Lasagne
Easy to make, pop it in the oven, or freeze for later. Oh yeah, its good stuff! Everyone is growling at each other when someone picks up the spatula for a second piece.
Easy to make, pop it in the oven, or freeze for later. Oh yeah, its good stuff! Everyone is growling at each other when someone picks up the spatula for a second piece.
- Carbohydrate 67.8878552998693 g
- Cholesterol 257.892278533333 mg
- Fat 42.5965552809069 g
- Fiber 4.29797387722731 g
- Protein 67.698315712732 g
- Saturated Fat 20.6404264488083 g
- Serving Size 1 1 Serving (410g)
- Sodium 1580.97673385833 mg
- Sugar 63.589881422642 g
- Trans Fat 7.58351874724852 g
- Calories 933 calories
Step-by-step
- Brown ground beef and sausage and drain grease.
- Blend ricotta cheese, cottage cheese, and eggs in a bowl.
- Pour Ragu sauce in with browned beef and sausage.
- In a large pan assemble lasagne noodles along the bottom of the pan.
- Noodles will not cover bottom but will expand when cooked.
- Spread cheese mixture over noodles then add meat mixture over the cheese mixture.
- Cover with mozzerella cheese.
- Repeat noodle, cheese, meat, and mozzerella steps two more times.
- Finally sprinkle top with parmesan cheese.
- Make it pretty by placing sliced tomatoes on top be creative.
- Cover and bake at 375 degrees for 30 minutes uncovered for the last 10 minutes.
Ground beef anchors this preparation, providing the primary protein structure and savory depth that balances the heavy dairy components. Historically, baked pasta casseroles evolved from ancient Greek laganon sheets layered with broth-soaked fillings, eventually migrating through medieval Italian kitchens where regional adaptations incorporated local cheeses and meats. Modern iterations rely on structural stacking to manage moisture release during baking. When assembling the layers in a large baking pan, spacing the dry oven-ready noodles slightly apart is crucial because starches absorb surrounding liquids and expand significantly during the thermal cooking cycle. Blending ricotta cheese, cottage cheese, and whole eggs creates a cohesive dairy matrix that coagulates under heat, preventing the slice from collapsing into liquid when portioned. Brown the beef and Italian sausage thoroughly at medium-high heat, and drain all excess rendered grease to prevent the sauce from breaking and pooling in the pan. Spacing the meat evenly across the cheese layer distributes fat uniformly throughout the casserole. Cover the baking dish tightly with aluminum foil for the first twenty minutes at 375 degrees Fahrenheit to trap steam, which softens the noodles completely without requiring a preliminary boiling step. Uncover the dish for the final ten minutes to allow the two pounds of mozzarella and grated parmesan on top to develop a golden brown Maillard crust. Baking equipment limitations can be managed easily; if your oven lacks interior depth for standard oversized casserole vessels, divide the ingredients across two smaller rectangular baking dishes while maintaining the exact same layering sequence. Let the finished bake rest for at least fifteen minutes at room temperature before slicing, allowing the internal proteins to set properly so individual portions hold their shape on the plate.
