Easy Homemade Lasagna Recipe | No Boil Lasagna Recipe | 4K Cooking Videos





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INGREDIENTS
1 lb (454 g) lean ground beef
1 lb (454 g) Mild Italian sausage
2 to 3 Tbsp olive oil (to sauté onion)
2 cloves (9 g) garlic minced
1 small onion diced (97 g)
1/4 tsp salt
1/2 tsp cracked black pepper
2 Tbsp lightly dried parsley
1/2 tsp granulated garlic powder
1/2 tsp granulated onion powder
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
24 oz (680 g) Pasta sauce of your choice
NOTE: Add 12 oz more of pasta sauce for a saucier lasagna
8 oz (236.5 mL) water or low sodium beef broth (only if using no boil noodles)
16 oz (454 g) mozzarella cheese shredded
3 oz (84 g) parmesan cheese grated
15 oz (425 g) ricotta cheese
1 large egg
1 box of no – boil lasagna noodles
NOTE: I bought a store brand 12 ounce box of noodles and only used 9 long lasagna noodles. Depending on the brand or size of lasagna noodles will determine the amount you need for 3 layers

9×13 Baking Dish

INSTRUCTIONS
– In a preheated pot add olive oil, small diced onions and sauté until onions are cooked and softened
– To the same pot add lean ground beef, Italian sausage, salt, 1/4 tsp pepper, garlic powder, onion powder, red pepper flakes, dried oregano, 1 Tbsp lightly dried parsley and cook on a medium high heat until meat is browned
– Once meat is cooked through, be sure to drain any rendered fat out of the meat
– Now add pasta sauce, and water to the cooked meat
– Combine well
– Bring meat sauce to a simmer, cover with a lid, lower the heat and gently simmer for 20 minutes on a low heat
– After 20 minutes remove meat sauce from stove and then set aside until ready to use
– In a large bowl combine egg, ricotta cheese, 1 Tbsp lightly dried parsley, 1/4 tsp pepper, 1/4 cup of parmesan cheese, 1/2 cup of shredded mozzarella cheese and mix well
– In a separate large bowl combine the remainder shredded mozzarella cheese and parmesan cheese
– At this point you should have your meat sauce, ricotta cheese mixture and shredded cheese mixture in three separate bowls

ASSEMBLY
– In a 9 x 13 inch baking dish add 1 cup or a good scoop of meat sauce and evenly spread on the bottom of your baking dish
– Now place 3 long no-boil lasagna noodles (or 4 if using a shorter sized noodle) on top of meat sauce. Be sure to leave space between noodles as they will expand as they bake
– Now spread half of your ricotta cheese mixture on to noodles
– Next evenly sprinkle a 1/2 cup to 3/4 cup of shredded cheese mixture
– Then add 1 1 /2 to 2 cups of meat sauce and spread evenly
– Repeat this process once more
– Now add one more layer of lasagna noodles, add the remainder of meat sauce and top with remainder of cheese
– Cover tightly with aluminum foil
– BAKE in a preheated oven @ 375ºF / 190ºC covered for 45 minutes
– Then uncover and continue baking for 15 minutes more or until the cheese is golden brown and bubbling
– Once lasagna is done, remove from the oven and allow it to set for 20 to 25 minutes
– Allowing your lasagna to set and cool a bit will make cutting in to square pieces a lot easier
– This lasagna will serve 9 to 12 slices

DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!

MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
Comfort Zone by Avocado Junkie,
Courtesy of https://soundstripe.com

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