(NO RICOTTA) LASAGNA!

Cook Time: 30 Minutes

Bake Time: 20 Minutes

INGREDIENTS

NOODLES:

Lasagna Shaped Noodle

RED SAUCE:

• 1 lb Ground Beef
• 2 Tablespoons Unsalted Butter
• 1 Tablespoon Tomato Paste
• 1 pound Chunky Tomato Sauce
• 1 Diced Carrot
• 1 Diced Onion
• 2 Tablespoon Garlic Paste
• 3 Tablespoons Italian Seasoning
• 3 Tablespoons Paprika
• 3 Tablespoons Garlic Powder
• 1 Tablespoon Thyme
• 1 Tablespoon Oregano
• Salt to Taste
• Black Pepper to Taste
• Crushed Red Chili Flakes To Taste

CREAM CHEESE SAUCE:

• 1 lb Cream Cheese
• 3 Tablespoons Milk
• 2 Tablespoons of Kraft Grated Parmesan Cheese
• 2 Tablespoon of Italian Seasoning
• 2 Tablespoons of Dried Basil
• 1 Tablespoon of Garlic Powder
• Salt to Taste

TOPPINGS:

• 16 Ounces Shredded Mozzarella cheese (Set 4 ounces aside to top when layering for white sauce)
• ½ cup Grated Parmesan cheese
• 1 Tablespoon Dried Basil
• 1 Tablespoon Crushed Red Chili Flakes
• Fresh Oregano
• Fresh Basil

DIRECTIONS:

LASAGNA SHEETS:

1.) Follow the package instructions to cook the desired Lasagna sheets. Once cooked, set aside until it is time to assemble.

MEAT SAUCE:

1.) To make the red sauce, you will need to begin the essential flavor base, known as Mirepoix. A Mirepoix is an essential flavor base made from celery, onions, and carrots with a traditional ratio being 2:1:1, two parts onion, one part carrot, and one part celery. To do so, add two tablespoons of unsalted butter into the pot and allow it to melt. Then, add the onion, carrot, and celery to the pot and cook on medium-low until the vegetables become translucent and aromatic. You may also add one tablespoon of tomato paste to deepen the red sauce’s color and add more flavor.

2.) Add ground beef and saute until it is browned. Be sure to break up the ground beef until it reaches an even consistency.

3.) Add all seasoning ingredients listed above in the red sauce. Then, add 1 lb pound of chunky tomato sauce into the sauce. Mix until incorporated. Adjust the seasoning to your preference.

4.) Allow the ground beef to simmer on low until cooked through. Set aside.

WHITE SAUCE: 

1.) Melt 1 lb of cream cheese until the cheese reaches a smooth texture.

2.) Add all dried herbs into the cream cheese with parmesan cheese.

3.) Add three tablespoons of milk to allow the cheese to reach a sauce-like consistency.

4.) Adjust seasonings and consistency to your preference. Set Aside.

TO ASSEMBLE:

1.) Preheat oven to 400 F.

2.) Spoon a thin layer of the red sauce on an empty base of a 9×13-inch baking dish. This will prevent the lasagna noodles from sticking to the bottom of the pan.

3.) Add the first layer of lasagna noodles to the pan. Then add the white sauce mixture to the noodles until fully covered. Sprinkle half of the mozzarella cheese set aside for the white sauce over the layer of noodles. Cover with a new layer of lasagna noodles.

4.) On the new layer of noodles, add red sauce over the lasagna sheets until fully covered. Cover with a new layer of lasagna noodles.

5.) Add white sauce and other half of mozzarella cheese to the new layer of noodles. Cover with the last layer of lasagna noodles.

6.) Add the red sauce to cover the lasagna noodles. Sprinkle a heavy amount of mozzarella and parmesan cheese until fully covered. Sprinkle with dried basil and dried oregano. Optional: for added color, I added crushed red chili flakes.

7.) Cover and bake in the oven until cheese for 20 minutes until the cheese is melted, golden, and bubbling.

8.) Remove from the oven and allow to rest for 10 minutes before serving. Garnish with fresh basil, fresh oregano, and crushed red chili flakes.

9.) Serve and enjoy!