Lasagna
You can never have too many main course recipes, so give Lasagnan a try. This recipe serves 12 and costs $2.31 per serving. One portion of this dish contains approximately 36g of protein, 28g of fat, and a total of 583 calories. 47 people have tried and liked this recipe. It is a budget friendly recipe for fans of Mediterranean food. This recipe from Cooking Classy requires yellow onion, extra virgin olive oil, oregano, and dried thyme. From preparation to the plate, this recipe takes roughly 2 hours and 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is solid. Lasagna de Pollo con Champiñones (Chicken and Mushroom Lasagna), Vegetable Lasagna With Homemade Lasagna Sheets (Without Pasta Machine), and Angelina’s Lasagna di Carnevale (Lasagna for Carnival) are very similar to this recipe.
Servings: 12
Preparation duration: 35 minutes
Cooking duration: 110 minutes
Ingredients:
1 Tbsp dried basil
1/2 tsp dried marjoram
1 1/2 tsp dried parsley
1/2 tsp dried thyme
1 large egg
2 Tbsp extra virgin olive oil, divided
2 tsp dried fennel seeds, crushed*
2 cloves garlic, finely minced
1 Tbsp granulated sugar
12 oz Italian sausage
16 oz lasagna noodles
1 lb lean ground beef
3/4 tsp dried oregano
2 oz Parmesan cheese, finely shredded (packed 1/2 cup)
15 oz part-skim Ricotta cheese
2 oz Romano cheese, finely shredded (packed 1/2 cup), plus more for serving
Salt and freshly ground black pepper
1 (6 oz) can tomato paste
2 (29 oz) cans tomato puree
16 oz whole milk mozzarella, shredded (4 cups)
1/3 cup finely chopped yellow onion
Equipment:
pot
paper towels
bowl
food processor
baking pan
mixing bowl
wax paper
colander
oven
baking sheet
aluminum foil
meat tenderizer
Cooking instruction summary:
Heat 1 Tbsp olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot, crumble beef and sausage into pot, season lightly with salt and pepper and cook, stirring occasionally until browned and cooked through. Remove from heat and drain into a large bowl lined with plenty of paper towels. Pour drained beef and sausage into a food processor and pulse mixture about 10 - 15 seconds until ground into small pieces, set aside. Return pot to medium-high heat, add in remaining 1 Tbsp olive oil. Once oil is hot, add onion and saute until golden, about 2 - 3 minutes, adding garlic during the last 30 seconds of sauteing. Remove from heat and add tomato puree, tomato paste, sugar, basil, crushed fennel seeds, oregano, thyme, marjoram, then season with 1 tsp salt and more to taste and 1/4 tsp freshly ground black pepper. Return to heat and bring mixture to a simmer, then reduce heat to low and simmer uncovered 45 minutes - 1 hour, stirring occasionally, until sauce has reduced and thickened slightly.Cook pasta to al dente according to directions listed on package (now is a good time to shred cheese). Drain pasta (do not rinse) and once cool enough to handle, align noodles in a single layer on sheets of wax paper (you can also hang some of them over the colander used to strain pasta). In a mixing bowl using a fork, blend together Ricotta cheese, egg and parsley, set aside. In a mixing bowl or large ziploc bag, toss together mozzarella, Parmesan and Romano cheese, set aside.Preheat oven to 350 degrees. To assemble lasagna, evenly spread 1 cup ground beef pasta sauce into the bottom of a 13 x 9-inch baking dish. Align 4 - 5** lasagna noodles over sauce. Spread 1/3 of the ricotta mixture over lasagna noodle layer (it will be a thin layer) then sprinkle 1/4 of the mozzarela cheese mixture into an even layer. Dollop and spread 1 1/2 cups pasta sauce evenly over cheese, then repeat this layering process 2 more times. Finish top with 1 more layer of 4 - 5 lasagna noodles, then spread 1/2 cup pasta sauce over top of noodles and sprinkle with remaining mozzarella cheese mixture. Tent baking dish with foil (don't allow foil to touch cheese on top. Also if you may want to rest it on a baking sheet if it's looking very full in the baking dish to prevent it from spilling over) and bake in preheated oven 35 minutes, then remove foil and bake uncovered for 15 minutes. Serve warm garnished with additional Romano cheese and fresh parsley or basil if desired. *To crush fennel seeds - pour them into a ziploc bag, seal bag and crush with the flat side of a meat mallet until well crushed.**Count the lasagna noodles before assembling lasagna. I had 20 noodles so each layer was able to have 5 noodles, but if you only have 16 - 18 you will need to reduce some (or all) of the layers to 4 noodles.Recipe Source: Cooking Classy
Step by step:
1. Heat 1 Tbsp olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot, crumble beef and sausage into pot, season lightly with salt and pepper and cook, stirring occasionally until browned and cooked through.
2. Remove from heat and drain into a large bowl lined with plenty of paper towels.
3. Pour drained beef and sausage into a food processor and pulse mixture about 10 - 15 seconds until ground into small pieces, set aside. Return pot to medium-high heat, add in remaining 1 Tbsp olive oil. Once oil is hot, add onion and saute until golden, about 2 - 3 minutes, adding garlic during the last 30 seconds of sauteing.
4. Remove from heat and add tomato puree, tomato paste, sugar, basil, crushed fennel seeds, oregano, thyme, marjoram, then season with 1 tsp salt and more to taste and 1/4 tsp freshly ground black pepper. Return to heat and bring mixture to a simmer, then reduce heat to low and simmer uncovered 45 minutes - 1 hour, stirring occasionally, until sauce has reduced and thickened slightly.Cook pasta to al dente according to directions listed on package (now is a good time to shred cheese).
5. Drain pasta (do not rinse) and once cool enough to handle, align noodles in a single layer on sheets of wax paper (you can also hang some of them over the colander used to strain pasta). In a mixing bowl using a fork, blend together Ricotta cheese, egg and parsley, set aside. In a mixing bowl or large ziploc bag, toss together mozzarella, Parmesan and Romano cheese, set aside.Preheat oven to 350 degrees. To assemble lasagna, evenly spread 1 cup ground beef pasta sauce into the bottom of a 13 x 9-inch baking dish. Align 4 - 5** lasagna noodles over sauce.
6. Spread 1/3 of the ricotta mixture over lasagna noodle layer (it will be a thin layer) then sprinkle 1/4 of the mozzarela cheese mixture into an even layer. Dollop and spread 1 1/2 cups pasta sauce evenly over cheese, then repeat this layering process 2 more times. Finish top with 1 more layer of 4 - 5 lasagna noodles, then spread 1/2 cup pasta sauce over top of noodles and sprinkle with remaining mozzarella cheese mixture. Tent baking dish with foil (don't allow foil to touch cheese on top. Also if you may want to rest it on a baking sheet if it's looking very full in the baking dish to prevent it from spilling over) and bake in preheated oven 35 minutes, then remove foil and bake uncovered for 15 minutes.
7. Serve warm garnished with additional Romano cheese and fresh parsley or basil if desired. *To crush fennel seeds - pour them into a ziploc bag, seal bag and crush with the flat side of a meat mallet until well crushed.**Count the lasagna noodles before assembling lasagna. I had 20 noodles so each layer was able to have 5 noodles, but if you only have 16 - 18 you will need to reduce some (or all) of the layers to 4 noodles.Recipe Source: Cooking Classy
Nutrition Information:
covered percent of daily need
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