Ultimate Meat Lasagna
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
50 mins
-
Total Time
1 hr 30 mins
-
Servings
12 Servings
-
Calories
562 kcal
-
Course
Main Course
-
Cuisine
Italian
Ultimate Meat Lasagna
Description
The Ultimate Meat Lasagna starts by browning lean ground beef with dried basil, oregano, fennel seeds, kosher salt, and crushed red pepper flakes to build a fragrant, spiced meat base. After toasting the fennel seeds briefly, excess fat is drained and marinara sauce is added to create a flavorful meat sauce. No-boil flat lasagna noodles are stirred in to coat, preventing them from drying out during baking.
Ricotta cheese is combined with egg and salt to form a creamy, binding filling layer. The lasagna is assembled in a 9x13 inch pan with a base layer of meat sauce, followed by layers of noodles, ricotta mixture, and sliced provolone and mozzarella cheeses. The top is finished with grated Parmesan to add sharpness and a golden crust as it bakes.
The finished lasagna offers a combination of tender noodles, hearty tomato-meat sauce, and melted cheeses creating a satisfying texture contrast. It works well as a main course for family dinners or gatherings.
Ingredients
- 2 pounds ground beef lean
- 2 teaspoons basil dried leaves
- 2 teaspoons oregano dried
- 1/2 teaspoon fennel seeds
- 2 teaspoons kosher salt
- 1/2 teaspoon red pepper flakes crushed
- 6 cups marinara sauce
- 1/4 cup parsley chopped, fresh
- 1 box lasagna noodles , (flat no boil noodles)
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon kosher salt
- 1/2 pound provolone cheese , sliced
- 1/2 pound mozzarella cheese , sliced
- 1 cup Parmesan Cheese grated
Instructions
- Preheat the oven to 375 degrees.
- In a large pot, brown the beef in one large piece until it is browned on the bottom, 2-3 minutes, breaking apart the beef into slightly larger chunks.
- Cook until the beef is browned and add in the basil, oregano, 2 teaspoons Kosher salt, crushed red pepper flakes and fennel seeds.
- Stir until you start to smell the fennel seeds starting to toast then drain the fat. Add the marinara sauce and stir to combine.
- In your ricotta container, if you have space, add the egg and 1/2 teaspoon Kosher salt and mix well. (If you don't have room, use a small bowl)
- Add your no boil noodles to the meat sauce (you are not looking to cook them, just coat them in the sauce to ensure they don't get dry in the oven).
- Spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking pan (use one with straight sides for easy assembly and for added height. If you are using a glass baking pan with curved sides it may not be large enough to fit this quantity).
- Add the dried no boil noodles in an even layer, for this pan it was 5 noodles per layer, four across and one broken in half lengthwise to go down the side of the pan.
- Add 1/3 of the provolone slices, and spread 1 1/2 cups of the meat sauce over them. Sprinkle 1/4 of the mozzarella and 1/4 of the parmesan then add 1/3 of the ricotta in spoonfuls dotting across the pan.
- Repeat with the same noodle/cheese/meat sauce process in layers. You should have 3 layers of filling.
- Finally, add a top layer of lasagna noodles and cover with remaining Parmesan and mozzarella. Cover with foil.
- Bake for 40 minutes, then remove foil and bake for an additional ten minutes to brown the cheese.
- Let cool for 20-25 minutes before serving.
- Garnish with parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 38g | 13% |
| Protein | 37g | 74% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 1558mg | 65% |
| Potassium | 790mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1222IU | 24% |
| Vitamin C | 10mg | 11% |
| Calcium | 441mg | 44% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
