Happy New Year! The holidays may be over, but “Baby, it’s [still] cold outside!” So I’m thinking warm comfort food!
This hearty, meaty, cheesy lasagna is my new favorite! I know there are about a bazillion lasagna variations from veggie to chocolate (which all have their place), but this is an old faithful. It’s not anything revolutionary, but it stands the test of time because it’s basic, hearty, delicious, homemade food!
It’s also fairly simple to assemble, and it works great if you prepare it a day or two ahead. That makes it a wonderful dish for big events. GO LASAGNA!
Try it and see!
Easy Step-By-Step Instructions for Lasagna
Lightly coat bottom and side of 13×9 inch baking dish with non-stick spray, and preheat oven to 375 degrees F.
In 6-quart pot, bring at least 4 quarts of water to a boil, and according to package directions, cook
16 lasagna noodles
Drain, and lay out on wax paper to prevent sticking. Place the pot back on the stove to make the meat sauce.
Tear up
2 slices good-quality bread
Pour over the pieces of bread
¼ cup milk
Use a fork to mash into a paste.
Combine this mixture with
1 ½ pounds ground beef (90% lean)
1 teaspoon salt
1 teaspoon fresh ground pepper
Use your hands to mix completely.
In pasta pot, over medium heat, sauté
1 tablespoon olive oil
1 onion, chopped
Cook for about 5 minutes.
Add
6 cloves garlic, minced
1 teaspoon dry oregano
¼ teaspoon red pepper flakes
Sauté for one more minute.
Add beef mixture, and increase heat to high. Stirring frequently, cook the meat until just brown (about 5 minutes).
Add
28 ounce can crushed tomatoes reduce heat to medium-low, and cook 5-10 minutes.
In a medium-size mixing bowl, combine
1 cup large curd cottage cheese
2 cups (4 ounces) Parmesan cheese, grated
1 cup heavy cream
2 cloves garlic, minced
1 teaspoon cornstarch
¼ teaspoon salt
¼ teaspoon pepper
Assemble lasagna as follows. Line 3 or 4 noodles in bottom of prepared baking dish.
Top noodles with 2 cups meat mixture, and …
… one fourth of béchamel sauce.
Just spoon it on top of the meat; it doesn’t need to be spread out.
Then, sprinkle with one-fourth of the shredded mozzarella.
Now repeat each of the layers 2 more times.
1) noodles
2) 2 cups meat sauce
3) one fourth of béchamel and one fourth of mozzarella
4) repeat all layers, and end with noodles on top
Spread with last fourth of the béchamel, and …
… sprinkle with last of the mozzarella and ½ cup grated Parmesan cheese.
Make a dome of foil by setting the baking dish on top of a large piece and molding it up the sides. Lightly coat with non-stick spray, … and
… tightly cover. Bake at 375 for 30 minutes, then …
… remove foil, and bake 30 minutes more.
Cool for 30 minutes before serving.
Garnish with fresh basil, cut into squares, and …
…Enjoy!
Free Printable Recipe for Lasagna
- 2 slices good-quality bread, torn in pieces
- ¼ cup milk
- 1 ½ pounds ground beef (90% lean)
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 teaspoon dry oregano
- ¼ teaspoon red pepper flakes
- 28 ounce can crushed tomatoes
- 1 cup large curd cottage cheese
- 2 cups (4 ounces) Parmesan cheese, grated
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 16 lasagna noodles
- 16 ounces mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- Fresh basil for garnish, if desired
- In 6-quart pot, bring at least 4 quarts of water to a boil, and cook lasagna noodles according to package directions. Drain, and lay out on wax paper to prevent sticking. Place the pot back on the stove to make the meat sauce.
- Pour milk over bread pieces and use a fork to mash into a paste. Combine this mixture with ground beef, salt, and pepper, and mix completely. Use your hands. In pasta pot, sauté onion in olive oil over medium heat, for about 5 minutes. Add garlic, oregano, and pepper flakes, and sauté for one more minute. Add beef mixture, and increase heat to high. Stirring frequently, cook the meat until just brown (about 5 minutes). Add crushed tomatoes, and bring to a simmer. Reduce heat to medium-low, and simmer 5-10 minutes.
- Béchamel Sauce Directions
- In a medium-size mixing bowl, combine cottage cheese, Parmesan, cream, garlic, cornstarch, salt, and pepper.
- Assemble lasagna as follows. Lightly coat bottom and side of 13x9 inch baking dish with non-stick spray. Line 3 noodles in bottom. Top with 2 cups meat mixture, and one fourth of béchamel sauce. Sprinkle with one-fourth of the shredded mozzarella. Repeat layers two more times. Lay noodles on top of last layer, spread with last of the béchamel, and sprinkle with last of the mozzarella and Parmesan. Cover with foil. Bake at 375 degrees F for 30 minutes. Remove foil, and bake 30 minutes, more. Cool for at least 30 minutes before cutting, and then sprinkle with fresh basil (if desired) just before serving.