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Nan's lasagne recipe

Nan's lasagne recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef pasta

If you love lasagne you'll love this recipe as it is very, very tasty! Serve with garlic bread and a salad - enjoy.

7 people made this

IngredientsServes: 4

  • oil, as needed for cooking
  • 1 small onion, finely chopped
  • 100g mushrooms, thinly sliced
  • 1lb beef mince
  • 1 (400g) tin chopped tomatoes
  • 3 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 bay leaves
  • 1 pinch salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons plain flour
  • 360ml milk
  • 100g cheese of your choice, grated
  • 1 packet lasagne sheets

MethodPrep:20min ›Cook:1hr20min ›Ready in:1hr40min

  1. In a frying pan over a medium heat, warm a little oil then add the onions, mushrooms and beef and cook and stir until mince is browned. Add the tomatoes, garlic, oregano, basil and bay leaves. Season, stir well and leave to simmer on a low heat for 45 to 50 minutes. Remove and discard the bay leaves once the time is up.
  2. To make the béchamel sauce, melt the butter in a saucepan over a medium heat then add the flour and cook and stir until it forms a golden paste. Gradually whisk in the milk until the sauce thickens. Remove the saucepan from the heat the stir in the cheese, reserving some for the top the lasagne.
  3. Into a baking dish spoon a third of the beef mixture over the base, followed by a layer of lasagne sheets and topped with béchamel sauce. Repeat until the mixture is used up. Top with the reserved grated cheese.
  4. Pop the lasagne under the grill for 10 minutes until cheese has melted.

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Johnny Marzetti | Lasagna Casserole Recipe

Johnny Marzetti is a lasagna casserole recipe that is comfort food at its finest. This popular Italian American dinner is a great way to feed a crowd on a budget, without sacrificing flavor!

If you’ve tried my Homemade Spaghetti Sauce or Homemade Lasagna with Fresh Ingredients recipes then you’ll want to make this Johnny Marzetti Lasagna Casserole.


  • 1) 1 pound of lean beef
  • 2) ground
  • 3) 8 ounces provolone
  • 4) sliced according to desired thickness
  • 5) 1 teaspoon of Italian spices
  • 6) most preferably oregano and basil
  • 7) 12 ounces frozen cheese ravioli (not thawed)
  • 8) 1 14-ounce jar spaghetti sauce,
  • 9) cup grated parmesan cheese
  • 10) salt and pepper, according to taste preference.
  • 11) popular optional additions are 1 garlic clove, minced, and cup onion, also minced.

Classic lasagne recipe

You can't go wrong with lasagne &ndash layers of silky pasta, creamy sauce and a rich meat ragù. The cooking time for this recipe is mostly hands-off Just leave the meat sauce to slowly cook.

  • Rather than spending time finely chopping the vegetables, just whizz them up in the food processor using the pulse button until small. You don&rsquot want a purée.
  • You do need to cook the meat sauce for as long as possible. Otherwise it will be bland. But it freezes brilliantly and tastes even better the day after you make it. Why not make a double batch, so you&rsquore ready for the next one.
  • This recipe is cooked in a large dish, sufficient for 6 to 8 people, but you could always make two separate ones, layer one in a foil container then freeze.
  • You can either use all beef mince or use half and half minced beef and pork.
  • You will need a 2-litre (3.5pint) ovenproof baking dish.
  • Use whole milk, not skimmed, for the sauce, so you have a rich béchamel.
  • Adding a little milk to the meat sauce helps to tenderise the meat.
  • You may need a few extra, or a few less lasagne sheets. It depends on the size of the lasagne sheet and the size of your dish.


