Awesome Lasagna Recipes

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain.
• In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking pan.
• Line bottom of pan with three lasagna noodles. Spread 1/3 of sauce mixture over noodles. Layer 1/3 of the cottage cheese over the sauce. Sprinkle 1/3 of the mozzarella over the cottage cheese. Repeat this layering process until all ingredients are used up.
• Bake in the preheated oven for one hour. Let stand for 10 minutes before serving.

Steps:

• Heat oven to 350.
• In large pan, brown italian sausage; drain.
• Add spaghetti sauce, diced tomatoes, water, garlic and italian seasoning. Cover and simmer for 10-15 minutes.
• In medium bowl, combine ricotta, 2 cups of the mozzarella, parmesan, eggs, parsley and pepper. Mix well.
• Pour about 1 cup of the sauce on bottom of 9x13 pan.
• Arrange 3 uncooked lasagna noodles over sauce; cover with about 1 cup sauce.
• Spread 1/2 the cheese filling over sauce.
• Repeat layers of lasagna, sauce and cheese filling.
• Top with layer of lasagna and remaining sauce; sprinkle with remaining 1 cup mozzarella cheese.
• Cover with foil and bake at 350 for 45 minutes.
• Remove foil; bake an additional 15 minutes.
• Let stand 10 minutes before cutting.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain and stir in the tomato paste, salt, and Italian seasoning. Set aside a little bit of the mozzarella and Parmesan cheeses for the top; stir the rest into the ground beef. Set aside.
• Spread cottage cheese into the bottom of a 9 inch pie plate. Spoon the ground beef mixture over the cheese. In a small bowl, stir together the milk and eggs. Blend in the biscuit mix until smooth. Pour over the top of the pie, covering completely.
• Bake in the preheated oven until top is browned, about 30 minutes. Remove from the oven and sprinkle the reserved cheese over the top.

Steps:

• Make the Bechamel Sauce:.
• Heat the cream and milk in the microwave until it is hot, but not boiling.
• In a medium saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, until the mixture begins to bubble, about 2 minutes.
• Gradually stir in the hot cream and milk. Continue to cook, whisking constantly, until the sauce comes to a boil. Reduce the heat and simmer, continuing to whisk, 2 to 3 minutes longer, or until fairly thick. Season to taste with nutmeg, salt and pepper. (I use about 1/8 teaspoon nutmeg, 1/4 teaspoon salt and 1/8 teaspoon pepper).
• Directions for Assembling the Lasagna:.
• In a deep lasagna pan begin layering with thin layer of red sauce.
• Add first layer of pasta (4 sheets) on top.
• Then add layer of red sauce (about 1 cup) and béchamel sauce (about 1 cup). Sprinkle parmesan on top. Then layer a third of the mozzarella.
• Add second layer of pasta (4 sheets) on top.
• Then add another layer of red sauce (about 1 cup) and béchamel sauce (about 1 cup). Sprinkle parmesan on top. Then layer a third of the mozzarella.
• Add third layer of pasta (4 sheets) on top.
• Then add another layer of red sauce (about 1 cup) and remaining béchamel sauce. Sprinkle parmesan on top. Then layer remaining mozzarella.
• Add fourth and final layer of pasta (4 sheets) on top. Then top with red sauce and sprinkle with remaining parmesan.
• Cover top of lasagna dish with cover or foil.
• Place assembled lasagna dish into oven for 50 minutes at 375 degrees. Remove cover and bake for another 5 - 10 minutes.
• Remove from oven and allow to settle for about 15-20 minutes before serving.

Steps:

• Brown meat and onion in large skillet, drain off excess fat.
• (this can be done ahead and kept frozen until ready to use).
• Add garlic, mushrooms, salt, wine, spaghetti sauce, paste, and tomato sauce to the meat mixture; mix well.
• Set aside.
• In a medium bowl, combine egg, ricotta cheese, Parmesan cheese and parsley flakes, set aside.
• Spray crock pot with cooking oil.
• Layer the bottom of a 5 to 6 quart crock pot with 4 noodles, broken into pieces to fit.
• Spread half of the ricotta cheese mixture over the noodles.
• Top with 1/4 of the meat mixture and 1/4 of the shredded cheese.
• Top with 4 noodles, remaining cheese mixture, 1/4 of the meat mixture and 1/4 shredded cheese.
• Top with remaining 4 noodles and remaining meat mixture.
• Cover; cook on low setting for 6 to 8 hours.
• About 10 minutes before serving, sprinkle top of lasagna with remaining shredded cheese.
• Cover; let stand 10 minutes or until cheese is melted.

Steps:

• Brown sausage and beef until cooked through, breaking it up as it cooks. Drain off any fat.
• Add onion, carrot and garlic. Cook until vegetables are soft.
• Add chicken stock and deglaze pan. Then add crushed tomatoes, tomato sauce, bay leaf and basil. Add salt and pepper to taste. Bring to a boil then turn down and simmer for 20 minutes.
• Cook pasta as directed in salted water until just al dente.(about 8 minutes) Drain. Spread pasta into a 9x13" pan.
• Remove bay leaf from sauce and stir in parsley. Combine sauce with pasta.
• Drop spoonfuls of ricotta into pasta and stir until combined. Sprinkle with cheeses.
• Bake for 20-30 minutes at 350 degrees until cheese is browned and sauce in bubbley.