Delicious Ground Beef Lasagna

Name: Delicious Ground Beef Lasagna
Total time: 7200 s
Yield: 8 people or 6 servings
Cuisine: American
Ingredients: as needed Olive oil,; 1/3 onion, chopped; 2 tablespoons ground garlic; 1/2 cup grated carrot; 1/3 cup finely chopped celery; 2.2 pounds ground beef; 1 package pre-cooked lasagna noodles; Salt and pepper, to taste; Chicken bouillon powder, to taste; 1 cup red wine (or to taste); 1 large jar of tomato pasta sauce; Ground basil, to taste; 1/2 cup water (or to taste); 5-6 Roma tomatoes, chopped; 1 cup chopped mushrooms; Gouda cheese, to taste; Grated Parmesan cheese, to taste; 1/2 liter sour cream

Berenice Jasso @cook_berejasso

Zapopan jalisco

This is my secret lasagna recipe, it never fails to impress with its flavor. It's important to have it slightly on the salty side, that's another little secret, for special guests and occasions. If you make it a day ahead, it will taste even better. Reheat in the oven and let it rest for 20 minutes before serving so it doesn't fall apart when you serve it.

Berenice Jasso @cook_berejasso

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Ingredients

2 hr

8 people or 6 servings

as neededOlive oil,
1/3onion, chopped
2 tablespoonsground garlic
1/2 cupgrated carrot
1/3 cupfinely chopped celery
2.2 poundsground beef
1 packagepre-cooked lasagna noodles
Salt and pepper, to taste
Chicken bouillon powder, to taste
1 cupred wine (or to taste)
1large jar of tomato pasta sauce
Ground basil, to taste
1/2 cupwater (or to taste)
5-6Roma tomatoes, chopped
1 cupchopped mushrooms
Gouda cheese, to taste
Grated Parmesan cheese, to taste
1/2 litersour cream

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Steps

2 hr

1

Prepare your ingredients as specified in the list.
2

In a deep saucepan, add a good splash of extra virgin olive oil. When it's hot, add the onion and garlic. Let them soften well, stirring occasionally.
3

Once the above is well softened, add the celery and carrot, stirring well (so everything absorbs the oil). Wait until it's well softened and add a pinch of salt.
4

Add the beef and season generously with salt, stir and let it cook well and separate like sand.
5

Add the tomatoes along with the chicken bouillon powder (it's important to be generous because the flavor deepens). Let the tomatoes soften and stir.
6

Add half of the red wine and let it boil.
7

Add the tomato sauce, stir, and add water (to make the sauce a bit runny). Let it boil.
8

Add the rest of the wine and the basil. (I always add fresh leaves too, but this time I didn't have any). Let it boil again.
9

Add the mushrooms and stir. Let it boil for 5 more minutes, taste and adjust seasoning (it should be slightly salty). Set aside until warm.
10

Preheat your oven to 350°F. In a baking dish, add a drizzle of olive oil and a bit of the sauce. Place a layer of pre-cooked lasagna noodles on top.
11

Add sauce again and another layer of lasagna. Add sauce again.
12

Add another layer of lasagna and half of the sour cream (spreading well) and sprinkle with Parmesan cheese (or goat cheese is also very tasty). Finish with sauce.
13

Another layer of pasta and sauce.
14

Finish the last layer with sauce and slices of Gouda cheese on top. Sprinkle with grated Parmesan cheese. (The number of layers depends on your dish, don't go over the edge, just make sure the layer with cream is in the center).
15

Cover with aluminum foil and bake until you see the pasta edges wavy and when you insert a fork it reaches the bottom.
16

Remove from the oven and let it rest for 30 minutes before cutting and serving.
17

If you make it a day ahead, it will taste even better: you can reheat for 20 minutes in the oven or microwave and let it rest before serving.
18

I serve it with a green salad and garlic bread. It will be your favorite dish!
19

This recipe makes 2 baking dishes (depends on the size of your dishes, but it's enough for 8 people and seconds).