THE BEST EVER LASAGNA
My brother, Joe, created this lasagna based on our mom's recipe. It's a family favorite at Christmas, thanks to the special ingredients that make it magnifico. -Stephanie Marchese, Taste of Home Visual Production Director
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 15 servings
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.
Nutrition Facts : Calories 509 calories, Fat 33g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 1185mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein.
LASAGNA
This recipe makes enough lasagna for five to six people -- including seconds! When this dish comes out of the oven, let it rest for a few minutes to ensure beautiful, clean slices. You can also reheat it the next day for out-of-this-world leftovers.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat. Add the noodles and a generous pinch of salt and cook for half as long as the package suggests. Drain and float in cold water. (Skip this step if noodles are precooked.)
- Preheat the oven to 350 degrees Fahrenheit. In a medium skillet over medium-high heat, fry the sausage links until cooked through, about 10 minutes. With kitchen scissors, cut the sausage into disks in the pan and continue to fry over low heat until the cut surfaces are crispy, about 20 minutes. Drain off the fat.
- In a medium bowl, stir together the egg, ricotta, and 1/2 cup of the pecorino.
- To assemble the lasagna, spread 1 cup of the tomato sauce in the bottom of a greased 9-by-13-inch baking dish. Drain and pat dry the noodles. Overlap one third of the noodles atop the sauce to cover the pan bottom. Spread all the cooked sausage over the noodles and spoon over another cup of sauce. Lay down the second third of noodles. Evenly dollop all the ricotta mixture on top of the noodles and flatten with the spoon to make an even layer. Top with the remaining noodles to completely cover the cheese. Pour over 1 1/2 to 2 cups sauce to cover. Evenly lay all the mozzarella slices on top. Sprinkle around the remaining 1/4 cup pecorino and drizzle with olive oil.
- Bake uncovered for 40 minutes, or until the lasagna is bubbling all over and lightly golden on top. Let rest for 10 to 15 minutes before slicing. Serve with grated cheese and warmed extra sauce at the table.
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
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.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
BEST LASAGNA
This recipe is called 'Best Lasagna' because it is rated best by my family and friends. May be served with a light garden salad with Italian dressing.
Provided by Kristen
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a rapid boil. Boil lasagna noodles 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay noodles flat and remove excess water with a paper towel.
- In a skillet, brown the ground beef over medium-high heat. Add onion, salt, pepper, and Italian seasoning. Cook until there is no remaining pink color in beef. Drain any liquids and set aside.
- In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the spaghetti sauce and the seasoned ground beef. Mix until well blended. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Add a thin layer of spaghetti sauce in the bottom of a 9x13 inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles. Top ricotta layer with several basil leaves. Add another layer of noodles lengthwise. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top the noodles with the remaining spaghetti sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese.
- Bake in a preheated oven for 50 to 55 minutes. If Mozzarella cheese becomes too browned, loosely cover with a piece of foil.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 45.2 g, Cholesterol 51.9 mg, Fat 14.9 g, Fiber 4.1 g, Protein 23.4 g, SaturatedFat 6.9 g, Sodium 625.6 mg, Sugar 8.5 g
CLASSIC LASAGNA
While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches - they need as much water as possible to move freely so they don't clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.
Provided by Alison Roman
Categories dinner, weekday, weeknight, casseroles, pastas, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
- Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
- Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
- Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
- Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
- Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
- Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
- Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
- Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
- Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.
Nutrition Facts : @context http, Calories 938, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 58 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 26 grams, Sodium 1333 milligrams, Sugar 11 grams
TRADITIONAL LASAGNA
This recipe by Lorri Foockle won "Grand Prize" in a "Taste of Home" magazine. With five kinds of cheese it is by far THE BEST lasagna I've ever tasted!
Provided by Carrie Ann
Categories Meat
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet, cook beef and sausage over medium heat until no longer pink; drain.
- Add the next seven ingredients.
- Simmer, uncovered, for 1 hour, stirring occasionally.
- In a bowl, combine the eggs, parsley, cottage cheese, ricotta and parmesan.
