BEEF LASAGNA INGREDIENTS RECIPES

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BETTER BEEF LASAGNA RECIPE | ELLIE KRIEGER | FOOD NETWORK



Better Beef Lasagna Recipe | Ellie Krieger | Food Network image

Provided by Ellie Krieger

Categories     main-dish

Total Time 1 hours 50 minutes

Prep Time 35 minutes

Cook Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 13

12 ounces whole-wheat lasagna noodles (15 noodles)
8 ounces lean ground beef (90 percent lean or higher)
2 teaspoons olive oil
8 ounces portobello mushrooms, diced (about 3 large mushroom caps)
4 cups good quality store-bought marinara sauce
1 (15 ounce) container part-skim ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch ground nutmeg
1/4 cup grated Parmesan
3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

Steps:

  • Preheat the oven to 375 degrees F.
  • Cook the noodles al dente according to the directions on the package. Drain them well then lay out on waxed paper to prevent them from sticking to each other.
  • Heat a large nonstick skillet over a medium-high heat. Add the beef and cook until no longer pink, breaking it up into small pieces as it cooks, about 3 minutes. Transfer the meat to a plate, discarding any fat remaining in the pan.
  • Add the oil to the same pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally until all the liquid has evaporated and they begin to brown, about 5 minutes. Return the meat to the pan. Stir in 2 cups of the tomato sauce and simmer for 2 minutes.
  • In a medium bowl combine the ricotta cheese, spinach, egg, the salt, the pepper and nutmeg.
  • Spread 1 cup of tomato sauce on the bottom of a 9 by 13 inch baking dish. Place a layer of lasagna noodles on top, touching but not overlapping. Spread half of the ricotta mixture on top of the noodles. Add another layer of noodles. Top with half the beef-mushroom mixture. Repeat with another layer of noodles, then remaining cheese mixture, more noodles, then remaining beef mixture and finally 1 more layer of noodles. Top the final layer of noodles with the remaining sauce, then sprinkle with the grated cheeses. Cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.
  • Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc
  • Good source of: Folate, Copper, Magnesium

Nutrition Facts : Calories 530, FatContent 16 grams, SaturatedFatContent 7 grams, CholesterolContent 90 milligrams, SodiumContent 1150 milligrams, CarbohydrateContent 62 grams, FiberContent 9 grams, ProteinContent 35 grams

EASY BEEF LASAGNA RECIPE | MYRECIPES



Easy Beef Lasagna Recipe | MyRecipes image

Fire-roasted tomatoes in the pasta sauce add robust flavor, but your favorite sauce will work just fine.

Provided by Wendy Gaule, Dallas, Texas

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Yield Makes 6 to 8 servings

Number Of Ingredients 6

3 cups cooked lean ground beef
1 (26-oz.) jar fire-roasted tomato-and-garlic pasta sauce
1 (15-oz.) container ricotta cheese
½ cup shredded Parmesan cheese
6 no-cook lasagna noodles
2 cups (8 oz.) shredded mozzarella cheese

Steps:

  • Stir together ground beef and pasta sauce. Stir together ricotta cheese and Parmesan cheese.
  • Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 lasagna noodles and half each of ricotta cheese mixture and shredded mozzarella cheese. Repeat procedure once. Spread remaining one-third of meat sauce over mozzarella cheese.
  • Bake, covered, at 375° for 1 hour; uncover and bake 15 more minutes. Let stand 10 minutes before serving.
  • Note: For testing purposes only, we used Classico Fire Roasted Tomato & Garlic pasta sauce and Barilla Oven Ready Lasagne.
  • Easy Turkey Lasagna: Substitute 3 cups cooked ground turkey for 3 cups cooked lean ground beef, and proceed as directed.
  • Freeze Frame: If using frozen cooked ingredients, add 15 minutes to your bake time. If the recipe is covered during the first part of baking, then you'll add the 15 minutes to the covered baking time.

More about "beef lasagna ingredients recipes"