  • 1 large onion, peeled
  • 1 large celery stick
  • 2 carrots, peeled and trimmed
  • 2 cloves of garlic, peeled
  • 2 tbsp olive oil
  • 700 g beef mince
  • 3 tbsp milk
  • 2 x 400g/14oz cans whole plum tomatoes in juice
  • 2 tbsp tomato purée
  • 150 ml strong beef stock
  • 2 tbsp Worcestershire sauce
  • 2 tsp dried oregano or Italian seasoning
  • 1 large onion, peeled
  • 1 large celery stick
  • 2 carrots, peeled and trimmed
  • 2 cloves of garlic, peeled
  • 2 tbsp olive oil
  • 24.7 oz beef mince
  • 3 tbsp milk
  • 2 x 400g/14oz cans whole plum tomatoes in juice
  • 2 tbsp tomato purée
  • 5.3 fl oz strong beef stock
  • 2 tbsp Worcestershire sauce
  • 2 tsp dried oregano or Italian seasoning
  • 1 large onion, peeled
  • 1 large celery stick
  • 2 carrots, peeled and trimmed
  • 2 cloves of garlic, peeled
  • 2 tbsp olive oil
  • 24.7 oz beef mince
  • 3 tbsp milk
  • 2 x 400g/14oz cans whole plum tomatoes in juice
  • 2 tbsp tomato purée
  • 0.6 cup strong beef stock
  • 2 tbsp Worcestershire sauce
  • 2 tsp dried oregano or Italian seasoning
  • 700 ml milk
  • 60 g butter
  • 60 g plain flour
  • 75 g freshly grated Parmesan
  • 1 pinch freshly grated nutmeg
  • 24.6 fl oz milk
  • 2.1 oz butter
  • 2.1 oz plain flour
  • 2.6 oz freshly grated Parmesan
  • 1 pinch freshly grated nutmeg
  • 3 cups milk
  • 2.1 oz butter
  • 2.1 oz plain flour
  • 2.6 oz freshly grated Parmesan
  • 1 pinch freshly grated nutmeg
  • 200 g dried lasagne sheets
  • 1 handful fresh basil, to serve (optional)
  • 7.1 oz dried lasagne sheets
  • 1 handful fresh basil, to serve (optional)
  • 7.1 oz dried lasagne sheets
  • 1 handful fresh basil, to serve (optional)


  • Cuisine: Italian
  • Recipe Type: Pasta
  • Difficulty: Easy
  • Preparation Time: 40 mins
  • Cooking Time: 210 mins
  • Serves: 6


  1. Pulse the onion, celery, carrot and garlic in the processor until fine but not so it becomes a thick pulp. Otherwise, finely chop them.
  2. Heat the oil in a large sauté pan or saucepan. Cook the vegetables over a low heat for 30 minutes until soft, but not browned. Remove with a slotted spoon to a bowl. Now add the minced beef and brown it, stirring constantly. Return the vegetables to the meat pan.
  3. Add all the remaining meat sauce ingredients to the pan, stir well, season, bring to the boil then leave to simmer, uncovered, for at least two hours &ndash the longer the better. Break up the tomatoes roughly with a wooden spoon. You want a thick, rich sauce.
  4. When the sauce is nearly ready, make the béchamel sauce. Gently heat the milk. In a separate pan, melt the butter then add the flour. Stir well and keep stirring over a medium heat until lightly browned, about two to three minutes. Gradually add the milk, whisking all the time, until the sauce has thickened. Season and add 1tbsp of the Parmesan and the nutmeg.
  5. Now you are ready to assemble the lasagne. Heat the oven to 200°C (400°F/gas mark 6). Butter your 2-litre (3.5 pint) dish.
  6. Add a little white sauce to the base and spread around with a spoon. Now add the pasta sheets in a single layer. Depending on the size of your dish, you will need two to three sheets per layer. There will be three layers of pasta. Spread a third of the remaining white sauce over the pasta with a little of the cheese. Now spoon on half the meat sauce. Top with more pasta sheets. Spoon over half the remaining white sauce and a sprinkling of cheese. Add the remaining meat sauce. Add the final layer of pasta, the remaining white sauce and finally, the Parmesan.
  7. Bake in the oven for 35&ndash45 minutes, until bubbling and golden, piping hot throughout.
  8. Leave the lasagne to rest for 10 minutes before serving. Scatter over some fresh basil, if you like.

