3 CHEESE LASAGNA RECIPE GROUND BEEF RECIPES

Steps:

• Meat Sauce: Heat the oil in a large fry pan over a medium heat.
• Add the onion and bacon and cook until the onion is golden and tender.
• Add the minced garlic and cook a couple of minutes more.
• Add the mince and cook, breaking up with a fork, until the meat has all changed colour.
• Now add the tomato paste and "cook it out" for another minute or two before adding the wine.
• Allow the wine to reduce a little, before adding the remaining sauce ingredients.
• Simmer until reduced and thickened and a deep rich red/ brown.
• *You could call this"cooked" in 30 minutes, but I like to let it simmer about 2 hours, stirring regularly to make sure it's not catching.
• Add a little more broth or water if it looks like doing so.
• Cheese Sauce:.
• Melt the butter, add the flour and stir well.
• Allow to cook gently for about 2 minutes, then add the milk all in one go, and whisk briskly until heated and thickened.
• Allow to cook a couple of minutes more on a simmer.
• Add the cheese and season to taste with salt and pepper.
• Assembly of the lasagna:.
• Spread a little of the beef sauce across the bottom of your pan.
• Cover with a layer of beef sauce and drizzle about half a cup of cheese sauce over this-no need to be too particular.
• Cover with a layer of lasagna sheets.
• Repeat the beef sauce and cheese sauce two more times, then a final layer of sheets.
• Spread the remaining cheese sauce (there should be about 1 cup) over the last layer of sheets, and sprinkle with the shredded parmesan cheese.
• Bake in a moderate oven for about 1 hour.
• Allow to stand about 15 minutes before cutting into squares to serve.

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce. In a large bowl, combine eggs, ricotta, cottage, Parmesan and Romano cheeses., Spread 1-1/2 cups sauce mixture in a greased 13x9-in. baking dish. Top with 4 noodles. Spread 1-1/2 cups sauce to edges of noodles. Sprinkle with 2 cups mozzarella cheese. Top with ricotta mixture, provolone cheese and remaining noodles, sauce and mozzarella cheese., Cover and bake 50 minutes or until a thermometer reads 160°. Uncover; bake 10 minutes longer or until cheese is lightly browned. Let stand 15 minutes before cutting.
  Freeze option:Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350deg;. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.