How To make Joe's Lasagna

World's BEST EVER Italian Lasagna Recipe: How To Make Delicious Meat Lasagna

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Italian American Lasagna Recipe

Ingredients

12 Lasagna Noodles
1-1.50 Lbs Ground Beef
1 Lb Sweet Italian Sausage Meat
1-1/2 Cups Fresh Spinach, Chopped
1 Large Onion, Chopped
4 Cups Shredded Mozzarella Cheese
2 Cups Shredder Cheddar Cheese
8oz Ricotta Cheese
36oz Mushroom Spaghetti Sauce
6oz Canned Tomato Paste
1/4 Cup Diced Tomatoes
16oz Sour Cream
2 Tbs Parsley Flakes
1 Tsp Minced Garlic
1 Tbs Seasoning Salt
1 Tsp Italian Seasoning
1 Tsp Garlic Powder
1 Tsp Sugar
1 Tsp Black Pepper

Instructions

1. Place a large pot of water over high heat.

2. Once water comes to a boil, add lasagna noodles and boil for 8-10 minutes. Once done, drain noodles, then sit aside.

3. Add sauce, diced tomatoes, and tomato paste to a pot. Add white sugar and Italian seasoning, then stir in well.

4. Chop large onion into small pieces.

5. Place a pan over high heat. Add ground beef, sweet Italian sausage meat, and onions.

6. Chop and break meat into small pieces while frying.

7. Once brown, add salt, garlic powder, minced garlic, and pepper.

8. Cook until well done.

9. Once done, drain excess oil. Afterwards, place meat into pot of sauce, then stir well.

10. Add shredded mozzarella cheese, sour cream, ricotta cheese, and chopped fresh spinach to a big bowl, then stir in well.

11. Preheat oven to 350 degrees.

12. Coat the bottom of a baking pan with a little meat sauce.

13. Top with 4 lasagna noodles.

14. Coat with spinach cream mixture.

15. Add some shredded cheddar cheese and shredded mozzarella cheese.

16. Coat with 2nd layer of meat sauce and continue layering until pan is full.

17. Top with meat sauce, cheese, and fresh parsley.

18. Bake for 45-50 minutes.

Lasagna Joes

Sloppy joes come together with lasagna in this hearty mash-up.

Homemade Lasagna

Homemade Lasagna #Homemade


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لازانيا بيتية ايطالية رائعة

#Homemade #Lasagna #italian_food #לזניה #لازانيا


Lear how to make with this Classic Homemade Lasagna recipe that is super easy to make with layers of cheese, noodles, beef, and sauce. It is a classic homemade lasagna that is better than any restaurant version for a fraction of the cost.


It’s absolute perfection and possibly the best lasagna you can get! Once you try it, you won’t need another recipe ever again. You can enjoy it as is, or mix it up with some veggies on the side, such as roasted asparagus, roasted Brussel sprouts, and broccoli salad.






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Sweet and Savory Meals Blog

The Best Meat Lasagna Recipe -- How to Make Homemade Italian Lasagna Bolognese

ALL THE INGREDIENTS AND MEASUREMENTS ARE LISTED HERE WHERE IT SAYS SHOW MORE
Homemade Italian Lasagna Bolognese is the perfect Italian comfort food for Sunday dinner. It feeds a crowd, can be made in advance and is really one of the most delicious combinations of a delicious homemade bolognese or marinara sauce and pasta. Lasagna (also spelled Lasagne), is literally a meal all by itself. But no Italian dinner would be complete without all of the trimmings of an antipasto, delicious salads, wine and family and friends. Enjoy it anyway you like, but please, make your own. You'll be so glad you did. Watch my video to see how to make the best lasagna ever. The recipe details are below.

Ingredients:

For Meat Sauce (Bolognese Sauce):

1 box (1lb.) of dried lasagna noodles, cooked al dente
1 pound of ground beef
1 pound of ground veal
1 pound pork sausage, removed from casing
2 tablespoons olive oil
1 medium-sized onion, chopped
4 garlic cloves, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
1 (6oz) can tomato paste
2 (28-ounce) cans crushed tomatoes
1 cup red wine
2 cups beef stock
2 dried bay leaves
1/2 cup fresh chopped basil or 2 teaspoons dried basil
Salt and freshly ground black pepper
1 teaspoon sugar
Sprinkle of red pepper flakes (optional)

For Ricotta Filling

1 (2 pound) container of whole milk ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
2 eggs
Salt and pepper
For Topping and Filling:

1 block (16 oz.) mozzarella, shredded

In a medium size pot, heat the olive oil over medium-high heat. Add the sausage and sauté with a wooden spoon until crumbled and browned. Add the ground beef and ground pork. Sprinkle with a good amount of salt and pepper. Brown for a few minutes, breaking up the meat with a wooden spoon but leaving it very chunky. Once the meat is brown, add the onions, garlic, celery, and carrots. Give it another sprinkle of salt and pepper. Sauté until all the vegetables are soft, about 3-4 minutes.

