Rachael Ray's Lasagna Burgers are What's for Dinner this Wednesday


rachel ray

I try every week to add a new meal to our menu. I attempt to follow the food guru and 30 minute meal making queen, Rachael Ray. The best part of my quest is I use items that I bought on sale so these meals are yummy and affordable… and oh, yes they can be completed in 30 minutes or less!


I am attempting to stretch my efforts with this recipe. Our son finally came home after 13 days in the NICU. I made homemade spaghetti sauce last night to celebrate. I soon learned I would never do that again unless my husband is home or my daughter isn’t interested in attempting to kiss her new brother no matter where I put him. I am going to cheat  a little since I already have my sauce and use it. Then I bought ready made burger patties. Voila! Dinner using the buns and burgers I have leftover from Monday. The next challenge staying awake long enough to cook dinner. Why, do I always have the children that sleep during the day and party at night?


  • 1 1/2 pounds ground beef, pork and veal mix
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, chopped
  • One 14.5-ounce can Italian crushed tomatoes
  • 1 handful basil leaves, shredded or torn
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk


  1. In a large bowl, season the meat with plenty of salt and pepper. Form into 4 patties, thinner in the middle for more even cooking. Drizzle with EVOO.
  2. In a saucepan, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the onion and cook until softened, about 5 minutes; add the garlic and cook for 2 minutes more, then stir in the tomatoes and season with salt and pepper. Lower the heat and simmer for 5 minutes; stir in the basil.
  3. In large skillet, heat a drizzle of EVOO over medium-high heat. Add the patties and cook, turning once, until medium-rare, 7 to 8 minutes.
  4. While the patties are cooking, in a small saucepan, melt the butter over medium heat; whisk in the flour for 1 minute, then whisk in the milk. Season with salt, pepper and the nutmeg, then cook until thickened, about 5 minutes. Stir in the ricotta and parmigiano-reggiano.
  5. Spoon some red sauce on the roll bottoms, then top with the patties. Dollop the cheese sauce on the patties and set the roll tops in place.

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