- Spread 1 cup of meat sauce in an ungreased 13x9x2-inch baking dish.
- Layer with 3 noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup of mozzarella, three noodles, 2 cups of meat sauce, remaining cottage cheese mixture and 1 cup of mozzarella.
- Top with remaining noodles, meat sauce and mozzarella (dish will be full).
- Cover and bake at 375°F for 50 minutes.
- Uncover; bake 20 minutes longer.
- Let stand 15 minutes before cutting.
BEST ITALIAN LASAGNA EVER!
This is the best lasagna recipe I have ever made. I had one lasagna several years ago that was out of this world and while this is not the same one, it is the closest one I have ever found. I like to make two and freeze one for later use.
Provided by alhardin
Categories Kid Friendly
Time 1h20m
Yield 1 lasagna, 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- Boil noodles and drain (you may also use uncooked noodles).
- Sauté garlic, sugar and salt.
- Add sausage and ground beef and brown, breaking into small crumbles.
- Add basil, pepper, tomatoes and paste; simmer 20-30 minutes until sauce thickens.
- Mix together in bowl, ricotta, egg and parsley (add milk if it's too thick).
- Layer sauce to cover bottom of pan, noodles 1/2 of ricotta mixture, 1/4 c of parmesan, noodles, ricotta, mozzarella, sauce and parmesan.
- Bake covered for 25 minutes.
- Uncover and bake another 25 minutes.
- Let cool about 10-15 minutes then cut and serve.
- Leftovers may be frozen and then heated in the oven until hot and melty.
- Goes great with crusty garlic toast and a salad.
Nutrition Facts : Calories 890.3, Fat 53, SaturatedFat 26.2, Cholesterol 196.3, Sodium 2022, Carbohydrate 47.7, Fiber 3.8, Sugar 12.5, Protein 55.6
LASAGNA
In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors. "If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making."
Provided by Regina Schrambling
Categories dinner, main course
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
- Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
- Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
- In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
- Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
- Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
Nutrition Facts : @context http, Calories 1085, UnsaturatedFat 43 grams, Carbohydrate 43 grams, Fat 77 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 28 grams, Sodium 1335 milligrams, Sugar 7 grams, TransFat 0 grams
LASAGNE
Little is more satisfying than cooking a classic to perfection - Sarah Cook gives us a lesson in how to make lasagne
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h10m
Number Of Ingredients 25
Steps:
- First, make the béchamel sauce. Put the milk, onion, bay leaves and cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.
- For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg is soft but not coloured.
- Tip in the beef and pork mince, the milk and chopped tomatoes. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan. When the mince is mostly broken down, stir in all the herbs, the stock cubes and the red wine, and bring to a simmer. Cover and cook for 1 hr, stirring occasionally to stop the bottom catching.
- Uncover and gently simmer for another 30 mins-1 hr until the meat is tender and saucy. Taste and season.
- To finish the béchamel sauce, strain the milk through a fine sieve into one or two jugs. Melt the butter in the same pan then, using a wooden spoon, mix in the flour and cook for 2 mins.
- Stir in the strained milk, a little at a time - the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. Bring to a gentle simmer, stirring constantly (if you have lumps, give it a quick whisk). Gently bubble for a few minutes until thickened. Season with salt, pepper and a good grating of nutmeg.
- Heat the oven to 180C/160C fan/gas 4. Spread a spoonful of the meat sauce over the base of a roughly 3.5-litre baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little of the parmesan.
- Repeat the layers - pasta, béchamel, meat and parmesan - two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and remaining parmesan. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.
Nutrition Facts : Calories 794 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.7 milligram of sodium
BEST LASAGNA
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.
THE BEST LASAGNA
A long-simmered beef ragu lets the brightness of the tomatoes shine through while developing a meaty richness. Our ricotta is mixed with nutty Parmesan that tempers the sharp garlic and adds flavor. We worked hard to get the right balance of the ricotta and tomato sauce in the layers since each element has their own voice. Our lasagna also uses less mozzarella than many other recipes - we prefer the creaminess of ricotta over the stringiness of melted mozzarella. Look for the shorter noodles - you won't need to cut them when assembling the lasagna.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Place the beef in a large bowl and "pull" it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
- Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
- Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
- Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
- Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
- Arrange a rack in the center of the oven and preheat to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
- Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
- Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
- Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
- Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
- Let sit 10 minutes before serving.
