Gino Lasagne is made with layers of succulent ground meat, velvety béchamel sauce, and tangy marinara sauce, all baked to perfection. This traditional gino lasagne recipe is a fusion of Italian and British cuisine perfect for main courses at dinner or lunch, takes about 1 hour and 45 minutes to prepare, including baking and resting time, and serves 12 people.
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What Is Gino Lasagne Recipe?
Gino Lasagne is a classic dish made with layers of lasagna noodles, ground beef, marinara sauce, ricotta cheese, mozzarella cheese, and Parmesan cheese. It is baked to perfection and served as a hearty and delicious meal.
Gino Lasagne Ingredients
- 9 lasagna noodles
- 1 tablespoon olive oil
- ¾ cup chopped yellow onion
- 1 pound ground beef
- salt and pepper
- 3 cloves garlic, minced
- 48 ounces of marinara sauce, about 6 cups of sauce
- 1 teaspoon dried Italian seasoning
- ¼ cup chopped fresh parsley
- 1 egg
- 15 ounces of ricotta cheese
- 16 ounces shredded mozzarella cheese, about 4 cups
- ½ cup grated Parmesan cheese
How To Make Gino Lasagne
- Turn the oven temperature up to 375 degrees Fahrenheit.
- Put some salt into a large pot of water and get it boiling. Put in the lasagna noodles and cook for the bare minimum time recommended by the packaging. Once the noodles have been drained, they should be rinsed in cold water. They won’t stick to each other if you spread them out on parchment paper.
- In the meantime, heat the olive oil to temperature in a large skillet over medium heat. After around 3 to 4 minutes, with stirring, the onion should be softened enough to use. Crumble in the ground meat and sauté until it’s browned. Salt and pepper the food after draining the grease. For 30 seconds while stirring, add the garlic mince.
- Marinara sauce, Italian spice, and chopped parsley should be added to the skillet and stirred together. Turn the heat down to low after it reaches a simmer. 10 to 15 minutes at a low simmer with occasional stirring should do it.
- While the sauce is heating, break the egg into a medium bowl and whisk it gently with a fork to combine. Mix in the ricotta cheese until it is evenly distributed. Shredding the mozzarella cheese at this point is also recommended.
- Put about 1 cup of the sauce into a 9×13-inch baking dish to start assembling the lasagna. Spread the sauce out over the top of three noodles. Cover the noodles with a third of the remaining sauce. Spoon half of the ricotta mixture (minus a few tablespoons for the sauce) on top of the sauce. Top with a third of the mozzarella and a third of the Parmesan.
- Repetition of the same layer Use 3 noodles, 1/2 the remaining sauce, all of the ricotta, 1/2 the mozzarella, and 1/2 the Parmesan. Use the last three noodles, the remaining sauce, and the last of the mozzarella and Parmesan for the lasagna’s final layer.
- Wrap the lasagna with foil that has been coated on the bottom with cooking spray (so that the cheese doesn’t stick).
- Cover the lasagna with foil and bake it for 35 minutes. The lasagna should be heated and bubbling on the edges and the cheese should be lightly browned on top after another 10 to 15 minutes of baking with the lid off. Allow the lasagna to rest for 10 minutes before serving.
Recipe Tips
- Cook the lasagna noodles al dente: To ensure the perfect texture, cook the lasagna noodles until they are al dente, which means they are cooked but still slightly firm. This will prevent them from becoming too soft and mushy when baked in the lasagna.
- Season the ground beef: When sautéing the ground beef, season it with salt, pepper, and any other desired spices or herbs. This will enhance the flavor of the meat and add depth to the overall dish.
- Let the sauce simmer: Allowing the marinara sauce to simmer on low heat for about 10 to 15 minutes will help the flavors meld together and develop a rich taste. Stir occasionally to prevent sticking or burning.
- Whisk the egg into the ricotta: Be sure to whisk the egg thoroughly before mixing it with the ricotta cheese. This will help bind the cheese and give the lasagna a creamy texture.
