Thursday, February 06, 2014

Tasty Thursday: Three Meat Lasagna

Hello again! Today I wanted to share with you another recipe that uses the Marinara Sauce that I made over the weekend. It is so easy to make a large batch of pasta and meatballs and then freeze it so you can use it in the future for pasta, pizza, and, today's recipe, LASAGNA! Lasagna is a perfect dish to feed a large crowd because you can make it ahead of time and then bake it whenever you are ready. It is also great to bring to a pot luck because you can put it all in a throw away pan and donate the leftovers to the host. We have a few great friends who just had babies and the Hubs and I are planning on bringing them dinner soon. I thought lasagna would be just perfect for that. It re-heats so well and you can always freeze the leftovers. It is just another one of those comfort foods that brings me straight back to childhood. What kind of recipes do that for you? I hope you enjoy this recipe and it feeds your family well!

Dad's Famous Lasagna



  • 1/2 pound of ground beef (80-85% lean)
  • 1/4 pound of ground veal
  • 1/4 pound of ground pork
  • 1 package of fresh lasagna pasta sheets
  • 2-4 cups of marinara sauce
  • 1 egg
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of dried basil
  • 30 ounces of part skim ricotta cheese
  • 2-4 (about 2 15 ounce blacks) cups grated mozzarella cheese (NOT fresh mozzarella in water)
  • 1/2 cup grated parmesan cheese
  • olive oil for sautéing 



Heat your oven to 350 degrees. Bring a large pot of salted water to a boil. Cook your pasta according to package directions and set on cooling racks to dry. Make sure the pasta sheets are dry before assembling lasagna to avoid the filling becoming too runny. Heat up a skillet to medium heat. Add a bit of olive oil and brown the meat in your pan. once browned, drain your meat and add back to the pan. Then add a bit of your marinara sauce to the meat to make it easy to spread. Grate your cheeses and set aside. Add your ricotta cheese to a bowl and add the basil, oregano, and egg. Mix thoroughly to combine. Start layering your lasagna with a thin layer of marinara sauce at the bottom of your pan so the pasta does not stick. Follow the sauce with pasta sheets (you may have to cut the sheets to perfectly form the shape of your pan. Try not to overlap the pasta too much). Next add a layer of ricotta, then mozzarella and parmesan cheese. Add a layer of meat on top of the cheese, and finish with the sauce. Twice more layer pasta, then cheeses, then meat, then sauce. Add a final set of pasta sheets and then a layer of sauce. Make sure the sauce slightly covers all the exposed pasta so the noodles do not become dry and crunchy when you bake your lasagna. Add a thin layer of parmesan cheese to the top and cover with foil. Bake covered for 25-30 minutes and then uncovered 25-30 minutes. I also like to bake it with a cookie sheet on the lowest rack to catch any sauce that overflows. Remove from the oven and let the lasagna sit for 15 minutes before cutting it. Serve and enjoy!


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