Best 5 Hearty Meat Lasagna Recipes

HEARTY MEAT LASAGNA

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Heat oil in a large saucepan or Dutch oven set over medium heat. Add onion, green pepper, garlic and dried herbs; cook for 5 to 10 minutes or until vegetables soften.
• Crumble in beef and pork and brown all over, about 5 minutes. Stir in tomato juice, chili sauce, tomato paste and Worcestershire Sauce; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
• Spread 1/4 of the sauce in to a 13- x 9-in (3 L) casserole dish. Top with 3 noodles. Layer with 1/4 more sauce and 1/3 of the cheese. Repeat layers twice, ending with cheese.
• Cover with foil and bake for 1 hour. Remove foil and bake for 15 minutes or until golden. Let stand for 10 minutes before serving.

HEARTY MEAT LASAGNA

Steps:

• Cook and drain noodles as directed on package; rinse with hot water and drain.
• In a large skillet or Dutch oven, cook ground beef and Italian sausage until done; drain then add mushrooms, spaghetti sauce, and tomato sauce; simmer 10-15 minutes.
• In a small bowl, blend egg and ricotta.
• In the bottom of a 9x13" baking pan, spread layers of 1/3 of the sauce, then 1/3 of the lasagne noodles, then 1/3 of the ricotta mixture, and then 1/3 of the shredded cheese; repeat layers twice.
• Cover tightly with aluminum foil and bake at 375° for 20 minutes; uncover and bake another 20 minutes; remove from oven and let stand 5-10 minutes before cutting.
• NOTE: You can get by using 9 lasagne noodles, but I use 12 because I like to overlap them a bit ~ You also may vary the meats and use 1 pound sausage with 3/4 pound beef or whatever combination your family likes.

HEARTY MEAT LASAGNA (OAMC)

Steps:

• FOR THE SAUCE: Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion and cook until softened but not browned, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the meat loaf mix, 1 tsp salt and 1 tsp pepper and cook, breaking the meat into small pieces with a wooden spoon, until the meat loses its raw color but has not browned, about 4 minutes.
• Stir in the cream, bring to a simmer, and cook until the liquid evaporates and only the fat remains, about 5 minutes. Stir in the tomato puree and drained diced tomatoes, Bring to a simmer and cook until the flavors are blended, about 3 minutes. Season with salt and pepper to taste; set aside.
• FOR THE RICOTTA FILLING: Stir all of the ingredients together until combined; set aside.
• TO ASSEMBLE THE LASAGNA: Spread 1 cup of the sauce over the bottom of a 13 by 9-inch baking dish (avoiding large chunks of meat). Place 3 of the noodles in a single layer in the baking dish. Spread 1/3 cup of the ricotta mixture over each noodle, then sprinkle the layer with 1 cup of the mozzarella. Spoon 1 cup of the sauce evenly over the cheeses. Repeat the layering of the noodles, ricotta, mozzerella, and sauce twice more. Place the remaining 3 noodles on top, cover with the remaining 1 cup mozzarella and the Parmesan.
• TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be completely thawed in the refrigerator, about 24 hours.).
• TO SERVE: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and the cheese is browned in spots, 25 to 30 minutes longer. Let cool for 10 minutes before serving.
• TO SERVE RIGHT AWAY: Bake as directed, reducing the covered baking time to 15 minutes.

NEW BEST RECIPE HEARTY MEAT LASAGNA

Steps:

• Adjust oven rack to middle position and pre-heat oven to 375 degrees.
• For the sauce: Pre-heat the oil in a large saucepan over medium heat. Add onion. Cook until translucent. Add garlic, cook until fragrant, or about 30 seconds.
• Increase heat to medium high. Add meat, salt and pepper. Cook until meat is no longer a raw color, but not browned.
• Add the cream and simmer until the liquid is about halved.
• Add the pureed and diced tomatoes. Bring to a simmer until flavors are blended. About 20 minutes.
• For the Layers:.
• Mix the ricotta, 1 cup of the parmesan, the basil, egg, salt, pepper in a medium bowl and mix with a fork until creamy and well combined.
• Smear the entire bottom of a 13x9 inch baking dish with 1/4 cup of the sauce. Place 3 noodles on top of the sauce. Drop 3 T. onto each of the noodles and smear with the back of a spoon.
• Sprinkle 1 cup of the mozzarella cheese over the ricotta mixture. Spoon 1 1/2 cups of the meat sauce over the cheese mixture. Top with 3 more noodles. Continue this process 2 more times.
• Place the remaining 3 noodles on the sauce, spread with remaining sauce, sprinkle remaining cheese, and parmesan.
• Cover with foil and bake 15 minutes.
• Remove foil and bake 25 minutes.
• Remove from oven and let cool 10 minutes.

HEARTY MEAT LASAGNA

Steps:

• Preheat oven to 375 Heat oil in large Dutch oven until shimmering but not smoking. Add onions and cook until soft then add garlic and cook 2 min. Increase heat and add meats, salt and pepper. Cook and break meat into small pieces until meat is not raw but not really browned. Add cream and simmer, stirring, until the liquid evaporates and only the fat remains (about 4 min.) Add all tomatoes and simmer until flavors are blended. Set aside. (can refrigerated for 2 days). Mix ricotta, 1 C parmesan, basil, egg, salt & pepper in med. bowl with fork until combined and creamy. Smear bottom of 9 x 13" baking dish with 1/4 C meat sauce. Place 3 noodles on top. Drop 3 Tbs ricotta mixture on center of each noodle and level the mounds with the back side of a spoon. Sprinkle evenly with 1 C mozzarella cheese. Spoon 1 1/2 C meat sauce over mozzarella. Repeat layering noodles, ricotta, mozzarella, and sauce 2 more times. Top with 1 C mozzarella and 1/4 C parmesan. Spray foil with non stick oil and cover lasagna,. Bake 15 minutes then remove foil and continue baking until cheese is spotty brown and sauce is bubbling (about 25 min). Cool 10 min. before cutting