We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Meat and poultry
- Beef pasta
A really creamy and cheesy lasagne that is so simple to make, especially for people new to cooking!
6 people made this
- olive oil
- 500g minced beef
- 800g tinned chopped tomatoes
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 handfuls chopped flat-leaf parsley
- 60g butter
- 60g plain flour
- 600ml milk
- 75g Cheddar cheese, grated
- 1 pack lasagne sheets
- 100g Parmesan cheese, grated
- 150g mozzarella cheese, grated
MethodPrep:30min ›Cook:40min ›Ready in:1hr10min
- Pour some olive oil into a saucepan and put it on a medium heat. Crumble the minced meat into the saucepan and stir until it's cooked through.
- Add the tinned chopped tomatoes and stir for around 3 minutes. Add the onion, garlic and parsley and stir until it's mixed thoroughly. Keep the meat sauce on a low heat and keep stirring whenever needed.
- In another saucepan, we can start on the white cheese sauce by melting butter into the pan. (You can use more or less depending on how much you intend to make.) Add the flour and stir to a paste. Add in a little milk, enough so that the paste breaks up and mixes in with the milk, stir it in initially with something like a wooden spoon and then use a whisk as it gets more mixed in. Keep whisking and eventually the mixture will start to thicken again. When this happens, add a little more milk and start whisking again.
- When you're happy with the amount of sauce you have, if it's too runny you can add more flour to thicken it up, or if too thin you can add some more milk. If you're happy with the thickness, add some cheese, whisking it in thoroughly. Keep doing this and taste testing it until you're happy.
- Pour a layer of meat sauce into the bottom of a baking dish. Pour a layer of white sauce on top of the meat sauce. Place a pasta sheet on top and repeat layers until the tray is almost full. Finally, end with a layer of white sauce so that it covers the whole thing.
- Sprinkle grated Parmesan all over the top. Sprinkle mozzarella on top of that.
- Place in the oven and cook for around 40 minutes or until it's gone a golden brown on top.
For the meat sauce:
For the white sauce:
To assemble and bake:
Amounts of all ingredients are really relative to your own taste. For example, I'm a fiend for adding more white sauce for a more creamy taste. Likewise, you can add more or less cheese, or less tomato for a drier sauce.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Great recipe, simple to follow, very tasty. The only part the instructions leaves out is the oven temperature, i go with 180c.-01 Mar 2015
This was really nice - quick and easy to make. It easily made 6 portions: as there were 3 of us I thought that I'd freeze half of it but an hour later we went back and scoffed the lot it was so delicious lol! Only thing I changed was I added some mxed Italian herbs, a dash of Worcester Sauce, a bit of red wine which was lying around and a stock cube to beef it up. Will make this again - but maybe for just myself!!-04 Nov 2015
How To Make the Easiest Lasagna Ever
Lasagna is a once-a-year project for me. I love it deeply, but it’s rare that I can carve out time for it. When it does happen, it’s in the dead of winter when I have absolutely nothing else to do but spend the entire day in the kitchen.
While it’s impossible to beat the classic version — with a homemade ragu and, when I can manage it, homemade pasta — I’m all about an easier version that makes lasagna a much more frequent occurrence. This recipe is exactly that. This lasagna is about as low-lift as you can get while still achieving cheesy, crowd-pleasing results.
At Delish, we firmly believe you don't have to be a trained chef to make insanely delicious food. It&rsquos why we launched Insanely Easy Weeknight Dinners, a recurring series dedicated to simple meals the whole family can enjoy together. Well, pull up a dining chair because we&rsquore partnering with Coca-Cola and asking real-life Delish fans to share their riffs on their families&rsquo favorite recipes.
&ldquoI love to eat,&rdquo says Brooklyn-based cycling instructor Ariel Padilla. Luckily, his partner, Dave Mizzoni, does too. And he loves to cook. The couple, who met via friends&mdashan &ldquoapp-less&rdquo romance, says Ariel&mdashquickly became inseparable, bonding over drag queens competing on TV, their acting careers, and, of course, food.
&ldquoIt&rsquos been me cooking for him ever since,&rdquo Dave laughs.
Growing up in a large New England Italian family, Dave learned from his dad how to &ldquoshow love through food.&rdquo His father, a fireman, would cook feasts for dozens of his fellow firefighters, mixing up vats of meat and creating cheesy, very carb-forward recipes. Now, Dave loves tweaking the food he grew up with to match his and Ariel&rsquos healthier lifestyle. He says his cooking style has Italian roots, with a New York City sensibility. Read: His cuisine is more plant-based, and can be prepared in any size kitchen&mdashno firehouse kitchen required. Read on to see how the couple turned Dave&rsquos Dad-approved lasagna recipe into a vegetarian delight that's perfect for Father's Day.
Where did your lasagna florets recipe come from? Is there a family history?
Dave: When my dad would make lasagna, it was a whole day activity. He&rsquod make four at once, and keep three in the freezer. He doesn't know how to cook in small portions! His cooking was always very good but I thought there had to be a prettier way to present lasagna. So I elevated it, by rethinking it into a single-portion, vegetable-forward dish. I prefer a béchamel [sauce] over a hearty marinara and my version offers a way to incorporate vegetables and the creamy, cheesy sauce that I love. Plus, florets are a nice way to serve the dish. It&rsquos clearly presented in portions and can be a small indulgence versus what it used to be for me: the entire course.
Do you have any special memories of making the dish?
Dave: When I think about this recipe, I think about sharing it. I seldom make lasagna for myself. It means someone is coming over. I&rsquove made this as a houseguest to show my appreciation and also while hosting in Brooklyn. At home, our apartment is open concept, so if we have people over, they can watch us cook, or help with rolling, spreading or anything. It&rsquos engaging and we have fun, plus, it doesn&rsquot feel like you&rsquore spending 45 minutes preparing dinner. For anyone cooking alone or cooking for a special somebody, it can be nice to leave a few steps to be an interactive portion of your hangout. Why not shave the parm in front of someone you&rsquore trying to woo? Or help chop herbs before serving? Involve people. This recipe makes me think of friends.
On what occasions do you make them?
Dave: Pasta night! At the end of the week, the rules&mdashlike, only-for-guests meals&mdashare lifted we can truly indulge. Especially in quarantine, we keep ourselves busy and stick to schedules. Pasta night almost feels like normal life, when we can decompress and do what we love.
Ariel: This meal is a treat for us. We try to drink a responsible amount of soda, and with a cheesy sauce it&rsquos nice to have a carbonated palate cleanser, to help you burp a little bit. We&rsquore ready to watch our favorite housewives on reality TV, eat our cheesy pasta, and enjoy a decadent Coca-Cola.
Italian Sausage Lasagna
Traditional Italian sausage lasagna is a family favorite lasagna recipe for so many people. Super easy and satisfying for a crowd, it's sure to be a hit with your family, too. It's made with Italian sausage in place of the usual ground beef (use mild or spicy sausage to suit your personal taste), prepared with a classic tomato sauce and the ricotta, Parmesan and mozzarella cheeses you love in lasagna.
In a large mixing bowl, combine the beef, bread and milk. Add the cheese, basil, parsley, egg, and salt. Mix gently but thoroughly. Form into small meatballs. Mary's were no more than 1 1/2-inch diameter.
George's Fresh Pasta:
2 jumbo eggs weighing 4 1/2 ounces in their shells, lightly beaten (slightly over
1/2 cup but less than 2/3 cup lightly beaten eggs measured in a liquid
2 cups plus 2 tablespoons (10 ounces) all-purpose flour
1 tablespoon hot tap water
Lightly whip the salt into the beaten eggs. Set aside.
- Bring a large pot of water to a boil for the noodles. Put a bowl of ice water near the stove, and set out a few towels next to the bowl to drain the pasta.
- Generously grease a 10 by 14-inch baking pan using 1 to 2 tablespoons of the butter. Set aside.
- In a small bowl, mix the ricotta, egg, and parsley together. Rip up the basil leaves and fold them into the ricotta mixture. Season with salt and set aside.
