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
MY MOM'S LASAGNA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside.
- Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine.
- Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil.
- Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving.
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.
CHRISTMAS NIGHT LASAGNA
I tinkered with this recipe four or five times before I got it down to what it is now. It's easy-all you do is mess up two pots-but it tastes as good as the lasagnas that are a big production.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 casseroles (12 servings each).
Number Of Ingredients 18
Steps:
- In a Dutch oven or several large skillets, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, soup, mushrooms, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally., Meanwhile, in a large bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper. , Spread 2 cups meat sauce each into two greased 13x9-in. baking dishes. Layer each with 1/3 cup Parmesan cheese, 4 noodles, 1-1/4 cups cottage cheese mixture and 3 slices of mozzarella cheese. Repeat layers. Top with the remaining noodles, meat sauce and Parmesan., Bake, uncovered, at 350° for 45 minutes or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 370 calories, Fat 16g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 804mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein.
FESTIVE LASAGNA
Steps:
- Sauce: Combine fish stock, milk and cream and set aside. Make a roux of butter and flour. When cooked, stir in sun-dried tomato paste and whisk in liquids; bring to a boil and simmer for 5 minutes. Season well to taste with salt and cayenne.
- Seafood Filling: Saute lobster and crab in butter to warm; add tomatoes and wine and reduce. Stir in basil and chives. Season well with salt and pepper.To assemble: Cut lasagna into strips large enough to fit into 9 x 13 inch pan. Parboil lasagna strips, a few at a time for a minute in boiling water. Chill in ice water; dry on cloth towels. Preheat oven to 400 degrees. Butter pan generously. Layer some lasagna noodles, barely overlapping the edges. Spread some sauce over top and dot sauce with seafood filling; layer until pan is filled. Finish with a layer of sauce, sprinkle with breadcrumbs and dot with butter. Bake for 20 to 25 minutes; cool for 10 minutes before serving.
SUPER CHEESY HOMETOWN LASAGNA
Provided by Katie Lee Biegel
Categories main-dish
Time 4h5m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
- For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
- In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
- Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
- Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.
FIESTA LASAGNA
Loaded with Mexican-style ingredients, this filling lasagna is sure to please the whole gang, whether you make it for your family or take it to a potluck. Every bite is delicious! -Karen Ann Bland, Gove City, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, salsa, chilies and seasonings. , In a large bowl, combine Monterey Jack and mozzarella cheeses; set aside 1 cup. Stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture. , Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with three noodles, and a third of the cottage cheese mixture and meat sauce. Repeat layers twice (dish will be full). , Cover and bake at 350° for 1 hour. Uncover; spread with remaining sour cream. Sprinkle with reserved cheeses. Bake 10-12 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 373 calories, Fat 16g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 838mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 5g fiber), Protein 22g protein.
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