WORLD'S BEST LASAGNA
Steps:
- 1) 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 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. 2)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. 3)Preheat oven to 375 degrees F. 4) 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. 5)Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
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THE MOST AMAZING LASAGNA RECIPE
From thestayathomechef.com
4.9/5 (364)Total Time 2 hrs 20 minsCategory Main DishCalories 834 per serving
- In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine*. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.
- Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
- In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
THE BEST LASAGNA RECIPE EVER! | THE RECIPE CRITIC
From therecipecritic.com
4.8/5 (11)Calories 736 per servingCategory Dinner, Main Course
- In a large skillet over medium high heat add the olive oil and onion. Sauté until tender and add the ground beef and sausage. Cook and crumble until brown and cooked throughout. Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, and basil. Let simmer on low heat.
- In a large pot, bring the water to a boil. Add the lasagna noodles and cook for 8-10 minutes. Drain and rinse in cold water.
ABSOLUTE BEST EVER LASAGNA RECIPE - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
4/5 (22)Total Time 3 hrsCategory Dinner, Entree, Main CourseCalories 741 per serving
- In a large dutch oven or heavy-bottomed pot over medium-high heat, brown the ground round and hot Italian sausage. Drain excess fat, add the pepperoni and cook about 1 minute.
- Add the crushed tomatoes, tomato paste, sugar, basil, bay leaves, oregano, salt, and pepper. Bring to a boil, add the wine.
- Reduce the heat and simmer for 1 hour. Add the mushrooms and simmer another 30 minutes. (if doubling the recipe, simmer longer)
LITERALLY THE *BEST* LASAGNA RECIPE - LAUREN'S LATEST
From laurenslatest.com
Ratings 48Calories 359 per servingCategory Dinner
- In a large heavy-bottomed pot, heat olive oil over medium heat. Add in onion and saute 2-3 minutes. Add in garlic and ground beef. Break meat apart as it browns. Once meat has browned completely, pour in diced tomatoes, tomato sauce, water, bay leaves, dried basil, sugar, Italian Seasoning and salt. Bring to boil, then reduce heat to simmer. Cook sauce 1-2 hours or until very thick. You may have to add a little extra water as it reduces down to prevent scorching. This is normal.
- While meat sauce cooks, make the cheese layer: stir cheeses together in a bowl with basil, parsley and salt & pepper. Set aside.
- Spread 1/2 cup prepared sauce in the bottom of a lightly greased 9x13 baking dish. Layer in 5-6 noodles across the bottom to completely cover. Spread half of the cheese mixture overtop of the noodles and then one third of the sauce. Top with another layer of noodles, the second half of the cheese mixture and another third of the sauce. Final layer is the last of the noodles and the last of the meat sauce. Sprinkle with 1/4 lb. grated mozzarella cheese. So real quick, here is the order of the layers:Meat Sauce (just a little so the noodles don't stick to the bottom)NoodlesCheese FillingMeat SauceNoodlesCheese FillingMeat SauceNoodlesMeat SauceMozzarella Cheese
LASAGNA - GIMME SOME OVEN
From gimmesomeoven.com
4.8/5 (59)Total Time 1 hr 40 minsServings 12
- In a large sauté pan or stockpot, cook the sausage and onion over medium-high heat until the sausage is completely browned, crumbling it with a wooden spoon as it cooks. Add the garlic, tomato paste and crushed red pepper flakes and sauté for 2 more minutes, stirring occasionally. Stir in the wine, using a wooden spoon to scrape up any of the browned bits that have stuck to the bottom of the pan. Add the tomatoes, roasted red peppers, oregano, bay leaf, salt and pepper, and stir to combine. Use the wooden spoon to break up the tomatoes into small pieces as the sauce continues to cook. Once the sauce reaches a simmer, reduce heat to medium to maintain the simmer. Then let the sauce continue to simmer and reduce down for about 10-15 minutes, or until about half of the juices have evaporated. (You still want the sauce to be fairly juicy, just not overly so.) Discard bay leaf. Remove pan from heat and set aside until ready to use.