- With a slotted spoon, transfer the pieces of pork, sausage, and meatballs from the Sunday Gravy to a separate bowl. They will be coated with some of the tomato gravy. That's okay. Set the remaining gravy and bowl of meats aside.
- Generously salt the boiling water and cook the lasagne sheets, a few at a time, at a rolling boil for 1 minute. The noodles will be very firm they will cook further in the oven. Transfer the pasta to the ice water with a long-handled flat skimmer or strainer. As soon as they are cool to the touch- less than a minute- lift them out, shaking off excess water, and lay the noodles out on towels to drain. Repeat the process until all the pasta is cooked.
- Preheat the oven to 375 degrees F.
- Cover the bottom of the baking pan with a layer of lasagne sheets, allowing the pasta to hang over all sides of the pan. Top with another layer of lasagne sheets cut to fit the bottom of the pan without an overhang.
- Cover the pasta with 1/2 of the reserved meats. Spoon over enough gravy to moisten well, about 1 cup. Sprinkle with a rounded 1/4 cup Pecorino Romano. Cover with another layer of pasta cut to fit without an overhang. Top with 1 cup gravy. Dollop 1/2 of the ricotta mixture over the gravy and top with half of the mozzarella and a rounded 1/4 cup of Pecorino Romano. Repeat the pasta and meat layer and the pasta and ricotta mixture layer.
- Cover with a final layer of pasta (you may not have used all the lasagne sheets) cut to fit the inside of the pan without an overhang. Top with the remaining gravy and Pecorino Romano. Bring up the overhang of pasta and fold over the top of the lasagne to enclose the filling. Dot with remaining butter and loosely cover with foil.
- Bake the lasagne for 25 minutes, uncover, and continue to bake until very lightly browned and bubbling hot, an additional 10 to 15 minutes. To keep the top noodles soft without browning, bake the lasagne covered with foil for 35 minutes and uncovered for the last 5 to 10 minutes in the oven. Let cool for 5 minutes before serving.
Sunday Gravy with Sausages and Meatballs:
- Heat the olive oil in a heavy-bottomed stockpot. Add the pork chops and sausages and brown on all sides. Transfer the pork chops and sausages to a plate to make room for the onions. Toss the onions into the pot with the garlic, fennel, and salt. Saute over moderate heat, stirring frequently and scraping up any bits left behind by the pork and sausages, until the onions are soft and golden.
- Put the pork chops and sausages back in the pot with any juices on the plate. Add the tomatoes, water, and tomato paste. Drop in a few cheese rinds or ends if you have any. They are completely optional but give a nice flavor to the sauce. Cover the pot, bring to a boil, lower the heat, and simmer for 30 minutes. Gently drop in the meatballs, 1 at a time, shaking the pot a bit to encourage the meatballs to nestle in with the pork and sausage and to make room for the addition of more meatballs. After all the meatballs have been added, continue to simmer, covered, for an hour longer or until the pork chops are very tender.
- To finish the gravy, transfer the pork chops to a cutting board. Remove and discard the bones, chop up the meat, and return it to the sauce. Keep warm over low heat.
George's Fresh Pasta:
- Homemade, fresh pasta is glorious and well worth the effort. Nothing compares to the silky, light, slippery noodles you can produce in your own kitchen. This is a quick recipe. The dough is mixed in a food processor and a pasta machine kneads and rolls the dough. George's whips this up easily, in 5 minutes tops.
- There are minor variations depending on the weather and the moisture in your flour (you may have to knead in an extra tablespoon or 2 of flour) but if you follow these proportions you will have excellent pasta.
- The organic eggs we buy at the farmers' market vary in size. The most reliable way to get an accurate measurement is with a portion scale. The measuring cup method will work, too (crack eggs into a small mixing bowl, whisk to combine, pour the required amount into a liquid measuring cup, and discard or save any excess for another use). In making pasta, skill is developed through repetition. Each batch will be easier than the last and with a little experience exact measurements will be less important.
