Easy lasagna recipes | tomato & ricotta | meat sauce & cream
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***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.
How to Make PERFECT LASAGNA Like Nonna!
This perfect Lasagna recipe is just like Nonna’s! It has a creamy ricotta cheese filling, a meaty Bolognese sauce topped with mozzarella between sheets of Italian lasagna noodles, then a sprinkling of parmesan before baking until golden and bubbly. This lasagna also freezes extremely well, making it a convenient option for a busy weeknight meal.
Recipe:
Ingredients
Bolognese Sauce:
1 tablespoon Olive Oil
1-6 oz can tomato paste
1 tablespoon butter
1 - 28 oz San Marzano Tomatoes
4 oz pancetta, diced small
Dry white wine, 1 1/2 cups
3/4 lb ground sirloin 90/10
1 cup whole milk
3/4 lb ground Italian sausage
2 bay leaves
1 yellow onion, diced small
1/8 tsp Nutmeg
2 carrots, peeled and diced small
1 parmesan rind
2 celery ribs, diced small
Kosher salt, To Taste
4 garlic cloves, minced
freshly cracked pepper, to taste
Cheese Mixture:
15 ounces ricotta cheese
2 tablespoons fresh flat-leaf parsley, chopped
3 -4 ounces goat cheese, crumbled
1/2 teaspoon salt
1 cup parmesan cheese, grated
1/4 teaspoon freshly cracked pepper
1 extra-large egg, lightly beaten
Noodles:
1⁄2 lb Italian lasagna noodle
1 tablespoon Salt
Directions
Bolognese Sauce:
1. Crisp up the pancetta. Melt the butter and olive oil in a Dutch oven over medium-low heat. Add the pancetta, and cook while occasionally stirring, until crispy. This process takes about 10-12 minutes, don't rush. Use a slotted spoon to remove the pancetta from the pot and transfer it to a small bowl.
2. Cook and stir the onion until it has become translucent, then add the chopped celery, carrot, and garlic. Cook for about 2 minutes, stirring vegetables to coat them well.
3. Add the beef and sausage. Add the ground beef and Italian sausage to the pot and keep the heat low. Cook while stirring often until the meat is cooked through and really finely broken up. Don't brown the meat, just cook low and slow until it's cooked through.
4. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about ⅛ teaspoon -- of nutmeg, and stir.
4. Add the tomato paste to the pot and really mix it in. Cook until it's darkened in color, about 5 minutes.
5. Add the wine to the pot and use it to help scrape up any brown bits on the bottom of the pan. Let the wine simmer until it has evaporated, then add the remaining ingredients. Add the tomatoes, bay leaves, crispy pancetta, and parmesan rind to the pot. Season with salt and pepper and reduce the heat to low. Cover the pot.
6. Simmer. Simmer on low for 2 1/2 – 3 hours, stirring every hour or so. The sauce should be thick and deep red in color. Season to taste with salt and pepper and remove the bay leaves.
Cheese Mixture:
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, 2 tablespoons of parsley, ½ teaspoon salt, and 1/4 teaspoon of pepper. Set aside.
Noodles:
Add water to the stock pot and add salt. Bring to a boil and add lasagna noodles. Undercook the noodles. Drain water and place noodles on a wax paper-lined tray.
Assemble lasagna:
Ladle Bolognese Sauce into the bottom of a baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: pasta, the cheese mixture, the mozzarella, the Bolognese Sauce, and repeat. Sprinkle top with Parmesan.
Baking:
Cover and bake at 350 degrees for 30 minutes, until the sauce is bubbling.
#lasagna #lasagne #lasagnarecipe #italiancooking #italianfood
KETO and CARNIVORE LASAGNA | Perfect for Meal Prep and Low Carb Eating!
This method to make keto lasagna and carnivore lasagna is perfect for your low carb dinner needs! You can make this fresh or prep it ahead of time for easy freezer meals for the family! My carnivore noodles make this lasagna taste amazing and also keep the proper human diet at the front and center of this dish!
Recipe info below!
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You’ll need 1 batch of my carnivore noodles for a 9X12 pan of lasagna. Replace 1 egg yolk with a whole egg, leave out the Parmesan cheese, and use 1/2 Tbsp LESS egg white powder for softer noodles. You can also skip the dehydrating and boiling steps. Just bake and use the pasta immediately. See the pasta recipe video here:
CARNIVORE PASTA / KETO PASTA: Let’s Make LOW CARB Noodles!!!
