Lasagna is a traditional Italian dish comprised of overlapping layers of pasta, cheese, meat, and tomato-based sauce. This article will walk you through two takes on this popular dish that will be finished and ready to eat in under two hours!
Ingredients
Basic Lasagna with Meat: Easy
- 1/2 pound lean ground beef
- 1/2 pound Italian sausage, casing removed
- 4 cups spaghetti sauce
- 2 eggs
- 2 (15-ounce) containers ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 9 uncooked lasagna noodles
- 1/4 cup grated Parmesan cheese
Servings: 12 | Total Time: 1 hour and 30 minutes
Italian Lasagna with Creamy Bechamel Sauce: Intermediate
- 5 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk (room temperature)
- Freshly grated nutmeg
- 1 1/2 cups tomato sauce
- 1/4 cup extra-virgin olive oil
- 1 pound ground chuck beef
- 3 large eggs
- 1 pound lasagna sheets, cooked al dente (see Tips section for details)
- 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
- 3 cups shredded mozzarella
- 1/4 cup freshly grated parmesan cheese
- Salt and pepper
Servings: 6 | Total Time: 1 hour and 15 minutes
Steps
Method 1
Method 1 of 2:
Basic Lasagna with Meat
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Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius). In a large skillet, add the ground beef and sausage and cook on medium heat until lightly browned.
- Drain most of the fat from the pan, leaving some behind for flavor.
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Stir in four cups of the spaghetti sauce. In a large bowl, beat the eggs and then add the ricotta cheese, 1 1/2 cups of mozzarella cheese, garlic powder, parsley, salt, and pepper. Mix all of the ingredients together.
- Set the remaining mozzarella cheese aside for later.
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Add one cup of the meat sauce to the bottom of a baking dish. Spread the mixture out evenly to form a smooth layer. Cover the meat sauce with one layer of uncooked noodles (about 3).
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Spread half of the cheese mixture over the noodles. Make sure to form an even layer that covers the entire dish.
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Repeat the process with another layer of meat sauce, noodles, and cheese. Then add an additional layer of noodles and top it with the remaining meat sauce.
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Sprinkle the remaining mozzarella and parmesan cheese over the meat sauce. Cover with aluminum foil and bake in the oven for 45 minutes.
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Remove the dish from the oven and take off the foil. Bake uncovered for an additional 15 minutes, or until the noodles are tender.
- Let the lasagna stand for 15 minutes before serving.
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Method 2
Method 2 of 2:
Italian Lasagna with Creamy Bechamel Sauce
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Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
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Prepare the Bechamel sauce. In a large pot, melt the butter completely over medium heat. Add in the flour and whisk until smooth. Gradually add in the milk, continuing to whisk and simmer over medium heat for about 10 minutes.
- The sauce should be thick, smooth, and creamy when finished. Set aside and allow to cool completely.
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Heat extra-virgin olive oil in a sauté pan and then add the ground beef. Season with salt and pepper and cook the meat until it is browned. Drain the excess fat and set aside, allowing to cool completely.
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In a medium-sized bowl, whisk the eggs. Add in the ricotta cheese, salt, and pepper and then mix thoroughly.
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Spread an even layer of the Bechamel sauce (about 1/3 of it) into the bottom of a baking dish. Cover it with one layer of pasta, overlapping the pasta slightly to make sure the entire dish is covered.
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Cover with one layer of the ricotta mixture. Follow with one layer of spinach, and then add another layer of pasta sheets.
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Add all of the ground beef in an even layer. Cover it with 1 1/2 cups of mozzarella cheese.
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Spread another 1/3 of the Bechamel sauce over the mozzarella. Arrange another layer of pasta on top, and then spread the remaining bechamel sauce over it. Sprinkle with the remaining mozzarella and Parmesan cheeses.
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Cover the lasagna with aluminum foil and bake for about 30 minutes. Remove the cover and bake for an additional 15 minutes.
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Allow to cool before serving. Enjoy with a glass of red wine if you are old enough.Advertisement
Community Q&A
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QuestionAre these the regular lasagna noodles?Community AnswerYes, they are regular lasagna noodles.
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QuestionCan you make this a meal by adding bread and salad?Otterly BadgerificTop AnswererYes, that is an ideal way to turn a lasagna serving into a meal serving. This would be considered a complete meal with the addition of the bread and salad and ensures that the lasagna can go further and feed more people.
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Tips
- Pasta al dente means pasta that is cooked long enough to be no longer crunchy and dry, but not so long that it is completely soft and limp. Taste the pasta as it boils to make sure you don't overcook it. It should still be slightly firm when finished.Thanks
- Add some olive oil and salt to the pasta as it boils to prevent the pieces from sticking together. Set them aside in an even layer on a plate so that they are easy to handle later.Thanks
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Things You'll Need
Method One:
- A large skillet
- A 13x9 inch baking dish
- A large mixing bowl
- Aluminum foil
Method Two:
- A 2-quart pot
- A sauté pan
- A medium mixing bowl
- A 13x9 inch baking dish
References
About this article
Article Summary
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To make lasagna with meat, start by lightly browning the ground beef and sausage in a large skillet. Then, mix together beaten eggs, ricotta cheese, mozzarella cheese, garlic powder, parsley, salt, and pepper. Next, layer some of the meat, uncooked lasagna noodles, and some of the cheese mixture in a pan. Then, make another layer of meat, noodles, and cheese, add a final layer of noodles and meat, and top it with mozzarella and Parmesan cheese. Finally, bake for 45 minutes at 350°F, then remove the foil and bake for another 15 minutes. To learn how to make lasagna with a creamy Bechamel sauce, scroll down!
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