Giada's Classic Italian Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
15 lasagna noodles1 Tbsp canola oilsalt1 Tbsp Extra Virgin Olive Oil1 lb ground beef2 1/2 c Bechamel Sauce (recipe below)1 (28 oz.) jar Marinara sauce1 1/2 lb. whole milk ricotta cheese2 large eggs3 c. shredded mozzarella cheese1/4 c grated Parmesan cheeseBechamel-3 Tbsp butter, unsalted3 Tbsp all purpose flour2 1/2 c nonfat milk1/2 tsp saltIn a medium sauce pan, over med-high heat, melt butter and whisk in flour, stirring until lightly browned. Slowly add in milk, apx. 1/2 cup at a time, stirring each addition until thickened and bubbly. Simmer, stirring constantly, until sauce is thick, smooth and creamy but NOT boiling - about 10 minutes. Remove from heat and stir in a pinch of salt, pepper to taste and if desired, a pinch of nutmeg.
Cook lasagna noodles in large pot of boiling water with salt and 1 tbsp of canola oil (to keep noodles from sticking) for 6-7 minutes. Drain and rinse with COLD water to remove excess starch and lay out on a damp towel.
In a large saute' pan, heat olive oil on med-high. Add ground beef, salt and pepper, and saute until browned, breaking up large clumps. Remove from heat, drain excess fat and let cool completely.
Preheat oven to 375 and make sure rack is in center position of oven.
In a medium bowl, mix the bechamel and marinara sauces to blend - add salt and pepper to taste.
In another medium bowl, mix ricotta, eggs, and salt and pepper to taste. (You can also add fresh minced garlic, basil and other seasonings if desired.) Stir in 1/3 - 1/2 of mozzarella as well, mixing well.
In a 13 x 9 baking dish, spoon 1/3 of Bechamel/marinara mixture over the bottom of the dish. Arrange 5 noodles atop the sauce, overlapping slightly and completely covering the bottom of the dish.
Spread the ricotta mixture evenly over the noodles.
Arrange 5 more noodles, top with ground beef, and 1/3 sauce, and sprinkle with 1/2 c shredded cheese.
Top with remaining 5 noodles, then rest of sauce, and mozzarella, and Parmesan.
(At this point, lasagna can be covered and refrigerated for next day's use, or baked immediately)
Line a large, heavy baking dish with foil. Place baking dish on the sheet and bake until heated through and bubbly. (apx. 45 minutes)
Number of Servings: 16
Recipe submitted by SparkPeople user CALEKU.
In a large saute' pan, heat olive oil on med-high. Add ground beef, salt and pepper, and saute until browned, breaking up large clumps. Remove from heat, drain excess fat and let cool completely.
Preheat oven to 375 and make sure rack is in center position of oven.
In a medium bowl, mix the bechamel and marinara sauces to blend - add salt and pepper to taste.
In another medium bowl, mix ricotta, eggs, and salt and pepper to taste. (You can also add fresh minced garlic, basil and other seasonings if desired.) Stir in 1/3 - 1/2 of mozzarella as well, mixing well.
In a 13 x 9 baking dish, spoon 1/3 of Bechamel/marinara mixture over the bottom of the dish. Arrange 5 noodles atop the sauce, overlapping slightly and completely covering the bottom of the dish.
Spread the ricotta mixture evenly over the noodles.
Arrange 5 more noodles, top with ground beef, and 1/3 sauce, and sprinkle with 1/2 c shredded cheese.
Top with remaining 5 noodles, then rest of sauce, and mozzarella, and Parmesan.
(At this point, lasagna can be covered and refrigerated for next day's use, or baked immediately)
Line a large, heavy baking dish with foil. Place baking dish on the sheet and bake until heated through and bubbly. (apx. 45 minutes)
Number of Servings: 16
Recipe submitted by SparkPeople user CALEKU.
Nutritional Info Amount Per Serving
- Calories: 416.5
- Total Fat: 26.1 g
- Cholesterol: 108.9 mg
- Sodium: 660.1 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 1.4 g
- Protein: 25.3 g
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