Thick and Cheesy Lasagna
Thick and Cheesy Lasagna

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, thick and cheesy lasagna. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Thick and Cheesy Lasagna is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Thick and Cheesy Lasagna is something that I have loved my whole life. They are nice and they look wonderful.

Try it with our Marinara, Meat or Roasted Garlic Alfredo Sauces. Check out one of our delicious pasta recipes! Taste Delicious, Italian-Inspired Dinner Recipes From Classico.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have thick and cheesy lasagna using 11 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Thick and Cheesy Lasagna:
  1. Make ready 1 For the Meat Sauce
  2. Prepare 2 can marinara
  3. Prepare 1 can tomato sauce
  4. Take 2 lb lean ground beef
  5. Take base ingredients for lasagna
  6. Get 1 box lasagna noodles or box no bake noodles
  7. Prepare 1 large ricotta cheese
  8. Make ready 2 lb shredded mozerella
  9. Get 1 egg
  10. Get 20 slice large pepperoni
  11. Prepare 1 bunch chopped basil

Layer half the noodles in the bottom of the pan, breaking the noodles as needed. Add half of the meat sauce, and spread evenly over the noodles. Gently spread the cream cheese/ricotta mixture evenly over the sauce. thick Lasagna [or Lasagne?] recipe please I recently found out my bf shares Garfield's LOVES of lasagna but he also says he's picky about it. I've only made lasagna once and it was ages ago.

Instructions to make Thick and Cheesy Lasagna:
  1. Brown ground beef, make sure it is fine pieces. I break up meat with hands as I add it to the pan then I use a whisk as its cooking to break it up.
  2. Because I'm using a jar sauce I don't season meat with salt or pepper. When the sauce is cooked taste it, add salt then if it needs it.
  3. Now for noodles. You can use regular lasagna noodles or the no boil variety. I find both to be just as good and the no boil is easier.
  4. If you boil spray each noodle with cooking spray as you dropping into boiling water. This is what I do so they won't stick. Cook aldente( where noodle is not too soft, still a little firm. Then drain and rinse in cold water. Then leave them resting in cold water.
  5. For no bake (easy way) put really hot tap water in a dish large enough to hold noodle. I use a rectangle dish. Soak noodles 10 min. They will not be completely soft. They will absorb moisture from cheese. But don't skip the soak. This recipe needs it.
  6. Filling; beat egg mix with ricotta then add in most mozzarella leaving out 1 cup for the top. I don't add salt to this because the cheese already had it.
  7. Assembly time; butter or spray Pam on bottom of a deep lasagna dish then coat bottom with two ladles of sauce.
  8. Now lay noodles slightly over lapping the noodles. I usually use 5 for each layer. Leave 1/2 inch around the sides, this is so the sauce can fill the gap and envelop the noodles. Then spread the mixed cheese in an even layer over all the noodles. I drop spoonfuls all over then spread out.
  9. Now add another layer of noodles then cheese. When you are near the middle do a layer of the pepperoni, use all of it. Also sprinkle some basil over some of the layers and save a bit for the top. Then repeat cheese noodles until all noodles and cheese mix are gone. DO NOT layer the sauce in. Just cheese and noodle.
  10. Almost done; When you have your final layer of noodles pour sauce over the top letting it pour down the sides of the lasagna. Then sprinkle the chopped basil then top with the cup of mozzarella.
  11. Spray foil with non stick and cover lasagna. Bake at 350° for about 30 min. Then take off foil and bake for 15 min or until the cheese is nicely browned.
  12. I like to reserve some of the sauce and add another jar of marinara. I serve this warm next to the lasagna. I love sauce!
  13. Take lasagna out of the oven and let it rest for half an hour. This is hard to do but the lasagna will come out of the tray in a firmer slice. If you cannot let this set up it tastes fine but will be a runny mess.
  14. Now I know some of you cooks may think this is a lot of meat in the sauce and yes it is. BUT this sauce needs to be thick and hearty. It is so good like this. You may also leave all the meat out for a vegetarian version. Or if you are serving a crowd and want your guests to have options use meatless marinara and serve the meat sauce on the side. Everyone I serve this too loves the thick meaty sauce.

In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder. You can cook your own Instant Pot Chicken or use a store-bought Rotisserie Chicken. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer.

So that’s going to wrap it up with this special food thick and cheesy lasagna recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!