HOW TO MAKE LASAGNA! THE EASY WAY!
How to make lasagna the easy way at home, with ricotta cheese, turkey ground beef.
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Easy lasagna recipes | tomato & ricotta | meat sauce & cream
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***TOMATO & RICOTTA RECIPE***
This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people.
1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan)
1 28 oz (800g) can of crushed tomatoes (you might not need all of it; I use Pastene Kitchen Ready or Muir Glen)
1 pound (454g) ricotta cheese
1 pound (454g) grated mozzarella (you might not need all of it)
1/2 cup (50g) grated parmesan or pecorino
olive oil
salt
seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper)
fresh herb for garnish (I use basil)
Heat oven to 350ºF (180ºC).
Cover the bottom of the pan with a layer of crushed tomatoes, drizzle in a little olive oil, and season that layer lightly with salt and your other herbs and spices. Lay in the first layer of lasagna noodles (don't parboil them first), and dust them with a little salt. Lay in a layer of ricotta and sprinkle on some mozzarella and parmesan. Lay in your second pasta layer and sprinkle them with a little salt. Lay in more tomatoes and repeat until you have built at least four layers, with tomatoes atop the final layer, making sure to reserve tome mozzarella for melting on the top later.
Cover the pan tightly with foil and bake it for about 45 minutes. Take the foil off, sprinkle on some mozzarella and bake for another 15 minutes. At the very end, turn on the broiler (grill) to brown the cheese to your liking — this should only take a couple minutes, so watch it closely.
Let cool at least 15 minutes before cutting and serving with fresh herbs. If you want a tidier presentation, chill the lasagna whole in the fridge. When it's firm, you'll get cleaner edges when you cut. Reheat the cut pieces on top of a little splash of water in a covered baking dish in the oven for 15 minutes. Uncover and broil on a little more mozzarella, to make the top look nicer.
***MEAT SAUCE & CREAM RECIPE***
This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people — NOTE this is half the size of the lasagna I baked in the video. I'm giving the meat sauce recipe from the video below, but you could make it with about two pounds (a kilo) of frozen meat sauce from my old recipe here:
1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan)
1 cup (half pint, 236mL) cream
1/2 cup (50g) grated parmesan or pecorino
a little grated mozzarella, just for the top
2-3 garlic cloves, peeled and chopped
salt
fresh herb for garnish (I use basil)
For the meat sauce:
1 pound (454g) ground beef
1 28 oz (800g) can whole peeled tomatoes (I use Muir Glen)
a squeeze of tomato paste (about a tablespoon)
1 large onion
1 large carrot
olive oil
salt
seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper)
balsamic vinegar
To make the meat sauce, peel and dice the onion and carrot, and cook them in a little olive oil in a wide pan over high heat until soft and starting to brown, 4-5 minutes. Push the veg to the edges of the pan and smash the meat into the center, making a wide, flat disk. When you can smell the meat browning, start scraping the bottom of the pan and stirring, using the moisture of the remaining raw meat to deglaze (you might want to turn the heat down a bit at this point).
When all the meat has turned color, stir in a squeeze of tomato paste and let it brown for a moment. Before it burns, deglaze with the juice from your can of tomatoes. Squish the tomatoes with your hand and stir them in, along with a pinch of salt and whatever other seasonings you have. Reduce the heat to a simmer and cook for at least an hour, stirring occasionally. Taste for seasoning and stir in a little splash of the vinegar. NOTE: This will give you as much as twice the meat sauce you will need for an 8x8 inch lasagna. Freeze the rest.
To make the lasagna, heat oven to 350ºF (180ºC). Cover the bottom of the pan in a layer of cream, then lay in the first layer of lasagna noodles (don't parboil them first). Sprinkle the noodles with a little salt and chopped garlic, then lay in a layer of the meat sauce. Sprinkle the meat sauce with parmesan, lay in another pasta layer and repeat until you have at least four layers, with at least a little meat sauce on top. Drizzle the rest of the cream on top.
