11 Secrets to Amazing Lasagna
Recipe Works on a Kamado Joe or In Your Oven
Easy Homemade Lasanga
Introduction
Lasagna was one of the very first meals I ever made with my mom. This is my easy version with all store-bought items. I have been making it for over 30 years now. Trust me when I tell you I have served this to well over 50 people, and it has never disappointed.
In the video, I break out 11 steps but follow the recipe below, and you will turn out a fine lasagna.
In the future, I will share my homemade version, where I make the sauce and the noodles from scratch.
Ingredients
Meat:
1 large yellow onion or 2 smaller yellow onions, diced
3 tablespoons olive oil
4 cloves fresh garlic
2.5 to 3 lbs of ground beef (Costco's organic beef recommended)
Worcestershire sauce
Garlic powder
Onion powder
Sauce:
Red wine
1 large jar (2.75 to 3 lbs) Prego sauce
1 small jar of Prego sauce
2 tbsp onion powder
2 tbsp garlic powder
1.5 tbsp oregano
1.5 tbsp basil
Fresh Cracked Pepper to taste
Diamond Crystal kosher salt to taste
Cheese Blend
1 lb whole milk mozzarella, shredded
0.5 lb low-moisture part-skim mozzarella, shredded
1 cup aged parmesan
500g cottage cheese
Lasagna noodles (not oven-ready)
Instructions
Sauté Onions and Garlic:
Sauté coarsely diced onions in 3 tablespoons of olive oil over low to medium heat until softened.
Add garlic and sauté for an additional minute.
Remove onions and garlic from the pot.
Be sure to wipe out the pot to avoid burning any pieces of onion or garlic.
Brown Hamburger Meat:
Brown the ground beef over medium heat, breaking it down into small pieces.
Season with a tablespoon of Worcestershire sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1 teaspoon of pepper.
Strain the beef to remove excess grease.
Prepare Sauce:
Mix the sautéed onions and garlic with the strained ground beef.
Add 1/3 of a good-drinking red wine bottle to enhance flavor.
Mix in Prego sauce, additional salt, pepper, 2 tbsp onion powder, 2 tbsp garlic powder, 1.5 tbsp oregano, and 1.5 tbsp basil.
Simmer the sauce for 20 minutes or up to 1 hour for bolder flavors (optional).
Make Cheese Blend:
Combine shredded whole milk mozzarella, low-moisture part-skim mozzarella, parmesan, and cottage cheese.
Build the Lasagna:
Preheat the Kamado Joe/oven to 325°F.
Grease a 9x12-inch baking dish.
Place a layer of sauce on the bottom, followed by a layer of lasagna noodles and cheese blend, and repeat. If you break down your meat small enough, you will be able to get a total of four layers of noodles, sauce, and cheese.
Ensure noodles are evenly distributed, breaking to make them smaller if needed.
Finish with a layer of sauce and extra parmesan on top.
Add Moisture and Bake:
Mix red wine and water in a 50/50 ratio.
Pour the mixture around the edges of the lasagna.
Wrap the dish tightly with aluminum foil.
Bake at 325°F for 1.5 hours.
Test doneness with a butter knife. You should be able to push through noodles easily when fully cooked.
Optionally, use a broiler for a golden top on fully cooked.
Let it Rest:
Allow the lasagna to rest for 20-30 minutes before serving to let it solidify.
Serve and Enjoy:
Cut into portions and serve.
Storage and Reheating:
Store any leftover lasagna with extra sauce in a glass container.
Reheat in the oven or microwave, adding a bit of water and wine for moisture.
Optional:
Consider making garlic bread as a delicious side.
Enjoy your lasagna, and don't forget to savor the layers of flavor! Don’t forget to subscribe to the channel for future recipes and videos.
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