Favorite meat lasagna recipe?

What is a great but simple recipe for meat lasagna involving both ground beef and sausage? Please give complete recipe.





Thanks for sharing!Favorite meat lasagna recipe?
cityline.ca has a great one





Lasagne Originale


by Massimo Capra


Massimo's favourite: the crispy bits of pasta, the meat sauce and the béchamel make this lasagne an absolute delight.


Bolognese sauce





1 lb ground beef


1 lb sausage meat loosened


6 oz of ground pancetta (or prosciutto)


3 cups of mixed ground onion celery and carrots minced


4 garlic cloves


2 cups of white wine


16 oz of canned chopped tomatoes


1 cup of milk


4 cups of chicken stock


2 Bay leaves


2 oz Olive oil


2 tbsp of butter


Salt and pepper to taste





1. Sauté the vegetables and the garlic with the oil and the butter, add the bay leaves and the pancetta and sauté until it is translucent.


2. Add the meat to the vegetables and sauté over high heat; make sure to break up all the lumps of meat.


3. Sprinkle with the wine and evaporate well, add the tomato and the stock and simmer covered for at least two hours, stir from time to time and do not let it stick and burn.


4. One way of preventing the stick and burn problem is to cook this sauce in a preheated oven 425 degrees for the same amount of time.


5. About half hour before is done stir the milk into it.





Béchamel


3 oz. Unsalted butter


3 oz. White flour


4 cups Homo milk


Salt %26amp; pepper


Grated nutmeg





1. In a saucepan, melt the butter and add the flour, stir well and cook until it starts to change colour.


2. Bring the milk to a boil and add it to the butter and flour, season to taste and allow to cook for about 20 minutes.





The pasta


2 lb lasagna sheet pasta (white or green)


2 cups of grated Parmigiano reggiano cheese





1. Boil the pasta in plenty of salted water until is cooked through and do not leave al dente.


2. Strain and cool in ice water and pat dry with a clean kitchen towel, set aside until needed.





To assemble the lasagne


1. Use a lasagne dish 6 inch x 12 inch and about 2 inches high.


2. Brush some butter in the dish and spread some sauce over the bottom.


3. Top with béchamel and cover the bottom of the dish with pasta sheets, making sure to overlap them.


4. The next layer should be béchamel, Bolognese, parmesan cheese and pasta. Repeat four times.


5. Finish the top with the sauce first and the béchamel and cheese.


6. Bake the lasagne for about 30 to 45 minutes at 350 degrees and let cool. Enjoy!


http://www.cityline.ca/foodandentertaini…








but I normally make this easier lasagna


it is vegetarian but it is so very tasty:


LASAGNA WITH ZUCCHINI, RED PEPPER AND MUSHROOMS


Preheat oven to 350 F (180C). 13”x9” (3L) baking dish spray with non-stick vegetable spray


9 pre cooked lasagne noodles


1 tbsp veg oil


1 ½ tsp crushed garlic


1 c chopped zucchini


1 c onion


1 c diced sweet red pepper


1 c sliced mushrooms


2 c tomato sauce


540 mL (19 oz) crushed tomatoes


1 tsp dried basil


1 tsp dried oregano


1 ½ c 2% cottage cheese


½ c 2% milk


½ c grated Parmesan cheese


8 oz shredded mozzarella cheese


In large nonstick skillet, heat oil; sauté garlic, zucchini, onion, red pepper and mushrooms until softened, approximately 8 minutes.


Add tomatoes, sauce, basil and oregano; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, in food processor, combine cottage cheese, milk, and Parmesan cheese. Set aside. To assemble, arrange 3 noodles in bottom of baking dish.


Pour 1/3 of sauce over top. Pour half of the cheese mixture over top. Repeat layering once. Top with remaining 3 noodles.


Pour remaining sauce over top; sprinkle with mozza cheese.


Bake, uncovered, for 30 minutes or until hot. Let stand for 15 minutes before serving.


Make ahead: Prepare and/or bake up to a day before. The baked lasagna can be reheated in a 350F oven, covered, for 20 minutes.Favorite meat lasagna recipe?
Your much better off visiting a place like Recipezaar and Recipes.com for cooking recipes. There are thousands of fantastic recipes there and people write reviews for the good and bad ones.


I would never ask for something like that here, because very few people are going to take the time to accurately describe a great recipe here. Just my two cents, i've been a member of recipezaar and recipe.com for many years.
I don't have one that uses both ground beef and sausage, sorry. But I do have a simply lasagna recipe that is faster than traditional lasagna.





Lasagna Casserole





1/2 (1 pound) pkg. penne noodles, cooked as package directs


1/2 pound lean ground beef


1 (26 ounce) jar tomato/pasta sauce of your choice


1 (15 ounce) jar Ricotta cheese


8 ounces shredded Mozzarella, divided into 2 cups


1/4 cup grated Parmesan cheese


1 egg





Preheat oven to 350 F. In saucepan, over medium heat, cook ground beef until browned; drain fat. Add pasta/tomato sauce. In medium bowl, combine ricotta cheese, 1 cup mozzarella cheese, parmesan cheese, and egg. In lightly greased baking dish (recommend 2 1/2-quart) layer penne, sauce mixture, and cheese mixture. Repeat layers. Sprinkle remaining 1 cup mozzarella cheese over top. Bake 35 to 40 minutes.
Fuggetaboudit!!! You have to try this one. This has to be thee best Lasagna I have ever had! Tyler Florence's recipes are pretty flawless. It might seem lengthy but it is just all about layering. Pretty easy and you can prepare it way in advance. Enjoy!








