Mile High Lasagna From Rachael Ray Recipe

Name: Mile High Lasagna From Rachael Ray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, grated; 2 -3 garlic cloves, grated; 1 lb ground sirloin; 2 cups beef stock; 1 (28 ounce) can san marzano tomatoes; 1 (15 ounce) can crushed tomatoes; 3 -4 basil leaves, torn; salt and pepper; 4 tablespoons butter; 4 tablespoons flour; 1 quart milk; fresh nutmeg; 2 (8 ounce) boxes no-boil lasagna noodles; 2 cups gratd parmesan cheese; 1/2 cup provolone cheese, grated; parsley, chopped, for garnish

Servings: persons

2 tablespoons olive oil
1 large onion, grated
2 -3 garlic cloves, grated
1 lb ground sirloin
2 cups beef stock
1 (28 ounce) can san marzano tomatoes
1 (15 ounce) can crushed tomatoes
3 -4 basil leaves, torn
salt and pepper
4 tablespoons butter
4 tablespoons flour
1 quart milk
fresh nutmeg
2 (8 ounce) boxes no-boil lasagna noodles
2 cups gratd parmesan cheese
1/2 cup provolone cheese, grated
parsley, chopped, for garnish

1
Preheat oven 375 degrees.
2
Heat oil in large skilled med. low, cook onion and garlic about 10 min, till tender.
3
Turn heat up to med. high, brown beef, add beef stock, basil and tomatoes breaking up with potato masher or wooden spoon. Season with salt and pepper. Bring to bubble, reduce heat and simmer 5 minute.
4
Make a white or beshemel sauce in a saucepan: melt butter, stir in flour, whisk in milk. Cook over med. high till thick, stirring. Season with salt, pepper and nutmeg.
5
Layer Lasagna in loaf pans for the mile high effect. Meat sauce, Lasagna, white sauce and a handful of cheese, repeat till its a mile high!
6
Cover with aluminum foil, place pans on baking sheet, Bake 30 minutes Uncover Bake15 more minutes.
7
Notes: Sometimes I half this for my small family and only make 1 loaf pan. I have used dry seasoning, but I'm sure fresh are better. I also just use ground beef and my own canned tomatoes. Sometimes I add cottage cheese just sprinkled on. I really think the white sauce makes it good though!

812

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large onion, grated, 2 -3 garlic cloves, grated, 1 lb ground sirloin, and more.

Yes, Mile High Lasagna From Rachael Ray falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mile High Lasagna From Rachael Ray

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions