THREE LAYER LASAGNE WITH RICOTTA AND MEAT SAUCE | BARILLA
Looking for an easy lasagna recipe? Try Barilla's three layer lasagna recipe with ricotta and meat sauce for an easy to make meal that the whole family will love.
Provided by Barilla
Categories Blue Box
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375° F.
- Cook lasagna noodles according to package instructions; drain and separate.
- In a large saucepan, combine cooked meat and 1 ½ jars sauce, simmer 5 minutes.
- In a large bowl, combine Ricotta cheese, 3 ½ cups mozzarella cheese, Parmigiano cheese and eggs.
- Grease a 13 x 9 inch baking dish with cooking spray.
- Spread ¾ cup Barilla sauce over the bottom of the baking dish.
- Place 3-4 lasagne sheets on the bottom, slightly overlapping.
- Spread half of the cheese mixture over lasagne and cover with ½ of the meat sauce.
- Repeat for 2 more layers.
- Cover last layer with remaining lasagne sheets and remaining Barilla sauce.
- Sprinkle with remaining mozzarella cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake additional 10 minutes. Let stand 10 minutes before serving.
CLASSIC AND SIMPLE MEAT LASAGNA
Whole wheat noodles and lean ground beef make this tasty favorite a little lighter.
Provided by ccb1122
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
- Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
- In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
- Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
- Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.
Nutrition Facts : Calories 500.5 calories, Carbohydrate 47.1 g, Cholesterol 114.5 mg, Fat 19.3 g, Fiber 6.3 g, Protein 35.6 g, SaturatedFat 9.1 g, Sodium 999 mg, Sugar 12.4 g
LASAGNA WITH MEAT SAUCE
Ground beef and sweet Italian sausage enrich the sauce for this beloved baked pasta, while no-boil lasagna noodles speed up the process. Check out our step-by-step guide.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 2h30m
Yield Serves 8 to 10
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees.
- Meat Sauce: Heat oil in a large saucepan over medium-high. Add beef, sausage, onion, carrots, celery, and 1 teaspoon salt. Cook, stirring occasionally and breaking up meat into bite-size pieces, until vegetables soften and meat has browned, about 10 minutes. Add garlic, oregano, and red-pepper flakes; cook until fragrant, 1 minute. Add tomato paste; cook 2 minutes more. Puree tomatoes in a blender or food processor; add to pan. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until reduced and thickened slightly but still very loose, about 15 minutes. Remove from heat.
- Cheese Mixture: In a large bowl, whisk together ricotta, milk, eggs, 1 cup Parmigiano-Reggiano, 2 1/2 cups mozzarella, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Assembly: Spread 2 cups meat sauce evenly in a 9-by-13-inch baking dish, preferably ceramic or enameled cast iron. Arrange 3 lasagna noodles over sauce (space noodles evenly; they will expand as the lasagna cooks). Spread 2 cups cheese mixture over noodles; top with 3 more noodles. Repeat layering of meat and cheese mixtures between noodles twice more. Spread 2 cups meat sauce evenly over top layer of noodles. Sprinkle evenly with remaining 1 1/2 cups mozzarella and 1/4 cup Parmigiano-Reggiano. Loosely cover with parchment-lined foil and transfer to a rimmed baking sheet.
- Bake until noodles are tender but still al dente (easily pierced with the tip of a knife), 40 to 45 minutes. Uncover; continue baking until bubbly and puffed slightly along edges and golden brown in places on top, 20 to 25 minutes more. (There may appear to be a lot of liquid in the dish. It will be absorbed as the lasagna cools.) Transfer dish to a wire rack and let cool slightly and set, about 20 minutes; cut into squares to serve.
THREE MEAT LASAGNA
This is just a variation of my own lasagna recipe. I say variation because I make it differently every time depending on what I have on hand and my mood. This is the first time I've written my lasagna recipe down. Although I have made literally thousands of pans of lasagna throughout my years (I worked as a cook), I find this one perfectly acceptable (and I consider myself a lasagna snob). So you should certainly enjoy this, if not make it the only lasagna recipe you make from now on.
