Beef Lasagna Ala Pasta And Co. Recipe

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Servings: 10


Cost per serving $1.74 view details
  • 1 1/4 lb grnd beef, lean
  • 1/4 c. extra virgin olive oil, pure
  • 1 1/3 c. onions, coarsley minced
  • 1 Tbsp. oregano, heaping
  • 1 1/2 tsp garlic, finely chopped
  • 1 1/2 tsp basil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 c. dry white wine, (plus 3 1 tb )
  • 3 1/4 c. tomatoes, crushed in puree, preferred brand: patadiso***, (keep extra juice, see note)
  • 5 ounce frzn spinach, thawed squeeze dry of all l
  • 3 c. mozzarella cheese, grated
  • 1/2 c. feta cheese, crumbled
  • 1 1/2 c. lowfat milk
  • 1 c. cream big healthy pinch white pepp big healthy pinch thyme big healthy pinch nutmeg big healthy pinch basil
  • 3 Tbsp. butter
  • 1/3 c. flour, (plus 1 Tbsp. flour)
  • 1/3 c. parmesan cheese, grated, (plus 1 1 tb p. cheese)
  • 3 Tbsp. Romano cheese, grated uncooked fresh lasag for three layers in a 9-inch by 13-inch pan
  • 1/4 c. unseasoned bread crumbs
  • 2 Tbsp. parmesan cheese, freshly grated
  • 1 tsp parsley, very finely minced


  1. ***(There will be a couple of ounces left in the 28-oz can. Save it. You will use it in assembling the lasagna.) This is the lasagna we have made and sold for a decade. Several things set this version apart from the dozens of other lasagna recipes. Its sauce is strongly seasoned with oregano. It calls for a thick filling of bechamel instead of ricotta cheese. It uses feta cheese to step up the flavor of the dish. And it takes advantage of fresh lasagna noodles, that can go into the dish with no precooking. Our sales of this product are the best proof which the formula works.
  2. PREPARE-AHEAD/SERVING NOTES: Make a day ahead and bake when needed, or possibly do as we do and freeze. Take the lasagna straight from the freezer to the oven and adjust the cooking time accordingly. Caution: Be sure to let the lasagna sit 20 min before serving.
  3. ESSENTIAL GEAR: Shallow baking pan (9 by 13 inches) To make sauce, cook grnd beef in a sauteepan over medium heat till pink is gone and meat is crumbly.
  4. Remove from heat and pour meat through a colander to drain off all fat.
  5. Reserve meat. (Be certain it is well-crumbled. If it is not, break it up using a potato masher or possibly large wooden spoon.) In the same saucepan, heat extra virgin olive oil and add in onions, oregano, garlic, basil, salt, black pepper, and red pepper flakes. Cook over medium heat till onions are translucent/soft. Add in wine, bring to a boil, and cook till alcohol has evaporated- about 10 min. Stir in tomatoes. Add in spinach and reserved meat. Continue simmering for a few min.
  6. Remove from heat and reserve.
  7. Mix together mozzarella and feta cheeses and set aside. To make bechamel, heat lowfat milk, cream, white pepper, thyme, nutmeg, and basil in a small saucepan till it nears a boil. Turn off heat. Heat butter in a medium-size sauteepan. When foam from butter recedes, remove from heat, add in flour, and mix well. Return to medium-low heat and, stirring frequently, simmer for 2 to 3 min to cook, but not brown, the flour. Gradually stir in warm lowfat milk and cream mix. Raise heat to medium-high and continue stinnng till mix is smooth and thick-about 5 min. Add in Parmesan and Romano cheeses and whisk till smooth. This should be the texture of wallpaper paste, not of the white sauce more often associated with bechamel. To make topping, mix together bread crumbs, Parmesan, and parsley. Reserve.
  8. TO ASSEMBLE AND BAKE: Preheat oven to 400F. Spread 2 Tbsp. of the tomato juices left in the can of tomatoes on the bottom of a shallow baking dish (9 by 13 inches). Lay in one layer of the uncooked lasagna noodles. Spoon on 3 c. of the meat sauce. Spread 1 c. of bechamel across the sauce in two diagonals (no need to spread proportionately at this point). Top with 2 c. of cheese mix. Lay on another layer of lasagna noodles and repeat, using the same amounts of sauce (be sure to get every dab of the meat sauce - there is no extra to spare), bechamel, and cheese. Top with last layer of noodles, and with fingertips, press lightly to distribute bechamel smoothly in the layers.
  9. continued in part 2


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Nutrition Facts

Amount Per Serving %DV
Serving Size 286g
Recipe makes 10 servings
Calories 495  
Calories from Fat 309 62%
Total Fat 34.75g 43%
Saturated Fat 16.3g 65%
Trans Fat 0.0g  
Cholesterol 99mg 33%
Sodium 732mg 31%
Potassium 494mg 14%
Total Carbs 14.89g 4%
Dietary Fiber 1.7g 6%
Sugars 4.97g 3%
Protein 26.7g 43%
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