16809&url=http%3A%2F%2Fwww.recipeland.com%2Frecipe%2F12688%2F&ad_type=text_image&cc=210&u_h=768&u_w=1280&u_ah=742&u_aw=1280&u_cd=32&u_tz=-360&u_his=75&u_java=true" />
Ingredients
2
each
tomatoes, 28 oz cans
2
each
tomato paste, 5 1/2 oz cans
2
cup
water
1/2
teaspoon
basil
1/8
teaspoon
red pepper, crushed
1/2
teaspoon
salt
1
teaspoon
sugar
1
pound
beef, ground, lean
1
each
garlic, clove, minced
1
pound
sausage
1
pound
lasagna noodles
1
pound
ricotta cheese
1
each
egg
1
tablespoon
parsley
1
cup
parmesan cheese, grated
Directions:
MEAT LASAGNA | Cook With Me | Trader Joe’s Tuesday
MEAT LASAGNA | Cook With Me | Trader Joe’s Tuesday #CookingMotivation #CookWithMe
In this video, I wanted turn my classic veggie lasagna recipe into a MEAT lasagana. I’ve had numerous requests for this videos, so I am hoping my Life With Leeshy fans enjoy!! Stay until the end of the video to watch who gets to try this yummy recipe on my video :)
Watch as I share my easy recipe and ENJOY!!
Welcome to Trader Joe’s Tuesday! Where I make easy peasy meals that won’t have you slaving over the stove ALL NIGHT LONG. I’m a Wife and Mommy to 3 children and work full time Monday-Friday 8am-5pm, so cooking complicated meals is just not possible in my work week schedule. I want to make videos to show the world that delicious meals don’t need to take hours! Let’s get this done quick and still super yummy! AND with the plus of not breaking the bank. Trader Joes offers so many inexpensive quality ingredients that continues to keep my household happy.
Please give it a thumbs up and if you want to see more of my Trader Joe’s Recipes, please SUBSCRIBE and tap the bell next to the subscribe button so you know each time I post. (Every Tuesday) ANY VIDEO REQUESTS are much appreciated and I promise to capture them all :)
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MEAT LASAGNA
$$$ COST STEAL $$$
TOMATO BASIL MARINARA: $1.79
PASTA LASAGNA NOODLES: $2.29
GROUND BEEF 80/20 1LB x1: $3.99
WHOLE MILK RICOTTA: $2.99
SHREDDED MOZZARELLA: $3.79
TOTAL AMOUNT: $16.64
LINK TO MY VEGGIE LASAGNA VIDEO:
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Valerie Bertinelli's Mom's Lasagna | Valerie's Home Cooking | Food Network
Valerie makes the lasagna she remembers from childhood, complete with bolognese sauce and plenty of cheese!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
My Mom's Lasagna
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 45 min (including cooling time)
Active: 25 min
Yield: 4 to 6 servings
Ingredients
1 pound lean ground beef
1/2 pound hot Italian sausage
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons tomato paste
One 26.42-ounce container strained tomatoes, such as Pomi
2 large eggs
30 ounces part-skim ricotta
One 16-ounce bag shredded mozzarella
1/3 cup plus 1/4 cup grated Parmesan
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
Freshly ground black pepper
One 1-pound box no-boil lasagna noodles
Directions
Preheat the oven to 375 degrees F.
Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside.
Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine.
Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil.
Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving.
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Valerie Bertinelli's Mom's Lasagna | Valerie's Home Cooking | Food Network
BEST VEGAN LASAGNA RECIPE
HEY FAM TODAY I WILL BE SHOWING YOU MY UPDATED VEGAN LASAGNA RECIPE. THIS IS DEFINITELY A MUST TRY SO LET ME KNOW IF YOU TRY IT OUT LOVE YALL.
RECIPE:
1 pack lasagna
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BEST ITALIAN LASAGNA RECIPE | How to Make Homemade Lasagna | Italian Food Recipes
This rustic Authentic Italian Lasagna Recipe is simple to make and bursting with flavour. My secret weapon of porcini mushrooms might be a twist on the traditional Lasagna recipe, but it will melt in your mouth. Best Lasagna Recipe Ever. Lasagna Recipe Italian. Lasagne Recipe.
#lasagna #lasagne #lasagnarecipe
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ITALIAN #LASAGNA RECIPE WITH PORCINI MUSHROOMS
INGREDIENTS:
1 x celery branch (chopped into cubes)
1 x carrot (chopped into cubes)
¼ onion, or 1/2 if it is small (chopped into small pieces)
500g Lasagna sheets
TIP: Lasagna sheets should be good quality and I prefer the ones you use that you don’t need to pre-cook because you can put them straight into the oven. Of course fresh lasagna sheets would be even better!
