THREE CHEESE BEEF LASAGNA
I used to have a great recipe for Lasagna sauce, but of course the book it's in is at my parent's winter home. I used about three different recipes to approximate it, so here's my current version. I made this for dinner the other night and it was fairly easy and very good. This recipe is written for use with fresh Lasagna sheets, the ones that aren't dried and you don't have to boil or anything. You can just as easily use the dried pasta, just boil according to the package directions and use in place of the sheets.
Provided by CoCaShe
Categories European
Time 1h20m
Yield 1 large lasagna, 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Heat olive oil over medium heat. Add onion and garlic and cook until soft, but not browned, about 5 minutes.
- Add ground beef and cook until no longer pink, stirring frequently. Add the red wine, cover and cook for 5 minutes.
- Add tomato paste, tomato sauce, tomato juice and spices and mix well. Add vegetables and mix to combine. Heat through and add extra wine until desired consistency. You can make this ahead of time and leave it to cool before assembling the lasagna.
- In a large bowl, combine ricotta, first portion of mozzarella cheese, Parmesan and eggs.
- Spray a 19X13 lasagna pan with non-stick spray. Use a bit of the sauce liquid on the bottom of the pan to keep the first layer of noodles from sticking. Put down a layer of lasagna noodles, then top with globs of cheese mixture and about one half of the meat mixture. Repeat and top with a third layer of lasagna noodles. Try to have a bit of the meat sauce left to put on the top layer just to keep it moist. Top with second batch of mozzarella, or any shredded cheese you have on hand.
- Pre-heat oven to 375°F Bake for 30 minutes, covered with foil. Try not to press the foil down too much, as the cheese will stick when it starts to bubble. Remove the foil and bake for an additional 10 minutes. Let stand for approximately 10 minutes before cutting.
Nutrition Facts : Calories 351.2, Fat 19.3, SaturatedFat 8.6, Cholesterol 121.3, Sodium 685, Carbohydrate 15.8, Fiber 2.7, Sugar 8, Protein 24.2
3 MEAT 3 CHEESE LASAGNA
I have tried different combinations of meat, cheese and sauce, and this is the one my husband and I both love the most. Any other lasagna just doesn't compare. Occasionally I have had to use just ground beef, or just mozzarella, depending on what I had, but they just don't turn out as yummy as this combination.
Provided by thumbelina80
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Brown the meat, and drain.
- Add both cans of sauce to the meat mixture, and heat on low, covered, making sure to stir every few minutes.
- While the sauce is heating, boil the noodles according to package directions, and preheat the oven to 350 degrees.
- When the noodles are ready, drain them and run cold water over them so that they are not too hot to touch.
- Put a little bit of the meat sauce on the bottom of a 9 x 13 baking dish.
- Do 2 layers of: 4 noodles, meat sauce, parmesan cheese, mozza-cheddar cheese.
- Final layer is 4 noodles, meat sauce, and parmesan cheese (mozza-cheddar layer gets added later, so it won't burn).
- Bake in oven for 20-25 minutes.
- Take out of the oven and put a final layer of mozza-cheddar cheese on top; bake another 10 minutes or until cheese is bubbly and just starting to brown, don't let it get overdone.
- Let sit for 10 minutes before cutting.
Nutrition Facts : Calories 546.5, Fat 21.6, SaturatedFat 10.6, Cholesterol 40.5, Sodium 1704.3, Carbohydrate 64.9, Fiber 2.4, Sugar 20.9, Protein 22.8
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
3 CHEESE LASAGNA
I like everything in my lasagna, but there's gotta be 3 cheeses and meat to make it proper. It's even better if you add a little cheddar, feta, and gouda, of course the gouda's just getting excessive...
Provided by FusionCat
Categories Meat
Time 1h10m
Yield 1 lasagne, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Chop the garlic.
- Grind the garlic, peppercorns, salt, thyme, basil, and oregano together with a mortar and pestle.
