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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The Best Meat Lasagna Recipe -- How to Make Homemade Italian Lasagna Bolognese
ALL THE INGREDIENTS AND MEASUREMENTS ARE LISTED HERE WHERE IT SAYS SHOW MORE
Homemade Italian Lasagna Bolognese is the perfect Italian comfort food for Sunday dinner. It feeds a crowd, can be made in advance and is really one of the most delicious combinations of a delicious homemade bolognese or marinara sauce and pasta. Lasagna (also spelled Lasagne), is literally a meal all by itself. But no Italian dinner would be complete without all of the trimmings of an antipasto, delicious salads, wine and family and friends. Enjoy it anyway you like, but please, make your own. You'll be so glad you did. Watch my video to see how to make the best lasagna ever. The recipe details are below.
Ingredients:
For Meat Sauce (Bolognese Sauce):
1 box (1lb.) of dried lasagna noodles, cooked al dente
1 pound of ground beef
1 pound of ground veal
1 pound pork sausage, removed from casing
2 tablespoons olive oil
1 medium-sized onion, chopped
4 garlic cloves, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
1 (6oz) can tomato paste
2 (28-ounce) cans crushed tomatoes
1 cup red wine
2 cups beef stock
2 dried bay leaves
1/2 cup fresh chopped basil or 2 teaspoons dried basil
Salt and freshly ground black pepper
1 teaspoon sugar
Sprinkle of red pepper flakes (optional)
For Ricotta Filling
1 (2 pound) container of whole milk ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
2 eggs
Salt and pepper
For Topping and Filling:
1 block (16 oz.) mozzarella, shredded
In a medium size pot, heat the olive oil over medium-high heat. Add the sausage and sauté with a wooden spoon until crumbled and browned. Add the ground beef and ground pork. Sprinkle with a good amount of salt and pepper. Brown for a few minutes, breaking up the meat with a wooden spoon but leaving it very chunky. Once the meat is brown, add the onions, garlic, celery, and carrots. Give it another sprinkle of salt and pepper. Sauté until all the vegetables are soft, about 3-4 minutes.
Then, turn up heat and add the wine being sure to stir and scrape the brown bits off the bottom of the pan. Simmer for 2 minutes, turn down the heat then add the beef stock, the crushed tomatoes, the tomato paste, fresh basil and bay leaves.
Simmer uncovered over low heat stirring occasionally until the sauce thickens, about 1 hour.
While your sauce is cooking, preheat oven to 350°F
Then, cook pasta in a large pot of salted water for only about 5 min, (making sure it stays al dente). Remove from pot, drain in a strainer and rinse with cold water. Place the pasta in a in bowl and drizzle with olive oil to keep the pieces from sticking to one another. Set aside.
To make filling:
Mix ricotta, eggs, Parmesan, and parsley in a bowl until combined. Season lightly with salt and pepper.
To Assemble:
Spray a 9 x 13 baking pan with cooking spray. Spread a thin coating of the meat sauce on the bottom of the baking pan.
Cover with a row of lasagna noodles following the length of the pan and slightly overlapping them (like roof shingles).
Spread 1/2 of the ricotta mixture on top of the noodles, sprinkle with 1/3 of the mozzarella and a light sprinkle of Parmesan cheese.
Repeat with another layer of sauce, then layer the noodles in the opposite direction trimming them to fit into the pan.
Top with the remainder of ricotta cheese mixture and spread to cover the noodles, add 1/3 of the mozzarella, another sprinkle of Parmesan and another layer of sauce. Top the final layer with the noodles running the length of the pan. Top with some more sauce and another sprinkle of Parmesan cheese.
Cover with foil and bake for about 40 minutes or until hot and bubbling. Remove from oven. Uncover and sprinkle the remainder of the mozzarella over the top of the lasagna and put back in the oven for 10-15 minutes until cheese is melted and slightly browned. Remove and allow to cool for 20-30 minutes before slicing and serving.
Cook's Tips
The sauce recipe will make enough for 2 lasagnas, so you can freeze the remainder of the sauce for some other meal (like pasta with Bolognese sauce), or make two lasagnas by doubling ingredients for the filling and noodles.
