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Alex's Lasagne

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Submitted by jmrln

Classic Italian lasagne with layers of seasoned beef, three-cheese filling, and herb-rich tomato sauce. Bubbly, golden comfort food that feeds a crowd with authentic flavors.

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

1 hrs

This layered masterpiece starts with browned ground beef simmered in a tomato sauce fragrant with basil, oregano, and fresh garlic.

Ricotta and cottage cheese whipped with eggs create a creamy filling, while grated Romano adds sharp, salty punch.

Six layers of tender noodles, cheese mixture, and sauce get crowned with melted mozzarella that bubbles and browns in the oven.

Pro Tips

  • Brown the meat thoroughly and drain all fat for a sauce that’s rich but not greasy
  • Cook extra noodles in case some tear during handling
  • Let the lasagne cool 5-10 minutes after baking so layers set and slices hold their shape
  • Freeze the second loaf unbaked for an easy future meal

Ingredients

500 500
GRAMS GRAMS GROUND BEEF, LEAN
lean
1 1
MEDIUM MEDIUM ONION
minced
2 2
CLOVES CLOVES GARLIC
minced
500 500
GRAMS GRAMS TOMATOES, STEWED, CANNED *
500 500
GRAMS GRAMS TOMATO SAUCE
200 200
GRAMS GRAMS TOMATO PASTE
1 1
ML ML SUGAR *
5 5
ML ML SALT *
5 5
ML ML BASIL *
5 5
ML ML PARSLEY LEAVES *
2 2
LARGE LARGE EGGS
beaten
500 500
GRAMS GRAMS RICOTTA CHEESE
250 250
GRAMS GRAMS COTTAGE CHEESE
150 150
GRAMS GRAMS ROMANO CHEESE
grated
15 15
ML ML PARSLEY FLAKE *
5 5
ML ML SALT *
5 5
ML ML OREGANO *
1
X BLACK PEPPER
to taste *
300 300
GRAMS GRAMS LASAGNA NOODLE
5 5
ML ML SALT *
1
X WATER
boiling, to taste *
500 500
GRAMS GRAMS MOZZARELLA CHEESE
grated

Directions

Brown meat and drain off fat.

Heat, but don’t brown, onions; stir in remaining sauce ingredients.

Simmer for about 30 minutes.

Fill a very large pot with water.

Add 5 ml of salt for each liter of water in the pot.

Add the lasagne noodles.

Make sure that you cook enough noodles to cover a 33×22 baking pan 6 layers deep.

Pre-heat oven to 150 cup .

Grease the inside of the baking pan with a light vegetable oil.

Now make three filling layers.

For each, put down ⅓ of the noodles, in two layers.

Then spread ⅓ of the ricotta mixture on the noodles.

Then sprinkle with ⅓ of the mozzaralla cheese.

Finally, top with ⅓ of the sauce.

Bake uncovered for 40 to 45 minutes or until bubbly hot.

Cool for 5 to 10 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 521g (18.4 oz)
Amount per Serving
Calories 838 47% from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 25g 125%
Trans Fat 0g
Cholesterol 267mg 89%
Sodium 1184mg 49%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 16%
Sugars g
Protein 143g
Vitamin A 36% Vitamin C 34%
Calcium 117% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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