Meat Lasagna With Ricotta Cheese Recipes

EASY MEAT LASAGNA RECIPE

Steps:

• Brown the meat over medium heat in a large skillet.
• Once the meat is fully cooked, drain the fat and add the marinara sauce. Simmer over low heat.
• Cook the noodles as directed on the package.
• Preheat the oven to 350 degrees.
• Once the meat and noodles are cooked, whisk the eggs and milk together in a small bowl.
• Add a thin layer of meat sauce to a 9x13 glass pan or baking dish.
• Layer with noodles, egg mixture, sauce, and cheese. Repeat this for a total of three layers.
• Bake for 30 minutes, or until bubbly and melted.

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

EASY LASAGNA - NO RICOTTA

Steps:

• Preheat oven to 400. Cook lasagna noodles according to package directions. Meanwhile, cook ground beef, onion, garlic, and pepper in skillet until beef is browned; drain.
• Return beef to skillet and add the spaghetti sauce, water, parmesan cheese, and 1 cup of the mozzarella. Stir to mix.
• Lightly spray 9x13 glass baking dish with cooking spray. Place 3 lasagna noodles in bottom. Add 1/3 of the meat mixture. Repeat layers twice, ending with a layer of the meat mixture on the top.
• Sprinkle remaining 1/2 cup mozzarella on top. Bake uncovered for 30 minutes.

EASY MEATLESS LASAGNA

Steps:

• Heat oven to 350°F. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
• Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.
• Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.

EASY LASAGNA RECIPE WITH RICOTTA

Steps:

• Preheat oven to 375 degrees.
• In a large glass bowl, combine ricotta cheese, beaten egg, 3 tablespoons Italian seasoning, and fresh parsley. Stir to combine.
• Spray a 13 x 9" glass baking dish with non-stick cooking spray. Add enough meat sauce to cover the bottom of the pan and then cover with 3 lasagna noodles. Top with an even layer of the ricotta cheese mixture, followed by a layer of shredded mozzarella and Gruyere cheese, using equal amounts of each. Finish with a layer of grated Parmesan and Asiago cheese, also in equal amounts.
• Repeat this process three more times: meat, noodles, ricotta mixture, shredded cheeses, and grated cheeses. Sprinkle the remaining Italian seasoning across the final layer.
• Loosely tent dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking for another 20-25 minutes. Remove from oven and allow to rest for 20 minutes before serving.

EASY HOMEMADE LASAGNA WITH RICOTTA

Steps:

• Preheat oven to 350 degrees
• Scramble the ground chuck/beef with the chopped onion until browned. Add some salt, pepper and garlic powder, if desired. Drain grease off, if needed.
• Add pasta sauce, tomato sauce, a cup of water and stir.
• Mix ricotta, 2 cups of mozzarella cheese, ¼ cup of parmesan, the beaten egg and Italian seasoning until blended.
• Take a cup of the sauce and spread it on the bottom of a 13x9 casserole pan. Lay down the 3 lasagna noodles and add a fourth, at the bottom of the pan (if needed.). You may have to break a small portion off to get it to fit.
• Take ⅓ of the cheese mixture and spread it over the noodles.
• Repeat layers of sauce, noodles, the cheese mixture 2 more times, ending with the sauce.
• Sprinkle with the remaining mozzarella and parmesan.
• Spray a sheet of foil with cooking spray and cover and bake for 45 minutes.
• Let stand about 10 minutes before serving.

SPINACH AND BEEF LASAGNA WITH RICOTTA CHEESE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Grease a 9 x 13 x 2-inch baking pan.
• Heat extra-virgin olive oil in a large skillet over medium heat.
• Add ground beef, onion, and mushrooms. Cook until ground beef has browned and onion is tender, stirring frequently.
• Pour off any excess fat. Add the flour, basil, oregano, 1 teaspoon of the salt, and black pepper.
• Stir to blend and continue cooking for about 2 minutes, stirring constantly.
• Gradually stir in milk, tomato sauce, and water. Stirring constantly, bring mixture to a boil; remove from heat.
• In a bowl, beat egg with remaining 1/2 teaspoon salt.
• Stir in well-drained (and squeezed) spinach and ricotta cheese.
• Spoon about one-third of the meat mixture into prepared baking dish.
• Arrange half of the lasagna noodles over the meat mixture.
• Top the noodle layer with the entire spinach-ricotta mixture.
• Then top with another one-third of the meat mixture and all of the mozzarella cheese.
• Finish with remaining lasagna noodles and remaining meat mixture.
• Sprinkle lasagna evenly with Parmesan cheese.
• Bake lasagna for about 40 to 45 minutes. Let lasagna stand for about 10 minutes before serving.

CHEESE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
• In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
• In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
• Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
• Bake 45 minutes, or until cheese is bubbly and top is golden.