Lasagna can be assembled a day or two ahead of time. Don't bake it just assemble, cover and refrigerate or freeze. When ready to bake, remove lasagna 30 minutes before baking from the refrigerator. If you freeze the assembled lasagna, remove it 1 hour prior to baking.
Vegetables can be easily chopped in a food processor or with a hand chopper
If sauce seems too thick, add a little more beef stock. If it's too thin, allow it to cook longer.
How to Make Lasagna Like an Italian | Northern vs. Southern Italian Lasagne Recipes
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How to Make Lasagna Like an Italian | Northern vs. Southern Italian Lasagne Recipes | Authentic Italian Lasagna
One of our most requested dishes is lasagna. But which one? Every region has its own version, although the two major varieties are alla Bolognese and alla Napoletana. We decided to make BOTH in an epic showdown between northern and southern Italian cuisine!
Let us know in the comments below which one looks tastier to you!
If you enjoyed this video, please give it a thumbs-up and subscribe to our channel!
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LASAGNA ALLA BOLOGNESE RECIPE:
LASAGNA ALLA NAPOLETANA RECIPE:
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How to make a classic Beef Lasagne
Indulge in the ultimate comfort food with this Classic Beef Lasagne recipe! Traditional beef lasagne recipe made from scratch including a slow-cooked bolognese and cheesy bechamel sauce. This recipe makes one large lasagne that feeds 6 - 8 people. You can freeze half to use another time, just thaw out in the fridge and re-heat.
Layers of perfectly cooked lasagne sheets, savory beef mince, tangy tomato bolognese, and creamy bechamel sauce come together to create a delicious and filling dish. Whether you're cooking for a large family or meal prepping for the week ahead, this recipe is sure to satisfy everyone's cravings. Plus, it's easy to make and can be prepared in advance, making it a great option for busy weeknights. Simply follow the step-by-step instructions provided in the recipe video and enjoy the hearty flavors of this classic Italian dish. Don't forget to share your delicious creation with your friends and family!
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lasagna
The ultimate comfort food lasagna, with layers of rich homemade meat sauce, creamy béchamel sauce , noodles , cheese and fresh mozzarella .
INGREDIENTS:-
For meat sauce:
Ground meat 1200g
onion 2 (medium size)
garlic 5 - 7 cloves
olive oil 2-3 tbsp
chopped tomatoes 400g x 3 cans
salt to taste
Red chili powder 1 tsp
black pepper crushed 1 tsp
dried basil 2 tsp
dried oregano 2 tsp
water 4 cup
ingredients for béchamel sauce:
butter 70g
All-purpose flour 4 tbsp
milk 800ml
salt 1 tsp
nutmeg 1/2 tsp
for layers you need:
Chopped tomatoes 1 can (400g)
olive oil 3 tsp
No-boil lasagna noodles 600g (approximately)
fresh mozzarella 700g
Fresh herbs parsley or basil leaves
parmigiano reggiano
edam cheese
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Music credit:
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Genre: Pop
Mood: Happy
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How to Make BEEF LASAGNA Like an Italian
Beef lasagna is a well-loved family meal all over the world and my version with a trio of cheeses, béchamel and homemade tomato passata in a word is: SUBLIME. Between each moist layer of fresh egg pasta sheets is a mixture of veal and pork mince, smothered in sweet tomato sauce. There are two key things to make yours as good as mine – you need patience and quality ingredients, no shredded mozzarella or cheap passata here. No need to thank me, just make it, eat it and share it.
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#beeflasagna #italianlasagna #lasagna
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Beef Lasagna with My Son Sebastian
0:20 Look at the layers
0:40 Welcome to Sebastian's Plate Beef Lasagna
1:11 Beef Lasagna ingredients
3:49 How to Make the sauce for lasagna
6:29 How to Make Bechamel Sauce
9:23 Look at that lasagna sauce
9:43 How to assemble Lasagna
12:10 What to put on the lasagna top layer
12:25 How to Cook Beef Lasagna
14:11 How to Eat the Lasagna...E ora si Mangia, Vincenzo's Plate!
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