Three Cheese Classic Lasagna with Beef
Three Cheese Classic Beef Lasagna is filled with tender noodles, rich beefy tomato sauce, ricotta cheese, mozzarella cheese, and Parmesan cheese. It is one of my family’s favorite dinners, and a meal I really enjoy cooking. There’s just something about building all the layers, that I find really fun. But, I never make it in the summer, because it just seems like a cold weather meal to me. But, when I woke up this morning it was only fifty degrees here in New York, and I decided it was high time to bake this yummy lasagna.
The Equipment You’ll Need
- A 13×9 pan- You’ll need a deep 13×9 pan to layer your lasagna in.
- A Large Skillet- You’ll need a large skillet, with high sides, to cook your sauce in.
The Ingredients You’ll Need for Three Cheese Classic Lasagna with Beef
- Ground Chuck- Ground Chuck meat is my favorite beef for this recipe, because it is nice and moist and tender. You could also use ground round or ground sirloin.
- Pomi Strained Tomatoes- These come in a small box. I like these tomatoes because they are much less acidic than canned tomatoes. And, my kids like them because they contain zero chunks or lumps.
- Onions and garlic- Since some of my kids won’t eat these, I just leave them out, and use garlic and onion powder instead.
- Red Pepper Flakes- If you don’t like spicy food, just leave these out.
- Fresh Ricotta Cheese- You can find this at an Italian market or good supermarket. If you can’t find it, just use regular whole milk ricotta.
- Parmesan Cheese- Use Parmigiano Reggiano, if you can.
How I Made my Lasagna
- My first task was making the sauce. It’s important to taste the sauce as you make it. You want to make sure it has the perfect amount of sweetness, saltiness, and spice.
- Next, I cooked the lasagna, making sure they were not overcooked.
- Then, it was time for the layering. It’s important to spread all the sauce and cheese everywhere. You want the noodles to be completely coated.
- Finally, it’s time to bake the lasagna. After it comes out of the oven you may want to let it sit for about 15 minutes, so it will be easier to cut.
My whole family really loves this Three Cheese Classic Lasagna with Beef. And, it makes great leftovers for the next day, and can also be frozen for future meals. So, I hope you’ll try this warm and comforting meal some time soon!
Three Cheese Classic Lasagna with Beef
Ingredients
- 1 minced onion
- 1 tbsp. minced garlic
- 1 tbsp. extra virgin olive oil
- 1 pound ground chuck steak
- ¼ tsp. kosher salt
- ¼ black pepper
- 26 ounces Pomi strained tomatoes
- 6 ounces tomato paste
- ½ cup chicken stock
- 1 tbsp. fresh oregano
- 1 tsp. sugar
- ¼ tsp. red pepper flakes
- 2 bay leaves
- 1 pound lasagna noodles
- 24 ounces fresh ricotta cheese
- 1 pound grated mozzarella cheese
- 1 egg
- 2 cups grated Parmesan cheese
- 1 cup fresh basil
Instructions
- In a large skillet, over medium heat, cook the onion and garlic in the olive oil, until the onion is softened.
- Add the beef, salt, and black pepper and cook until the beef is browned.
- Add the tomatoes, paste, chicken stock, sugar, oregano, bay leaves, and red pepper flakes and simmer for thirty minutes.
- Cook the noodles according to the package directions for al dente noodles.
- Preheat the oven to 350 degrees.
- In a large bowl mix together the ricotta and egg.
- In a deep 13×9 baking dish make 4 layers, beginning with a layer of noodles. On top of the noodles, add the sauce, then the ricotta mixture, then the mozzarella, and finally the Parmesan.
- Bake uncovered for thirty minutes, and then sprinkle with basil.