- Layer the ingredients evenly: When assembling the lasagna layers, spread the sauce, ricotta mixture, and cheese evenly over each layer of noodles. This will ensure that each bite has a balanced distribution of flavors.
- Rest before serving: After baking the lasagna, allow it to rest for about 10 minutes before serving. This will allow the layers to set and make it easier to cut and serve without falling apart.
What Goes Well With Lasagne?
Lasagne is versatile and can be served with many different sides you can make a full Italian supper out of it by serving it with antipasto, breadsticks, or a crisp tomato feta salad,green salads and wedge salads are great lighter options chicken wings or roasted vegetables are great options for those who want to amp up the flavor. Last but not least, finish the dinner off with some steamed vegetables, roasted tomatoes, or honey-coated carrots.
How Long Will Leftover Lasagne Keep It?
- In The Fridge: Leftover lasagna can be stored in the refrigerator for 3 to 5 days. Keep it in a sealed container or wrap it tightly in plastic or aluminum foil.
- In The Freezer: Leftover lasagna can be frozen and kept for up to 3 months. Wrap it in plastic wrap or aluminum foil, or put it in a freezer-safe container or a resealable freezer bag. Defrost the lasagna thoroughly in the fridge overnight if you’re planning on serving.
How To Reheat Lasagne?
- Oven: Turn on the oven and set the temperature to 350°F (175°C). Put the lasagna in a baking dish, cover with foil, and heat for 20 to 30 minutes or until heated through.
- Microwave: Transfer a portion of lasagna to a microwave-safe plate. Cover with a microwave-safe lid. Microwave on medium power in 1 to 2-minute intervals, stirring or rotating occasionally, until heated thoroughly.
- Air fryer: Turn on the air fryer and set the temperature to 350°F (175°C). Heat the lasagna for 5 to 7 minutes in the air fryer basket or until it is hot and bubbling.
FAQs
What is the correct order to layer lasagna?
The correct order to layer a lasagna starts with a layer of sauce, followed by lasagna noodles, sauce, ricotta mixture, mozzarella cheese, and Parmesan cheese. Repeat the layers and finish with a final layer of sauce, mozzarella, and Parmesan.
Is lasagna better with ricotta or cottage cheese?
lasagna is traditionally better with ricotta cheese while some variations may use cottage cheese as a substitute, ricotta is commonly preferred for its creamy texture and mild flavor.
Do you put noodles or sauce on the bottom of the lasagna?
The sauce is placed on the bottom of the lasagna because it helps to prevent the noodles from sticking and adds flavor to the bottom layer.
Do you bake lasagna covered or uncovered?
Lasagna is baked covered with foil for 35 minutes to ensure even cooking then, the foil is removed and it’s baked uncovered for an additional 10 to 15 minutes for browning the cheese on top.
How do you keep the top layer of lasagna moist?
To keep the top layer of lasagna moist, cover it with foil during the initial baking to trap the steam and prevent excessive drying remove the foil towards the end to allow the cheese to lightly brown while retaining moisture.
Should lasagna be baked in a glass or metal pan?
Lasagna should be baked in a metal pan for optimal results a metal pan allows for better heat conduction, resulting in crispy edges and a well-cooked lasagna.
How thick should lasagna sauce be?
The lasagna sauce should have a thick consistency that coats the back of a spoon it should not be too watery or too thick but rather have a smooth and slightly thickened texture.
Does lasagna go on top or middle shelf?
Lasagna is placed on the middle shelf of the oven this allows for even heat distribution and ensures that the lasagna bakes evenly from top to bottom.
How do you keep lasagna from falling apart?
To keep lasagna from falling apart, allow it to rest for about 10 minutes after removing it from the oven this helps the layers set and makes it easier to cut and serve without falling apart.
Why is my lasagna so juicy?
your lasagna may be juicy due to excess moisture in the ingredients or an imbalance in the sauce-to-noodle ratio adjusting the sauce quantity or pre-cooking ingredients can help control the juiciness.
