How to make lasagna with ground meat

ow to Prepare Lasagna with Ground Beef and Bolognese Sauce

Preparation Time: 30 minutes
Serves: 4
Calories per Serving: 319 calories
Approximate Cost of Recipe (in dollars): $20

Ingredients:

• 1 package of lasagna
• ½ kg of peeled, seedless, and diced tomatoes
• 2 tablespoons of tomato paste
• Salt and black pepper, to taste
• 2.5 cups of ground beef (approximately 500 g)
• 2 medium-sized onions, grated
• 3 tablespoons of corn oil
• 2 large cloves of minced garlic
• 1 teaspoon of dried thyme
• ½ teaspoon of meat spices
• Mozzarella cheese, to taste

Preparation Method:

1. Sauté the onions in oil in a medium-sized pot until they soften.
2. Add the garlic and stir with the onions until they soften, then add the ground beef and stir well.
3. Add the diced tomatoes and tomato paste, mixing all the ingredients well, and let it cook until done.
4. Season the meat with spices, salt, and pepper, then set the Bolognese sauce aside.
5. Boil the lasagna sheets in boiling water for just one minute.
6. Grease a baking dish with Bolognese sauce, then layer the lasagna sheets, followed by more Bolognese sauce.
7. Repeat the process until you run out of lasagna sheets and sauce.
8. Top with mozzarella cheese and bake in the oven for 30 minutes.
9. Use the broiler inside the oven to give the top of the lasagna a nice color.
10. Serve the lasagna with Bolognese sauce alongside garlic and cheese toast.

---

How to Prepare Lasagna with Ground Beef and Basil

Preparation Time: 50 minutes
Serves: 5
Calories per Serving: 450 calories
Approximate Cost of Recipe (in dollars): $30

Ingredients:

• ½ box of lasagna
• 4 tablespoons of olive oil
• 1 teaspoon of salt
• 4 cups of milk (approximately 980 g)
• 3 cups of grated mozzarella cheese (approximately 360 g)
• 2.5 cups of ground beef (approximately 500 g)
• 1 cup of fresh basil leaves, chopped
• 1 tablespoon of tomato paste
• 4 tablespoons of flour
• 1 cup of grated Parmesan cheese (approximately 120 g)
• 4 cloves of minced garlic
• 3 peeled and chopped tomatoes
• ½ teaspoon of black pepper
• 1 teaspoon of salt

Preparation Method:

1. Heat a little oil in a pan, then add the minced garlic and sauté until fragrant.
2. Add the ground beef to the garlic and stir, cooking over high heat until done.
3. Add salt, black pepper, basil, and tomatoes, stirring all the ingredients well, and cook over high heat until all the juices from the tomatoes evaporate.
4. Add the tomato paste and stir the mixture for one minute, then remove from heat.
5. In a separate pot, mix the milk with flour and salt over heat, stirring well until it thickens.
6. Add butter to the flour mixture and stir until fully dissolved, then remove from heat.
7. Place the lasagna in salted water and boil for 5 minutes, then drain and set aside. Use regular lasagna noodles, not the no-boil type.
8. Spread a small amount of béchamel sauce at the bottom of an oven-safe glass dish, then layer with lasagna sheets, followed by ground beef, béchamel sauce, and mozzarella.
9. Add another layer of lasagna and repeat the process, topping with the remaining cheese and béchamel sauce.
10. Bake the dish in the oven for 30 minutes, then serve warm. You can substitute spinach for basil to make a lasagna with ground beef and spinach.

