Italian Beef Lasagna » Foodom

Italian Beef Lasagna

$65.00 Cooking Fee
Recipe by:
Syd Bailey
Traditional Italian Beef Lasagna
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  • Ingredients
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • 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/or 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

Active Prep15
Hands-On Cook15
Hands-Off Cook30
Total Time1 hour
Recipe Serving Size10

Ingredients

Ingredients

  • 1 pound lasagna noodles

Sauce

  • 2 tablespoon extra virgin olive oil
  • 1 cup onion diced
  • 2 tablespoon garlic sliced
  • 1 pound ground beef or Italian sausage, or a combination of the two
  • 1 cup carrot shredded
  • 2 tablespoon fresh oregano minced, or 2 teaspoon dried
  • 2 tablespoon fresh basil minced, or 2 teaspoon dried
  • 1 pinch red pepper flakes
  • 3 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 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 ground black pepper or to taste

Cooking Tools Required

Aluminum Foil, Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove
Reheating/Serving Instructions

Reheat in 375 oven for 10-12 minutes until warm or microwave on med- high for 3 minutes

Nutrition

Calories: 496kcal | Carbohydrates: 41g | Protein: 26g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 106mg | Sodium: 430mg | Potassium: 440mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2640IU | Vitamin C: 4mg | Calcium: 321mg | Iron: 3mg

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