- Start frying these ground ingredients in a large frying pan with a little oil. Fry for a few seconds.
- Add the ground beef.
- Now boil some water. Add the lasagna noodles.
- Chop the mushrooms, onions, and any vegetables up. Add to the frying meat.
- When the beef is fully cooked, Add the spaghetti sauce, tomatoes, and tomato paste. Continue cooking until the vegetables are cooked.
- When the lasagne noodles are cooked, preheat the oven to 350°F.
- Grate the mozzarella, crumble the ricotta and parmesan, and mix the 3 cheeses together.
- In a lasagne pan, layer the ingredients, starting with sauce, then noodles, then cheese.
- Put 3 layers of noodles, and then more sauce on the top, and finally add some more parmesan to the top.
- Bake in the oven for about 30 minutes.
Nutrition Facts : Calories 979.9, Fat 56.4, SaturatedFat 26.1, Cholesterol 184.2, Sodium 2371.3, Carbohydrate 57.9, Fiber 9.9, Sugar 33.3, Protein 65.2
THREE CHEESE VEGETABLE LASAGNA
Make and share this Three Cheese Vegetable Lasagna recipe from Food.com.
Provided by Wilson716
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch pan.
- In a large bowl soak noodles in hot tap water until soft and slightly pliable; about 10 to 15 minutes. Drain the water and set them aside.
- In a small microwavable bowl, mix together 2 tablespoons butter, 1 teaspoon paprika, and the red pepper flakes. Microwave for 30 seconds to melt the butter. Add the panko, 1/4 cup grated Parmesan and the parsley. Mix well and set aside.
- In a large saucepan over medium-high heat, add oil. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper. Add 2 tablespoons butter and the onions and saute until translucent. Whisk in 2 teaspoons of cracked black pepper, 1 teaspoon paprika, the flour and 1 tablespoon of garlic. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in the remaining 1/4 cup of grated Parmesan.
- Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. Add another layer of noodles, then the cottage cheese, then vegetables, then some mozzarella and sauce again. Repeat and finish with a layer of noodles.
- Cover with the remaining sauce and top with the panko mixture. Cover with foil and bake for 30 to 35 minutes. The last 10 minutes, remove the foil to get a crunchier crust. Remove from the oven and allow to rest before cutting and serving.
Nutrition Facts : Calories 691.1, Fat 28.6, SaturatedFat 14.8, Cholesterol 71.9, Sodium 669, Carbohydrate 76.6, Fiber 4.2, Sugar 4.3, Protein 32
8 CHEESE MEAT LASAGNA
This is a very flavorful and diverse lasagna that took a bit of trial and error searching for what cheese I could use. I've made this for family and friends and all enjoyed very much, I recommend serving this with garlic bread and your favorite wine! NOTE: if not a sausage fan use beef or no meat at all
Provided by Randall H
Categories < 4 Hours
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Line your dish lightly with oil (I like to use an extra virgin olive.
- Mix together the ricotta, mozzarella, provolone, muenster, parmesan, romano, feta, goat cheese, eggs, pepper, and parsley well in a large mixing bowl (being careful, cheese tends to fly out at you).
- Stir your sauce ingredients together in mixing bowl.
- Lay strips of pasta across dish parallel until layer is covered.
- Paste out the cheese mixture on top of pasta evenly.
- Repeat 5 with sauce on top of cheese mixture.
- Lightly sprinkle mozzarella on top of pasta (this helps hold the pasta together.
- Lay down another layer of pasta and repeat steps 5-8 until you reach the top of your dish.
- Sprinkle a little mozzarella and parmesan on the last layer of pasta (for looks).
- Cover with aluminum foil (this prevents the top from drying out--unless you like that).
- Preheat oven to 315°F and cook for 1 hour.
Nutrition Facts : Calories 797, Fat 38.6, SaturatedFat 19.6, Cholesterol 152.5, Sodium 1571.9, Carbohydrate 70.2, Fiber 6.3, Sugar 17.2, Protein 40.5
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