Beef Lasagna Recipe Video
Meat lasagna is a yummy dish from an Italian cuisine, It can be served as a main dish.
Ingredients
1 lb Wegmans Mild Italian Sausage Patties
1 lb Wegmans 90% Lean Ground Beef
2/3 cup dry red wine
2 pkgs (24 oz each) Italian Classics Seasoned Tomato Sauce (Prepared Foods), divided
1 container (32 oz) Wegmans Part-Skim Ricotta Cheese
1 Tbsp dried basil
1 1/2 tsp salt
1 pkg (12.5 oz) Italian Classics Lasagna Sheets (Dairy Dept), uncooked
2 pkgs (8 oz each) Wegmans Fancy Shredded Pizza Cheese
Directions
Preheat oven to 400 degrees.
1. Add sausage and ground beef to large skillet on MEDIUM-HIGH. Cook, stirring to crumble, 10 min, or until internal temp reaches 160 degrees (check with thermometer). Drain fat from pan. Add wine, stirring to loosen browned bits from bottom of pan. Add 1 pkg sauce. Let simmer 10 min on MEDIUM-LOW.
2. Combine ricotta, basil, and salt in large bowl; set aside. Cut one lasagna sheet in half lengthwise. Set aside.
3. Spray bottom and sides of pan with cooking spray; spread bottom of pan with 1 cup sauce from second pkg (save remaining sauce to serve with baked lasagna). Top with 3 lasagna sheets, placed widthwise (will overlap). Spread pasta sheets with half of the ricotta mixture. Top with one half-pkg of pizza cheese. Top with 1 cup meat sauce.
4. Arrange lasagna sheets on top of meat sauce (half-sheet in middle, 2 full sheets on either side). Spread with remaining ricotta mixture; top this with remaining half-pkg of pizza cheese. Spread with 1 cup meat sauce. Top this with lasagna sheets (half-sheet in middle, 2 full sheets on either side). Top with remaining meat sauce.
5. Cover with parchment paper placed directly on sauce, then foil.
6. Bake 1 hour, 15 min. Remove from oven; remove foil and paper. Top with remaining full pkg of pizza cheese. Return to oven, uncovered, 10 min, until cheese melts.
7. Remove from oven. Let rest 20-30 min before serving.
1. Add sausage and ground beef to large skillet on MEDIUM-HIGH. Cook, stirring to crumble, 10 min, or until internal temp reaches 160 degrees (check with thermometer). Drain fat from pan. Add wine, stirring to loosen browned bits from bottom of pan. Add 1 pkg sauce. Let simmer 10 min on MEDIUM-LOW.
2. Combine ricotta, basil, and salt in large bowl; set aside. Cut one lasagna sheet in half lengthwise. Set aside.
3. Spray bottom and sides of pan with cooking spray; spread bottom of pan with 1 cup sauce from second pkg (save remaining sauce to serve with baked lasagna). Top with 3 lasagna sheets, placed widthwise (will overlap). Spread pasta sheets with half of the ricotta mixture. Top with one half-pkg of pizza cheese. Top with 1 cup meat sauce.
4. Arrange lasagna sheets on top of meat sauce (half-sheet in middle, 2 full sheets on either side). Spread with remaining ricotta mixture; top this with remaining half-pkg of pizza cheese. Spread with 1 cup meat sauce. Top this with lasagna sheets (half-sheet in middle, 2 full sheets on either side). Top with remaining meat sauce.
5. Cover with parchment paper placed directly on sauce, then foil.
6. Bake 1 hour, 15 min. Remove from oven; remove foil and paper. Top with remaining full pkg of pizza cheese. Return to oven, uncovered, 10 min, until cheese melts.
7. Remove from oven. Let rest 20-30 min before serving.
Editors Review
Chef Mark makes a classic beef lasagna the quick way using some store bought convenient sauces and foods. This recipe for all those out there who are pressed on time and donot have time to make lasagna from scratch. Try this simple and quick version of your loved dish, now.Comments
Comments: 2 |
Add a Comment
meigan1cameron says :
This is a tasty spread made from leftover butternut squash which had been baked for Thanksgiving dinner. Use it as a dip for crudités or on toast for breakfast. We liked it in sandwiches with lettuce, sliced cucumbers and hard-boiled eggs. We also liked black beans mixed into it.
* ½ C baked butternut squash
* ½ C fresh ricotta cheese
* 2 t finely minced ginger
* ¼ C finely shredded fresh parmesan
* Juice of ½ large lime
* I used a hand held mixer on lowest speed. You can mix this by hand.
We use local food and local suppliers and independent stores when possible. The ricotta cheese in this recipe is made at our local, family-owned and operated grocery store from organic milk produced within 50 miles. We eat it straight from the container, look for recipes with ricotta, and create excuses to use it.
Posted on: 20 April 2011 - 6:12pm
fasting in ramadan says :
im trying it right now though im only using ground beef :P
Posted on: 14 August 2010 - 6:02pm
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