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  • Hi everyone, its Natasha of and today we're making our favorite

  • three cheese lasagna. This is so saucy, beefy and cheesy. Plus

  • it's easy and better than any restaurant lasagna. We'll start with the pasta. Place

  • nine lasagna noodles into a pot of salted water and cook until al dente

  • according to the package instructions. Al dente means - firm to the bite and

  • don't overcook your noodles because they will still soften up a bit when you bake

  • the lasagna. Drain the noodles, then add cold water to stop the cooking process

  • and to keep them from sticking together. Usually, while the noodles are cooking,

  • I'll make the meat sauce. In a deep pan, over medium-high heat, add one tablespoon

  • of olive oil, then one pound of ground beef and 1 small diced onion. Saute for 5

  • minutes or until the meat is no longer pink. Add two large minced garlic cloves

  • and cook another minute or until fragrant, then add 1/4 cup of good red

  • wine and saute until mostly evaporated. And if you don't have red wine on hand,

  • you can substitute with beef broth. Now add 24 ounces or 3 cups of your favorite

  • marinara sauce, either homemade or store-bought. Season with half a

  • teaspoon of salt, 1/4 teaspoon of pepper, 1/4 teaspoon of dried thyme, half a

  • teaspoon of sugar and two tablespoons of parsley, Bring that to a simmer, then

  • cover and cook on low heat for 5 minutes while you make your cheese sauce. In a

  • large mixing bowl combine 16 ounces of cottage cheese, 15 ounces of ricotta

  • cheese, 1 cup of shredded mozzarella, 1 large egg and 2 tablespoons of finely

  • chopped parsley. Mix until it's well blended. Everything's ready and now we

  • can assemble the lasagna. In a deep 9 by 13 casserole dish spread half a cup of

  • the meat sauce evenly over the bottom and cover that with three lasagna

  • noodles. Now add 1/3 of the remaining meat sauce and sprinkle the top with one

  • cup of mozzarella cheese.

  • Next spoon on half of the cheese sauce and spread evenly. Repeat the process

  • until you have three layers of noodles. This is a good time to pre-heat your

  • oven to 375˚F. Top the last layer of noodles with the remaining

  • meat sauce and cover it with one cup of shredded mozzarella cheese. Adding the

  • cheese on top forms a crust that makes this lasagna supremely juicy. You'll need

  • to cover and bake this casserole so prepare a large sheet of foil. Also very

  • important to keep the cheese from sticking to the foil, poke eight to ten

  • toothpicks evenly over the top of the lasagna, then loosely cover with the foil

  • and seal the edges. Bake at 375˚F for 45 minutes, then remove

  • the foil and set the oven to broil for three to five minutes or until the

  • cheese is golden brown. Now for the hardest part, you want to let the lasagne

  • cool for 30 minutes in the pan for it to set and become much easier to slice and

  • it is hard to wait for lasagna... All right, you're supposed to wait about thirty

  • minutes for this to rest so that you don't eat it when it's blazing hot, but I

  • just can't wait anymore so I'm gonna get this party started because I cannot

  • resist a cheesy juicy loaded lasagna and of course take out the toothpicks. Do

  • your family a favor and don't leave the toothpicks in. That would result in

  • unpleasant situations. Oh man!... A little bit of meat sauce on that one.

  • Wow! Okay and you all know how I feel about garnish so we're gonna add some

  • garnish to this. Just a little bit of fresh parsley,

  • cuz there's fresh parsley inside, there should be fresh parsley on top. You know

  • what I'm talking about, especially if you're serving this for

  • the holidays. It's like the easiest thing you can do to fancy up a dish. Okay now,

  • we've got it. Okay, I'm gonna cut into this because I am so hungry for it so

  • here we go. And this is irresistible, cheesy, which means my kids love it of

  • course. Okay, we're gonna get the biggest piece because that is how we roll. Look

  • at that cheese pull! Oh,

  • hubba-hubba... hmm... Oh my goodness! Look at those layers. This is a loaded lasagna.

  • Yum yum... Okay, here we go. Enough chatter, less talk and more eating.

  • I'm not exaggerating when I say it, but that is the best lasagna that I have ever

  • tried it! It beats restaurant versions all day

  • long because it is so juicy and moist and the flavor - mmm... I mean, you just

  • cannot beat a homemade lasagna. This is delicious and it refrigerates and freezes

  • as well so you can make it ahead, because it makes a big old batch. This is

  • definitely a family favorite and a keeper of a recipe. I make this over and

  • over and over, because everybody loves it. If you guys liked this recipe, give me a

  • great big thumbs up below. Make sure to subscribe to our Channel and thanks for

  • watching. Before you run off, if you guys are looking for a more easy,

  • family-friendly recipes, check out some of our favorites right over there and

  • right down there and click below to subscribe. And when you do, click that

  • little Bell icon, so you get notifications every time we post a new

  • recipe. We'll see you next time.

Hi everyone, its Natasha of and today we're making our favorite


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牛肉のラザニア レシピ|簡単ディナー|Natasha's Kitchen (Beef Lasagna Recipe | Easy Dinner | - Natasha's Kitchen)

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    林宜悉 に公開 2021 年 01 月 14 日