Then, turn up heat and add the wine being sure to stir and scrape the brown bits off the bottom of the pan. Simmer for 2 minutes, turn down the heat then add the beef stock, the crushed tomatoes, the tomato paste, fresh basil and bay leaves.

Simmer uncovered over low heat stirring occasionally until the sauce thickens, about 1 hour.

While your sauce is cooking, preheat oven to 350°F

Then, cook pasta in a large pot of salted water for only about 5 min, (making sure it stays al dente). Remove from pot, drain in a strainer and rinse with cold water. Place the pasta in a in bowl and drizzle with olive oil to keep the pieces from sticking to one another. Set aside.

To make filling:

Mix ricotta, eggs, Parmesan, and parsley in a bowl until combined. Season lightly with salt and pepper.

To Assemble:

Spray a 9 x 13 baking pan with cooking spray. Spread a thin coating of the meat sauce on the bottom of the baking pan.

Cover with a row of lasagna noodles following the length of the pan and slightly overlapping them (like roof shingles).

Spread 1/2 of the ricotta mixture on top of the noodles, sprinkle with 1/3 of the mozzarella and a light sprinkle of Parmesan cheese.

Repeat with another layer of sauce, then layer the noodles in the opposite direction trimming them to fit into the pan.

Top with the remainder of ricotta cheese mixture and spread to cover the noodles, add 1/3 of the mozzarella, another sprinkle of Parmesan and another layer of sauce. Top the final layer with the noodles running the length of the pan. Top with some more sauce and another sprinkle of Parmesan cheese.

Cover with foil and bake for about 40 minutes or until hot and bubbling. Remove from oven. Uncover and sprinkle the remainder of the mozzarella over the top of the lasagna and put back in the oven for 10-15 minutes until cheese is melted and slightly browned. Remove and allow to cool for 20-30 minutes before slicing and serving.

Cook's Tips

The sauce recipe will make enough for 2 lasagnas, so you can freeze the remainder of the sauce for some other meal (like pasta with Bolognese sauce), or make two lasagnas by doubling ingredients for the filling and noodles.

Lasagna can be assembled a day or two ahead of time. Don't bake it just assemble, cover and refrigerate or freeze. When ready to bake, remove lasagna 30 minutes before baking from the refrigerator. If you freeze the assembled lasagna, remove it 1 hour prior to baking.

Vegetables can be easily chopped in a food processor or with a hand chopper

If sauce seems too thick, add a little more beef stock. If it's too thin, allow it to cook longer.

Smokin' Joe's Homemade Lasagna

The wife and I decided to cook up some fantastic lasagna tonight and we loved every bite!

We used some lean hamburger meat, ricotta cheese, mozzarella, parmigiano reggiano and a homemade tomato sauce!

The Most Amazing Lasagna

The Most Amazing Lasagna Recipe is the best recipe for homemade Italian-style lasagna. The balance between layers of cheese, noodles, and homemade bolognese sauce is perfection!
__________­⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________

PRINTABLE RECIPE: ????️ ????️


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✅Ingredients

• 1 pound sweet Italian sausage
• 1 pound lean ground beef
• 1 large white onion, minced
• 5 cloves garlic, crushed
• 1 (28 ounce can) crushed tomatoes
• 2 (6 ounce can) tomato paste
• 1 (15 oz can) tomato sauce
• 1/2 cup chicken broth
• 2 tablespoons white sugar
• 1/2 cup chopped fresh basil
• 1 teaspoon fennel seeds
• 1 teaspoon ground oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup + 2 tablespoons chopped fresh parsley (divided)
• 1 pound lasagna noodles
• 30 ounces ricotta cheese
• 1 large egg
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 pound deli sliced mozzarella cheese
• 1 cup freshly grated Parmesan cheese


✅Instructions

00:03:17 - Why it's important to simmer bolognese sauce for lasagna
00:03:57 - A hack to prepare lasagna noodles without boiling
00:07:42 - How to make and store lasagna ahead of time

1️⃣ 00:00:23 - In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.

2️⃣ 00:03:57 - Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.

3️⃣ 00:04:51 - In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.

4️⃣ Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.

5️⃣ 00:05:21 - To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.

6️⃣ 00:07:24 - Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot.


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