1 x packet of dried porcini mushrooms
700g mixed veal and pork mince
150g diced dry mozzarella
1 x fresh mozzarella (fior di latte)
1 x large piece of Parmigiano Reggiano (you can also buy this already grated if you like)
2 pinches of mixed dried herbs
Extra virgin olive oil
UTENSILS:
1 x large deep saucepan
1 x rectangular non-stick baking tray
1 x knife
1 x wooden spoon
1 x grater
1 x small bowl
METHOD:
1. Preheat your oven to 180 degrees celcius
2. Add water to your kettle and boil it
3. Place the porcini mushrooms in a bowl and pour hot water over them Not too much, but they should be almost covered
4. Place the saucepan on the stove at a medium heat and add 4-5 tablespoons of extra virgin olive oil
5. Add onion, carrot and celery and mix with a wooden spoon. Leave to simmer until onion browns
6. Slice 4 pieces of the dry mozzarella and then cut them into small cubes
7. Now that the onion has browned, add the mince, breaking it up first with your hands and then once you have added it all, break it up more with a wooden spoon
8. The meat will start to brown and once it is half cooked, add the porcini mushrooms, along with the water they have been in and combine. Make sure you strain the water as the mushrooms might have some residue.
9. Once the meat has almost finished cooking, break it down a little more with the spoon and add the passata/fresh tomato puree
10. Let this simmer, and add fresh basil leaves, breaking them into smaller pieces using your hands
11. Add 2 x pinches of dried mixed herbs
12. Leave this on the stove for at least 10 minutes
13. Now cut the Fior di latte into slices, and then into small cubes
14. Using a non stick baking tray, line the base with a touch of sauce and meat, being careful not to pour it in or smother it
15. Add a layer of fresh lasagna sheets, completely covering the base and not leaving any gaps
16. Line the top of the pasta sheets with sauce and meat, this time using a generous amount and covering each one
17. Add lots of cubes of both dry and fresh mozzarella, covering the sauce and getting into each corner
18. Grate a generous amount of Parmigiano Reggiano over the top and then begin a new layer
19. Start by lining up another set of lasagna sheets and repeat each step as above
20. Once you grate the parmigiano over the top, add another set of lasagne sheets then smother it with the left over sauce and this time only add the dry mozzarella and grated Permigiano
21. Cover the tray with alfoil and place it in the oven
22. After it has been in the oven for 20 minutes, remove the foil carefully and let it cook for another 10 minutes uncovered so it becomes deliciously crispy on top.
TIP! If you are using fresh lasagna pasta sheets, your cooking time may be a little bit less.
HOW TO SERVE
Of course if you are crazy about parmesan cheese, you can grate even more on top!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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#VincenzosPlate is a You Tube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen, whilst having a laugh (and a glass of vino!).
#lasagna #lasagnarecipe #lasagne #italianfood #howtomakelasagna #lasagnarecipeitalian #easylasagnarecipe #lasagnerecipe #pasta #italianlasagna #christmaslunch2016 #homemadelasagna
Watch the Italian Lasagna video recipe:
Kamado Joe DoJOE Lasagna
The DoJOE has just stepped out of it's life as a pizza accessory and into a new world of cooking projects! Cooking with the DoJOE ups the Kamado Joe's game when it comes to browning as shown here with this amazing Lasagna! Here's the recipe:
6 Uncooked Lasagna Noodles (trimmed to fit a loaf pan)
8 ounces Mild Italian Sausage (or ground beef)
1/2 cup finely chopped onion
2-3 cloves of finely chopped garlic
Pinch of red pepper flake (optional)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon fennel seeds
salt to taste
black pepper to taste
1 tablespoon olive oil
15 ounces marinara sauce
1 cup ricotta cheese
1 egg
1/2 cup grated parmesan cheese
6 to 8 slices of mozzarella cheese
Preheat your grill to 375°F and prepare to cook with the DoJOE as shown in the video.
Heat the olive oil in a large sauce pan. When the oil is hot, add the onion and saute until translucent. Add the garlic and red pepper flake and saute for another minute or two. Add the marinara, salt, pepper, oregano, basil, and fennel seeds and stir. Bring to a simmer. Reduce heat, cover and let simmer for 15 minutes.
In a small mixing bowl, beat the egg lightly, add the ricotta and parmesan cheese and mix completely.
Spray a loaf pan lightly with cooking spray. Add about 1 cup of the meat sauce to the bottom of the pan. Add two of your lasagna noodles. Add about half of the remaining meat sauce. Add another two noodles. Add the ricotta mixture. Top with the last two noodles. Add the remaining sauce and add slices of mozzarella cheese to the top.
Place on the grill and lightly tent with aluminum foil. Cook for 40-45 minutes. Remove the foil and cook for another 15 minutes to brown the top. Let stand for 15-20 minutes before serving.
Enjoy!
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100-Hour Lasagna
It's been rainy and cold lately, so I spent the week making lasagna. A better cook could probably do this faster, but I enjoy taking my time when I make food for my friends.
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My video style is heavily inspired by Asian vlog channels I admire, such as Zoe, Cat's Kitchen, haegreendal, HidaMari Cooking, EMOJOIE Cuisine, Nino's Home, Cooking Tree, Wife's Cuisine, and more. Please check them out!
I don't really have a recipe since I usually cook this by feel, but here are some wonderful lasagna recipes from people who are a lot more knowledgeable in the kitchen than I am:
Gennaro Contaldo:
Jess Pryles:
Serious Eats:
Babish:
NYT Cooking:
(The pasta dough I made is a 1:1 ratio of flour to egg yolks, in grams, taught to me by Chef Michael White)
Also, I made a 100-Layer Lasagna for work a while back that was pretty fun:
Thank you for watching!