Classic Beef Lasagna

A good, classic lasagna recipe is something every good Italian woman can make with her eyes closed, but it's something that everyone should have available when they want to serve a crowd, or eat for a week. Though time consuming, lasagna is easy when you're prepared and impressive to serve which is why they're great for entertaining. You can assemble in advance and bake when it's needed while preparing the rest of your meal (a nice big salad, bread or rolls and a freshly opened bottle of wine!) I personally like to prepare Lasagna on Sundays and then bake on Monday while I'm working out.

Some of you may recognize this recipe from a few years ago on this site, however I've tweaked it a little and have a MUCH better picture to share. Unfortunately Lasagna is not the easiest thing to photograph unless you make it like a gazillion layers to give it some height!

Classic Beef Lasagna
Ingredients
1 box No Boil lasagna or 16 cooked Lasagna sheets
1 ½ lbs lean ground beef
~ 3 cups favorite Italian Cheese blend, shredded (I like to use a blend with mozzarella, provolone, fontina)
½ c. Parmesan Cheese
1 (15oz) container Ricotta
2 eggs
~ 5 cups marinara sauce (store bought or homemade)

Preparation
Brown meat and drain. Simmer in sauce while preparing the cheese mixture.

In a separate medium bowl, beat eggs and mix in Ricotta, Parmesan cheese and ~ 1/2 cup cheese blend. Set aside for assembly.

Assembly
Spread 1 cup sauce mixture on bottom of prepared 9x13 baking dish.

Layer 4 lasagna sheets, slightly over lapping. Spread 1/3 cheese mixture on the noodles. Top with 1 cup sauce mixture then 1/2 cup shredded cheese.

Repeat until out of noodles (3 layers total) then top with remaining sauce and shredded cheese.

Cover with foil and bake at 375 for 40 minutes. Remove the foil and continue baking for about 15 more minutes or until lasanga is bubbling and cheese on top is melted and beginning to bubble.

Allow to sit about 5-10 minutes before cutting and serving.

Comments

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion. I love the cake fillings at Costco and wanted to make a variation on that. This is really semi-homemade but oh so good! It's rich, creamy and decadent. Even my husband loved it, and he's not really a cake fan. It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get

Coffee and Cannolis

Search This Blog