Provided by PalatablePastime
Categories One Dish Meal
Time 1h40m
Yield 9-12 serving(s)
Number Of Ingredients 23
Steps:
- Cook onion in olive oil in a large skillet until tender, several minutes.
- Add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks.
- Drain fat.
- Add tomato sauce, tomato paste, and brown sugar to pan, mixing well.
- Reduce heat, cover, and simmer for 25-30 minutes.
- Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain.
- In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth.
- Preheat oven to 375°F.
- In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover).
- On top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan.
- If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce.
- Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly.
- Allow to rest for 10-15 minutes before slicing and serving.
Nutrition Facts : Calories 767.6, Fat 56.4, SaturatedFat 26.1, Cholesterol 215.9, Sodium 2233.5, Carbohydrate 18.6, Fiber 2.7, Sugar 11, Protein 46.9
TRIPLE MEAT LASAGNA
This is a traditional, kid friendly lasagna with a little hidden treasure of pepperoni in each slice. My family came up with this concept one day when we were making lasagna and had some pepperoni left over from making some homemade pizza. It has been a staple ingredient ever since!! Caution: may cause family and friends to invite themselves over for dinner!!
Provided by 2bleusbabycakes
Categories One Dish Meal
Time 1h30m
Yield 14 cups, 12 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350 degrees. Put ricotta cheese into mixer on low. While ricotta is mixing, brown ground sausage and place in med mixing bowl.
- Boil water for noodles. Add olive oil and salt to water.
- Add 1/2 Mozzarella/Italian cheese to ricotta and continue to mix on low. Brown ground beef/turkey while this is mixing. Add ground meat to ground sausage.
- Add water to noodles and cook to package directions. Add the other half of cheese when mixture becomes evenly blended.
- Add eggs, parsley, and oregano to cheese mixture, then drain noodles.
- Begin to layer your ingredients in 13 x 9 x 2 inches glass baking pan. Start with sauce to prevent noodles from sticking and crisping to the bottom. Then do a layer of noodles, then the cheese mixture.
- Lay out the pepperoni in rows following the pasta line. Try to space out according to how you will cut the lasagna. Sometimes,for convenience, we mix the tomato sauce with the meat mixture, if so, save about a 1/2 cup of sauce for the top. If you decide not to mix, then you will just have an extra step in the layering with meat, then sauce.
- Repeat layering until you reach the top layer. The top should have noodles, then simply sauce (without meat). Sprinkle top with Parmesan cheese.
- Put in oven for 30-45 minute Remove from oven and let sit for 5-10 minutes (good time to pop in some garlic bread) then serve.
Nutrition Facts : Calories 459.9, Fat 32, SaturatedFat 14.7, Cholesterol 129, Sodium 1856.5, Carbohydrate 12.9, Fiber 2.6, Sugar 8.1, Protein 30.7
TRIPLE CHEESY -SAUCY-SAUSAGE LASAGNA
Say that one 5 times fast:) Oh, this is so worth all the fat and calories--please use only the full-fat ingredients; there's a BIG difference in taste and texture. Every layer of chunky sausage, creamy cheese, and spicy sauce is sheer pleasure:) Enjoy!
Provided by JamesDeansGirl
Categories Weeknight
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375*F.
- Cook the noodles according to the package instructions; drain.
- In a non-stick skillet over medium-high heat, cook the onion and sausage until the sausage is no longer pink, 6-8 minutes; drain the fat.
- Reduce the heat to medium; stir in the tomato paste, 1/2 tsp.
- salt, 1/2 tsp.
- garlic powder, 1/2 tsp.
- Italian seasoning, and 1/4 tsp.
- pepper.
- Add the milk; cook, stirring, until thickened, about 3 minutes.
- Reserve 1 1/2 cups marinara sauce; stir the remainder into the skillet.
