16809&url=http%3A%2F%2Fwww.recipeland.com%2Frecipe%2F12688%2F&ad_type=text_image&cc=210&u_h=768&u_w=1280&u_ah=742&u_aw=1280&u_cd=32&u_tz=-360&u_his=75&u_java=true" />
Ingredients
2
each
tomatoes, 28 oz cans
2
each
tomato paste, 5 1/2 oz cans
2
cup
water
1/2
teaspoon
basil
1/8
teaspoon
red pepper, crushed
1/2
teaspoon
salt
1
teaspoon
sugar
1
pound
beef, ground, lean
1
each
garlic, clove, minced
1
pound
sausage
1
pound
lasagna noodles
1
pound
ricotta cheese
1
each
egg
1
tablespoon
parsley
1
cup
parmesan cheese, grated
Directions:
Beef & Cheese Lasagna (Christmas Dinner) | Food Wishes
Lasagna is an Italian-American Christmas tradition, and this is my favorite version! Visit for more info and over 1,500 more original video recipes! I hope you like this
The 1 Dollar Lasagna | But Cheaper
Can you make the greatest homemade lasagna for 1 dollar per serving… I say yes.. and this is the easiest way you can do it.
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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.
Valerie Bertinelli's Mom's Lasagna | Valerie's Home Cooking | Food Network
Valerie makes the lasagna she remembers from childhood, complete with bolognese sauce and plenty of cheese!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
My Mom's Lasagna
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 45 min (including cooling time)
Active: 25 min
Yield: 4 to 6 servings
Ingredients
1 pound lean ground beef
1/2 pound hot Italian sausage
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons tomato paste
One 26.42-ounce container strained tomatoes, such as Pomi
2 large eggs
30 ounces part-skim ricotta
One 16-ounce bag shredded mozzarella
1/3 cup plus 1/4 cup grated Parmesan
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
Freshly ground black pepper
One 1-pound box no-boil lasagna noodles
Directions
Preheat the oven to 375 degrees F.
Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside.
Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine.
Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil.
Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving.
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Valerie Bertinelli's Mom's Lasagna | Valerie's Home Cooking | Food Network
Handmade Lasagna As Made By Joe Sasto • Tasty
Follow along with Joe Sasto and learn to make a hearty and delicious handmade lasagna, perfect for a cold winter's day.
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Chef Joe Sasto was one of the top 3 final contestants on Top Chef S15. His signature style of cooking is primarily through fatto-a-man pasta, making visually appealing and colorful food. He started his culinary career in the Bay Area mentoring under some of San Francisco's most acclaimed chefs and restaurants. He recently relocated to Los Angeles and has already shot with BuzzFeed (check it out here:
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MEAT LASAGNA | Cook With Me | Trader Joe’s Tuesday
MEAT LASAGNA | Cook With Me | Trader Joe’s Tuesday #CookingMotivation #CookWithMe
In this video, I wanted turn my classic veggie lasagna recipe into a MEAT lasagana. I’ve had numerous requests for this videos, so I am hoping my Life With Leeshy fans enjoy!! Stay until the end of the video to watch who gets to try this yummy recipe on my video :)
Watch as I share my easy recipe and ENJOY!!
Welcome to Trader Joe’s Tuesday! Where I make easy peasy meals that won’t have you slaving over the stove ALL NIGHT LONG. I’m a Wife and Mommy to 3 children and work full time Monday-Friday 8am-5pm, so cooking complicated meals is just not possible in my work week schedule. I want to make videos to show the world that delicious meals don’t need to take hours! Let’s get this done quick and still super yummy! AND with the plus of not breaking the bank. Trader Joes offers so many inexpensive quality ingredients that continues to keep my household happy.
Please give it a thumbs up and if you want to see more of my Trader Joe’s Recipes, please SUBSCRIBE and tap the bell next to the subscribe button so you know each time I post. (Every Tuesday) ANY VIDEO REQUESTS are much appreciated and I promise to capture them all :)
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MEAT LASAGNA
$$$ COST STEAL $$$
TOMATO BASIL MARINARA: $1.79
PASTA LASAGNA NOODLES: $2.29
GROUND BEEF 80/20 1LB x1: $3.99
WHOLE MILK RICOTTA: $2.99
SHREDDED MOZZARELLA: $3.79
TOTAL AMOUNT: $16.64
LINK TO MY VEGGIE LASAGNA VIDEO:
In case you are wondering what the logo on my shirt is :)
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