Bake according to the directions I gave for the previous lasagna — I would copy and paste those here, but YouTube won't allow me enough characters in the description box.
Five Cheese Lasagna
These talented and funny ladies beat Bobby Flay of the Food Network with their 5-Cheese Lasagna. Anybody can read a recipe. But to be thoroughly entertained while learning a recipe is a bonus. Nebo ristorante's Christine and Carla Pallotta share the love of making a 5-cheese lasagna with lots of depth, flavor and an easy Classic Marinara sauce. The ricotta, mozzarella, Romano, mascarpone and burrata (wait until you see that one!) create a cheese-lover's dream.
Ultimate Cheese Lasagna - The perfect blend of five cheeses!
We love this easy cheese lasagna recipe with the perfect blend of cheeses that makes anyone weak at the knees. It’s rich, creamy, cheesy, and delicious. You can assemble this lasagna in about 20 minutes.
For the best cheese lasagna, use ricotta and mascarpone cheese. We call for ricotta cheese in all of our lasagna recipes. However, when we made this recipe with our usual ricotta and parmesan filling, it came out too grainy.
I can only assume this is because there aren’t other ingredients like vegetables or ground meat to add another texture. Adam agreed, so for the most delicious lasagna, we prefer to use a combination of ricotta cheese and creamy mascarpone cheese.
???? Printable Recipe:
Cheese Lasagna Recipe Ingredients (the recipe is on Inspired Taste)
• 12 to 15 lasagna noodles, preferably no-boil noodles; see notes
• 8 ounces whole milk ricotta cheese
• 8 ounces mascarpone cheese
• 1 cup (2 ounces) grated Parmigiano Reggiano or Grana Padano cheese
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon fresh ground black pepper
• 1 large egg, lightly beaten
• 1/2 cup fresh basil leaves, torn into small pieces
• 8 ounces mozzarella, shredded, 2 packed cups
• 5 ounces fontina cheese, thinly sliced or shredded
• 3 cups homemade red sauce* or use one 28-ounce jar of spaghetti sauce
*Our Recipe for Homemade Red Sauce:
???? Printable Recipe:
⭐️⭐️⭐️⭐️⭐️ If you make the recipe, please leave a review on the recipe page on Inspired Taste ❤️ We love to see your creations on Instagram, TikTok, and Facebook, too. Snap a photo and tag @inspiredtaste
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Gennaro’s Family Lasagne
If you’re looking for a delicious recipe guaranteed to bring all the family together, look no further than Gennaro’s classic Italian lasagne. A rich Ragu sauce layered between sheets of fresh lasagne, a creamy bechamel sauce, mozzarella and parmesan. Serve with a crisp garden salad and oomph! Homely, authentic cuisine from the one and only Gennaro Contaldo. Enjoy!
Links from the video:
Perfect Ragu:
Gnocchi with Squash |
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Easy Homemade Beef Lasagna, with Cream Cheese. Delicious!!
This cream cheese lasagna recipe is by far the best I have ever tasted ! Loads of flavor
**Ingredients**
9 Lasagna Noodles
1 1/2 1bs Ground Beef
24 oz or 3 cups marinara sauce (your favorite)
1/2 cup chopped onion
4 cloves garlic (mince)
1/2 cup bell peppers
1 tsp salt
1-2 tsp sugar
1 tsp all purpose seasoning
1-2 tsp onion & garlic powder
1 tsp Italian seasonings
2 cup mozzarella cheese
2 cups Mexican 4 cheese
2 cups cheddar
Sprinkle of basil
**Ingredients for Cheese Sauce**
1 Cup Cream Cheese (250 grams)
1 Egg
(Sprinkle of All the cheeses) divided
Sprinkle of Italian Seasoning
Sprinkle of Fresh Parsley
Use recipe as a guide
Thank you for watching ????