as you go! If you prefer NOT to use Marinara Sauce then you may use any pasta sauce (e.g. garlic and herb, tomato and basil, tomato basil garlic ) and taste as you go..... meaning gradually add seasonings to your sauce and make any adjustments as desired.
If you prefer you may brown your meat and onions, add pasta sauce, THEN gradually add seasonings! The outcome of your lasagna is based on how well your meat sauce tastes. It's important that you use a high quality sauce and season to YOUR taste for BEST results! Enjoy ????
How to make lasagna
#lasagna #holidaydinner
Nothing Beats HOMEMADE LASAGNA You Will Be SURPRISED How Easy It Is!!!!
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you mine an d my familys favorite lasagna recipe, when i tell you nothuing beats homemade ,I mean it and tbh there has not been a restaurant where I can say they serve the best pasta! Im a BIG PASTA LOVER!!!! when it comes to my favorite food other than enchiladas and tacos, pasta is my second choice! but when its homemade ugh it just hits different! yes its time consuming but its so worth every second, specially after getting all the compliments! ????
Like every recipe and every household, there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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WARNING ⚠️
if you want to level up this recipe substitute 1lb of beef for mild Italian sausage! tbh thats my favorite but my family are not big fan of it, I make it so no left overs are left ????
PRO TIP!!!!
use Cento crushed tomatoes and tomato sauce!!!! IT DOES MAKE A DIFFERENCE ????
Ingredients: 9X13 deep baking dish (12 lasagna sheets)
1/2 white onion;diced
3 tbsp freshly chopped parsely
3 tbsp freshly chopped basil
2 lbs ground beef or 1 lb beef and 1 lbs mild Italian sausage
2 tsp black pepper
2 tsp oregano
2 tsp Italian seasoning
1-2 tsp crushed pepper
salt to tatse
2 minced garlic cloves
28 oz Cento crushed tomatoes
15 oz Cento tomato sauce
4 oz Hatch green chiles
1/2 cup water
4 tsp sugar
15 oz ricotta mixed with 1/4 cup paresan cheese, 1 egg, 2 tbsp fresh chopped parsely and S&P
1 lb freshly gratd mozzarella cheese
3/4 cup romano cheese
3/4 cup parmasan cheese
1 serving of love ????
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Recipes in Spanish :
#lasagna #homemadepasta #easypastarecipe
Easy lasagna recipes | tomato & ricotta | meat sauce & cream
Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA12 to get up to 12 FREE MEALS across your first four HelloFresh boxes, including free shipping on your first box:
***TOMATO & RICOTTA RECIPE***
This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people.
1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan)
1 28 oz (800g) can of crushed tomatoes (you might not need all of it; I use Pastene Kitchen Ready or Muir Glen)
1 pound (454g) ricotta cheese
1 pound (454g) grated mozzarella (you might not need all of it)
1/2 cup (50g) grated parmesan or pecorino
olive oil
salt
seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper)
fresh herb for garnish (I use basil)
Heat oven to 350ºF (180ºC).
Cover the bottom of the pan with a layer of crushed tomatoes, drizzle in a little olive oil, and season that layer lightly with salt and your other herbs and spices. Lay in the first layer of lasagna noodles (don't parboil them first), and dust them with a little salt. Lay in a layer of ricotta and sprinkle on some mozzarella and parmesan. Lay in your second pasta layer and sprinkle them with a little salt. Lay in more tomatoes and repeat until you have built at least four layers, with tomatoes atop the final layer, making sure to reserve tome mozzarella for melting on the top later.
Cover the pan tightly with foil and bake it for about 45 minutes. Take the foil off, sprinkle on some mozzarella and bake for another 15 minutes. At the very end, turn on the broiler (grill) to brown the cheese to your liking — this should only take a couple minutes, so watch it closely.
Let cool at least 15 minutes before cutting and serving with fresh herbs. If you want a tidier presentation, chill the lasagna whole in the fridge. When it's firm, you'll get cleaner edges when you cut. Reheat the cut pieces on top of a little splash of water in a covered baking dish in the oven for 15 minutes. Uncover and broil on a little more mozzarella, to make the top look nicer.
***MEAT SAUCE & CREAM RECIPE***
This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people — NOTE this is half the size of the lasagna I baked in the video. I'm giving the meat sauce recipe from the video below, but you could make it with about two pounds (a kilo) of frozen meat sauce from my old recipe here:
1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan)
1 cup (half pint, 236mL) cream
1/2 cup (50g) grated parmesan or pecorino
a little grated mozzarella, just for the top
2-3 garlic cloves, peeled and chopped
salt
fresh herb for garnish (I use basil)
For the meat sauce:
1 pound (454g) ground beef
1 28 oz (800g) can whole peeled tomatoes (I use Muir Glen)
a squeeze of tomato paste (about a tablespoon)
1 large onion
1 large carrot
olive oil
salt
seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper)
balsamic vinegar
To make the meat sauce, peel and dice the onion and carrot, and cook them in a little olive oil in a wide pan over high heat until soft and starting to brown, 4-5 minutes. Push the veg to the edges of the pan and smash the meat into the center, making a wide, flat disk. When you can smell the meat browning, start scraping the bottom of the pan and stirring, using the moisture of the remaining raw meat to deglaze (you might want to turn the heat down a bit at this point).
When all the meat has turned color, stir in a squeeze of tomato paste and let it brown for a moment. Before it burns, deglaze with the juice from your can of tomatoes. Squish the tomatoes with your hand and stir them in, along with a pinch of salt and whatever other seasonings you have. Reduce the heat to a simmer and cook for at least an hour, stirring occasionally. Taste for seasoning and stir in a little splash of the vinegar. NOTE: This will give you as much as twice the meat sauce you will need for an 8x8 inch lasagna. Freeze the rest.
To make the lasagna, heat oven to 350ºF (180ºC). Cover the bottom of the pan in a layer of cream, then lay in the first layer of lasagna noodles (don't parboil them first). Sprinkle the noodles with a little salt and chopped garlic, then lay in a layer of the meat sauce. Sprinkle the meat sauce with parmesan, lay in another pasta layer and repeat until you have at least four layers, with at least a little meat sauce on top. Drizzle the rest of the cream on top.
Bake according to the directions I gave for the previous lasagna — I would copy and paste those here, but YouTube won't allow me enough characters in the description box.