Lasagna with farm minced meat
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 601, total fat 33 G., saturated fats 16 G., proteins 33 G., carbohydrates 41 G., fiber 3 G., cholesterol 131 mg, sodium 795 mg, sugar 6 G.
Calories 601, total fat 33 G., saturated fats 16 G., proteins 33 G., carbohydrates 41 G., fiber 3 G., cholesterol 131 mg, sodium 795 mg, sugar 6 G.
Everyone loves lasagna. It's the perfect dish for feeding a crowd, especially when you're cooking for a potluck. But most of us save the recipe for special occasions, as classic lasagna includes meat sauce, vegetables, tomatoes, and milk. This recipe is perfect for any day of the week—so indulge! With this recipe, you'll make lasagna in under an hour and only 20 minutes of hard work. And it'll still be packed with all the wonderful layers that make it so beloved.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. l. olive oil
- 450 g of ground beef with 20% fat content, preferably farm-raised
- 1 can (700 gr.) marinara sauce
- 2 tablespoons balsamic vinegar
- 1 tbsp unsalted butter
- 450 g whole milk ricotta (about 2 cups)
- 110 gr. grated parmesan (1 tbsp.)
- 1 large egg, beaten
- 220 gr. grated mozzarella (2 tbsp.)
- 12 no-boil lasagna sheets
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Recipes with similar ingredients: pasta lasagna, ground beef, marinara sauce, balsamic vinegar, mozzarella cheese, Parmesan cheese, ricotta cheese
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef, 2 teaspoons salt, and a few grinds of black pepper. Cook, stirring with a wooden spoon, until the beef is browned and no longer pink in the center, 5–6 minutes.
- Pour in the marinara sauce and bring to a boil. Reduce heat to medium and continue to simmer until slightly thickened, 5–6 minutes. Add the balsamic vinegar and butter and stir until the butter melts.
- Meanwhile, in a medium bowl, combine ricotta, Parmesan, egg, 1 cup mozzarella, 1 teaspoon salt, and a few grinds of pepper.
- Spoon 1/2 cup sauce into the bottom of a 22 x 32 cm baking dish. Arrange 3 noodle sheets on top of the sauce. Spread a third of the cheese mixture over the noodles, then spread a third of the remaining sauce on top, making sure to spread it well into the corners. Repeat the layers 2 more times, then top with the last 3 lasagna sheets. Sprinkle with the remaining 1 cup mozzarella.
- Bake until the noodles are cooked through and softened, the cheese on top is melted and browned in spots, and the sauce is bubbling around the edges, about 30 minutes. Let cool for 5 minutes before slicing and serving.
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