Image: Brent Hofacker/Shutterstock

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Tips For The Best, Sliceable Lasagna

Like we have already mentioned, the ratio of ingredients in lasagna is key. Too much sauce or cheese will make the lasagna fall apart when you cut into it, and we like really nice slices of our lasagna.

Another tip is how you cook the noodles. The traditional way of boiling them is just fine, but make sure when you drain them that you drain the water off really well.

Because if you&rsquore layering wet noodles into your lasagna pan it&rsquos going to make your lasagna runny. Also, don&rsquot overcook the lasagna noodles! Cook them just a minute or two shy of what the package recommends so that when the lasagna cooks in the oven the noodles will absorb some of the sauce.

Probably one of the most important tips is to let the lasagna rest after it comes out of the oven. 10 minutes will do the trick, and it will make your lasagna cut into those perfect squares so it looks as good as it tastes.

Tips for this recipe:

1.Don&rsquot be afraid to break up the noodles so that they make a full layer. I was hesitant to break up them up too small because I thought that the lasagna would crumple when I took the springform off the pan, but it stayed together incredibly well!

2.I used a lot of ground beef in with my sauce and this created the pan to fill up faster than I expected. If you use a meat sauce, be sure to break the meat down into very small pieces so that it spreads out well and does not create an overly thick layer of meat. The more meat you use, the less room you will have for layers of cheese and noodles.

3.Use a sling to put your springform pan in and out of the Ninja Foodi liner pan. This will make it so much easier! You can either make a sling using foil or you can buy one. I recently bought the OXO Good Grips Sling from Amazon and absolutely love it.

This Lasagne recipe doesn’t require any special kitchen gadgets or tools to make. It does involve cutting up lots of vegetables so we would advise using a nice sharp knife to make the task a little easier.

This post contains affiliate links: what this means

We use this knife sharpener and it is by far the best we have found. You can pick one up on Amazon here.

You will also need a nice big oven dish to make this Lasagne. Dishes like this are fantastic for all sorts of recipes and we get lots of use out of ours! Pick one up on Amazon here.

Lazy Lasagna Recipe From the Trim Healthy Mamas

The Trim Healthy Mamas share their philosophy and a recipe for quick, easy, and healthy lasagna.

With 15 children between them, sisters Pearl Barrett and Serene Allison know a thing or two about the challenges of staying svelte as moms. Three years ago, after numerous fad diets and and years of sliding up and down the scale, Pearl and Allison declared they were "in a place called done". Exit fad diets and enter Trim Healthy Mama, an eating plan the sisters created to help themselves and inspire other moms to look and feel their best.

Three books later the Trim Healthy Mama plan is more popular than ever, and the sisters&apos latest book, the Trim Healthy Mama Cookbook, is a huge bestseller. It&aposs easy to see why the plan is appealing. Pearl and Serene say they created the program with the idea of Food Freedom top of mind. "It&aposs not about cutting out food groups or depriving yourself. Finding your trim doesn&apost have to be difficult it can be enjoyable!"

The sisters&apos can-do food philosophy revolves around feeding your cravings in a healthier way, keeping refined carbs to a minimum, and finding clever substitutions for time-consuming recipes. Pearl and Serene are sharing the recipe for Lazy Lasagna, one of their favorites from their new book. You&aposll notice that they skip the noodles here, for a dish that is both lighter and simpler to prepare.

Lazy Lasagna


  • 2 pounds ground meat (beef and venison work well)
  • 2 (12-ounce) jars no-sugar-added pizza or spaghetti sauce (see Note)
  • 1½ tablespoons dried oregano
  • ½ teaspoon Mineral Salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1 to 2 doonks Pure Stevia Extract (optional)
  • 2 (10-ounce) packages frozen chopped spinach, thawed
  • 1 (8-ounce) package 1/3 less fat cream cheese
  • 1 (14-ounce) container 1% cottage cheese
  • 2 large eggs
  • 1 (8-ounce) piece part-skim mozzarella cheese, grated
  • ¼ cup finely grated Parmesan cheese (for sprinkling over top green can is fine)