- Meanwhile, in a separate mixing bowl, stir together the ricotta, Parmesan, basil and egg until combined.
BEST LASAGNA RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (132)Servings 8
- Preheat oven to 225°. Mix pork and beef with your hands in a large bowl; season generously with salt and pepper, then mix again. Form into about 18 large meatballs (they don’t need to be perfect—you’ll be mashing them later).
- Heat oil in a large Dutch oven over medium-high. Working in 2 batches, cook meatballs, turning occasionally and reducing heat if bottom of pot looks in danger of scorching, until browned all over, about 6 minutes per batch. Transfer to a rimmed baking sheet as they’re done.
- Reduce heat to medium. Add pancetta and cook, stirring often, until lightly browned and beginning to crisp, about 5 minutes. Add onion, celery, carrot, and garlic and cook, stirring occasionally, until softened, 6–8 minutes. Add tomato paste and cook, stirring constantly, until paste darkens, about 2 minutes. Add wine and cook, stirring occasionally, until nearly completely evaporated, 4–5 minutes. Add tomatoes, crushing with your hands, and increase heat to medium-high. Cook, stirring occasionally, until liquid is jammy and reduced by about half, 8–10 minutes. Add broth and milk and return meat to pot. Bring to a simmer. Cover pot, leaving lid slightly ajar, and transfer to oven. Bake sauce (no need to stir, but check after 1–2 hours to ensure liquid is at a low simmer, adjusting oven temperature as needed) until meatballs are falling-apart tender, 3–4 hours.
- Using a potato masher, break meatballs apart and incorporate into liquid (you should have about 8 cups ragù); season with salt and pepper. Reduce over medium-low heat if needed to thicken. Do Ahead: Sauce can be made 4 days ahead; let cool, then cover and chill, or freeze up to 3 months.
BEST LASAGNA RECIPE - THE CREATIVE BITE
From thecreativebite.com
5/5 (1)Category CasseroleCuisine ItalianTotal Time 1 hr 30 mins
- Prepare your lasagna noodles according to the package directions to al dente. Drain and rinse the noodles under cold water to stop the cooking process. Set aside.
- Meanwhile, in a deep skillet, brown the beef and pork together for 4-5 minutes. Add the garlic salt, Italian seasoning, tomato paste and tomatoes and using a fork, crush the tomatoes until there are only small chunks left. Heat to boiling, stirring occasionally. Reduce heat and simmer uncovered for 20 minutes or until the mixture is the consistency of spaghetti sauce.
THE ULTIMATE LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 10
THE BEST LASAGNA RECIPE {SIMPLE & CLASSIC}
From simplyrecipes.com
5/5 (111)Calories 813 per serving
EASIEST LASAGNA EVER - DAMN DELICIOUS
From damndelicious.net
4.7/5 (39)Servings 12
WE TRIED 4 FAMOUS LASAGNA RECIPES - HERE'S THE BEST | …
From thekitchn.com
Estimated Reading Time 7 mins
- The Biggest Letdown: Giada de Laurentiis’ Classic Italian Lasagna. Overall rating: 6/10. Get the recipe: Classic Italian Lasagna. Read more: I Had High Hopes for Giada de Laurentiis’ Over-the-Top Lasagna.
- The Taste of My Childhood: Martha Stewart’s Lasagna with Meat Sauce. Overall rating: 8/10. Get the recipe: Martha Stewart’s Lasagna with Meat Sauce. Read more: Martha Stewart’s Lasagna Features a Brilliant Time-Saving Trick.
- The Time-Consuming Recipe (Mostly) Worth the Effort: Allrecipes’ World’s Best Lasagna. Overall rating: 9/10. Get the recipe: Allrecipes’ World’s Best Lasagna.
