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Simple Meat Lasagna Recipe

Looking for an easy Simple Meat Lasagna recipe? Learn how to make Simple Meat Lasagna using healthy ingredients.


Submitted by whirringblender

Makes 8 servings



Partially adapted from America's Test Kitchen Family Style Cookbook. I was after a lasagna that tasted as good as my grandmother's, and after scouring the internet I finally turned to this trusty cookbook. I was thrilled with the result!

Recipe Ingredients for Simple Meat Lasagna


For the meat sauce:
1 tbsp olive oil
6 garlic cloves, minced
28 oz crushed tomatoes (1 can)
28 oz diced tomatoes (1 can)
1/4 tsp Italian seasoning
1/8 tsp dried red pepper flakes
1 Salt
8 oz sweet Italian sausage (meat only, not links)
8 oz ground beef

For the lasagna:
15 oz ricotta cheese (1 3/4 cups)
2 1/2 oz Parmesan cheese, grated (1 1/4 cups)
1/2 cup fresh basil, minced
1 large egg, lightly beaten
1/2 tsp salt
1/2 tsp pepper
9 oz no-boil lasagna noodles
1 lb whole-milk mozzarella, shredded (4 cups)

Recipe Directions for Simple Meat Lasagna

  1. (I suggest getting the book and following along, but here are the instructions briefly:)

  2. First make the sauce. Heat the oil in a deep pot, and then add your garlic and sausage. Chop the meat into crumbles as it cooks. When it's looking nicely browned, add the chop meat and do the same.

  3. Once the beef is also browned, add your tomatoes. Depending on how chunky you want your sauce, you might want to whiz them in the blender a bit first. Season with dry herbs like oregano, or use some Italian seasoning, plus salt, and red and black pepper. The measurements listed are just suggestions; I recommend seasoning to taste. Cook the sauce for about 15 minutes until slightly thickened. (You can, of course, leave it on longer).

  4. Now assemble your lasagna. First, preheat the oven to 375 degrees. I also prepped my baking pan with some non-stick aluminum foil and it worked like a charm!

  5. Mix the ricotta with 1 cup of Parmesan, the basil, egg, salt, and pepper until well combined.

  6. Now start layering. Begin with a layer of sauce at the bottom of the pan. Then, start placing your noodles: three in each row. On each noodle, scoop about 3 tbsp of the ricotta mixture, and smooth out evenly. Add about 1 cup of mozzarella, and finish with about 1 1/2 cups of sauce. (I eye-balled it, you don't have to be super precise). Repeat 2 more times.

  7. With the top layer, place your final 3 noodles, finish off the sauce, and sprinkle with remaining mozzarella and Parmesan. Spray aluminum foil with non-stick spray (or just use non-stick foil) and cover your pan.

  8. Bake on the middle rack for about 15 minutes, then remove the foil. Cook for an additional 25 minutes. The sauce should be bubbling and you should have some nice browning on the cheese. Let cool for 10 minutes, then serve. YUM!!

Categories

Beef, Cheese, Dairy, Eggs, Herbs, Pasta, Pork, Tomatoes, Main Dish, Italian, Advance, Bake

Nutrition Facts
Serving Size 418.2g
Amount Per Serving
Calories
506
Calories from Fat
227
% Daily Value*
Total Fat
25.2g
39%
Saturated Fat
13.4g
67%
Trans Fat
0.0g
Cholesterol
126mg
42%
Sodium
1055mg
44%
Potassium
568mg
16%
Total Carbohydrates
26.6g
9%
Dietary Fiber
4.5g
18%
Sugars
8.8g
Protein
43.2g
Vitamin A 50% Vitamin C 35%
Calcium 74% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in calcium
  • High in phosphorus
  • High in selenium
  •   Bad points
  • High in saturated fat
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