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Easy lasagna recipes tomato & ricotta meat sauce & cream

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Rating: 4.5; Vote: 2

Easy lasagna recipes tomato & ricotta meat sauce & cream. This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people. 1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan) 1 28 oz (800g) can of crushed tomatoes (you might not need all of it; I use Pastene Kitchen Ready or Muir Glen) 1 pound (454g) ricotta cheese 1 pound (454g) grated pecorino (you might not need all of it) 1/2 cup (50g) grated parmesan or pecorino olive oil salt seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper) fresh herb for garnish (I use basil) Heat oven to 350 F (180 C. Cover the bottom of the pan with a layer of crushed tomatoes, drizzle in a little olive oil, and season that layer lightly with salt and your other herbs and spices. Lay in the first layer of lasagna noodles (don't parboil them first, and dust them with a little salt. Lay in a layer of ricotta and sprinkle on some mozzarella and parmesan. Lay in your second pasta layer and sprinkle them with a little salt. Lay in more tomatoes and repeat until you have built at least four layers, with tomatoes atop the final layer, making sure to reserve tome mozzarella for melting on the top later. Cover the pan tightly with foil and bake it for about 45 minutes. Take the foil off, sprinkle on some mozzarella and bake for another 15 minutes. At the very end, turn on the broiler (grill) to brown the cheese to your liking this should only take a couple minutes, so watch it closely. Let cool at least 15 minutes before cutting and serving with fresh herbs. If you want a tidier presentation, chill the lasagna whole in the fridge. When it's firm, you'll get cleaner edges when you cut. Reheat the cut pieces on top of a little splash of water in a covered baking dish in the oven for 15 minutes. Uncover and broil on a little more mozzarella, to make the top look nicer. Meat sauce & cream recipe This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people NOTE this is half the size of the lasagna I baked in the video. I'm giving the meat sauce recipe from the video below, but you could make it with about two pounds (a kilo) of frozen meat sauce from my old recipe here: 1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan) 1 cup (half pint, 236mL) cream 1/2 cup (50g) grated parmesan or pecorino a little grated mozzarella, just for the top 2-3 garlic cloves, peeled and chopped salt fresh herb for garnish (I use basil) For the meat sauce: 1 pound (454g) ground beef 1 28 oz (800g) can whole peeled tomatoes (I use Muir Glen) a squeeze of tomato paste (about a tablespoon) 1 large onion 1 large carrot olive oil salt seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper) balsamic vinegar To make the meat sauce, peel and dice the onion and carrot, and cook them in a little olive oil in a wide pan over high heat until soft and starting to brown, 4-5 minutes. Push the veg to the edges of the pan and smash the meat into the center, making a wide, flat disk. When you can smell the meat browning, start scraping the bottom of the pan and stirring, using the moisture of the remaining raw meat to deglaze (you might want to turn the heat down a bit at this point. When all the meat has turned color, stir in a squeeze of tomato paste and let it brown for a moment. Before it burns, deglaze with the juice from your can of tomatoes. Squish the tomatoes with your hand and stir them in, along with a pinch of salt and whatever other seasonings you have. Reduce the heat to a simmer and cook for at least an hour, stirring occasionally. Taste for seasoning and stir in a little splash of the vinegar. NOTE: This will give you as much as twice the meat sauce you will need for an 8x8 inch lasagna. Freeze the rest. To make the lasagna, heat oven to 350 F (180 C. Cover the bottom of the pan in a layer of cream, then lay in the first layer of lasagna noodles (don't parboil them first. Sprinkle the noodles with a little salt and chopped garlic, then lay in a layer of the meat sauce. Sprinkle the meat sauce with parmesan, lay in another pasta layer and repeat until you have at least four layers, with at least a little meat sauce on top. Drizzle the rest of the cream on top. Bake according to the directions I gave for the previous lasagna I would copy and paste those here, but YouTube won't allow me enough characters in the description box
Date: 2021-04-02

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Comments and reviews: 10

Lisa
How crispy was the 2nd lasagna? I've had no luck with unboiled noodles. It always comes out dry and some actually crispy. The 2nd day was far better because I poured more sauce on it to moisten it up.
I'm very new at making lasagna. It's my husband's favorite but I was always intimidated by it. I've only tried it a couple of times (I even did the full 3 meat sauce) but have had problems with unboiled noodles sucking up all of the moisture.
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FaerieDust
That second lasagna is basically what I grew up eating. Swedish lasagna usually use a bechamel sauce, but when you're working a full time job and have three hungry kids to feed is just so much easier to use the cream. I think she often actually just used whole milk, even - not the same as a proper full-effort lasagna of course, but more than good enough for a weeknight family dinner.
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Drakul
Sir Adam, please make recipes with no ovens i just moved Houses and this house doesn't have ovens in it and it'll take lot of weeks to get it installed and ready, i know there's great recipes without use of oven but this looks super good,
Please (yes sir cause i respect you and you're older then me and mom always thought me to respect the elders)
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Rainer
an idea for the salt would be to just measure a certain amount out, and then use it bit by bit on each layer. That way you can be pretty sure that in the whole lasagna is about a proper amount of salt.
And it also would be possible to put the salt directly into the tomato sauce. That way you also wouldn't use an additional dish.
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Obioma
This might sound weird but can you do a video of how to properly/scientifically clean after cooking/eating? How to wash dishes, basically. Should you soak? should you rinse/drain your sponge with cold water? When should you use an iron sponge? Do you have to use soap if there's only cookie crumbs on the plate? Etc.
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CT
We've pretty much converted from ground beef to ground turkey and it works great in meat sauces. It's a tasty substitute, it browns really well, and has a much smaller environmental impact. That being said, make sure you buy the 85/15 and not the extra lean 97/3. The lean stuff is just too dry.
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PurpleBird96
Hey Adam! Could you perhaps make a video on refined cooking oils vs unrefined ones? I ve been getting into learning about how to make home made cold pressed oils, but have hit a roadblock of sorts when reaching what to about refinement.
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Anh
I like that you include how much mushroom to use if subbing mushroom for ground meat to make it vegetarian. Thanks for alternatives! (I m not vegetarian but a lot of my friends and family are and it helps to have vegetarian versions of recipes)
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Graeme
I did something VERY similar, Adam. Only difference was that, as a diabetic, I swapped the pasta for these thin tofu skin sheets from my Chinese supermarket. They work surprisingly well. Less structurally solid, but basically carb-free.
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WarMom
Oh, this is neat! I usually consider lasagna to be a 'go big or go home, give yourself six hours to make it JUST right' dish, but I am really tempted to try either of these two hacks, especially the first one for a meatless monday.
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