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Lasagna with Ground Beef, Poblano Peppers & Ricotta Cheese

Helenaskitchen's picture
Welcome to Helena's Kitchen, this is a show for you who are interested in food and beverage. We are today making a flavorful lasagna which is perfect to prepare prior to your friends are coming over, so you can enjoy their company without spending to much time in the kitchen. This lasagna also makes the best left overs and it is only your imagination that can prevent your choice of flavor combination or variations of fillings.
  Poblano peppers 3 , roasted and chopped
  Lasagna sheets 16 Ounce
  Salt 1 Teaspoon (Boiled in salt water)
For beef sauce
  Yellow onion 1⁄2 , chopped
  Oil 1 Tablespoon
  Lean ground beef 1 Pound
  Garlic 1 Tablespoon, roughly chopped
  Tomato sauce 2 Cup (32 tbs)
  Herbs de provence 1 Tablespoon
  Black pepper 1⁄2 Teaspoon, freshly grounded
  Paprika 1 Tablespoon
  Salt 2 Teaspoon
For bechamel sauce
  Flour 2 Tablespoon
  Butter 2 Tablespoon
  Whole milk 3 Cup (48 tbs)
  Nutmeg 1 Teaspoon
  Salt 1⁄2 Teaspoon
  White pepper 1⁄2 Teaspoon
For topping
  Mozarella cheese 1⁄4 Pound, grated
  Ricotta cheese 1 Cup (16 tbs), crumbled

1. Preheat the oven to 350 degrees F.

1. In a vessel, boil water and add in the salt. Add in the lasagna sheets and cook according to the package directions.
2. Strain the lasagna sheets and place in a large baking pan. Slice the lasagna sheets to fit into your baking dish and set aside.
3. In a pan, heat the oil and add in the onion. Sauté for a few minutes.
4. Break the lean beef with hands and add into the pan. Sauté for 5 minutes.
5. Add in the garlic and tomato sauce, cook for a few minutes.
6. Season with herb de Provence, black pepper, paprika and salt. Mix all the ingredients well and let it simmer for 10 minutes.
7. Meanwhile in a pot add in the butter and melt.
8. Take off the pan from the stove and add in the flour. Mix well.
9. Place the pan over the stove and gradually add in the milk in small batches, stirring continuously.
10. In a baking dish make layers of the available ingredients. Start with lasagna sheet, top it with beef sauce and spread evenly. Followed by another layer of lasagna sheet, ricotta, poblano peppers, and béchamel sauce. Make 5 -6 layers of all the ingredients. Place the final layer of lasagna sheet, top with mozzarella cheese and béchamel sauce. Spread evenly with the ladle.
11. Bake for 40 minutes at 350 degrees F.
12. Take out the lasagna and let it cool.

13. Serve lasagna with red wine and enjoy!

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
New comers to the kitchen who want to learn how to make lasagna must watch this video. Chef Helena has given an interesting look to the video. You can always substitute beef with any other meat as you like. Your family and guests will love this dish.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 509 Calories from Fat 191

% Daily Value*

Total Fat 22 g33.2%

Saturated Fat 10.5 g52.4%

Trans Fat 0 g

Cholesterol 75.9 mg25.3%

Sodium 895.3 mg37.3%

Total Carbohydrates 51 g16.9%

Dietary Fiber 3.5 g14.1%

Sugars 9.5 g

Protein 29 g57.9%

Vitamin A 60.5% Vitamin C 16.8%

Calcium 25.5% Iron 17.6%

*Based on a 2000 Calorie diet

Lasagna With Ground Beef, Poblano Peppers & Ricotta Cheese Recipe Video