- Remove pan from heat.
- Combine the ricotta cheese, 1 cup of the mozzarella, Parmesan cheese, egg, and the remaining salt, garlic powder, Italian seasoning, and pepper.
- Spread 1/2 cup of the reserved marinara sauce in the bottom of an ungreased 13x9" baking dish; top with 4 whole noodles, 1/3 of the cheese mixture, and 1/3 of the sausage mixture.
- Repeat twice, ending with the noodles; top with the remaining sauce and sprinkle with the remaining mozzarella.
- Cover the pan with foil.
- **(At this point, I usually like to refrigerate the lasagna for about 1 hour to let the flavors blend--if you choose to do it this way, preheat the oven when you're ready to bake.)** Bake until bubbly, 40 minutes; uncover the pan and bake 5-10 minutes longer.
- Serve hot.
Nutrition Facts : Calories 772.4, Fat 42.2, SaturatedFat 20.4, Cholesterol 145.5, Sodium 1781.4, Carbohydrate 55.6, Fiber 2.4, Sugar 12.1, Protein 41.2
CHEESY MEAT LASAGNA
My family loves this lasagna and it's such an easy recipe but it does take some prep time. It's versatile too and you can add or change things to your liking!
Provided by heather3404
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Boil and cook shells as directed
- Brown ground beef, season, and drain grease (reserve 1 tsp).
- Saute onions (or other vegetables in same pan using approx 1 tsp reserved grease -- add more if needed or use butter or other oil).
- combine ground beef, onions, and pasta sauce in same pan. cover and simmer on low while you prepare the rest of the meal. Stir occasionally.
- Mix cottage cheese, egg, then salt and pepper lightly. Mix well and add 2 cups cheese. Mix again.
- Spray a 13x9 inch baking pan and begin to layer in order -- shells, cottage cheese mix, meat sauce (repeat 3 times) and finish off by topping 1-2 cups mozzarella or Italian blend cheese onto lasagna.
- Bake for 20-30 minutes uncovered or until cheese is melted to your preference. I like to sprinkle an Italian blend seasoning or crushed red pepper on our individual servings. We serve this with garlic bread and a salad.
- Let stand approximately 20 minutes before cutting/serving (to set up or else it is too saucy). I use this time to make the salad and toast the garlic bread. This meal tastes even better the next day!
Nutrition Facts : Calories 663.3, Fat 34.3, SaturatedFat 16.2, Cholesterol 129.6, Sodium 1660.8, Carbohydrate 45, Fiber 1.6, Sugar 15.8, Protein 42
MEAT LOVERS CHEATING LASAGNA
Easy 6 ingredient Triple meat (pepperoni, sausage and hamburger) lasagna made easier by using frozen cheese ravioli instead of the noodles & ricotta mixture. Tastes just like regular lasagna but much better with the meat combination. A must if you are a meat lovers pizza fan. (and fabulous even if your not). A wonderful new spin on lasagna that I just threw together for a birthday dinner.
Provided by -JL-6680
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large frying pan, cook the sausage and ground beef together with the chopped onions until no longer pink and drain all grease.
- Cook ravioli according to package directions (only for about 3 minutes or so I think) Drain and rinse in cold water.
- In a 13x9 baking dish, spread a small amount of sauce (just enough to cover bottom) and layer enough ravioli to cover.
- Stack the slices of pepperoni and cut them into narrow strips and spread half of it over the ravioli.
- Now spread all the meat over that and pour the remaining sauce on top of it.
- Sprinkle with 1-1/2 cups mozzerella cheese, then layer the remaining ravioli and cheese and sprinkle all of the garlic powder on it.
- Spread the remaining half of pepperoni strips on top of cheese.
- Cover with foil and bake at 375* for about 20-25 minutes.
- Remove foil and bake uncovered another 10 minutes or until cheese and pepperoni are golden.
- Serve with no yeast Beer Bread (recipe# 73440).
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