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Easy Baked Lasagna

Baked Lasagna is a well-liked entree at our parties. Filipinos love Italian food and lasagna is on that list of favorites. My version has a combination of ground beef and pork simmered in tomato sauces and whole tomatoes with seasonings. The white sauce is easy to make with cottage cheese and grated Parmesan. Pile up all the layers together, bake and enjoy. This recipe was inspired by The Pioneer Woman. Makes two medium-sized trays (9 inches x 11 inches each) or one large lasagna tray. Serves 6 to 8.
Cook Time1 hour 15 minutes
Total Time1 hour 15 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino, Italian
Keyword: Baked Lasagna
Servings: 8 people
Calories: 562kcal
Author: Asian In America

Equipment

  • Large lasagna baking tray : approximately 12 inches x 16 inches long x 3.5 inches deep
  • Large Skillet (12 to 14 inches in diameter); Or a Dutch oven
  • Or 2 medium-sized baking trays: 9 inches x 11 inches each (if baking in two trays)

Ingredients

For the meat sauce:

  • 1.5 pounds lean ground beef
  • 1 pound ground pork
  • 2 Tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 whole white or yellow onion, chopped
  • 2 teaspoons Worcestershire sauce
  • 1 can (14. 5 ounces) Whole Tomatoes
  • 1 can (6 ounces) tomato paste
  • 1 can (14.5 ounces) tomato sauce
  • 1 cup beef broth
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 Tablespoon dried basil

For the white sauce:

  • 3 cups cottage cheese
  • 2 whole beaten eggs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt

For the topping:

  • 1 pound grated or sliced Mozzarella cheese

For pasta:

  • 1 box (10 ounces) lasagna noodles
  • 1 teaspoon salt
  • 1 Tablespoon extra virgin olive oil

Instructions

To cook the meat sauce:

  • In a large, deep skillet or a Dutch oven, add the oil. When oil is hot enough in 1 to 2 minutes, saute the garlic and onions till translucent.
    Add the ground beef and pork. Combine well and flatten the meat in the skillet so it does not form into mounds of meat. Spread the meat evenly using a spatula or turner.
    Sprinkle the Worcestershire sauce all over the sauteed meat as it turns from pink to brown. Stir meat around.
  • Discard the water from the whole tomatoes. Add the tomatoes to the meats in the skillet. Crush the whole tomatoes with the back of cooking spoon.
    Pour the tomato paste and tomato sauce, and broth. Season with salt, pepper and basil. Combine ingredients. Cover and simmer the sauce over medium heat for 45 minutes. Every now and then, stir the meat sauce so the bottom does not burn.

To make the white sauce:

  • Using a medium-sized bowl, combine the cottage cheese, beaten eggs, grated Parmesan and salt. Mix well. Set aside.

To cook the pasta:

  • Cook according to package directions.
    Boil water in a large stockpot (about 12-quarts size). Add the salt and extra virgin olive oil. Cover for water to boil.
    When water is briskly boiling, add the lasagna noodles one at a time. Spread them out like a fan and make them submerge in the boiling water
    Cook the lasagna pasta 'al dente' for 11 minutes (or check package directions).
    When pasta is cooked, drain liquid.
    Set the cooked pasta aside. Lay the noodles flat on a tray, never overlapping.

To assemble lasagna:

  • In a large baking pan, line the bottom with about 4 lasagna pasta noodles in a single, flat layer. Do not overlap the noodles or it will not bake evenly.
    Using a ladle, pour a few tablespoons of the white sauce over the pasta.
    Then, add a few tablespoons of the meat sauce over the white sauce.
    Repeat process with layers in this order: Lasagna pasta, white sauce, meat sauce.
    End with the final meat sauce layer on top. Add the grated or sliced Mozarella cheese all over.

To bake the lasagna:

  • *Once assembled, the lasagna can be frozen for a few weeks or else kept in the refrigerator for up to 2 days. Make sure to cover the entire lasagna with plastic wrap, then a top covering of foil - all to prevent freezer burn.
    Of if desired at this stage, pre-heat the oven at 350 F degrees.
    Bake the lasagna, uncovered, for 30 minutes till the top gets bubbly.
    Then set the oven to Broil.
    Broil the lasagna for 5 minutes, so the sides get toasty and brown. *When broiling, set the timer and keep watch by the oven or the lasagna will burn.
    Serve warm.

Cook's comments:

  • I use a metal or foil pan for the lasagna if I intend to freeze it after assembly. I never use glassware to freeze or it gets brittle when frozen and breaks.
    But if I intend to bake the lasagna right away, a nice oven-proof metal, enamel or glass roasting pan is what I use. This can go from the oven to the table.

To bake frozen Lasagna:

  • Thaw the tray of frozen uncooked lasagna for at least 1 hour, at room temperature. (*Note: You cannot thaw lasagna in the microwave if it's in a metal pan).
    When the lasagna has thawed after about 1 hour, preheat oven at 350 F.
    Bake the lasagna at 350 F, for 45 minutes. After 45 minutes, insert tip of a sharp knife in the center of the lasagna. If the knife feels cold to the touch, then continue baking for 15 to 20 minutes more.
    When lasagna is bubbly on top and completely baked, set oven to Broil. Broil the lasagna for 5 minutes till top is brown and sides are crusty.
    Set a timer and keep watch while broiling or else the lasagna will burn if left unattended.

Nutrition

Serving: 1g | Calories: 562kcal | Carbohydrates: 5g | Protein: 53g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 150mg | Sodium: 1961mg | Potassium: 784mg | Fiber: 1g | Sugar: 3g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 220mg | Iron: 4mg