For the sauces I have included the folkowonf recipes below, but you can stuff these lasagnas however you want! ????
Eat your meat (and lasagna), love your life!
Chris ????????????????????
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Keto Lasagna (for one 9x12 pan lasagna with 1 batch of noodles):
Meat Sauce
1 lb ground beef (browned and drained)
1 cup low carb tomato sauce of choice
1 Tbsp cream
Salt to taste
Mix well in hot pan
Ricotta mix
2/3 cup ricotta cheese
1 egg yolk
2 Tbsp fine grated Parmesan
1/2 tsp Italian herbs of choice
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
Mix well in bowl
Cheeses
Shredded mozzarella (about 2 cups)
Fresh mozzarella pearls (about 2/3 cup)
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Carnivore Lasagna:
Carnivore Bechamel Sauce
1/4 cup cream
1/2 cup bone broth
1 egg
Pinch of salt
Which over double boiler until frothy, thick, and steaming
Ricotta mix same as keto lasagna
Cheeses same as keto lasagna
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Assemble lasagna in layers, compressing lauetd by gently pushing each pasta sheet down onto the layers below. Top last layer of lasagana with ricotta mix and cheeses and grate a final thin coating of Parmesan over the top.
Bake fresh/thawed lasagna at 375F covered with aluminum foil for 30-40 minutes, then uncover and increase oven to 400F and bake until top is golden brown (usually about 10-20 minutes).
If lasagna is frozen, bake at 350F covered for 60-90 minutes or longer until hot in center, then uncover and bake at 400F until golden brown (about 10-20 minutes).
Let baked lasagnas rest 5-10 minutes before cutting and serving.
#carnivorediet #ketodiet #ketocarnivore #carnivore #keto #ketorecipes #carnivorerecipes
The Perfect Lasagna Recipe Ever ! How to make a perfect Lasagna
This is a delicious Lasagna perfectly baked. It is easy to prepare and bake, and the most important benefit to it is you always have leftover. The recipe is easy and simple:
3 pounds ground meat
1 jar of pasta sauce (1lb)
16 oz / box of uncooked lasagna
16 oz mozzarella cheese
2 oz mozzarella cheese (shredded)
2 tbs garlic (minced)
2 tbs pepper sauce
2 tbs creole seasoning
1 tbs salt
#PerfectLasagna, #TapoKitchen
Easy Lasagna Recipe with Bechamel Sauce
There is nothing more delicious than a home made baked lasagna! You will be surprised to learn how easy is it to make perfect lasagna, maybe the most classic Italian dinner. This is made with no-boil lasagne noodles, which make it even easier to prepare! We used only mozzarella cheese in this recipe, but if you wish you can add more flavor by dusting some shredded Parmesan on the top of it. Perfect option for those who are looking for a perfect Italian dish for dinner! Now time to learn how to make lasagna. :))
Directions for the filling
Transfer the oil into the pot Add the minced onions When cooks, add the ground beef When it's almost brown add the grated carrot Cook 10 more minutes with the lid on Stir in the grated tomatoes, Tomato paste, black pepper and salt Add ½ cup of hot water Let it boil for 5 minutes, and leave for chill Directions for the Béchamel Sauce Transfer the butter into the pot Add in the flour Gradually stir in the milk Keep stirring, let it boil for 5 minutes Season with black pepper and salt Turn the heat off and let it chill Grease the tray Spread a scoop of béchamel sauce all over the tray Bake for approx. 25 minutes on 200C (400F) pre-heated oven (with fan turned on)
Ingredients for lasagne recipe
For the Béchamel Sauce
3 tbs. flour
3 cups milk
50 g (1/2 stick) butter
1 tsp. Salt
A pinch of black pepper
For the Lasagna
170 g (10 pieces) no-boil lasagna noodles
100 g (3.5 oz) shredded mozzarella
300 g (10 oz) ground beef
1 carrot (grated)
2 tomatoes (grated)
1 onion (minced)
1 tbs. tomato paste
2 tsp. Salt
A pinch of black pepper
4 tbs. olive oil
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How to cook lasagna noodles!
The easiest way to cook lasagna noodles!
I made these noodles for lasagna soup..Go check out that video!
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