Gino Lasagne Nutrition Facts
Amount Per Serving
- Calories 602
- Total Fat 32g
- Saturated Fat 15g
- Trans Fat 0.3g
- Cholesterol 166mg
- Sodium 1576mg
- Potassium 1041.4mg
- Total Carbohydrates 35g
- Dietary Fiber 3.9g
- Sugars 11g
- Protein 44g
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Gino Lasagne Recipe
Description
Gino Lasagne is made with layers of succulent ground meat, velvety béchamel sauce, and tangy marinara sauce, all baked to perfection. This mouthwatering dish, a fusion of Italian and British cuisine perfect for main courses at dinner or lunch, takes about 1 hour and 45 minutes to prepare, including baking and resting time, and serves 12 people.
Ingredients
Instructions
- Turn the oven temperature up to 375 degrees Fahrenheit.
- Put some salt into a large pot of water and get it boiling. Put in the lasagna noodles and cook for the bare minimum time recommended by the packaging. Once the noodles have been drained, they should be rinsed in cold water. They won’t stick to each other if you spread them out on parchment paper.
- In the meantime, heat the olive oil to temperature in a large skillet over medium heat. After around 3 to 4 minutes, with stirring, the onion should be softened enough to use. Crumble in the ground meat and sauté until it’s browned. Salt and pepper the food after draining the grease. For 30 seconds while stirring, add the garlic mince.
- Marinara sauce, Italian spice, and chopped parsley should be added to the skillet and stirred together. Turn the heat down to low after it reaches a simmer. 10 to 15 minutes at a low simmer with occasional stirring should do it.
- While the sauce is heating, break the egg into a medium bowl and whisk it gently with a fork to combine. Mix in the ricotta cheese until it is evenly distributed. Shredding the mozzarella cheese at this point is also recommended.
- Put about 1 cup of the sauce into a 9×13-inch baking dish to start assembling the lasagna. Spread the sauce out over the top of three noodles. Cover the noodles with a third of the remaining sauce. Spoon half of the ricotta mixture (minus a few tablespoons for the sauce) on top of the sauce. Top with a third of the mozzarella and a third of the Parmesan.
- Repetition of the same layer Use 3 noodles, 1/2 the remaining sauce, all of the ricotta, 1/2 the mozzarella, and 1/2 the Parmesan. Use the last three noodles, the remaining sauce, and the last of the mozzarella and Parmesan for the lasagna’s final layer.
- Wrap the lasagna with foil that has been coated on the bottom with cooking spray (so that the cheese doesn’t stick).
- Cover the lasagna with foil and bake it for 35 minutes. The lasagna should be heated and bubbling on the edges and the cheese should be lightly browned on top after another 10 to 15 minutes of baking with the lid off. Allow the lasagna to rest for 10 minutes before serving.
Notes
- Cook the lasagna noodles al dente: To ensure the perfect texture, cook the lasagna noodles until they are al dente, which means they are cooked but still slightly firm. This will prevent them from becoming too soft and mushy when baked in the lasagna.
- Season the ground beef: When sautéing the ground beef, season it with salt, pepper, and any other desired spices or herbs. This will enhance the flavor of the meat and add depth to the overall dish.
- Let the sauce simmer: Allowing the marinara sauce to simmer on low heat for about 10 to 15 minutes will help the flavors meld together and develop a rich taste. Stir occasionally to prevent sticking or burning.
- Whisk the egg into the ricotta: Be sure to whisk the egg thoroughly before mixing it with the ricotta cheese. This will help bind the cheese and give the lasagna a creamy texture.
- Layer the ingredients evenly: When assembling the lasagna layers, spread the sauce, ricotta mixture, and cheese evenly over each layer of noodles. This will ensure that each bite has a balanced distribution of flavors.
- Rest before serving: After baking the lasagna, allow it to rest for about 10 minutes before serving. This will allow the layers to set and make it easier to cut and serve without falling apart.