Killer 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:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay noodles on a paper towel.
• In a large skillet over medium heat, cook sausage, spicing to taste, until no longer pink, and reserve.
• In a large bowl, mix the ricotta and 2 jars of spaghetti sauce. In a medium bowl, mix the Parmesan and mozzarella cheeses.
• Stir all but one cup of the cheese mixture into the ricotta mixture; stir in the sausage and chopped spinach.
• Preheat oven to 425 degrees F (220 degrees C).
• Coat the bottom of a 9x13 inch baking dish with a thin layer of spaghetti sauce. Lay 3 to 4 noodles lengthwise and side by side; then lay 3 to 4 noodles overlapping and in a staggered pattern on top.
• Add a generous layer of the sausage/cheese; repeat layers twice, until they have reach 1/2 inch from the top of the baking dish. Layer noodles on top of the lasagna and coat in the last jar of spaghetti sauce. Cover with last cup of cheese mixture and bake in preheated oven for 45 minutes or until golden brown. Slice and serve, and then see a dietician... It's deadly.

Steps:

• 1. In a large skillet, brown the meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally.
• 2. While meat is browning, cook noodles according to package instructions in large amount boiling salted water till tender; drain and rinse. Beat eggs.
• 3. Add remaining ingredients to eggs,except mozzarella and noodles.
• 4. Layer half the noodles in a 13x9x2 in. baking dish; spread with half the Ricotta filling; add half the mozzarella cheese and half the meat sauce. Repeat layers.
• 5. Bake in a 375-degree oven for about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving.
• 6. Serve with a green salad and pass the garlic bread!

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce, tomatoes, onion, garlic, basil, oregano, salt, and pepper. Cook over low heat until sauce is hot, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook mafalda noodles at a boil until tender yet firm to the bite, about 8 minutes. Drain.
• Add cooked and drained noodles to the sauce and stir until completely coated. Sprinkle mozzarella cheese on top.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place skillet under the hot broil and cook until cheese is golden and bubbly, 3 to 5 minutes.

Steps:

• Brown the sausage and ground meat and drain all the fat.
• Add all the other ingredients for the meat filling and simmer on the stove, uncovered, for about 1/2 hour.
• I usually add a bay leaf or two.
• Mix up the cheese filling and set aside in fridge until ready to use.
• Put the noodles in salted water and cook until soft when poked with a fork.
• When the noodles are done, drain the noodles and rinse off with cold water so they can be handled easily.
• Spray the baking pan with a non-stick spray and put a layer of noodles down on the bottom of the pan. It is OK to cut some of the noodles to fit into the pan if they do not fit whole.
• Spread half the cheese filling over the noodels, then half of the mozarella cheese on top of that, then half of the meat sauce over the grated mozarella cheese.
• REPEAT layers and then top with more mozarella cheese.
• Bake at 375 degrees for 30 minutes. Let stand for 10 minutes before cutting into it.
• Leftovers can be easily stored in the freezer.