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An Italian dish consisting of pasta sheets baked with meat, or vegetables , and a cheese sauce. A lasagna made with a meaty Bolognese sauce and lots of cheese. The homemade sauce is made with ground beef and Italian sausage.
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Composition - Meaty Lasagne:
- Need 2 pounds (0.907 kg) - lean ground beef
- Need 2 teaspoons for dried basil leaves
- Give 2 teaspoons - dried oregano
- Prepare 1/2 teaspoon - fennel seeds
- Provide 2 teaspoons - Kosher salt
- Take 1/2 teaspoon crushed red pepper flakes
- Get 1.47 kg of marinara sauce
- Take 1/4 cup of chopped fresh parsley
- Make ready 1 box of lasagna noodles (I use flat no boil Barrilla noodles)
- Take 450 g for ricotta cheese
- Require 1 for egg
- You need 1/2 teaspoon for Kosher salt
- Make ready 225 g for Provolone cheese, sliced
- Need 225 for mozzarella cheese, sliced
- Make ready 100 g - grated Parmesan cheese
Think lasagna from scratch is too much work? This "meaty" vegetarian lasagna comes This "meaty" vegetarian lasagna comes together fast with some basic pantry staples. 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.
Meaty Lasagne how to cook:
- Preheat the oven to 375 degrees.
- In a large pot, brown the beef in one large piece until it is browned on the bottom, 2-3 minutes, breaking apart the beef into slightly larger chunks.
- Cook until the beef is browned and add in the basil, oregano, 2 teaspoons Kosher salt, crushed red pepper flakes and fennel seeds.
- Stir until you start to smell the fennel seeds starting to toast then drain the fat and add in the marinara sauce.
- In your ricotta container if you have space add the egg and 1/2 teaspoon Kosher salt and mix well.
- Add your no boil noodles to the meat sauce (we are not looking to cook them, just coat them in the sauce to ensure they don't get dry in the oven).
- Put 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking pan (I use one with straight sides for easy assembly and for added height. If you are using a glass baking pan with curved sides it may not be large enough to fit this quantity of food).
- Add the dried no boil noodles in an even layer, for me it was 5 noodles per layer, four across and one broken in half lengthwise to go down the side of the pan.
- Add 1/3 the provolone slices, another 1 1/2 cups of the meat sauce, 1/4 of the mozzarella, 1/4 of the parmesan and 1/3 of the ricotta in spoonfuls dotting across the pan.
- Repeat with the same noodle/cheese/meat sauce process.
- Finally, add a top layer of lasagna noodles and cover with remaining Parmesan and mozzarella. Cover with foil.
- Bake for 40 minutes, then remove foil and bake for an additional ten minutes to brown the cheese.
- Let cool for 20-25 minutes before serving.
- Garnish with parsley.
- Pre cook
- Pre oven
This lasagna tastes just like the classic, but it's packed with extra vegetables. Mushrooms are a nice addition to any meaty mixture because they mimic the texture and give off. Lasagne are wide, flat-shaped pasta, and possibly one of the oldest types of pasta. Lasagne originated in Italy, traditionally ascribed to the city of. Three layer meaty lasagna is like tasting Tuscany in every bite!
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