1 pound dried lasagna noodles


Olive oil


1 onion, chopped


2 cloves garlic, sliced


2 tablespoons fresh basil, chopped


2 tablespoons fresh oregano, chopped


3 bay leaves


1 1/2 pounds ground beef


1 pound ground Italian sausage


6 ounces tomato paste, (1 can)


30 ounces ricotta cheese, (2 containers)


1/4 cup Italian flat-leaf parsley, finely chopped


2 tablespoons fresh oregano, chopped


Salt and black pepper, to taste


2 eggs, lightly beaten


1/2 cup grated Parmesan cheese


4 cups tomato sauce, prepared


1 pound mozzarella cheese, shredded


Grated Parmesan and mozzarella, for topping





Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.


Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.





In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.





To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.
1 pound ground round beef


1 pound Italian sausage


1 pound Mozzarella


1 pound cooked lasagna noodles


2 (32-ounce) jars Prego


2 pounds cottage cheese (or more if needed)


2 eggs (2 or 3 eggs)





1.Mix together cottage cheese and eggs in one bowl. Brown the sausage and mix with the sauce when cooked.





2.Using one 9 × 13-inch pan and one 9 × 9-inch pan, begin layering, starting with noodles, then cottage cheese and eggs mixture, then sauce and sausage mixture, then Mozzarella cheese. Repeat this layering, ending with Mozzarella cheese on top.





3.Bake at 350ºF, covered, for 30 minutes. Then continue baking 15 minutes uncovered. Let stand 10 minutes before cutting.





(servings: 16 to 20) Enjoy!
Heres a few recipes:





Lasagna





1 large jar prego sauce


1 pkg lasagna noodles


mozzarella cheese


1 carton cottage cheese


1 lb hambuger


cheddar cheese


Brown hamburger (spray baking pan) spoon enough prego into bottom of 9x12 inch pan to cover. lay uncooked noodles on sauce. Add rest of sauce to browned meat. Spoon 1/2 onto noodles, cover well, spoon layer of cottage cheese. Cover generously with mozzarella and cheddar cheese. Repeat layers making sure all noodles have suace on them. Cover tightly with aluminum foil. Bake at 350 degrees for 45 minutes to 1 hour. Uncover and bake another 15 minutes. Check noodles with fork to see if they are tender.





Quick Lasagna


1 1/2 lb hamburger


2 cans (8oz) tomato sauce


8oz lasagna noodles cooked and drained


1 pkg (8oz) mozzarella cheese


1 envelope dry onion soup mix


1 C water


Brown meat, stir in onion soup mix, tomato sauce and water. Cover and simmer 15 mintues, stirring frequently. In 2 quart baking dish alternate layers of noodles, meat sauce and cheese, end wtih cheese. Bake in moderate over 15 minutes or until bubbly.





Lasagna Roll Ups


6 uncooked dried lasagna noodles


6 uncooked dried spinach lasagna noodles


1 lb ground beef


1 large chopped onion (about one cup)


1 jar 14oz spaghetti sauce


1 can 8oz mushrooms, stem and pieces; undrained


1 container 15oz ricotta cheese or small curd cottage cheese (2 cups)


1 pkg 10 oz frozen chopped spinach thawed and squeezed to drain


1 C shredded mozzarella cheese (4oz)


1/4 C grated Parmesan cheese


1 tsp salt


1/4 tsp pepper


2 cloves garlic, crushed





Heat over to 350 degrees. Cook noodles as directed on package; drain. Cover noodles wtih cold water. Cook ground beef and onion in 10 inch skillet, stirring occasionally, until beef is brown; drain. Stir in spaghetti sauce and mushrooms. Heat to boiling. Pour into rectangular baking dish. 11x7x11 1/2 inches.


Mix remaining ingredients. Drain noodles. Spread 3 tablespoons of the cheese mixture to edges of noodle. Roll up; cut roll in half to form 2 roll ups. Place cut sides down in beef mixture. Repeat with remaining noodles and cheese mixture. Cover and bake about 30 mintues or until hot and bubbly. Serve with grated Parmesan cheese, if desired.





Hope these help!
I only use sausage (like Jimmy dean or Bob Evans rolled sausage) I use 2 of them and after cooking and draining the fat I add a 12 oz. can of tomato paste along with enough water to make it saucy. Let that simmer on low heat and add garlic salt salt and pepper and whatever spices you like(i.e. if you like it hot) For the cheese I use a container of ricotta cheese along with fresh Parmesan mixed together. Spread your meat on the bottom of pan than put down your lasagna noodles, spread ricotta and Parmesan than put mozzarella on top, spread meat on top of that then start over with another layer of noodles. Bake at 350 for an hour covered than uncover and cook until cheese on top is melted.