Grass Fed Beef Lasagna
If you've never had GRASS FED BEEF LASAGNA then this is a MUST make and eat Italian pasta recipe! It's a responsible and delicious way of eating meat. It's Lasagna season and a grass fed meat lasagna is a great way to feed your family a quality, delicious classic Italian meal that is eco-friendly and great for you as well. The meat actually tastes like meat.
Using grass fed beef is not only a responsible way of eating meat but you will realize the difference in flavor in the very first bite. You can taste the meat as is should taste. It's amazing and I have a difficult time using anything but grass fed beef in any of my Italian pasta recipes or any meat recipes for that matter.
If you've spent anytime on my Italian pasta recipe site you've realized that I am a food Natzie when it comes to fresh, great tasting ingredients. I have people emailing me all the time telling me that they made the best Italian meals all due to following the one basic rule of using fresh, quality ingredients.
This grass fed beef lasagna recipe is no different. I used fresh portobello mushrooms, quality mozzarella cheese, homemade marinara sauce, and good old fashion lasagna noodles. I have no idea what the heck these people are talking about when they say "no boil lasagna noodles”!
IT'S PASTA. YOU BOIL IT. END OF STORY!
Part of the joy I get from sharing my grass fed beef lasagna recipe and all of these recipes is passing on the traditional ways of making food. That's what will make your food taste great.
Grass Fed Beef Lasagna Ingredients:
- Marina Sauce Recipe, One batch.
- 4-6 balls of quality, fresh mozzarella cheese.
- 4 lbs of sliced baby bella mushrooms, sautéed till golden brown.
- 2 packages of lasagna pasta.
- 2 lbs of grass fed beef sautéed with garlic and olive oil, salt, and peper.
- 2 cups Parmigiano cheese
- Baciamella sauce (see instructions below)
Besciamella Sauce:
- 4 Tablespoons butter
- 4 Tablespoons flour
- 4 cups of room temperature milk
Grass Fed Beef Lasagna Instructions:
How to make lasagna. Rule number 1, Have Fun! It's as simple as that. Some basic rules are:
Drain the fat and juice from the meat prior to putting it in your lasagna layers.
Use lasagna noodles for your first layer.
Keep your layers relatively thin. Don't put all your ingredients in each layer.
Keep your layers relatively thin. Don't put all your ingredients in each layer.
Besciamella Sauce Instructions:
Melt the butter on low heat until the butter is melted but not boiling. If it boils it will separate and you should throw it out and start over.
Add the flour to the melted butter and stir or whisk over medium-low heat until it is golden brown.
Whisk in the room temperature milk and as you do the consistency with thicken. Pour this on top of your lasagna and it is ready to go in the oven.
Top the lasagna with a layer of parmigiano and then the besciamella sauce. Don't over flow the lasagna pan, although I usually do almost every time…
Baking Instructions:
Baking your lasagna is the most important part. After putting in all that work you want to make sure you cook it at a temperature that will allow it to cook all the way to the center and not burn it. If made your grass fed meat lasagna the night before and you put it in the refrigerator, take it out and let it rest at room temperature for an hour or two.
Heat the over to 350 degrees. Place the lasagna into the oven and depending on how deep or big your lasagna is, it could take you one to two hours to cook. Look for the following two signs. Golden brown top, bubbling on the side of the lasagna pan.
I always like to let my lasagna sit for twenty minutes before cutting it. This allows it to settle. It makes it a lot easier to cut and serve and it won’t molten lava in your mouth.
Now the best part. MANGIA!
Vivere, Amare, Ridere e Mangiare Bene
To Live, To Love, To Laugh and To Eat Well!
Do you have a pasta recipe to share? Just like this grass fed beef lasagna recipe I will post it right here on this site for a whole page dedicated to your Italian pasta recipe.