- The Clear (and Surprising!) Frontrunner: Ina Garten’s Turkey Lasagna. Overall rating: 10/10. Get the recipe: Ina Garten’s Turkey Lasagna. Read more: Ina Garten Has a Clever Trick to Making the Best Lasagna Ever.
BEST LASAGNA - CAFE DELITES
From cafedelites.com
5/5 (81)Total Time 2 hrs 5 minsCategory DinnerCalories 613 per serving
- Heat oil in a large pot over medium heat, then add in the onion and carrots and cook for 8-10 minutes, or until softened. Add in the garlic and sauté for about 1 minute, until fragrant.
- In a large pot, melt butter over medium heat. Remove from hot plate; add the flour and whisk for about 30 seconds, or until well blended.
LASAGNA (TRADITIONAL ITALIAN RECIPE) EASY STEP BY STEP ...
From christinascucina.com
4.8/5 (56)Total Time 1 hr 50 minsCategory Main CoursesCalories 416 per serving
- In a large, heavy pot, put the olive oil, garlic and parsley over medium high heat. When the garlic begins to brown, increase the heat and add the ground beef. Break up the beef, but keep it rather chunky. Sprinkle with about 1/2 tsp of salt.
- When the beef is beginning to dry up, add the tomatoes and stir well. Add more salt, then lower the heat and allow to simmer for about an hour, stirring from time to time. Taste for salt and add pepper.
- When the sauce is ready, add the torn basil leaves. Remove about a cup (8 oz) of plain sauce (leave the ground beef in the pot and save for the top layer). Refrigerate the meat sauce when cool, or set aside if using right away.
- Melt the butter in a medium pot then add the flour. Keep stirring to cook the flour for at least 5 minutes, but don't let it brown. Pour in a little of the milk, and stir quickly to incorporate.
THE BEST CLASSIC LASAGNA - THE WHOLESOME DISH
From thewholesomedish.com
5/5 (114)Calories 463 per servingCategory Dinner, Entree, Main Course
- Make the meat sauce. Add beef and sausage to a large skillet over medium-high heat, breaking it apart with a wooden spoon. Add the onion and garlic. Cook until meat is browned, about 6-8 minutes. Drain the fat from the meat. Return the meat to the skillet.
- Add the tomato sauce, crushed tomatoes, tomato paste, water, sugar, 2 teaspoons salt, 2 teaspoons Italian seasoning, 1 teaspoon basil, and the black pepper. Stir until well combined. Cover and reduce the heat to low. Simmer the sauce for 30 minutes. Stir in 2 tablespoons of the minced parsley.
- As the sauce cooks, make the ricotta mixture. In a large bowl, add 1 cup mozzarella, the ricotta, 1/4 cup parmesan, 2 tablespoons of the parsley, the egg, 1 teaspoon salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon basil. Stir until well incorporated.
WORLD'S BEST LASAGNA RECIPE (TIPS, TRICKS, FREEZER ...
From carlsbadcravings.com
Reviews 201Total Time 2 hrsCategory Main Course
- Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna – at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
- In a Dutch oven or large pot, brown ground beef, sausage, onion, carrots and celery over medium heat. Add garlic and red pepper flakes and cook 30 more seconds. Drain grease.
- Add all remaining Bolognese ingredients, cover, and bring to a boil. Remove lid and reduce heat to low. Simmer gently uncovered for 15-20 minutes, stirring occasionally, or until Bolognese is reduced but still saucy.
- While sauce is simmering, preheat oven to 350 degrees F. Add all of the Cheese Filling ingredients to a large bowl and mix until combined.
THE BEST LASAGNA EVER ~ RECIPE | QUEENSLEE APPéTIT
From queensleeappetit.com
4.4/5 (151)Servings 12Cuisine ItalianTotal Time 3 hrs
- In a large dutch oven, heat the olive oil over medium heat. Once it's hot, add the diced onion and minced garlic. Toss around with a wooden spoon and cook until onions are softened and slightly browned, about 5-6 minutes. Be careful as the garlic can easily burn.
- Once the onions are cooked, add the Italian sausage and ground beef. Cook until it's no longer pink, breaking it up with a wooden spoon.