How to Prepare Lasagna with Ground Beef and Eggplant

Preparation Time: 60 minutes
Serves: 6
Calories per Serving: 208 calories
Approximate Cost of Recipe (in dollars): $20

Ingredients:

• 4 cups of eggplant (approximately 600 g)
• 1 medium-sized onion, chopped
• 2 cloves of minced garlic
• 2 cups of finely ground beef (approximately 400 g)
• 1 tablespoon of thyme
• ½ teaspoon of cinnamon
• ½ teaspoon of cumin
• ½ teaspoon of salt
• Black pepper, to taste
• 1 cup of tomato sauce (approximately 370 g)
• ½ cup (125 ml) of water
• 12 lasagna sheets

Preparation Method:

1. Prepare the Eggplant: Peel the eggplant and remove the seeds from inside. Roast it in the oven at 190°C (375°F).
2. Roast Ingredients: Roast the eggplant, garlic, and onion in the oven for 15 minutes.
3. Cook the Ground Beef: In a pan, cook the ground beef, then add thyme, cinnamon, cumin, salt, and black pepper. Mix well.
4. Prepare the Lasagna Sheets: Boil the lasagna sheets in salted water for 5 minutes, then drain and set aside. Use regular lasagna noodles, not the no-boil type.
5. Layer the Lasagna: In a medium-sized baking dish, place a layer of the boiled lasagna sheets. Spread half of the tomato sauce evenly on top, followed by half of the roasted eggplant and half of the ground beef.
6. Repeat Layers: Add another layer of lasagna sheets, then top with the remaining eggplant, ground beef, and the rest of the tomato sauce.
7. Bake: Place the baking dish in the oven and bake for 40 minutes.
8. Serve: Remove the dish from the oven and let it sit for 10 minutes before cutting and serving. You can substitute the eggplant with mushrooms to make lasagna with ground beef and mushrooms.

How to Prepare Lasagna with Ground Beef and Ricotta Cheese

Preparation Time: 60 minutes
Serves: 6
Calories per Serving: 400 calories
Approximate Cost of Recipe (in dollars): $35

Ingredients:

• 1.5 cups of ground beef (approximately 500 g)
• 1 chopped onion
• 2 cloves of minced garlic
• 1 tablespoon of fresh chopped basil
• 1 teaspoon of dried oregano
• 2 teaspoons of brown sugar
• 1.5 teaspoons (6 g) of salt
• 1 can of crushed tomatoes
• 4 tablespoons of tomato sauce
• 12 lasagna sheets
• 2 beaten eggs
• 2 cups of ricotta cheese (approximately 240 g)
• ½ cup of grated Parmesan cheese (approximately 60 g)
• 2 tablespoons of dried parsley
• 2 cups of mozzarella cheese (approximately 240 g)

Preparation Method:

1. Cook the Ground Beef: In a skillet over medium heat, brown the ground beef. Add the garlic and onion, stirring well. If using fatty beef, drain excess fat.
2. Add Seasonings: Mix in the fresh basil, oregano, brown sugar, salt, crushed tomatoes, and tomato sauce. Let the mixture simmer for 30 minutes until the flavors meld.
3. Preheat the Oven: Heat the oven to 375°F (190°C).
4. Prepare Lasagna Sheets: Boil the lasagna sheets in salted water for 5 minutes, then drain and set aside. Use regular lasagna noodles, not no-boil types.
5. Mix the Ricotta: In a bowl, combine the beaten eggs, ricotta cheese, Parmesan cheese, dried parsley, and salt. This mixture will help bind the ricotta, preventing it from being too liquidy.
6. Layer the Lasagna: In a baking dish, place a layer of the boiled lasagna sheets. Spread half of the ricotta mixture, half of the mozzarella cheese, and one-third of the beef-tomato sauce mixture, sprinkling a little Parmesan on top.
7. Repeat Layers: Add another layer of lasagna sheets, followed by the remaining ricotta mixture, the rest of the mozzarella, and the rest of the beef-tomato sauce. Top with the remaining grated Parmesan cheese.
8. Bake: Place the dish in the oven and bake for 30 minutes.
9. Rest and Serve: Remove from the oven and let it sit for 10 minutes before cutting and serving.

Tip: You can also add béchamel sauce to the recipe for a creamy lasagna with ground beef and béchamel.