MOM'S BEEF LASAGNA RECIPE: HOW TO MAKE IT
This meat lasagna recipe is one of my mom's specialties. It's a hearty main dish that gets requested time and time again. The from-scratch sauce makes each cheesy slice extra flavorful and softer-textured than other versions. —Kim Orr, West Grove, Pennsylvania
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 367 calories per serving
  • In a large saucepan, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Spoon 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice., Cover and bake at 350° for 40 minutes or until bubbly and heated through. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting.
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BEEF AND SPINACH LASAGNA RECIPE: HOW TO MAKE IT
Using no-cook noodles gives you a jump start on assembling this hearty beef and spinach lasagna. It cuts nicely after standing a few minutes, revealing flavorful layers. —Carolyn Schmeling, Brookfield, Wisconsin
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 20 minutes
Category Dinner
Cuisine Europe, Italian
Calories 281 calories per serving
  • Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, mix together the spinach, ricotta and 1 cup mozzarella cheese., Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Top with 3 noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with the remaining noodles, sauce and 1 cup mozzarella cheese., Cover and bake for 30 minutes. Uncover; bake until bubbly, 10-15 minutes longer. Let stand for 10 minutes before cutting. If desired, top with minced fresh basil.
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BEEF LASAGNA RECIPE - FOOD.COM
This is pretty much how lasagna gets made in Australia, usually no cottage cheese or ricotta. I have been making it this way for over 30 years, but can't find a similar recipe on here yet. I find it easier to make the beef sauce the day before, and reheat it a little, but I like to use the cheese sauce hot and freshly made. This mix fills a tray 12x8x3 for me, and I find it easier to cut through the top layer with kitchen scissors before taking to it with a knife to cut into serving portions.
From food.com
Reviews 4.5
Total Time 3 hours 30 minutes
Calories 563.8 per serving
  • Allow to stand about 15 minutes before cutting into squares to serve.
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EASY LASAGNE RECIPE | JAMIE OLIVER RECIPES
An easy family favourite made with beef, pork and pancetta for an extra-rich sauce.
From jamieoliver.com
Total Time 3 hours 10 minutes
Cuisine italian
Calories 563 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel and finely chop the onion, garlic and carrot, then finely slice the pancetta or bacon. Pick the herbs.
    3. Slowly fry the pancetta or bacon and cinnamon in a large casserole pan over a medium heat until golden, then add the onion, carrot, garlic and herbs and 4 tablespoons of oil.
    4. Mix together, add the beef and pork, cook for 5 minutes, then add the tomatoes and wine (or you can use water, if you prefer). Add the bay and bring to the boil.
    5. Scrunch up a wet sheet of greaseproof paper, then and place it on top of the pan and cover with a lid. Place in the oven for 2 hours or simmer on the hob over a gentle heat for around 1½ hours, or until thickened and reduced.
    6. Halve, deseed and roughly chop the butternut squash, then drizzle with oil. Bash the coriander seeds and dried chilli then sprinkle over, with a pinch of sea salt and black pepper.
    7. Place on a baking tray and roast in the oven for the last 45 minutes of cooking the sauce. When the sauce is done, season to taste and put to one side.
    8. For the white sauce, finely chop the anchovies, then mix with the crème fraîche and a handful of Parmesan, then season with salt and pepper – you may need to loosen the mixture with a little milk.
    9. Turn the oven to 200ºC/400ºF/gas 6.
    10. To assemble the lasagne, rub a lasagne dish with oil, lay some sheets of lasagne over the bottom and drape them over the sides. Add a layer of meat, a little white sauce and a sprinkling of Parmesan.
    11. Break the butternut squash into pieces and use this as one layer, then repeat the layers, finishing with a layer of pasta covered in white sauce.
    12. Tear over the mozzarella and sprinkle with some extra Parmesan, then bake for 30 to 35 minutes, or until golden. Serve with a seasonal salad.
See details


EASY LASAGNE RECIPE | JAMIE OLIVER RECIPES
An easy family favourite made with beef, pork and pancetta for an extra-rich sauce.
From jamieoliver.com
Total Time 3 hours 10 minutes
Cuisine italian
Calories 563 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel and finely chop the onion, garlic and carrot, then finely slice the pancetta or bacon. Pick the herbs.
    3. Slowly fry the pancetta or bacon and cinnamon in a large casserole pan over a medium heat until golden, then add the onion, carrot, garlic and herbs and 4 tablespoons of oil.
    4. Mix together, add the beef and pork, cook for 5 minutes, then add the tomatoes and wine (or you can use water, if you prefer). Add the bay and bring to the boil.
    5. Scrunch up a wet sheet of greaseproof paper, then and place it on top of the pan and cover with a lid. Place in the oven for 2 hours or simmer on the hob over a gentle heat for around 1½ hours, or until thickened and reduced.
    6. Halve, deseed and roughly chop the butternut squash, then drizzle with oil. Bash the coriander seeds and dried chilli then sprinkle over, with a pinch of sea salt and black pepper.
    7. Place on a baking tray and roast in the oven for the last 45 minutes of cooking the sauce. When the sauce is done, season to taste and put to one side.
    8. For the white sauce, finely chop the anchovies, then mix with the crème fraîche and a handful of Parmesan, then season with salt and pepper – you may need to loosen the mixture with a little milk.
    9. Turn the oven to 200ºC/400ºF/gas 6.
    10. To assemble the lasagne, rub a lasagne dish with oil, lay some sheets of lasagne over the bottom and drape them over the sides. Add a layer of meat, a little white sauce and a sprinkling of Parmesan.
    11. Break the butternut squash into pieces and use this as one layer, then repeat the layers, finishing with a layer of pasta covered in white sauce.
    12. Tear over the mozzarella and sprinkle with some extra Parmesan, then bake for 30 to 35 minutes, or until golden. Serve with a seasonal salad.
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  • Serve beef mixture over noodles. Garnish with thyme leaves, if desired. Enjoy!
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This veggie-packed beef enchilada casserole is mild, so put out hot sauce and chopped jalapeños if you're feeding heat-seekers. The quick and easy dinner recipe makes extra cheese sauce--save it to make One-Pot Mac & Cheese with Cauliflower & Brussels Sprouts later in the week (see Associated Recipes…
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