4 reviews for Italian Beef Lasagna – 12 servings
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 12
Instructions
- If not using oven ready noodles, cook pasta according to directions. Drain and rinse in cold water
Sauce
- Heat olive oil in large sauce pot or stock pot over medium high heat. Add onion and garlic and cook until just translucent, but not brown.
- Add beef and sausage, breaking up large clumps with a spoon. After meat is no longer pink add shredded carrots and saute for 3 minutes.
- Add in herbs and chili flakes and stir to combine. Add tomato paste and stir until mixed thoroughly. Cook for 3 minutes more.
- Pour in crushed tomatoes and red wine if using. If not using wine pour water into empty crushed tomato can to rinse, and put into sauce. Simmer for 15 minutes. While simmering you can prepare filling.
Lasagna
- Preheat oven to 375. Drain pasta and dry on paper towels or kitchen towel. Place thin layer of sauce on bottom of 9x13 baking dish. Topped with lasagna. Spoon a layer of the cheese mixture over noodles and spread to coat evenly. Layer with more sauce and 1/3 cup mozzarella and sprinkle of paremsan. Repeat twice more for a total of 3 layers. Cover with foil and place in oven for 20 minutes. Remove foil and cook for additional 10 minutes
Cook Times
Ingredients
Ingredients
- 9 ounce oven-ready lasagna noodles
Sauce
- 2 tablespoon extra virgin olive oil
- 1 cup onion diced
- 2 tablespoon garlic sliced
- 1 pound 85% ground beef
- 1 pound ground Italian sausage
- 1 cup carrot shredded
- 2 tablespoon fresh oregano minced, or 2 teaspoon dried
- 2 tablespoon fresh basil minced, or 2 teaspoon dried
- 1 pinch crushed red pepper
- 6 tablespoon tomato paste
- 28 ounce canned crushed tomatoes
- 1 cup red wine or beef broth, or water
- 1 teaspoon Kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Filling
- 30 ounce ricotta cheese about 2 containers
- 3 cup mozzarella cheese shredded, divided
- 2 egg large
- ¾ cup parmesan cheese shredded, divided
- 1 tablespoon fresh oregano minced, or 1 teaspoon dried
- 2 tablespoon fresh basil minced, or 2 teaspoon dried
- 1 teaspoon Kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Cooking Tools Required
9x13 inch glass baking dish, Aluminum Foil, Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top StoveReheating/Serving Instructions
Reheat in 375 oven for 10-12 minutes until warm or microwave on med- high for 3 minutes
Nutrition
Calories: 611kcal | Carbohydrates: 30g | Protein: 34g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 154mg | Sodium: 1194mg | Potassium: 748mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2699IU | Vitamin C: 11mg | Calcium: 436mg | Iron: 4mg
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You can get some side dishes for free.
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Michele Santangelo (verified owner) –
Very good. I prefer sausage in my lasagna as well as cottage cheese for moistness but we all really enjoyed the dish.
MICHAL RAZ-PEDHAZUR (verified owner) –
Very tasty lasagna but we usually like more aggressive seasoning
kyle garrett (verified owner) –
Sheniece Smith (verified owner) –
So good!! Very tasty and great for large group.