If you're looking for a vegetarian lasagna, this is not it. This lasagna is meaty, it's creamy, cheesy, and best of all, it has the crusty top that everyone seems to fight over for.
HEARTY BEEF LASAGNA
Serves 10 to 12
Adapted from Cooks Country, from February 1, 2017 Issue
INGREDIENTS:
Lasagna:
For the lasagna:
Adjust oven rack to middle position and heat oven to 375 degrees. Spray rimmed baking sheet and 13 by 9-inch baking dish with oil spray. Bring 4 quarts water to boil in large Dutch oven. Add noodles and salt and cook, stirring often, until al dente. Drain noodles and transfer them to prepared sheet. Using tongs, gently turn noodles to coat lightly with oil spray. Cut 2 noodles in halt crosswise.
For the meat sauce:
Mash bread and milk in bowl until smooth. Add beef, salt, and pepper and knead with your hands until well combined; set aside. Heat oil in now-empty Dutch oven over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 1 minute.
Add beef mixture, breaking meat into small pieces with wooden spoon, and cook until no longer pink, about 4 minutes. Stir in tomatoes and bring to simmer, scraping up any browned bits. Reduce heat to medium-low and simmer until flavors have melded, about 5 minutes.
For the cream sauce:
Whisk all ingredients in bowl until combined.
Lay 3 noodles lengthwise in prepared dish with ends touching 1 short side of dish, leaving gap at far end. Lay 1 half noodle crosswise to fill gap (if needed).
Spread 1½ cups meat sauce over noodles, followed by ½ cup cream sauce and finally ½ cup mozzarella. Repeat layering of noodles, meat sauce, cream sauce, and mozzarella 3 more times, switching position of half noodle to opposite end of dish each time.
Lay remaining 3 noodles over top (there is no half noodle for top layer). Spread remaining cream sauce over noodles, followed by remain 1 cup mozzarella. Sprinkle pecorino over top.
Spray sheet of aluminum foil with oil spray and cover lasagna. Set lasagna on rimmed baking sheet. Bake for 30 minutes. Discard foil and continue to bake until top layer of lasagna is spotty brown, 25 to 30 minutes longer. Let lasagna coo for 30 minutes. Slice and serve.
To make ahead:
At the end of step 7, cover dish with greased aluminum foil and refrigerate for up to 24 hours. When ready to eat, bake lasagna as directed in step 8, increasing covered baking time to 55 minutes.
Serves 10 to 12
Adapted from Cooks Country, from February 1, 2017 Issue
INGREDIENTS:
Lasagna:
- Vegetable Oil Spray
- 17 curly-edged lasagna noodles
- 1 tablespoon salt
- 12 ounces mozzarella cheese, shredded (3 cups)
- 1/4 cup grated Pecorino Romano cheese
- 2 slices hearty white sandwich bread, torn into small pieces
- 1/4 cup milk
- 1-1/2 pounds 90% lean ground beef
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped fine
- 6 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 8 ounces (1 cup) cottage cheese
- 4 ounces Pecorino Romano cheese, grated (2 cups)
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the lasagna:
Adjust oven rack to middle position and heat oven to 375 degrees. Spray rimmed baking sheet and 13 by 9-inch baking dish with oil spray. Bring 4 quarts water to boil in large Dutch oven. Add noodles and salt and cook, stirring often, until al dente. Drain noodles and transfer them to prepared sheet. Using tongs, gently turn noodles to coat lightly with oil spray. Cut 2 noodles in halt crosswise.
For the meat sauce:
Mash bread and milk in bowl until smooth. Add beef, salt, and pepper and knead with your hands until well combined; set aside. Heat oil in now-empty Dutch oven over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 1 minute.
Add beef mixture, breaking meat into small pieces with wooden spoon, and cook until no longer pink, about 4 minutes. Stir in tomatoes and bring to simmer, scraping up any browned bits. Reduce heat to medium-low and simmer until flavors have melded, about 5 minutes.
For the cream sauce:
Whisk all ingredients in bowl until combined.
Lay 3 noodles lengthwise in prepared dish with ends touching 1 short side of dish, leaving gap at far end. Lay 1 half noodle crosswise to fill gap (if needed).
Spread 1½ cups meat sauce over noodles, followed by ½ cup cream sauce and finally ½ cup mozzarella. Repeat layering of noodles, meat sauce, cream sauce, and mozzarella 3 more times, switching position of half noodle to opposite end of dish each time.
Lay remaining 3 noodles over top (there is no half noodle for top layer). Spread remaining cream sauce over noodles, followed by remain 1 cup mozzarella. Sprinkle pecorino over top.
Spray sheet of aluminum foil with oil spray and cover lasagna. Set lasagna on rimmed baking sheet. Bake for 30 minutes. Discard foil and continue to bake until top layer of lasagna is spotty brown, 25 to 30 minutes longer. Let lasagna coo for 30 minutes. Slice and serve.
To make ahead:
At the end of step 7, cover dish with greased aluminum foil and refrigerate for up to 24 hours. When ready to eat, bake lasagna as directed in step 8, increasing covered baking time to 55 minutes.