- Don't fret if the final dimensions of the pasta are different from those specified in the recipe. The strips coming through the rollers of the pasta machine may be longer and/or not as wide. The ends may also narrow rather than being perfectly square. For instance, the edge going through the rollers first will be u-shaped (they can be cut later to square the noodle, if you like). Practice does make a difference in developing a feel for the process. Try to roll the dough as wide as possible--a little less than the width of the rollers, but don't be discouraged if that doesn't happen the first time. Adjust the cutting of the pasta to the strips you have--less wide sheets of lasagna noodles, for instance.
- Put the flour in the bowl of a food processor fitted with the steel blade. With the motor running pour the eggs through the feed tube. Stop the machine as soon as the mixture resembles coarse cornmeal. Run the motor again pouring the hot water through the feed tube. Pulse on and off for 10 seconds stop the motor. The dough should stick together when pressed between your fingertips. If not add another 1/2 to 1 teaspoon hot water and run the motor again. Turn out onto a cool, smooth surface--marble is ideal. Knead for 1 to 2 minutes until the dough is smooth and pliable. If it is sticky, knead in 1 to 2 tablespoons flour. Shape into a ball and cover the dough completely with plastic wrap and allow to rest at room temperature for a minimum of 20 minutes or up to 2 hours in the refrigerator. If the dough is refrigerated, remove it from the refrigerator about 20 minutes before proceeding with the recipe.
- Set up the pasta machine with the rollers at their widest opening.
- Divide the dough in 1/2. If the dough is sticky, dust it with flour. Flatten the dough half with the heel of your hand, and feed it through the rollers of pasta machine. Fold the dough in half lengthwise and feed it through the rollers again. Repeat 20 to 30 times occasionally folding widthwise to fit between the guides. This kneads and smoothes the dough further, creating silky and supple pasta.
- Now you can roll the pasta into thin sheets by feeding it through each successive setting of the pasta machine until you have passed it through the second thinnest opening (dust with just enough flour as necessary to keep the dough from sticking). This process is done without folding. If the sheet of pasta becomes cumbersomely long cut it crosswise into 2 pieces to make it more manageable. Repeat with the second half of the dough. Lay the dough out on a barely floured counter or clean, dry kitchen towels. Each half of dough will yield 2 strips of pasta roughly measuring 3 feet by 4 inches.
- Try to make lasagna noodles as wide as your pasta machine allows (4 to 5-inches) cut the lengths the most appropriate size for the pan you plan to use--anywhere from 8 to 12-inches long (longer if you like, or shorter if smaller noodles are easier for you to handle. Lasagna noodles can be cut and patched together in assembly). Keep in mind the pasta will grow, or expand, when it boils, increasing its dimensions.
- After you have cut the noodles, you can cook them right away or lay them out in a single layer without touching on a lightly floured surface or on clean, dry kitchen towels until ready to cook (flour dusted or towel lined baking trays work well if you don't have counter) If you are not using the pasta the same day, allow it to dry completely, then transfer to long, shallow containers with lids. You can keep it in a cool, dry place for 1 week.
Recipe courtesy of George Germon and Johanne Killeen from On Top of Spaghetti, Harper Collins, 2006
Fresh mozzarella or fior di latte
Fresh mozzarella is not the same as the mozzarella you get at the supermarket. Not the stuff you shred.
It’s fresh. Creamy. Sold in balls floating in whey. It’s the stuff they put on Neapolitan pizza. Think bocconcini if you know what that is. But bigger balls.
It’s made with cow’s milk. Same as regular mozzarella. Sometimes it’s made with water buffalo milk. That stuff is great. But the price is high. Really high. Too rich for my blood anyway.
Look for it in Italian delicatessens. Or really good grocery stores. Once you get a taste for it you’ll need a regular supply.
Noodles matter too. Try to find good quality Italian no-cook lasagna noodles. They say “crudo” on them. Fresh lasagna noodles work well. Or make paper-thin homemade noodles. That’s work but worth it for the ultimate wow.
Neapolitan lasagna is one of the great ones. Try it some time when you have guests. Spread the word. They will thank you for it.