EASY RICOTTA CHEESE LASAGNA

Steps:

• 1. Spray a 9x13 baking dish with non-stick cooking spray. 2. In a large skillet, combine pasta sauce and browned ground chuck. Bring to a simmer and heat through. 3. In a medium bowl, combine ricotta cheese, egg, garlic powder, Italian seasoning, and parmesan cheese. Stir together well. 4. Pour approximately 1 cup of meat sauce into baking dish. Add water and combine with a spoon or fork. 5. Add a layer of lasagna noodles. Do not overlap as the noodles will expand overnight. 6. Add rounded spoonfuls of the ricotta mixture over the noodles and spread evenly. 7. Sprinkle about ¾ cup of mozzarella cheese over the ricotta layer. Top with about 1 cup of meat sauce. Begin a new layer of noodles and repeat as above, ending with remaining meat sauce. Save any remaining mozzarella cheese in an airtight container in the refrigerator. 8. Cover with aluminum foil and refrigerate overnight. 9. Place the covered casserole in a cold oven. Set oven to 350 degrees. Bake for 45 minutes. Remove aluminum foil and top with remaining cheese. Return to oven and bake uncovered for an additional 15 to 25 minutes or until the cheese has melted and the edges are bubbly. 10. Allow the lasagna to rest for 10-15 minutes prior to cutting and serving.

BEEF AND CHEESE LASAGNA

Steps:

• For the Lasagna Filling:
• Preheat oven to 350 degrees F.
• Heat the oil in a large stock pot over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add, beef and cook 5 to 7 minutes, until browned all over, breaking up the meat as it cooks. Stir in basil, oregano and red pepper flakes.
• Add diced tomatoes and tomato sauce and bring to a simmer. Reduce heat to low and simmer 10 to 15 minutes. Remove from heat and set aside.
• For the Lasagna:
• Meanwhile, in a large bowl, combine ricotta, half of the mozzarella, egg, and black pepper. Mix well.
• Pour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom. Spoon half of the cheese mixture over noodles. Top with 1 1/2 cups of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles. Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese. Top with Parmesan cheese.
• Refrigerate or freeze the remaining sauce.
• Cover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand 5 minutes before slicing.

BEST CLASSIC LASAGNA RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Make the meat sauce. Add beef and sausage to a large skillet over medium-high heat, breaking it apart with a wooden spoon. Add the onion and garlic. Cook until meat is browned, about 6-8 minutes. Drain the fat from the meat. Return the meat to the skillet.
• Add the tomato sauce, crushed tomatoes, tomato paste, water, sugar, 2 teaspoons salt, 2 teaspoons Italian seasoning, 1 teaspoon basil, and the black pepper. Stir until well combined. Cover and reduce the heat to low. Simmer the sauce for 30 minutes. Stir in 2 tablespoons of the minced parsley.
• As the sauce cooks, make the ricotta mixture. In a large bowl, add 1 cup mozzarella, the ricotta, 1/4 cup parmesan, 2 tablespoons of the parsley, the egg, 1 teaspoon salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon basil. Stir until well incorporated.
• Cook the pasta al dente, according to it's package directions.
• Assemble the lasagna. In a 13x9 inch baking dish, add a very thin layer of meat sauce (about 1/4 cup). Layer 3 lasagna noodles, 1/3 of the ricotta mixture, and 1 1/2 (level) cups of meat sauce. Repeat the layers twice.
• Add a final layer of the remaining noodles, meat sauce, 1 cup mozzarella, and 1/4 cup parmesan.
• Cover with foil that has been sprayed with nonstick cooking spray. Bake for 45 minutes. Remove the foil. Bake 15 more minutes.
• Let the lasagna cool for 15-20 minutes before cutting.

MEAT SAUCE AND RICOTTA LASAGNA

Steps:

• Gather the ingredients.
• In a pot, heat the oil. Add the pork, season it with salt and pepper, and brown the meat thoroughly on all sides.
• Remove the meat to a platter, leaving the drippings in the pot.
• Add the onion, garlic, and ground beef.
• Season the mixture with salt and pepper and cook until the beef is browned.
• Add the tomato puree , tomato paste, and water, as well as the sugar and baking soda (if you're using those).
• Stir and simmer for 5 minutes.
• Add the pork.
• Continue simmering for 1 hour, or until the pork is fork-tender.
• Gather the ingredients for the filling.
• Combine the ricotta with the grated Parmigiano cheese and parsley. Season the mixture to taste with salt and black pepper, and set it aside.
• Preheat the oven to 375 F/180 C. Boil the lasagna noodles, a few sheets at a time, in lightly salted water until they are al dente .
• Remove them with a strainer and drain.
• Remove the pork from the sauce and set it aside.
• Coat the bottom of a baking dish with 1/2 cup of the sauce.
• Put down a layer of lasagna noodles.
• Then a layer of ricotta.
• Continue alternating the lasagna noodles with sauce and ricotta.
• Cover the last layer of lasagna noodles with sauce and then the mozzarella slices .
• Bake for about 35 to 40 minutes, or until the mozzarella on top is melted, bubbly, and somewhat browned.
• Serve the lasagna as the first course and the pork as a second course.