Healthy Cooking Demo- Vegan Zucchini Lasagna Rolls
Beth's Homemade Lasagna Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade lasagna recipe and perfect Sunday night dinner idea!
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Learn how to make an easy lasagna recipe that is perfect for a Sunday Night Dinner. Makes enough lasagna to feed 10-12 people or makes for great leftovers too.
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BETH’S LASAGNA RECIPE
Serves 12
INGREDIENTS:
For Meat Sauce:
2 tbsp (30 ml) olive oil
1 cup (240 ml) yellow onion, diced
½ cup (120 ml) carrots, diced
1/3 cup (80 ml) celery, diced
salt and pepper to taste
½ pound (230 g) ground beef
½ pound (230 g) Italian pork sausage
½ tsp (2.5 ml) salt
freshly cracked pepper to taste
2 tsp (10 ml) Italian Seasoning
¼ tsp (1.25ml) fennel seed
1 can/15 oz (445 ml) diced tomatoes
1 can/15 oz (445 ml) tomato sauce
¼ cup (60 ml) tomato paste
1 cup (240 ml) white wine or chicken or vegetable broth
2 cloves garlic
For Béchamel Sauce:
3 tbsp (32 g) unsalted butter
3 tbsp (32 g) flour
3 cups (700 ml) milk
1 tsp (5 ml) salt
pinch of nutmeg
2 tsp (10 ml) fresh thyme, minced
2 cloves garlic
2 ½ cups (595 ml) Italian Blend Cheese, Shredded
1 package Fresh Lasagna noodles (12 noodles total to make 3 layers)
METHOD:
In a large sauce pot heat olive oil and sauté onion, carrots and celery for 3-5 mins until fragrant and translucent.
Add beef, sausage, salt, pepper, Italian seasoning and fennel seeds and brown meat until cooked through completely. Add wine or broth and allow to simmer until reduced by 1/3.
Add diced tomatoes, tomato sauce, and tomato paste, stir to combine with meat and veggies. Add garlic.
Simmer meat sauce for 30 mins. Meanwhile, prepare the béchamel sauce.
In a large sauté pan melt the butter, once foamy add the flour. Whisk until it forms into a paste, cook by whisking for 1 minute. Then slowly add the milk, whisking all the while until a creamy sauce develops. Cook this mixture, until a soft boil and sauce thickens. Remove from heat.
Add salt, nutmeg, thyme, and garlic. Stir to combine and set aside.
Then take out a 9x13 oven-safe casserole dish that has been lightly greased. Add 1 ladle of béchamel sauce in the bottom, and smooth to cover bottom of the dish.
Then place a layer of noodles, 4 sheets touching each other. And add 1 ladle of meat sauce for each noodle, top with ¼ cup of Béchamel Sauce for each quadrant, and sprinkle with 1/2 cup of cheese on top.
Peat this process 2 more times creating 3 layers. But on last layer add a full cup of the cheese. A little cracked pepper and a sprinkle of the Italian seasoning.
Bake at 325F for 45-55 mins until cheese is golden brown. Slice into squares and pair with a tossed green salad.
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Lasagna Rolls????????????
Lasagne Rolls ????????????
Ingredients:
Ground Turkey
Lasagne Noodles
Diced Tomatoes
Tomato Paste
Cover with foil bake at 400 for 30-40 mins. Remove foil and broil for 5 mins or until cheese is melted
Onion Powder
Garlic Powder
Black Pepper
Fennel Seeds
Oregano
Basil
Ricotta Cheese
Egg
Garlic Paste
Parmesan Cheese
Chopped Garlic
Onions
Parsley
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Italian-American Lasagna with Meat Sauce and Ricotta
This recipe is for how to make Italian-American Lasagna. This is the one that many Americans know and love. There are a couple of tricks to making a perfect lasagna that's not runny and easy to assemble. This classic lasagna recipe with meat sauce is made with a hearty ragu, ricotta, mozzarella, and Pecorino Romano cheese. Make sure to let the lasagna rest for at least 30 minutes prior to eating. Enjoy!
Use this MEAT SAUCE RECIPE:
MEAT SAUCE SERIES:
INGREDIENTS:
-4-5 cups meat sauce
-1 pound lasagna noodles - Dececco brand works well
-1 pound mozzarella cheese - sliced
-1 cup Pecorino Romano - grated
For the ricotta mixture:
-1 pound ricotta - drained overnight or for at least 2-3 hours
-1/4 cup parsley - minced
-1/4 cup basil - minced
-2 eggs
-1 teaspoon kosher salt
-1/4 teaspoon black pepper
INSTRUCTIONS:
1. Bring a large pot of water to a boil and add 2 tablespoons of kosher salt and a touch of olive oil to it. Boil the lasagna noodles (work in batches) to very al dente (about 4-5 minutes). Scoop out sheets with a mesh strainer or pasta spider and shock in cold water. Lay flat the lasagna noodles on parchment paper or clean dish towels.
2. In a 9 by 13 (or 10 by 15) baking dish place a drop of olive oil and wipe the bottom and sides. Next add a thick layer of meat sauce, completely coating the bottom of the baking dish.
3. Place 6 lasagna noodles on the first level (they should slightly overlap). Spread a thick layer of the ricotta mixture onto the noodles, then layer 1/3 of the mozzarella, another thick layer of meat sauce, and finally 1/3 of the grated Pecorino Romano cheese.
4. Add 2 more layers to the lasagna. On the top layer just add the sauce, mozzarella, and Pecorino Romano.
5. Cover the lasagna with a lightly oiled tin foil cover. An even better way to cover the lasagna is to place parchment paper on top of it, then the foil.
6. Bake the lasagna covered at 375f for 45 minutes in the middle of the oven. Remove foil after 45 minutes and bake uncovered for 15-20 minutes more until the side noodles are crispy and the cheese is bubbly. Enjoy!
NOTE: Let the lasagna rest at least 30 minutes before eating. This will help it settle and not be runny.
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INSTAGRAM:
$264 vs $16 Lasagna: Pro Chef & Home Cook Swap Ingredients | Epicurious
Pro chef Rawlston Williams from The Food Sermon and home cook Gabrielle are swapping ingredients and hoping for the best! We set Gabrielle up with all of the supplies she’d need to conjure up Chef Rawlston’s extremely pricey $264 lasagna, while sending her more modest $16 worth of ingredients back the other direction. While Rawlston was using his skills and experience to elevate Gabi’s lasagna recipe, food scientist Rose dialed in to assist our home cook along her way. Watch and find out whose lasagna comes out on top.
Chef Rawlston is raising money to feed people displaced by volcanic eruptions on the islands of St. Vincent. Consider donating at
Keep up with chef Rawlston at @rawlstonwilliams and @TheFoodSermon
Follow Gabrielle at @gabchappel
Rose is on Instagram at @rosemarytrout_foodscience
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