It's the best Lasagna Hands Down All Time with juicy ground beef, sausage and three types of cheese! Fun Tomatoes and tender noodles are layered, not compared to any other recipe.
Some recipes are simply the best, whether it is impressive Beef and noodlesThe The best home -made pepperOr even BrushThe
We are a big fan of comfortable food (who is not?), Especially homemade lasagna. I have this national favorite recipe Creamy chickenMy simple Instant potteryAnd even a pot LasagonaThe And it all started with this recipe! Some of the best things are needed, IMO: lots of sauce, lots of cheese and these two things are perfect in perfectness with the rest of the elements.
What makes it the best Lasagana recipe?
- Full of taste In the juicy ground beef, sausage, herbs and three types of cheese, all the classic, comfortable tastes pack in a caserole dish. The magic is in the ratio of elements and this is what makes this lasagana the best.
- Give it forward. There is an option to prepare this lasagana for baking now, or you can refrigerate or frozen it ahead of time.
- Three types of cheese. If many of these layers of Melti cheese are involved, only any recipe is the best!
The material you need
These are the ingredients that you need to make your final lasagna. Scroll to the bottom of the recipe card at the bottom of the post for complete list and recipe amounts.
- Gound beef – I use beef in the lean land. You can also make this recipe with a mixture of ground turkey, chicken, pork or underground meat.
- Break – Yes, like Jimmy Dean! This is one of my secret elements for the best lasagona. If you prefer you can also use Ground Italian sausage.
- Garlic – Fresh Kid. If you do not have fresh garlic, alternate garlic powder (about 1 teaspoon powder per fresh clove).
- Tomato – Canned dysted tomatoes and tomato paste. If you can find San Marjano tomatoes, they are different from Italy known for their sweet odor.
- Bush – Dry parsley and basil, or you can give an option for an Italian herbal mixture for separate BS. Another option is to use fresh bush. In this case, you need about 3 times more fresh amounts than drying.
- Cottage cheese -I use low fat cottage cheese but you can also use ricota cheese if you want.
- Egg – Lightly beating.
- Parasite cheese – Great pecorino cheese also works well.
- Olive oil – or prefer your cooking oil.
- Lasagona noodles – Choose the favorite brand of your Lassagna sheets. The better you use pasta, the better your lasagna will be.
- Mozarla cheese -I use pre-katha mozarla instead of fresh mozarla. You will find the slices of cheese on the pre-grated cheese.
How to make the best Lasagana
It takes some time to make lasagna, but you are the first Guw, the piece of sauce, it is more than valuable as it serves! Follow the steps below, and Scroll to the recipe card for printable instructions.
- The meat is brown. First, squeeze the soil beef, sausage and garlic in a skillet in a medium high. Once it becomes brown, drain about half of the fat from the pan.
- Combine and boil. Add tomatoes, tomato paste, herbs and a little salt. Reduce the heat for 45 minutes when you prepare the rest of the layers and boil.
- Prepare the cheese layer. Meanwhile, beat the cottage cheese with eggs, permessan, parsley and salt. Set the mixture aside.
- Cook the noodles. Then, boil the lasagna sheets in salt water with one teaspoon of olive oil. The noodles are once cooked in al dents.
- Layer Lasagana. Start decorating a layer of pasta sheets underneath the caserole dish. Spread the cottage cheese mixture on top of the noodles, then there is a layer of mozarla pieces. Then, add about half of the meat sauce. Finish with a final layer of meat sauce and repeat it twice. Sprinkle the top with extra permets.
- Bake (or not). Bake the lasagna directly in the 350ºF oven for 20-30 minutes until hot and bubble. Or, put the baking dish on the cover and keep the unback lasagana refrigerator for up to 2 days. See the section below for more information.
Tips and variations
- Bake in a glass or ceramic dish. Acidic ingredients like tomato sauce can react with aluminum pans and give the food metal. For this reason, I always recommend baking Lasagana in a glass or ceramic baking dish.
- Dry the noodles. After boiling the pasta sheets, dry them before you layer in the baking dish. It prevents Lasagon from being very waterlogged.
- Level the elements evenly. Try to split the cottage cheese mixture and sauce evenly between layers, so that you do not drink the air with some layers that are thin or thicker than others.
- To avoid pieces of sepi, Lassagana rest at the temperature of the room for 10-15 minutes after baking before serving. It allows to set up layers for cleaner slice.
- Massive it. If you prefer your meat sauce with some kick, sprinkle the red pepper flakes or kayne.
It is the day forward
As mentioned, after combining the lasagana, there is an option to bake or save it immediately. Plash tightly with plastic wrap or foil, wrap the unback lasagona or cover it and keep it in the refrigerator. Discovers and Bake in 2 days. If you are cold from the fridge, you may need to extend the baking time (also make sure that the baking dish can safely go without cold cracking from cold to hot!).
Save the left overs and re -heating
- In the fridge Save the left lasagana covered in the fridge for 4-5 days.
- Again Heat the lasagona at 350ºF in the oven, or you can re -heat the slices in the microwave increment.
- Frosty Let the lasagna be fully cool at the temperature of the room and then double-wrapped with plastic wrap or foil. Make it frost for up to 2 months and rolle it in the refrigerator before heating.
More comfortable food recipes
Description
Create the best lasagna (always!) With BS -laminated with juicy ground beef and sausage, three types of cheese and tender noodles.
- 1 1/2 – 2 Pound
- 1 Pound morning sausage (like Jimmy Dean) or Ground Italian sausage
- 2 Clove garlic, raw
- 1 28-ounce dysted tomato cans
- 2 (6-ounce) cans of tomato paste
- 4 tablespoons Dried parsley, divided
- 2 tablespoons Dried basil
- 1 tablespoonPlus 2 teaspoons of kosher salt, split
- 3 cups Low -fat cottage cheese
- 2 Egg, beating
- 1/2 cups Greater Permesan Cheese
- 1 tablespoon Olive oil
- 10Lasagona noodles' package
- 1 Pound chopped mozarla cheese (not fresh mozerla) You can buy it in the cheese section near the gratified cheese.
- A large skilllet or SaucepanCombine the ground beef, sausage and garlic. Cook on medium high heat until brown. About half the fat drain. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt. After adding the tomatoes, the sauce mixture should be cooked for 45 minutes while you are working on other steps.
- In a medium container, mix the cottage cheese, egg beaten eggs, gratified permessan, parsley more 2 tablespoons and 1 teaspoon salt. Shake well together. Set aside.
- Bring a large pot of water to a boiling. Add 1 tablespoon salt and olive oil in boiling water, then cook lasagna noodles until al -Dent (not excess cooking). Drain
- Combined: Sort 4 cooked lasagona noodles at the bottom of 9 × 13 baking dishes, overlapping if needed. Spoon half a cottage cheese mixture on top of the noodles. Spread evenly. Cover the cottage cheese with a layer of mozarla cheese. A little less spoon than the meat/sauce mixture on the top. Repeat 2 more times so that you have 3 layers, end with the meat/sauce mixture. Sprinkle generously with extra permes.
- You can keep the refrigerator in the refrigerator for up to 2 days, or the top is hot and bubble, up to 20 to 30 minutes to bake immediately in 350 ° F oven.
