Lasagna recipe without Italian sausage
This beef lasagna is a rich and hearty dish that will warm your heart and soul with every bite. It starts with layers of perfectly cooked al dente lasagna noodles, which are generously smothered with a robust meat sauce made with ground beef, onions, garlic, and aromatic herbs like oregano and basil. The sauce is simmered to perfection, giving it a depth of flavor that will leave your taste buds dancing.
Equipment
- 1 sauce pan
- 1 baking pan
- 1 spaula
- 1 whisk
- 1 stock pot to boil the pasta
Ingredients
Ingredients for beef sauce
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon chicken bouillon
- 1/2 yellow onion
- 1 cup fire rusted peppers substitue with 1 cup of red bell pepper
- 1 fresh tomato
- 1 cilantro or parslie to taste
- 2 tablespoons olive oil
- 1 pound ground beef
- 1/2 pound ground pork
- 1 can pasta sauce
- 1 teaspoon salt season with salt to taste
Ingredients for Bechamel sauce
- 2 tablespoon Butter
- 2 tablespoon All purpose flour
- 2 cups whole milk
- 1 cup cheese optional, I omit this cheese from my recipe
- 1/2 teaspoon nutmeg
- 2 tablespoon finely chopped onions optional
To assemble the lasagna
- 1 package lasagna noodles
- 10 slices mozzarella cheese
Instructions
To cook the meat sauce without italian sausage
- Turn on the stove and add olive oil to a pan. Once the oil is hot, add the chopped onion and wait until they get translucid to add the ground beef and pork.
- Add the dry spices and the salsa sauce when the meat starts to brown
- Add a cup of water if you added the chicken bouillon. If not, add a cup of chicken, beef, or veggie stock.
- Simmer the meat sauce at low heat for 10 minutes or until the meat is tender and the liquid has resumed. If your meat needs more cooking time and is drying out, you can add more liquid so it won’t burn and cooks thoroughly.
- Set the beef sauce aside while you work on the rest of the recipe
Cooking the noodles
- Set a pot with salted water on the stove to high heat. Bring it to a rolling boil before adding the lasagne noodles. I cooked the noodles for 9 minutes. However, follow the instructions in your noodles package.
- When the noodles are al dente, drain them and reserve.
Cooking the bechamel sauce
- In a saucepan over medium heat, melt the butter. I like adding some onions to infuse flavor, but this is optional.
- Once the butter has melted, Add the flour and stir until it gets golden.
- Add the milk and whisk constantly until the sauce thickens. If your sauce gets lumpy, you can use the food processor to break it down and make it smooth.
- When it thickens, you can add cheese if you like. Then remove from the stove and reserve .
Assembly the lasagna
- Pour some bechamel sauce on the bottom of the baking dish. Then add 3 lasagna noodles and add the meat sauce on top. Add a layer of noodles and bechamel, followed by another layer of noodles and beef sauce. Until you have all your layers
- The last layer should be cheese and bechamel auce
Baking instrutions
- Preheat the oven to 400°F
- Bake the lasagna for 45 minutes or until the cheese starts to bubble and it has melted. All ingredients are already cook so there is no need to check temperature of the lasagna.
- Enjoy!!
Notes
| Nutrition Facts | |
|---|---|
| Servings: 10 | |
| Amount per serving | |
| Calories | 325 |
| % Daily Value* | |
| Total Fat 16.4g | 21% |
| Saturated Fat 7.3g | 37% |
| Cholesterol 86mg | 29% |
| Sodium 356mg | 15% |
| Total Carbohydrate 13.2g | 5% |
| Dietary Fiber 1.6g | 6% |
| Total Sugars 5.4g | |
| Protein 31g | |
| Vitamin D 21mcg | 106% |
| Calcium 93mg | 7% |
| Iron 10mg | 54% |
| Potassium 496mg | 11% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
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