How To make Baked Lasagne
Ingredients
1
pound
ground beef, lean or italian sausage
3
tablespoon
olive oil
1
lg
onion, chopped (to make 1 cup)
1
lg
red or green bell pepper, finely chopped
2
lg
garlic cloves, minced
28
oz
italian plum tomatoes
6
oz
can tomato paste
1/3
cup
water
2
teaspoon
dried basil
1
teaspoon
oregano
1
teaspoon
sugar, (optional)
1
pepper, freshly ground
1
each
bay leaf, broken in half
15
oz
fresh ricotta
4
cup
grated mozzarella cheese
1/4
cup
freshly grated parmesan
1
lg
egg
2
teaspoon
salt 8 ea lasagne noodles (about 6
1
tablespoon
olive oil
1/4
cup
parmesan cheese, freshly grated
1/4
cup
mozzarella cheese, freshly grated
Directions:
Remove sausage casings and crumble sausage. Brown meat in large pot,
stirring occasionally to break up the meat. Drain off fat.
Remove meat and set aside. Heat 3 tablespoons oil in the same pot, add
onion, garlic and bell pepper and cook over medium heat, stirring
occasionally, about 5 to 8 minutes or until onion is tender.
Stir in the reserved meat, tomato puree, tomato paste, water, basil,
oregano, sugar, 3/4 teaspoon salt, 1/4 teaspoon pepper and bay leaf and
bring to boil. Cover and simmer, stirring occasionally, about 2 hours,
or until flavors mingle and mixture thickens slightly (there will be
about 4 1/2 to 5 cups of sauce).
Combine ricotta, 1/4 cup parmesan, egg, 1/4 teaspoon salt, and 1/4
teaspoon pepper in a medium bowl; set aside.
Bring 3 quarts of water to boil in a large pot. Add 1 tablespoon
salt, then gradually add lasagne noodles so that water continues to
boil. Cook noodles until barely tender, about 5 minutes, stirring once
or twice; do not overcook. Drain noodles; rinse in cold water and drain
well. Return noodles to pot and toss them gently with 1 tablespoon oil to
prevent them sticking.
Line the bottom of a a buttered 9 x 13 x 2-inch pan with 4 lasagne
noodles, cutting one as necessary to completely cover the bottom. Spread
evenly with half of ricotta mixture (1 generous cup). Sprinkle evenly
with half of mozarella (about 2 cups). Spread with half of the tomato/meat
sauce.
Top with remaining 4 noodles, cutting one noodle as above so that the
sauce mixture is completely covered. Evenly layer on remaining
ingredients in the same order as above. Sprinkle the top of the lasagne
evenly with 1/4 cup parmesan and 1/4 cup mozzarella.
Bake in a preheated oven at 375 for about 45 or 50 minutes or until
lasagne is hot in center. Remove from oven; let stand for 15 minutes.
Cut in squares and serve on heated plates with garlic bread.
How To make Baked Lasagne's Videos
Vegetable Lasagna using Bread without Oven | No Oven Lasagna Recipe ~ The Terrace Kitchen
Making Lasagna at home has never been so easy! Just follow the details steps from this video and make your own vegetable Lasagna at home. Enjoy!
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[PRODUCTS USED]
[INGREDIENTS]
To make white sauce:
- 3 Tbsp Butter
- 3 Tbsp All purpose flour
- 1 Cup Milk
- 1/2 Tsp Oregano
- Salt to taste
To make red sauce:
- 1/2 Cup water
- 2 Medium sized tomatoes
- 2-3 Tbsp cooking oil
- 2 Tbsp finely chopped garlic
- 1 Medium size finely chopped onion
- 1 Tsp Red chilli powder
- 1 Tsp Oregano
- 1/2 Chilli flakes
- Salt to taste
- 2-3 Tbsp water
- 1/2 Tsp Sugar
To saute vegetables:
- 2 Tsp Oil
- 2 Tbsp Finely chopped garlic
- 3/4 Cup Boiled sweetcorn
- 2 Small Capsicum
- 1 Cup Button mushrooms
- 1 Small size Tomatoes
- 3/4 Tsp Oregano
- 1 Tsp Chilli flakes
- Salt to taste
To make Lasagna:
- 8-10 White bread slices
- 1/2 Cup cooking salt
- 4 Cubes of processed cheese
- 100 gm Mozzarella cheese
#Lasagna #VegLasagna #BreadLasagna #TheTerraceKitchen
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The Ultimate Vegetable Lasagne | The Happy Pear - in 2k
Sponsored by Hotpoint | The Happy Pear Twins Stephen and David take a family favourite, add a couple simple twists and create something truly spectacular! The boys Ultimate Veg Lasagne has it all, sweet roasted mediterranean vegetables in a delicious roasted garlic and sun-dried tomato sauce, velvety smooth and creamy béchamel, and gorgeous soft pasta layers. What more could you want, other than seeing it all in 2k high definition. Guess the Happy Pear round to wash the dishes after would be nice...
#LoveYourKitchen
Links from the video:
Gennaro's Gravy |
DJ BBQ's Ultimate Turkey |
For more nutrition info, click here:
Ingredients:
1 red pepper
1 yellow pepper
2 red onions
1 courgette
2 aubergines
1 bulb of fennel
4 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons salt
For the tomato sauce
1 onion
1 bulb of garlic
2 tablespoons oil
3 x 400g tins of chopped tomato
2 bay leaves
Leaves from a few sprigs of fresh thyme or 2 teaspoons dried thyme (optional)
1 teaspoon salt
½ teaspoon freshly ground black pepper
8 sun-dried tomatoes
For the béchamel sauce
800ml milk
100g butter or 80ml sunflower
80g plain white or spelt flour
50g Cheddar cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon grated nutmeg
To assemble
200g lasagne sheets
150g Cheddar cheese
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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!!
Vegetarian Lasagna
See how easy it is to turn simple everyday ingredients into this delicious Vegetarian Lasagna. Packed with vegetables between perfectly al dente pasta layers, this meatless lasagna is super flavorful and easy to make.
Full Recipe:
Hearty, comforting, and freezer-friendly, this plant-based lasagna has it all! This vegetarian lasagna recipe is filled with a veggie-ricotta mixture between layers of pasta and my homemade marinara sauce.
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The 1 Dollar Lasagna | But Cheaper
Can you make the greatest homemade lasagna for 1 dollar per serving… I say yes.. and this is the easiest way you can do it.
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How to Make American Lasagna | Allrecipes.com
Get the recipe @
Watch how to make a comfort food classic. This American take on traditional lasagna features three kinds of cheese and layers of saucy beef. Let the casserole sit in the refrigerator overnight, and it's even better!
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