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
NAPLES - IT'S TO DIE FOR - LASAGNA
This lasagna was a main dish at my sister's restaurant. Everyone who eats its raves about it. The sauce freezes well.
Provided by Shawn C
Categories Weeknight
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- BECHEMEL Sauce: In pot melt butter and add enough flour to create a consistency thicker than pancake batter.
- Bring another pot with milk almost to a boil.
- Once milk has heated through, add milk all at one time to the flour mixture, beating with wire whisk the whole time.
- Bring back to boil then remove from heat and add salt and nutmeg.
- Set aside.
- MEAT SAUCE: Brown meat half way then add onions, garlic, carrots, celery and sweat vegetables.
- Add all other ingredients and cook a minimum of 2 hours at a low (barely) boil.
- ASSEMBLY: Use Barilla lasagna sheets!
- (1 box serves 6-8 in this recipe).
- Boil some water and slide them in for 5 minutes then drain and rinse well with cold water, they need to be soft and flexible.
- Ladle some meat sauce on the bottom of the pan.
- Then lay a layer of pasta sheets on top of that.
- Then spread bechemel sauce over pasta, layer of pasta, spread both cheeses on that layer, layer of pasta, spread more bechemel, layer pasta then cheeses until all is used.
- Bake in 350° oven until brown on top (just a little brown).
- Remove and let set for 5 minutes.
- Cut serving squares and place on plates then ladle a large ladle of meat sauce atop the lasagna.
- Garnish with lots or parmesan cheese.
Nutrition Facts : Calories 647.9, Fat 38, SaturatedFat 20.8, Cholesterol 143, Sodium 2045.9, Carbohydrate 36.6, Fiber 7.3, Sugar 14.4, Protein 43.2
LASAGNA NAPLES STYLE
Make and share this Lasagna Naples Style recipe from Food.com.
Provided by Gagoo
Categories Meat
Time 1h30m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In skillet over medium heat cook beef, sausage, onion, garlic & mushroom until meat is browned, drain fat. Stir in tomato puree, red wine, bay leaf, basil, marjoram, salt & pepper, bring to boil. Reduce heat & boil gently uncovered for 10 minutes, stirring occasionally, discard bay leaf. While sauce is cooking boil pasta just until tender - rinse in cold water & drain.
- Mix eggs, ricotta, parmesan & parsley together. Put half lasagna noodles in bottom of greased 13x9x2 baking dish.
- Spread with 1/2 cheese mixture, meat & mozzarella, repeat the layers of pasta, cheese mixture & meat.
- Cover with foil and bake for 30 minutes @ 375 degrees, uncover & add remaining mozzarella cheese, bake an additional 15 minutes.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 856.3, Fat 45.8, SaturatedFat 21.9, Cholesterol 222.5, Sodium 1384.8, Carbohydrate 54, Fiber 4.2, Sugar 8.3, Protein 52.8
LASAGNA AL FORNO
Provided by Tyler Florence
Categories main-dish
Time 2h40m
Yield 12 servings
Number Of Ingredients 18
Steps:
- Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.
- Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.
- In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.
- To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.
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