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Hearty and filling, this all-in-one dinner recipe will be your next family winner! For another variation, try this meat lasagna recipe by Chanie Nayman.
2 pounds (1 kilogram) lean ground beef
garlic powder, to taste
salt, to taste
pepper, to taste
1/2 teaspoon chili powder
2 tablespoons Gefen Honey
1 and 1/2 tablespoons Alfasi Cabernet Sauvignon or any other wine
1 and 1/2 40-ounce (1.4-kilogram) jars marinara pasta sauce, divided
2 eggs
1 slice challah, moistened and grated into crumbs
12 Haddar Oven-Ready Lasagne noodles
Heaven & Earth Ketchup, for drizzling
2 medium carrots, cut into small chunks
4 baby zucchini, cut into 1/2-inch (1-centimeter) slices
4 ounce (110 gram) baby bella mushrooms, sliced
1/2 small red pepper, diced
1/2 onion, peeled and diced
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
salt, to taste
pepper. to taste
1 and 1/2 tablespoons olive oil
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Place the vegetables and garlic on a baking sheet.
Add salt and pepper and toss with olive oil so that the vegetables are evenly coated.
Place vegetables in oven and bake for 15 minutes, tossing halfway through the baking time.
In a large greased frying pan, brown the ground beef, stirring with a fork to break the meat into small pieces. Add garlic powder, salt, pepper, chili powder, honey, and wine.
Pour one jar of pasta sauce into the pan; bring to a simmer. Cook for eight to 10 minutes and remove from heat.
Allow to cool, then add the eggs and challah crumbs to the meat mixture. Mix to combine.
Add roasted veggies and mix gently to combine.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Pour half the remaining pasta sauce into the bottom of a nine- by13-inch (20- by 30-centimeter) baking pan.
Place three lasagna noodles over the sauce. Spoon one-third of the meat mixture evenly over noodles. Repeat twice with the remaining noodles and meat mixture. Top with the last three noodles and the second half of the remaining sauce.
Cover tightly and bake for one hour. Allow to rest for 10 minutes before serving.
Drizzle ketchup over the top layer before serving.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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Delicious. I did not drizzle ketchup at the end and I used cayenne pepper instead of chili which gave it a kick
Excellent recipe! I substituted ground chicken for meat for a lighter dish- no one missed the meat! Thank you for sharing
Delicious.
It was easy to make and the family polished it off
SAUCY!! This is a saucy delcious lasagna! The instructions are clear cut, and the allotted time is spot on. The recipe asks for 60oz of sauce. Seems like a lot, but it is not if you are using no boil noodles. If you go the boil route, 40oz will result is a saucy lasagna as well. My family loved it, even the picky eater who loathes veggies.
SAUCY!! This was a saucy, meaty delight! The instructions are clear cut, and even someone who feels intimidated by making lasagna, do not be. 60oz of sauce seems like a lot, but when using no boil noodles you need the liquid. If you decide to go the route of boiling the noodles, usung a 40oz of sauce will stii result in a saucy lasagna. Famiy loved it, even the picky vegetable eaters.
Delicious This was ana amazing fleishig lasagna! I left out the mushrooms but otherwise delicious