Classic Lasagna in the Tupperware Ultra Pro

Name: Classic Beef Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 70 min
Yield: 8 servings
Ingredients: 1 lb (450 g) lasagna noodles; 1 tbsp olive oil; 1 small onion, chopped; 3 garlic cloves, minced; 1 1/4 lb (570 g) ground beef; 1/2 tsp salt; 25 oz (710 g) marinara sauce; 1/2 cup (120 ml) water; 2 packages (8 oz / 225 g each) sliced mozzarella; 4 cups (450 g) shredded cheddar; 8 oz (225 g) cream cheese, softened (optional); 1/2 cup (50 g) grated Parmesan

Classic Beef Lasagna

A generous beef lasagna with a quick meat sauce, sliced mozzarella, cheddar and an optional layer of cream cheese. The noodles cook in the Microwave Pasta Maker while the sauce simmers, and the Ultra Pro lasagna pan goes into the oven with its own lid, so the top stays moist before it browns.

In brief Classic Beef Lasagna is a mains recipe cooked in the Tupperware Ultra Pro. It takes 70 minutes in total and serves 8 servings.

Total time

70 min

Prep

30 min

Cook

30 min

Rest

10 min

Jump to recipe ↓

Method

Put the noodles in the Tupperware Microwave Pasta Maker, add water to the max line and microwave for 10 minutes at full power (about 1,000 W). Check that they are tender, drain and set aside.
Heat the oil in a skillet over medium heat and cook the onion and garlic for 3-5 minutes. Add the beef and cook, breaking it up, until no longer pink.
Stir in the marinara sauce. Pour the water into the empty sauce jar, close and shake, then add it to the skillet. Season and simmer for about 5 minutes, until thickened.
Heat the oven to 350 °F (180 °C).
Spread a thin layer of sauce in the base of the Tupperware Ultra Pro 3.3 l lasagna pan. Lay four noodles lengthwise, overlapping, then cover with sauce and a layer of mozzarella slices. Dot with half the cream cheese, if using, and scatter over 1 1/2 cups (170 g) cheddar.
Build a second layer the same way, keeping back about 1/2 cup (120 ml) of sauce. Finish with the remaining noodles, the reserved sauce, the rest of the cheddar and the Parmesan.
Cover with the lid and bake for 15 minutes, then uncover and bake for 15 minutes more. Let it rest for 10 minutes before cutting.