EASY BEEF LASAGNA (FEATURING RAGU 2 LB. 13 OZ. JAR) RECIPE ...
Great! But needed a lot more meat & sauce! Luckily I bought extra just in case!
Provided by Ragú
Categories Main Dishes
Total Time 1 hours 5 minutes
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 375°.
- Brown ground beef in 12-inch skillet; drain. Stir in Pasta Sauce; heat through.
- Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl; set aside.
- Evenly spread 1 cup meat sauce in 13 x 9-inch baking dish. Layer 4 lasagna noodles, then 1 cup meat sauce and 1/2 of the ricotta cheese mixture; repeat. Top with remaining 4 noodles and 1 cup sauce. Reserve remaining sauce. Cover with aluminum foil and bake 30 minutes. Remove foil and sprinkle with remaining 1/4 cup Parmesan cheese. Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving. Serve with remaining meat sauce, heated.
Nutrition Facts : Calories 280 calories, CarbohydrateContent 2 grams, CholesterolContent 115 milligrams, FatContent 20 grams, ProteinContent 21 grams, SaturatedFatContent 10 grams, SodiumContent 300 milligrams
FOUR MEAT RAGU LASAGNA | ALLRECIPES
Your family will have a new holiday tradition with one bite of this hearty, feel-good dish from Gaby Dalkin of What's Gaby Cooking.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Total Time 4 hours 45 minutes
Prep Time 45 minutes
Cook Time 4 hours 0 minutes
Yield 12 servings
Number Of Ingredients 21
Steps:
- In a large saucepan, melt the butter over medium high heat. Whisk in the flour and cook, stirring frequently, for 3 minutes. Slowly whisk in the milk and nutmeg. Cook over medium heat for 3-5 minutes, whisking occasionally, until slightly thickened. Season to taste with salt and pepper. Remove from heat and let cool.
- Heat a large Dutch oven over medium-high heat. Add the pancetta and saute, stirring frequently, for 5 minutes. Add the onion, celery and carrots and continue to cook for 6-7 minutes until softened and fragrant. Add the meats and cook, stirring frequently, until deep brown in color. Add the wine to the skillet and reduce the heat to medium low. Cook until the wine has reduced by half, about 3 minutes.
- Add 1/2 cup stock to the saucepan and simmer, 10 minutes, or until totally evaporated. Repeat with another 1/2 cup stock. Stir in the last 1/2 cup stock and milk. Partially cover the pot and cook for 1 hour, stirring frequently. Add the tomatoes, crushing them as they go into the pot. Cook uncovered on medium-low heat for another 45 minutes so the sauce resembles a thick, meaty stew. Season with salt and pepper.
- In a large baking dish, spread a thin layer of the bechamel sauce. Add a layer of pasta, then a layer of bechamel and then a layer of rag. Repeat until you have used all of your pasta. On the top layer of pasta, spread the bechamel sauce and top with Parmesan and mozzarella cheese. Cover with Reynolds Wrap® Aluminum Foil and bake in a preheated oven at 350 degrees F for 40-45 minutes. Remove the foil and bake another 10 minutes until golden brown. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 329.9 calories, CarbohydrateContent 31.3 g, CholesterolContent 48.7 mg, FatContent 14.4 g, FiberContent 2.5 g, ProteinContent 17.4 g, SaturatedFatContent 7.4 g, SodiumContent 534.5 mg, SugarContent 9.2 g
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