Lasagna With Meat

Lasagna is one of those dishes that everyone enjoys and that is also very filling. You can make it with whatever filling you prefer and while the process is time-consuming the oven does the majority of the work. I’d like to share with you our family’s recipe for meat and cheese lasagna. Because it is much richer we usually leave it done the day before. You’ll see how easy it is to prepare. You can only use either pork or beef but I prefer half and half. If you prefer to make it with chicken it will be equally delicious. If you have children, they will enjoy it. You already know that gratin cheese adds a lot of flavor to any recipe and appeals to children’s palates.

Prepare it and you will see that it will quickly become one of your favorite recipes at home. It works well as a first or second course, or as a main course.

Yield: 1

Lasagna With Meat

Lasagna with meat recipe

Make a meat and cheese lasagna. Simple and delicious Surprise your family with this step-by-step recipe. Rich and varied recipes that are simple to prepare and cost little money

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 750 g of minced meat (pork and beef)
  • 24 plates of cannelloni or 12 of lasagna
  • 350 g of homemade tomato sauce
  • 200 ml of white wine (1 glass)
  • 1 onion
  • 200 g of sliced ​​cheese
  • 100 g of grated cheese for gratin
  • Salt, pepper, olive oil
  • For the bechamel:
  • 400 ml milk
  • 25g butter
  • 25 g of common wheat flour
  • salt, pepper and nutmeg

Instructions

    1. Make the filling. In a pan over medium heat, heat a little olive oil and add the minced meat, seasoning with salt and pepper to taste. With the fire on high, start moving and separating the meat. When the meat has browned, add the onion, chopped with a knife. Continue to stir and add the white wine after 4 or 5 minutes, when the onion begins to cook. Reduce the heat to medium and add the tomato sauce once the alcohol has reduced.
    2. Stir well and allow the tomato to reduce slightly. Remove the pan from the heat once you've reached the desired consistency for your filling.
    3. Prepare the pasta Set a pot on the stove with plenty of water and a pinch of salt. When the water begins to boil, add the plates one at a time. Cook the pasta according to the package directions.
    4. Make the bechamel sauce. Melt the butter in a skillet over medium heat and stir in a heaping tablespoon of flour. Toast the flour a little, then slowly pour in the hot milk, stirring constantly. Add a pinch of black pepper, nutmeg, and salt to taste. Wait for it to re-boil before proceeding with the bechamel.
    5. Allow the paste to cool. Remove the hot water from the casserole and replace it with cold water to shorten the cooking time of the pasta. Place the plates on a cloth to dry.
    6. Make the lasagna. Place a few tablespoons of bechamel at the bottom of the tray to prevent the lasagna from sticking. Place the first layer of plates on top of each other, making sure they don't move.
    7. Top with a layer of cheese, followed by a layer of well-spread meat. Continue with another layer of pasta, cheese, and meat. You can create as many fill layers as you want. Finish the lasagna with a layer of pasta and top with bechamel and melted cheese.
    8. Place the lasagna in the oven, covered with aluminum foil, without preheating. I cooked it for 30 minutes at 220 degrees, turning the heat up and down. Remove the foil with caution because it can stick. Reintroduce the lasagna for about 10 minutes, with the heat only on top and at the highest temperature possible, so that it is gratin on top.

Notes

  • The cheese used in the filling is Havarti, and the cheese used in the gratin is gouda. They are cheeses that melt beautifully in the oven. You can use the cheeses you normally have on hand.
  • Allow the lasagna to cool slightly before cutting it so that all of the layers don't fall apart.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 4279Total Fat 239gSaturated Fat 111gTrans Fat 4gUnsaturated Fat 105gCholesterol 1170mgSodium 8386mgCarbohydrates 239gFiber 25gSugar 66gProtein 290g
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