Classic Beef Ragù Lasagna 2x the delicious portions!

Name: Classic Beef Ragù Lasagna 2x the delicious portions!
Yield: 2 servings
Cuisine: Italian
Ingredients: 14 oz Marinara Sauce; 1 Tomato; 1 Onion; 2 unit Chicken Stock Concentrate; 4 oz Ricotta Cheese; 1/2 cup Mozzarella Cheese; 2 tbsp Italian Seasoning; 3 tbsp Parmesan Cheese; 10 oz Lasagna Noodles; 2 unit Beef Stock Concentrate; 1/4 oz Parsley; 20 oz Ground Beef; 2 tsp Garlic Powder; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

By Recipe0 System

This big batch beef lasagna is a hearty classic that’s sure to win over everyone at the table! You’ll layer fresh lasagna noodles (no cooking needed!) with marinara, seasoned ground beef, garlicky ricotta, and lots of easy-melting mozzarella and Parmesan. After a turn in the oven, it’s straight to the table, family style, to feed the whole crew! This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.*

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

14 oz Marinara Sauce
1 Tomato
1 Onion
2 unit Chicken Stock Concentrate
4 oz Ricotta Cheese
1/2 cup Mozzarella Cheese
2 tbsp Italian Seasoning
3 tbsp Parmesan Cheese
10 oz Lasagna Noodles
2 unit Beef Stock Concentrate
1/4 oz Parsley
20 oz Ground Beef
2 tsp Garlic Powder
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 450 degrees. Wash and dry produce.

Halve, peel, and dice onion into 1⁄4-inch pieces. Roughly chop parsley.

In a small bowl, combine ricotta, half the garlic powder (you’ll use the rest in the next step), 1 tsp water, a big pinch of salt, and pepper.

Halve lasagna noodles widthwise, then halve again widthwise (you’ll have 20 squares; 40 squares for 8). Cover with damp paper towels (this will help prevent the noodles from drying out).
2

Heat a drizzle of oil in a large pan over medium-high heat. Add beef*, onion, Italian Seasoning, and remaining garlic powder. Season with salt and pepper. Cook, breaking up meat into pieces, until cooked through, 6-8 minutes (8-10 minutes for 8 servings). Carefully drain any excess grease from pan.

Add tomato paste, chicken stock concentrates, and beef stock concentrates to pan. Cook, stirring, until incorporated, 30-60 seconds.

Add 1⁄4 cup water (1⁄2 cup for 8); stir to combine. Remove pan from heat.
3

Fill a medium bowl with warm water. Add 1/3 cup marinara to the bottom of an 8-by-8-inch baking dish and spread out in an even layer. (For 8 servings, use two 8-by-8-inch baking dishes.)

Working one at a time, dip four lasagna squares into bowl with water, then place on top of marinara. TIP: Avoid overlapping too much to ensure even cooking. It’s OK if some of the squares go up the sides of the dish!

Top lasagna squares with 1 cup beef mixture and spread out in an even layer.
4

Dip four lasagna squares into bowl with water and place on top of beef mixture.

Dollop 1/3 cup marinara over top and spread out in an even layer.

Top with 1 cup beef mixture and spread out in an even layer.

Dollop with 1⁄4 cup garlicky ricotta and sprinkle with 2 TBSP mozzarella.

Repeat layering with four lasagna squares, 1/3 cup marinara, remaining beef mixture, remaining garlicky ricotta, and 2 TBSP mozzarella.
5

Dip four lasagna squares into bowl with water and place on top. Evenly spread remaining marinara over the top and sprinkle with remaining mozzarella.

Sprinkle lasagna with Parmesan. TIP: Save remaining lasagna squares for another use! We like cutting them into smaller strips and simmering in soup until just tender, 3-4 minutes.
6

Coat a large piece of aluminum foil with nonstick cooking spray; tightly cover baking dish with foil, coated side down.

Bake lasagna on top rack for 25 minutes (for 8 servings, bake on top and middle racks, swapping positions halfway through).

Carefully uncover (steam may release!) and bake until cheese is golden brown and noodles are fully cooked, 8-10 minutes more.

Remove from oven and let rest 5 minutes.
7

Cut lasagna into four pieces (eight pieces for 8 servings).

Serve family style or divide between plates; sprinkle with parsley.

Ground Beef is fully cooked when internal temperature reaches 160°.

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