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Lasagna spicy beef, full fat flavour, no boiling required

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Pan, 9x12 3 layers Results in non runny lasagna and a nice heat. Using regular pasta or home made. Results in a ~6000 calorie dish to be split up 6 ways. Please read through the whole recipe as there are alterantives if you want to make it more basic ingredients and or cheese melting method.

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Ingredients

  • 1 pound ground beef
  • 1 pound bulk Italian sausage (without casings)
  • 1/2 cup warm water / not required.
  • 1 cup sliced black olives (optional)
  • 1 pinch dried basil
  • 2 teaspoons garlic powder
  • 1 tablespoon dried oregano
  • 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried sage
  • 1 teaspoons ground black pepper
  • 2 tablespoons minced garlic
  • 1 medium finely chopped onion
  • 2 (14 ounce) jars marinara sauce 480ml
  • 1 (16 ounce) package lasagna noodles (not instant) or fresh pasta DO NOT BOIL
  • 16 ounces ricotta cheese (or 8 if you are careful) 280 vs 470
  • 1 pound mozzarella cheese, shredded 453.592

Details

Servings 6
Preparation time 45mins
Cooking time 80mins

Preparation

Step 1

Directions:
1. Preheat the oven to 375 degrees F (190 degrees C). (or do it later
2. Brown the ground beef and Italian sausage in a large skillet over medium-high heat. Drain excess tallow/grease. TIP: cook separately to reserve tallow for future use.
3. Pour in olives (optional) and season with basil, garlic powder, oregano, sage, pepper, minced garlic, and onion. Simmer for about 15 minutes, stirring frequently. Stir in the marinara sauce, and remove from the heat. Add water if required you don't want it too dry.
4. Place a layer of marinara sauce on the bottom of a 9x13 inch baking dish. Cover with a layer of dry noodles. Spread a thin layer of ricotta cheese over the noodles, and sprinkle with a little mozzarella cheese. You can spread the ricotta on top of the pasta before laying it down if it's easier. Cover with another layer of sauce, and repeat layering ending with the meat and sauce on top. Makes 3 layers Reserve about 1/2 cup of mozzarella cheese for later.
5. Bake for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagna is. Lasagna is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top, and return to the oven for about 10 minutes for a nice melted cheese topping. Alternatively tent aluminum foil and just use all the cheese at once and remove for the last 10 minutes.
6. Let rest 10 minutes or you will burn your mouth form the hot oil.

Options:

Prep it the day before and leave it in the fridge
add green peppers to tomato blend.
Freeze left overs.
Do NOT USE OVEN READY pasta it will not freeze well and you'll need to eat the whole thing. I calculated this version to be 5600-6000 caloires (enough for 6 adults)

Instead of canned Marinara Sauce: Take (2) 28oz cans of diced tomatoes with garlic and Basil, and puree them with (1) diced white onion, (1) diced red pepper, and (1) diced green pepper. Once Cooked blend till smooth. Ad this to thcooking mixture.

Sdd spinach to the marinara sauce, using different meats and cheeses, provolone etc.

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