Can you share a really good recipe for meat lasagna?

I liked this one. I left out the sausage and substituted bison for the beef. Always read the comments on this site. There are usually good tips there. I always only follow recipes loosely, so what I made may not have been exactly what this is. But it was very good. I always do seasonings / spices / herbs by taste.

We have a recipe that has been in my family for a while. It’s nothing fancy, but it’s been taught from one generation to the next. Basically we use a meat flavored sauce, hamburger meat, mozzarella cheese, gouda cheese, and ricotta cheese. We brown the hamburger, then put it in the sauce to simmer (along with any spices you want to use (I usually put some garlic and oregano)). Cook the noodles while the sauce is simmering. Put sauce on the bottom of the pan, then noodles then layer the sauce and cheeses any way you are comfortable (I swear each time I make it I change my layers). I’ve never had exact measurements, so I’m not sure how much to really say to put on the layers. Remember to alternate the direction of your noodles.

@Seaofclouds No one has ever said to alternate the directions of the noodles…or I wasn’t paying attention lol. Is this to “lock” them in place?

What ever recipe you go with. Add a layer of cutlet, like chicken. Pound it nice and thin. Pan fry it. Then add it to the casserole layers.

I make a basic meat sauce with canned tomatoes, tomato paste, water, tomato sauce flavored with onion and garlic using rosemary, fresh minced basil, oregano and thyme.

I mix an egg and salt and pepper with whole milk ricotta cheese.

Then I alternate noodles, meat sauce and a cheese layer (which consists of spooning on the ricotta and sliced mozzarella. End with a noodle layer which I then cover with more mozzarella. Cover the lasagna pan with foil and bake for 45–50 min. at 350 degrees.

I use the recipe on the Ronzoni lasagna noodle box and it comes out great.

@janbb Sue? It’s that bad?

Edited now.

@lilikoi It helps keep your layers from slipping down to the bottom. It’s how we’ve always done, but I’m not sure how much of a difference it makes.

I will occasionally make Mario Batali’s recipe for Lasagna Bolognese. It’s very, very rich.

Use a big pan.

Here’s the basic recipe I use. Three meats and three cheeses (I call sour cream a cheese):

Materials:
2 boxes lasagna pasta
3 lbs lean hamburger
2 lbs sliced pepperoni
2 lbs precooked sausage
2 large jars spaghetti sauce (I sometimes use white sauce, equally good)
4 TBS olive oil
2 large cartons Ricotta cheese
2–3 pkgs Mozarella cheese
2 large cartons sour cream
2 tbs salt

Method:
Bring a large pan of cold water to a boil with 1 TBS salt and 2 TBS olive oil. Set the cheeses out to awrm to room temperature. Pre-heat oven to 350F. Cook the lasagna pasta, 9 pieces at a time. Change the water after the first box is cooked.

In a 9×12 x 3 inch deep pan; Line the bottom with sauce. Alternate lasagna, meat, lasagna, sauce,Mozarella, sauce, lasagna, sour cream. sauce,lasagna, pepperoni, sauce, lasagna, Ricotta, sauce, Mozarella.

Bake with the pan inside a larger pan holding 2 inches of water; cover all with aluminum foil (punch 6 holes in the foil). Bake 1 hour 20 minutes, keeping the water level in the outer pan at 2”.

My lasagna recipe uses
2 lbs hamburger
4 hard boiled eggs
1 small onion
1 clove garlic
1 lb Mozzarella, sliced thin
¼ cup parmesan cheese
2 tbsp olive oil
2 (15 oz) cans of Marinara sauce
salt and pepper

Brown beef, onion and garlic in oil. add sauce. Simmer 15 min.
cook lasagna 20 min
layer in oblong baking dish: lasagna, sauce, eggs, cheese, parmesan cheese, repeat layers, top with sauce and cheese
bake at 375 for 20 min.

@filmfann Sounds yummy! I’ll have to try the garlic and boiled eggs. I’ve sometimes used eggplant in my lasagna.

I can only eat my own lasagna, here’s a yummy recipe.

Ingredients you need:

1. three 28 ounce cans of tomato sauce
2. two containers of 2 lb whole milk riccotta cheese
3. 2 eggs
4. 1 to 3 lbs of ground chuck (depending on how much meat you want in the sauce)
5. oregano
6. basil
7. 1 pint of real red wine
8. 2 bell peppers (i prefer using 2 different colors)
9. 2 boxes of lasagna noodles
10. 1 lb whole milk mozzerella cheese
11. extra virgin olive oil

First thing i do is prepare the sauce, add the tomato sauce, sliced bell peppers, red wine, a little olive oil and the oregano/basil according to taste but not too much of each. I than fry the hamburg just enough to brown it than i immediately add to the sauce and i let the sauce simmer at low temp for at least 4 hours but 6 at the most.

Next i cook the pasta and grease the bottom of the lasagna pan with olive oil than layer the bottom with the pasta. Than i shred some mozzerella, add the 4 lbs of riccotta with the 2 eggs than i either wisp them (no need for a mixer but keep on low speed for only around a few seconds if you do use one) than i add the entire riccotta on top of pasta. Put the second pasta layer on top, add the rest of the mozzerella, add some sauce than bake for 40 minutes on 350 degrees. I usually don’t add the entire sauce to the lasagna because it tends to evaporate and absorbe in the lasagna after baking to some degree so i keep alot of the sauce in the pot to add to the lasagna if needed when its done baking. VERY GOOD

Not a recipie as such but try adding a couple of grated apples, not only does it taste great it adds 2 of your 5 a day :)

I make the best lasagna bar none. I know this because my kids say so.

I will PM my secret recipe in exchange for a good cheesecake recipe, or a spiderman comic.