Wednesday, June 22, 2011

Lasagna Recipe

After being spoiled for an entire week, it was time to get back at it in the kitchen.  Although it was a treat, not having to cook any meals while on vacation, I did miss my kitchen and home cooking.  I decided to make a lasagna.

Tomatoes, bell peppers, mushrooms, onion and lean ground beef

Brown & break up lean ground beef in a large skillet.  Drain fat.

In a large pot, saute chopped onion, peppers, and mushrooms in olive oil

Add cooked ground beef, crushed tomatoes, tomato paste, water, salt, pepper, and oregano and simmer over low heat

In the meantime, you can make the ricotta layer.  Mix ricotta cheese, grated Parmesan cheese, egg, and chopped parsley

A Lotta Layers...

In a 9x13 inch baking dish, spread approximately 1 cup of meat sauce and top with lasagna noodles

Top with more sauce and shredded mozzarella cheese

Top with second layer of noodles

Top noodles with more meat sauce

Gently, spread ricotta layer evenly over the sauce

Top with the third and final layer of noodles

Top with remaining meat sauce.  Bake in a preheated 350 degree oven for 30 minutes.  Remove from the oven and sprinkle shredded mozzarella cheese over top and bake for another 15 minutes.  Broil the top for a minute or two to give the cheese a golden color.

VERY IMPORTANT - Allow the lasagna to cool for approximately 20-30 minutes so it sets and slices nicely.  If you cut it while it's still hot, slices will be runny and not as pretty on the plate. 

The wonderful thing about lasagna is that it freezes well.  I cut up what was left into individual servings and froze them.  We actually enjoyed some of the leftovers last night!  


  1. That looks fantastic and has made me even hungrier. I'm like Alice, always hungry! I would say tho buy a better Parm--that stuff in the green tube is not really parm. Even the shredded stuff in tubs is better. In any case I know it was super yummy and do the same thing you do--freeze individually. ♥

  2. Yummy, Rosinda!! Love your gorgeous dish, too! Noodles fit perfectly. I bet it was wonderful the first day and I have found it to get better the second day...oh, those mellowing flavors! Bet you are happy to be home and back in your own kitchen, creating for your family!! Little warm here now. My oven will be on hiatus! Ha! Love and hugs, Sherry xx

  3. Hi Rosinda! What a beautiful lasagna!!! I make mine with ground turkey because one of my daughters does not eat meat but I'm sure it would work perfectly---this is luscious looking- what a great tutorial!!!!! I'm moving in!
    Joann xo

  4. Hi sweetie! Didn't switch my computer on yesterday (just had my phone!) so missed this gorgeous smelling post! It looks so wonderful. Here, it's more common to make a bechamel sauce to layer with the meat/tomato one but I think your ricotta version is a much better idea. the bechamel can make it quite sloppy & it never looks as beautiful as your picture-perfect slice! YUM! Hope the girls (& Nuno) loved it, sure they couldn't fail to!
    xoxo Rachel

  5. Hi Rosinda!
    Mmm we love Lasagne too, in fact I made it for dinner last night! Like Rachel mentioned I make it with bechamel sauce to layer over the lasagne sheets and ragu. I also add chestnut mushrooms and sliced pancetta to the ragu.
    It is such a delicious comfort food that requires little effort to produce such a great tasting dish.
    I have never used pre-grated Parmesan before, is it as yummy as when you grate it fresh from the block?
    Lovely to read ypour blog today, happy Friday!
    Love Morwenna

  6. Love Lasagna! so much so that we'll make ti today too :)
    Rachel and Morwenna, what's this bechemal sauce for lasagna? I usually use cottage cheese. Ricotta is new to me, but I'll try it. Looks yummy an different.

    One question, do any of you know of a way to make lasagna without noodles? I had a recipe a couple years ago with some egg mixture on the bottom and lost it. Maybe one of you know :)

    Thanks so much, Rosinda, great post. so nice to see you all :)

    Denise of Ingleside :)

  7. Oh so interesting to hear Rachel and Morwenna speak of the bechamel in the lasagna, reminds me of living in Italy and lasagna Bolognese, which is amazing. They have a white lasagna too. I always put a layer of chopped spinach in mine cause I like the pop of green. One Italian restaurant in NJ used to put slices of hard boiled eggs. I always thought maybe it was cause they were too cheap to use enough Mozz but maybe it's another approach.... No matter what it's all yummy!