Meat Lasagna Recipe- Step by Step

CookingWithCarolyn's picture

Dec. 30, 2014

I've been getting requests for a Lasagna recipe so I wanted go ahead and get it out here. It is a little bit of work but you'll catch on and be fine. Be sure and get the written recipe so you don't miss a step. Enjoy!

Ingredients

For marinara sauce
Extra virgin olive oil 1/3 Cup (5.33 tbs)
Diced onion 1 1/4 Cup (20 tbs)
Diced celery 3/4 Cup (12 tbs)
Diced green bell pepper 3/4 Cup (12 tbs)
Diced red bell pepper 3/4 Cup (12 tbs)
Crimini mushroom 3/4 Cup (12 tbs) , diced
Diced zucchini 3/4 Cup (12 tbs)
Grated carrot 3/4 Cup (12 tbs)
Diced squash 3/4 Cup (12 tbs)
Garlic 5 Clove (25 gm) , minced
Kosher salt 1 Tablespoon
Black pepper 1/2 Tablespoon
All purpose seasoning 1 Tablespoon (Great Diamond)
Red pepper flakes 1 Teaspoon
Dried thyme 2 Teaspoon
Dried oregano/1 1/2 teaspoon dried mexican oregano 2 Teaspoon
Tomato paste 6 Tablespoon
Canned whole tomatoes 32 Ounce
Canned tomato sauce 33 Ounce
Low sodium chicken stock 2 Cup (32 tbs)
Honey 2 Teaspoon
Italian parsley 2 Tablespoon , finely chopped
Fresh basil 2 Tablespoon , finely chopped
Extra virgin olive oil 3 Tablespoon
Italian sausage 2 1/2 Pound , casings removed (Sweet / Hot, Chicken / Turkey / Pork)
Ground turkey 1/2 Pound
For other ingredients
Ricotta cheese 3 1/2 Cup (56 tbs)
Egg 1 Large
Fresh italian parsley 4 Tablespoon
Fresh basil 4 Tablespoon
Kosher salt To Taste
Black pepper To Taste
Dried lasagna sheets 1 Pound
Fresh grated parmesan cheese 1 Cup (16 tbs)
Shredded mozzarella 3 1/2 Cup (56 tbs)

Directions

MAKING

For Marinara Sauce and Meat

1. Heat oil in a pot. Add onion, celery, bell peppers, zucchini, carrots, squash, mushrooms and garlic. Saute them well.

2. Add oregano, thyme, salt, pepper and all purpose seasoning. Mix well.

3. Drop in the tomato paste, tomato sauce and whole tomatoes.

5. Pour chicken stock and add honey to get a well rounded sauce.

6. Bring the sauce upto boil and then lower the heat and let everything simmer at low heat for an hour and 15 minutes.

7. Store the sauce overnight to use it the next morning.

8. Brown up italian chicken sausage and ground turkey.  Season if desired, mix with the chunky marinara sauce and set it aside.

For Pasta

9. Cook the pasta in boiling water seasoned with salt.

10. Cook in batches and set them aside.

For Cheese

11. Mix parsley with ricotta.

12. Add egg and whisk it all together. Season with all purpose seasoning and black pepper. 

 

FINALIZING

13. Spread meat sauce at the bottom of the dish. Arrange lasagna sheets and then spread ricotta cheese on top.

14. Pour some more meat sauce on top and spread it all over.

15. Generously sprinkle parmesan cheese and mozzarella all over. 

16. Repeat layering with pasta sheets, ricotta cheese, meat sauce, parmesan and mozzarella all over.

17. Use an aluminium foil and cover the lasagna with the aluminium tent.

18. Preheat the oven to 375 F.

19. Place the lasagna dish in the oven and bake for about 30 minutes or so.

17. Remove the foil and bake the lasagna for about 15 to 20 more minutes.

18. Let lasagna rest for 15 minutes or so.

 

SERVING

19. Slice and serve the lasagna with some meat sauce. Enjoy.

Recipe Summary

Servings: 8

Nutrition Facts

Serving size

Calories 1398Calories from Fat 818

 % Daily Value*

Total Fat 91 g140%

Saturated Fat 35 g175%

Trans Fat 0 g

Cholesterol

Sodium 3144 mg131%

Total Carbohydrates 78 g26%

Dietary Fiber 10 g40%

Sugars 14 g

Protein 73 g146%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet