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Beef and Cheese Lasagna Recipe

Beef and Cheese Lasagna

AuthorFoodiesh EditorDifficultyIntermediate

Yields1 Serving
Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

Ingredients
Meat Sauce
 2 tsp Olive oil
 2 Cups onion,chopped
 2 Cups mushrooms,sliced
 2 Garlic cloves, chopped
 3 lbs Lean ground beef
 2 tbsp chili powder
 3 Cans of Condensed Tomato Soup with Basil and Oregano
 3 Cups No Salt Added Ready to Use Beef Broth
Cheese mix
 4 Cups light ricotta cheese
 3 Cups mozzarella cheese, coarsely grated
 1 Cup parmesan cheese, grated
 2 Eggs
 12 Ready-to-bake lasagnas (uncooked)
 1 tsp Black pepper

How To Prepare
1

In a large pot, heat the oil over medium heat. Add the onions and mushrooms and sauté for 5 minutes, until the vegetables are caramelized.

2

Add garlic and ground beef and continue cooking for another 5 minutes or until beef is well browned. Add chili powder and continue cooking for 2 minutes.

3

Add the soup and cook for 5 minutes. Add the stock and continue cooking for 10 minutes or until the meat is cooked. Remove from heat and set aside.

4

In a large mixing bowl, combine the ricotta, half of the mozzarella, eggs, and black pepper. Mix well.

5

Preheat oven to 375°F. In the bottom of a 9 x 13-inch baking pan, spread 2 cups of meat sauce. Arrange 4 lasagnas on top of the sauce, overlapping them slightly to cover the bottom.

6

Spread half of the cheese mixture over the lasagna. Add 2 ½ cups of meat sauce and 4 lasagnas.

7

Spread the rest of the cheese mixture on top of the second layer of lasagna, then add 2 ½ cups of meat sauce and 4 lasagnas.

8

Spread the rest of the meat sauce over the lasagna, sprinkle with parmesan cheese, and the rest of the mozzarella cheese.

9

Cover with aluminum foil and bake for 45 minutes at 375°F.

10

Uncover and continue cooking for 15 minutes, until the top is golden brown and bubbling. Let stand 5 minutes before serving.

Ingredients

Ingredients
Meat Sauce
 2 tsp Olive oil
 2 Cups onion,chopped
 2 Cups mushrooms,sliced
 2 Garlic cloves, chopped
 3 lbs Lean ground beef
 2 tbsp chili powder
 3 Cans of Condensed Tomato Soup with Basil and Oregano
 3 Cups No Salt Added Ready to Use Beef Broth
Cheese mix
 4 Cups light ricotta cheese
 3 Cups mozzarella cheese, coarsely grated
 1 Cup parmesan cheese, grated
 2 Eggs
 12 Ready-to-bake lasagnas (uncooked)
 1 tsp Black pepper

Directions

How To Prepare
1

In a large pot, heat the oil over medium heat. Add the onions and mushrooms and sauté for 5 minutes, until the vegetables are caramelized.

2

Add garlic and ground beef and continue cooking for another 5 minutes or until beef is well browned. Add chili powder and continue cooking for 2 minutes.

3

Add the soup and cook for 5 minutes. Add the stock and continue cooking for 10 minutes or until the meat is cooked. Remove from heat and set aside.

4

In a large mixing bowl, combine the ricotta, half of the mozzarella, eggs, and black pepper. Mix well.

5

Preheat oven to 375°F. In the bottom of a 9 x 13-inch baking pan, spread 2 cups of meat sauce. Arrange 4 lasagnas on top of the sauce, overlapping them slightly to cover the bottom.

6

Spread half of the cheese mixture over the lasagna. Add 2 ½ cups of meat sauce and 4 lasagnas.

7

Spread the rest of the cheese mixture on top of the second layer of lasagna, then add 2 ½ cups of meat sauce and 4 lasagnas.

8

Spread the rest of the meat sauce over the lasagna, sprinkle with parmesan cheese, and the rest of the mozzarella cheese.

9

Cover with aluminum foil and bake for 45 minutes at 375°F.

10

Uncover and continue cooking for 15 minutes, until the top is golden brown and bubbling. Let stand 5 minutes before serving.

Beef and Cheese Lasagna Recipe