Weeknight Lasagna
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Forget all plans and make this! There's nothing better during the winter than lasagna. Layers of red sauce, ricotta cheese, mozzarella, and Parmesan: the ultimate comfort food. Get ready to be happy!
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Ingredients:
- 2 lb ground beef
- 1 cup diced onion
- 2 tsp salt
- 3 cloves garlic, minced
- 3 tsp dried basil
- 1/2 tsp red pepper flakes
- 6 oz tomato paste
- 2 cups tomato sauce
- 10 oz lasagna noodles (10-12 noodles)
- 30 oz ricotta cheese (2 15-oz containers)
- 2 eggs, beaten
- 8 oz Parmesan cheese, grated (reserve 1/2 cup)
- 1 lb mozzarella cheese
- 1/4 cup parsley
- 1/2 tsp pepper
- 1 tsp salt
Instructions:
In a large 12-inch skillet, heat 1 tbsp olive oil over medium-high. Saute the onion with 1 tsp salt until soft and translucent, 6 minutes. Add the garlic and saute for 30 seconds. Add the ground beef. Break up the beef and cook until browned, 8-12 minutes. Add salt, red pepper flakes, dried basil, tomato paste, and tomato sauce. Simmer for 8 minutes. Remove from heat and set aside.
In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, pepper, 1 tsp salt, and parsley. Mix all ingredients.
Cook lasagna noodles al dente with six quarts of water. Once boiling, add ¼ cup of salt. Cook for 8-11 minutes. Drain and set aside.
Grease a 9×13 pan well. Star by layering ½ cup of the red sauce evenly on the bottom of the pan. This will be a very thin layer but helps the pieces come out of the pan when removed. Layer noodles in the pan, slightly overlapping. The noodles may not be long enough for the pan, so a noodle may need to be cut to fit. Spoon half the ricotta mixture on top of the noodles. Next, add a layer of half the meat and red sauce. Layer on half a pound of mozzarella cheese. Repeat the layering, starting with the noodles. Finish with the remaining half pound of mozzarella cheese and reserved parmesan cheese.
Note: At this point, the lasagna can be covered up tightly and frozen for up to one month. When ready to bake, let thaw in the refrigerator for eight hours.
Bake at 350°F for 45 minutes, bubbling throughout the lasagna. Once baked, cool for 15 minutes before cutting into pieces.
#lasagna #dinner #weeknightmeal
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