PEARL SAYS: I&aposve made plenty of zucchini and eggplant lasagnas in the last few years, but they call for cutting the veggies into thin layers as faux noodles, and sometimes also require pre-cooking the veggies. I&aposm so over that. These days my life is way too busy for those extra steps I need ultra-easy meals, so I thought about spinach. It&aposs super cheap when you buy it in frozen bricks, it doesn&apost require cutting— hmmm𠅌ouldn&apost that work as a lasagna noodle layer? My children are not the hugest spinach fans, but they scarf this down and tell me it is the best lasagna ever! This is my go-to lasagna now I&aposve ditched all the others.

  1. Preheat the oven to 350ଏ.
  2. Brown the meat in a large skillet over high heat, then drain off any excess fat if necessary. Add the sauce and seasonings, and simmer over low heat for several minutes.
  3. Put the spinach in a colander and squeeze and push to get all the liquid out.
  4. Put the cream cheese, cottage cheese, and eggs in a food processor and process until smooth.
  5. Layer half the meat sauce in the bottom of a 9 í— 13-inch baking dish. Top with half the cheese mixture, then layer on half the spinach. Follow with half the grated mozzarella. Repeat the layers, ending with the mozzarella. Top with a good sprinkling of Parmesan cheese. Bake for 40 minutes or until bubbly.

Reprinted from the Trim Healthy Mama Cookbook. Copyright © 2015 by Pearl Barrett and Serene Allison. Published by Harmony Books, a division of Random House LLC, a Penguin Random House Company.


  • For the pasta:
  • 2 recipes poor man’s two-egg pasta dough (recipe here)
  • For the sauce:
  • ¼ cup extra-virgin olive oil
  • 5 cloves garlic, thinly sliced
  • Two 28-ounce cans whole San Marzano tomatoes, crushed by hand
  • ¼ teaspoon crushed red pepper flakes
  • 1½ teaspoons kosher salt
  • ½ cup loosely packed fresh basil leaves, chopped
  • For the filling:
  • 3 pounds fresh ricotta, drained overnight
  • 1 cup grated Grana Padano
  • 2 large eggs, beaten
  • ½ cup chopped fresh Italian parsley
  • ½ teaspoon kosher salt
  • For the assembly:
  • Unsalted butter, softened, for the baking dish
  • 1½ pounds fresh mozzarella, thinly sliced
  • 1½ cups grated Grana Padano


Recipe Summary

  • 1 package chocolate sandwich cookies (such as Oreos), crushed
  • 6 tablespoons butter, melted
  • 1, 8-ounce package cream cheese, softened
  • ¼ cup granulated sugar
  • 3 ¼ cups plus 2 tablespoons cold milk, divided
  • 1, 12-ounce tub Cool Whip
  • 1, 5.9-ounce package Instant chocolate pudding
  • 1 ½ cups chocolate chips, semisweet or milk

Add 36 chocolate cookies to a large zip-top plastic bag and crush, using a rolling pin or meat mallet, until fine crumbs form.

Transfer crumbs to a large bowl. Stir in melted butter. Transfer the mixture to a 9x13 baking dish. Press crumbs into the bottom of pan. Place in refrigerator to chill while working on other layers.

Mix the cream cheese with a mixer until light and fluffy. Add granulated sugar and 2 tablespoons milk and mix well. Stir in 1 1/4 cups Cool Whip. Spread mixture over cookie crust.

In a bowl, combine chocolate instant pudding with 3 1/4 cups cold milk. Whisk for several minutes until pudding begings to thicken. Spread mixture over previous layer. Allow the dessert to rest for 5 minutes so the pudding can firm up further.

Spread the remaining Cool Whip over the top. Sprinkle evenly with mini chocolate chips. Place in freezer for 1 hour or in refrigerator for 4 hours before serving.

Watch the video: 91 year old Maria shares her lasagna recipe with Pasta Grannies! (August 2022).