Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, thick and cheesy lasagna. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Thick and Cheesy Lasagna is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Thick and Cheesy Lasagna is something which I’ve loved my whole life. They are fine and they look fantastic.
Excellent basic cheese lasagna recipe that can be tailored very easily for family preferences. This lasagna has an amazing hearty meat sauce, a ricotta cheese sauce that's rich and isn't runny, and best of all, you don't have to boil the noodles! Yeah, those are thick slices of provolone cheese up there!!
To get started with this particular recipe, we have to first prepare a few components. You can have thick and cheesy lasagna using 11 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Thick and Cheesy Lasagna:
- Take 1 For the Meat Sauce
- Make ready 2 can marinara
- Take 1 can tomato sauce
- Make ready 2 lb lean ground beef
- Get base ingredients for lasagna
- Take 1 box lasagna noodles or box no bake noodles
- Prepare 1 large ricotta cheese
- Make ready 2 lb shredded mozerella
- Make ready 1 egg
- Prepare 20 slice large pepperoni
- Get 1 bunch chopped basil
After that, simply let it simmer away for a couple of hours until it's rich and thick and incredibly flavorful. This will make your house smell like an Italian grandmother. Discover this marvelously melty Classic Cheese Lasagna. Make this terrifically cheesy dish with ricotta filling, pasta sauce and noodles today!
Step by Step to make Thick and Cheesy Lasagna:
- Brown ground beef, make sure it is fine pieces. I break up meat with hands as I add it to the pan then I use a whisk as its cooking to break it up.
- Because I'm using a jar sauce I don't season meat with salt or pepper. When the sauce is cooked taste it, add salt then if it needs it.
- Now for noodles. You can use regular lasagna noodles or the no boil variety. I find both to be just as good and the no boil is easier.
- If you boil spray each noodle with cooking spray as you dropping into boiling water. This is what I do so they won't stick. Cook aldente( where noodle is not too soft, still a little firm. Then drain and rinse in cold water. Then leave them resting in cold water.
- For no bake (easy way) put really hot tap water in a dish large enough to hold noodle. I use a rectangle dish. Soak noodles 10 min. They will not be completely soft. They will absorb moisture from cheese. But don't skip the soak. This recipe needs it.
- Filling; beat egg mix with ricotta then add in most mozzarella leaving out 1 cup for the top. I don't add salt to this because the cheese already had it.
- Assembly time; butter or spray Pam on bottom of a deep lasagna dish then coat bottom with two ladles of sauce.
- Now lay noodles slightly over lapping the noodles. I usually use 5 for each layer. Leave 1/2 inch around the sides, this is so the sauce can fill the gap and envelop the noodles. Then spread the mixed cheese in an even layer over all the noodles. I drop spoonfuls all over then spread out.
- Now add another layer of noodles then cheese. When you are near the middle do a layer of the pepperoni, use all of it. Also sprinkle some basil over some of the layers and save a bit for the top. Then repeat cheese noodles until all noodles and cheese mix are gone. DO NOT layer the sauce in. Just cheese and noodle.
- Almost done; When you have your final layer of noodles pour sauce over the top letting it pour down the sides of the lasagna. Then sprinkle the chopped basil then top with the cup of mozzarella.
- Spray foil with non stick and cover lasagna. Bake at 350° for about 30 min. Then take off foil and bake for 15 min or until the cheese is nicely browned.
- I like to reserve some of the sauce and add another jar of marinara. I serve this warm next to the lasagna. I love sauce!
- Take lasagna out of the oven and let it rest for half an hour. This is hard to do but the lasagna will come out of the tray in a firmer slice. If you cannot let this set up it tastes fine but will be a runny mess.
- Now I know some of you cooks may think this is a lot of meat in the sauce and yes it is. BUT this sauce needs to be thick and hearty. It is so good like this. You may also leave all the meat out for a vegetarian version. Or if you are serving a crowd and want your guests to have options use meatless marinara and serve the meat sauce on the side. Everyone I serve this too loves the thick meaty sauce.
So I am back with another video for you guys, this time an extremely yummy recipe! So this is my very own edition of a VERY cheesy. I make this lasagna entirely with vegetables — a mix of late-summer vegetables along with some mushrooms for their texture and earthy flavors There's so much to love about this recipe: It's as comforting and cheesy as any meat-filled lasagna, yet feels so much more wholesome thanks to the. Delicious, cheesy, and comforting Zucchini Lasagna! This low carb recipe will give you ALL the feels of classic lasagna - but with less guilt by using zucchini noodles.
So that is going to wrap it up for this special food thick and cheesy lasagna recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this webpage on your browser, and share it to your family, colleague and friends. Thank you for reading, I hope this webpage becomes “the place to be” when it comes to thick and cheesy lasagna cooking. Go on get cooking!
