Lasagna is a classic Italian dish that is loved by many. It’s a hearty, comforting meal that is perfect for family dinners or potlucks. However, when it comes to baking lasagna, there’s always the question of whether to cover it or not. In this article, we’ll explore two different lasagna bake recipes – one covered and one uncovered – both with delicious results.
Lasagna Bake Covered
This lasagna bake recipe is perfect for those who prefer a more saucy and moist lasagna. Covering the lasagna while baking helps to trap in the moisture and flavors, resulting in a delicious and tender dish. Here’s what you’ll need:
Ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 jar (24 oz) pasta sauce
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 lasagna noodles, cooked and drained
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
Instructions:
- Preheat oven to 375°F.
- In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is no longer pink; drain.
- Stir in pasta sauce, diced tomatoes, basil, oregano, salt, and pepper.
- In a greased 9×13 inch baking dish, layer half of the noodles, meat sauce, mozzarella cheese, ricotta cheese, and Parmesan cheese. Repeat layers.
- Cover with foil and bake for 25 minutes.
- Uncover and bake for an additional 25 minutes or until cheese is melted and bubbly.
- Let stand for 10 minutes before serving.
Nutritional Information:
Serving Size: 1 piece
Calories: 410
Fat: 22g
Saturated Fat: 11g
Cholesterol: 87mg
Sodium: 732mg
Carbohydrates: 25g
Fiber: 2g
Sugar: 6g
Protein: 28g
Cooking Time:
50 minutes
Equipment:
- Large skillet
- 9×13 inch baking dish
- Foil
Serving Suggestions:
This lasagna bake pairs well with a side salad and garlic bread.
Variations:
You can substitute ground beef with ground turkey or chicken for a lighter option. You can also add vegetables such as mushrooms, zucchini, or spinach for added nutrition.
Substitutions:
You can substitute ricotta cheese with cottage cheese or cream cheese. You can also substitute mozzarella cheese with provolone or cheddar cheese.
Storage:
Leftover lasagna can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month. To reheat, cover with foil and bake in the oven at 350°F until heated through.
Tips:
- Be sure to drain the canned diced tomatoes to prevent the lasagna from becoming too watery.
- Cook the noodles al dente, as they will continue to cook in the oven.
- Let the lasagna stand for 10 minutes before serving to allow the flavors to meld together.
Frequently Asked Questions:
Should I cover my lasagna while baking?
Covering your lasagna while baking helps to trap in the moisture and flavors, resulting in a tender and saucy dish. However, if you prefer a crispy and browned top, you can leave it uncovered.
Lasagna Bake Uncovered
This lasagna bake recipe is perfect for those who prefer a crispy and browned top. Leaving the lasagna uncovered while baking allows the cheese to melt and become golden brown. Here’s what you’ll need:
Ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 jar (24 oz) pasta sauce
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 lasagna noodles, cooked and drained
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
Instructions:
- Preheat oven to 375°F.
- In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is no longer pink; drain.
- Stir in pasta sauce, diced tomatoes, basil, oregano, salt, and pepper.
- In a greased 9×13 inch baking dish, layer half of the noodles, meat sauce, mozzarella cheese, ricotta cheese, and Parmesan cheese. Repeat layers.
- Bake for 25 minutes.
- Sprinkle additional mozzarella cheese on top and bake for an additional 10-15 minutes or until cheese is melted and golden brown.
- Let stand for 10 minutes before serving.
Nutritional Information:
Serving Size: 1 piece
Calories: 410
Fat: 22g
Saturated Fat: 11g
Cholesterol: 87mg
Sodium: 732mg
Carbohydrates: 25g
Fiber: 2g
Sugar: 6g
Protein: 28g
Cooking Time:
40-45 minutes
Equipment:
- Large skillet
- 9×13 inch baking dish
Serving Suggestions:
This lasagna bake pairs well with a side salad and garlic bread.
Variations:
You can substitute ground beef with ground turkey or chicken for a lighter option. You can also add vegetables such as mushrooms, zucchini, or spinach for added nutrition.
Substitutions:
You can substitute ricotta cheese with cottage cheese or cream cheese. You can also substitute mozzarella cheese with provolone or cheddar cheese.
Storage:
Leftover lasagna can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month. To reheat, cover with foil and bake in the oven at 350°F until heated through.
Tips:
- Be sure to drain the canned diced tomatoes to prevent the lasagna from becoming too watery.
- Cook the noodles al dente, as they will continue to cook in the oven.
- Let the lasagna stand for 10 minutes before serving to allow the flavors to meld together.
Frequently Asked Questions:
Should I cover my lasagna while baking?
Covering your lasagna while baking helps to trap in the moisture and flavors, resulting in a tender and saucy dish. However, if you prefer a crispy and browned top, you can leave it uncovered.
Personal Thoughts
Both the covered and uncovered lasagna bake recipes are delicious in their own way. The covered lasagna bake is perfect for those who prefer a more saucy and moist lasagna, while the uncovered lasagna bake is great for those who love a crispy and golden brown cheese topping. Whichever recipe you choose, be sure to follow the tips and tricks for the perfect lasagna bake. Enjoy!