- Once meat is browned, drain any juices in the pot. Return to heat and pour in the crushed tomatoes and tomato sauce and add a little water to the jars, shake a bit and pour into the pot.
- Add tomato paste, sugar, salt, pepper, dried basil, Italian Seasoning, fennel seeds and red pepper flakes. Stir to make sure everything is combined. Turn the heat to low and simmer for at least 1 and 1/2 to 2 hours to reduce the water and enhance the flavour. Skim the fat on top and stir occasionally, tasting the sauce and adjusting the seasonings to your preference.
THE BEST LASAGNA RECIPE - EASY TO MAKE!
From kristineskitchenblog.com
Ratings 8Calories 386 per servingCategory Main Course
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions for the minimum cook time. Then, drain the noodles and rinse them with cold water. You can lay them out on parchment paper to keep them from sticking together.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, 3 to 4 minutes, stirring occasionally. Add the ground beef and cook, crumbling, until the beef is browned. Season with salt and pepper. Add the minced garlic and cook, stirring, for 30 seconds.
- Add the marinara sauce, Italian seasoning and parsley to the skillet and stir. Bring to a simmer and then reduce the temperature to low. Cook at a low simmer for 10 to 15 minutes, stirring occasionally.
26 LASAGNA RECIPES YOUR FAMILY WILL LOVE
From thespruceeats.com
Author Cathy Jacobs
- Basic Lasagna With Meaty Sauce. Lasagna is the perfect dish to make when serving a crowd because it can be made in advance and just about everybody loves it.
- Italian Sausage Lasagna. Traditional Italian sausage lasagna is a family favorite lasagna recipe for so many people. Super easy and satisfying for a crowd, it's sure to be a hit with your family, too.
- Chef Michael Symon's Pierogi Lasagna. Celebrity Chef Michael Symon is a Food Network favorite, a James Beard Foundation Award winner, a cookbook author, and the owner of several restaurants in Cleveland and Detroit.
- Mexican Green Lasagna. Next time you can’t decide whether you feel like Mexican or Italian food for dinner, go for this delicious Mexican lasagna that serves up the best of both worlds.
- Instant Pot Lasagna. This instant pot lasagna recipe is prepared with ground beef, mozzarella and Parmesan cheeses, marinara sauce, and no-boil noodles like traditional oven-baked lasagna.
- Creamy Venezuelan-Style Lasagna. If you love a creamy lasagna with loads of delectable white sauce, this is the recipe for you. Traditional Venezuelan lasagna (also called Pasticho) is a deliciously decadent version of lasagna made with tubular pasta, ground beef, tomatoes, dried herbs and plenty of creamy bechamel sauce.
- Whole Wheat Vegetarian Spinach Lasagna. Make your vegetarian lasagna a little bit healthier by using this recipe, which calls for whole wheat lasagna noodles and fiber-packed spinach.
- 3-Cheese Butternut Squash and Mushroom Lasagna. The autumnal flavors of sweet roasted butternut squash, hearty sautéed mushrooms, ricotta, Gruyere and Parmesan cheeses combine in this comforting and satisfying version of lasagna that's perfect for weekend dinners.
- Lasagna With White and Red Sauce. The white and red sauce takes the place of ricotta cheese in this rich and flavorful recipe that's perfect for making ahead on the weekend and serving to your family all week long.
- Gluten-Free Zucchini Lasagna. For a low-carb, gluten-free take, use this zucchini lasagna recipe. It includes everything that's great about lasagna, including ricotta, Parmesan, and mozzarella cheeses.
CLASSIC ITALIAN LASAGNA - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 (116)Calories 337 per servingCategory Main Course
- In a large skillet, brown the ground beef and sausage over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When cooked through, remove the grease.
- Add the butter to a medium size saucepan or large skillet. Over medium heat. Once melted, add the flour, stirring constantly to combine 2 minutes.
EASY LASAGNA RECIPE | THE WORLD'S BEST HOMEMADE LASAGNA
From cupcakesandkalechips.com
4.7/5 (161)Total Time 2 hrs 40 minsCategory MainCalories 449 per serving
- In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned.
