LASAGNA WITH SPEEDY MEAT SAUCE

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • MEAT SAUCE

  • a few splashes of olive oil

  • 2

    onions, chopped

  • 1

    whole head of garlic cloves, minced

  • 11

    b (500 g) of ground beef 4 Italian sausages (casings removed)

  • one

    28 oz (796 mL) can of crushed or pureed tomatoes

  • 1

    cup (250 ml) of beef or chicken broth

  • 2

    tablespoons (30 ml) of dried oregano

  • 2

    bay leaves

  • a sprinkle or two of sea salt and freshly ground pepper

  • CHEESE SAUCE

  • 2

    eggs, whisked together

  • 4

    cups (1 L) of shredded mozzarella cheese

  • one

    11b (495 g) carton of ricotta cheese

  • 1

    cup (250 ml) of grated Parmesan cheese

  • 1/2

    cup (125 ml) of heavy cream (35%)

  • a sprinkle or two of sea salt and freshly ground pepper

  • LASAGNA

  • one

    11b (454 g) box of ready-to-bake lasagna noodles

  • 1

    cup (250 ml) of grated Parmesan cheese

  • 1

    cup (250 ml) of shredded mozzarella cheese

Directions

For the meat sauce, begin by splashing some olive oil into a large saucepan over medium-high heat. Add the onions and garlic and saute just until they soften and begin to brown, about 5 minutes. Add the ground beef and sausage meat. Use a wooden spoon to break the meats up into very small pieces. Add the tomatoes and their juice, beef or chicken broth, oregano, bay leaves and salt and pepper. Stir well and continue heating until the entire mixture is simmering and heated through. It's ready for the lasagna as soon as it heats through. By not browning the meat, it stays tender without a long simmering time and adds a rich meaty flavour. Taste the sauce and add more salt and pepper if you like. To make the cheese sauce, mix together the whisked eggs, the mozzarella, ricotta and Parmesan cheeses and the cream. Season with salt and pepper. Preheat your oven to 375°F (190°C). Lightly oil a 9- x 13-inch (3.5 L) baking pan. To assemble the lasagna, layer the ingredients in the pan in this order: 2 cups (500 mL) or so of the meat sauce, a layer of noodles, one-third of the cheese sauce, one-third of the Parmesan cheese, another noodle layer, another meat sauce layer, another noodle layer, one-third of the cheese sauce, one-third of the Parmesan, another noodle layer, the remaining meat sauce, the remaining cheese sauce and the mozzarella and remaining Parmesan. Cover the pan tightly with foil and bake for 1 hour. Remove the foil and bake for another 15 minutes, giving the top a chance to get golden brown.

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