One Pan Nan: Best Lasagna Recipe
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COOK WITH ME | MY SPECIAL HOMEMADE LASAGNA
COOK WITH ME |MY SPECIAL HOMEMADE LASAGNA! Hey guys!! So in today’s video, I am sharing my super yummy lasagna recipe. This is my go to (along with my fettuccine Alfredo recipe) if I want to make a super special dinner. It is by no means a healthy recipe, more so a special occasion recipe. It comes together pretty quickly, once you slow cook the sauce, because I don’t cook the noodles. That was always the most tedious part of making lasagna for me. Let me know if you would like to see my fettuccine Alfredo recipe and also if you are interested in me doing a 30 minute challenge type video where I follow along with a Rachel Ray 30 minute meal video. If so, what should I name that video – I could even make it into a challenge if you are interested. Also, don't forget to tag me in your pictures on Instagram, twitter, and snapchat if you decide to make this. I also want to give you guys a huge thank you and a huge virtual hug for the amazing comments on the video I uploaded yesterday. It was so hard for me to make and upload, but you guys are the most amazing subscribers ever! Not only did you guys comment with the most amazing comments of inspiration, encouragement, and advice, but you guys really came through for me with everything. I appreciate you guys more than you will ever know. You truly made me feel so special in a time in my life where I’m not feeling so great about me and I truly thank you guys so much for being so kind and so amazing. Thanks so much for watching! If you are new I would love to have you subscribe to my channel so you don't miss out on my videos! I appreciate each and every one of my viewers and I love you guys so much! XOXO
How to Make the Lasagna:
2.25 pounds of lean ground beef
64 ounce jar of pasta sauce
½ tsp garlic powder
16 ounces of ricotta (I used the whole milk ricotta)
1 cup of Parmesan cheese
1 Egg
Lasagna Noodles
1 ½ Pounds of Shredded Mozzarella Cheese (use more or less to your liking)
Sprinkle of Parmesan cheese
Brown the ground beef. While it’s browning, add the garlic powder. Once browned, turn the heat down to medium low and add your sauce. Let it come up to a small boil, knock the heat back to low, and simmer on low for at least 6 hours. Make sure if you are cooking your sauce on the stovetop, that you stir your sauce every few hours to prevent it from burning and sticking to the bottom of your pan. The longer you let it simmer, the better your sauce will taste. Now to assemble the lasagna. Preheat your oven to 350 degrees. In a medium sized bowl, combine your ricotta, egg, and Parmesan cheese and mix well. Get your 13X9 pan and lightly put some of the meat sauce on the bottom of the pan. Take your lasagna noodles and start layering. Once layered, top that with your ricotta cheese mixture, top it with a good layer of sauce, then a few heaping handfuls of mozzarella cheese. Repeat the same steps – put down your lasagna noodles, add your ricotta cheese mixture, add your meat sauce, and top it with mozzarella. Last step is to layer again with your lasagna noodles, coat them very well with your meat sauce – this is your top layer, and then cover it with more mozzarella cheese. Sprinkle it with some Parmesan cheese and put it in your 350 degree oven for 45 minutes to an hour. Let it sit for 20 minutes before you cut into it and then enjoy your oozy gooey, yummy and delicious lasagna. I like to pair mine up with some garlic bread and a side salad, but the lasagna on its own is perfect as well.
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Freezer Lasagna Recipe (Makes 4 1/2 Lasagnas)
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Freezer Lasagna Recipe (makes 4 1/2 lasagnas)
You will need:
Aluminum foil baking pans (This recipe made 4 large pans and one mini pan)
Sauce:
Olive oil
1 1/2 to 2 whole chopped onions
5 cloves garlic
6 lbs ground beef (or ground turkey)
2 packets Italian sausage (I used chicken sausage, but you can use any kind you like)
6 lbs (106oz) spaghetti sauce (I purchased this at Costco)
2 16oz cans stewed tomatoes or tomato sauce
Italian dried herbs (I used oregano, fennel seeds and Italian seasoning)
Fresh basil
salt and pepper
Cheese mixture:
45oz (roughly) Ricotta cheese
35oz Mozzarella cheese
12 oz Parmesan cheese (plus 8oz more for sprinkling on top of the lasagnas)
2 eggs
salt and pepper
Lasagna noodles (2 packets at 1lb each)
cooking oil spray to coat pans
An extra jar of marinara sauce in case you have extra ingredients and want to make a vegetarian lasagna
In a large Dutch oven, heat olive oil until warm, add in chopped onion and garlic. Cook until softened, five to ten minutes. Add the ground beef and chopped sausage. Cook until the meat is browned.
Drain the juices from the meat.
Return meat to pan and add spaghetti sauce and stewed tomatoes, herbs, chopped fresh basil and salt and pepper. Bring to a boil and then lower temperature to simmer for 45 minutes.
Meanwhile, make the cheese mixture. In a large bowl add the ricotta cheese, mozzarella cheese, 12oz of parmesan cheese and two eggs, lightly beaten. Add salt and pepper. With clean hands, mix the cheese mixture together. (You could use a spoon, but I find this is the most effective way. And it's fun!) Set aside.
While all this is going on, boil a large pot of water and cook both boxes of lasagna noodles, following the package instructions. Once the noodles have cooked, drain the water and keep them stored on parchment paper, sprayed lightly with cooking oil so they don't stick together.
Once all of your components are finished, you are ready to assemble your lasagnas. Lightly spray your aluminum baking pans with cooking spray. Place a ladle of sauce in the bottom of 3 pans, then lay down the noodles in a row, more sauce, a layer of the cheese mixture, noodles, sauce and parmesan cheese on top. Depending on how deep your pans are, you can create more layers. Mine were not so deep so I only put one layer of the cheese mixture in, which turned out just delicious.
I ran out of meat sauce but had more cheese and lasagna left, so I made a vegetarian lasagna using an extra jar of marinara sauce I had on hand, to replace the meat sauce.
Once your lasagnas are assembled, let them cool (no need to pre-cook them, but the sauce and noodles will still be warm) and then spray the bottom of a sheet of aluminum foil with cooking spray (this is important so that your foil does not stick to the cheese) and label the top of the foil with what type of lasagna it is, the date assembled, and the cooking instructions.
After the lasagna is frozen, you will take it out of the freezer the night before and place it in your refrigerator to thaw. Then the next day, pre-heat the oven to 350 degrees fahrenheit. Cook the lasagna for 60 to 90 minutes (depending on how much it thawed out). I find that one hour, twenty minutes is perfect. Keep the lasagna covered with foil for the first half of cooking time so the cheese does not burn, then remove the foil for the second half. Test to make sure it is warm in the center and enjoy!
We had another impromptu dinner party the other night and I brought out a freezer lasagna the night before in preparation. It was delicious and such a hit! I love this recipe and hope you will embrace freezer cooking to make your life easier.
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Lasagna is Healthy and Great for Meal Prep.
This Lasagna has better macros than a Protein bar :) I hope you will enjoy the video
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Macros: 1340 Calories, 91C, 41F, 169P
Ingredients:
- 400g Ground Beef
- 4 Lasagna Sheets (2 big servings)
- 100g onion, 100g cellery root, 100g carrot
- 250g mushrooms
- 400g passata
- 125g low fat mozzarella
- 200g cottage cheese
- 7g gelatine
- 5g broth powder
- salt, pepper
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Lazy Lasagna
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