- Add the crushed tomatoes, tomato paste, tomato sauce, and water, and stir everything together.
- Add sugar, basil, fennel seeds (if using), Italian seasoning, 2 teaspoons salt, pepper, and 2 Tablespoons parsley, and stir to combine.
- Simmer, covered, for at least 1½ hours, stirring occasionally. I usually try to simmer for as long as possible.
THE EASIEST LASAGNA RECIPE EVER - COOKING CLASSY
From cookingclassy.com
4.8/5 (10)Total Time 1 hr 18 minsCategory Main CourseCalories 483 per serving
- Heat a 12-inch non-stick skillet over medium-high heat. Crumble in beef and cook and break up beef until cooked through.
- Remove from heat and stir in marinara sauce and vegetable broth (I like to swish the vegetable broth around in the empty jar of marinara sauce to remove any excess, totally optional).
- To assemble lasagna, spread 1/3 of the marinara sauce (about 1 1/2 cups) into bottom of baking dish. Top with 3 uncooked lasagna noodles.
THE BEST LASAGNA RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
Ratings 9Calories 589 per servingCategory Dinner
- Bring a large pot of well-salted water to a boil and cook noodles according to package instructions until al-dente (typically 10 minutes), stirring occasionally.
- While the noodles are cooking you can begin preparing your sauce. Heat olive oil in a large skillet over medium/high heat until shimmering. Add onions and cook, stirring frequently, until softened and translucent, about 5 minutes.
BEST LASAGNA RECIPE - HOW TO MAKE LASAGNA FROM SCRATCH
From thepioneerwoman.com
5/5 (35)Servings 12Cuisine Comfort Food, ItalianTotal Time 1 hr
- Bring a large pot of water to a boil. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic.
BEST LASAGNA RECIPE 2022 ️ - JOJO RECIPES
From jojorecipes.com
4.9/5 Category Easy Dinners RecipesCuisine Italian FoodTotal Time 1 hr 50 mins
10 BEST LASAGNA RECIPES - AHEAD OF THYME
From aheadofthyme.com
5/5 (1)Total Time 1 hr 30 minsCategory PastaCalories 301 per serving
LASAGNA (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (3)Total Time 3 hrs 15 minsServings 8
BEST LASAGNA RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Cuisine Europe, ItalianTotal Time 1 hr 50 minsCategory DinnerCalories 519 per serving
LASAGNA, THE ORIGINAL RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 5 mins
13 BEST SIDES FOR LASAGNA ITALIAN MEALS - RECIPE MARKER
From recipemarker.com
10 BEST GROUND BEEF LASAGNA RECIPES | YUMMLY
From yummly.com
30 BEST LASAGNA RECIPES | EASY LASAGNA RECIPE IDEAS ...
From foodnetwork.com
LASAGNE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE THE WORLD'S BEST LASAGNA | ALLRECIPES.COM ...
From youtube.com
LASAGNE RECIPES - BBC FOOD
From bbc.co.uk
OUR BEST LASAGNA RECIPES | MYRECIPES
From myrecipes.com
AUTHENTIC GREEK LASAGNA RECIPE - SHARE-RECIPES.NET
From share-recipes.net
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Top Asked Questions
What is the best way to make lasagna?
This classic lasagna recipe comes together quickly and easily. Simply sauté your meats together then add your tomato bases and seasonings. During this time you can also cook lasagna noodles until tender in boiling water. Once cooked set aside and combine ricotta cheese, parmesan and egg together.How do you make lasagna with ricotta and mozzarella cheese?
5. Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and Parmesan.*How to cook lasagna noodles with meat sauce?
Boil the lasagna noodles according to the package instructions, drain and set aside. In a medium-size bowl mix the ricotta, egg, and parmesan. Spread 1 1/2 cups of the meat sauce evenly in the bottom of a 13x9x2 baking pan. Layer 1/3 of the noodles over the sauce horizontally.What is in the best of the best lasagna?
This 'best of the best' lasagna combines spicy sausage and ground beef in a delicious tomato sauce and layers the noodles with four different cheeses to give it just the right flavor.