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
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
BAKED LASAGNA IN A BUN
My family loves the meat sauce and cheese tucked into bread for this baked lasagna. Add a crisp salad for a complete meal. - Cindy Morelock, Afton, Tennessee
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Make a 2-in.-wide V-shaped cut in the center of each bun to within 1 inch of bottom. Remove cut portion and save for another use. Place buns on an ungreased baking sheet., In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in spaghetti sauce, garlic powder and Italian seasoning; heat through. , Meanwhile, in a small bowl, mix ricotta cheese, Parmesan cheese and half of the cheddar and mozzarella cheeses. Spoon meat sauce into buns; top with ricotta mixture. Cover loosely with foil. , Bake 20 minutes. Sprinkle tops with remaining cheddar and mozzarella cheeses; bake, uncovered, until cheese is melted, 3-5 minutes.
Nutrition Facts : Calories 650 calories, Fat 24g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1170mg sodium, Carbohydrate 74g carbohydrate (9g sugars, Fiber 4g fiber), Protein 33g protein.
LASAGNA SANDWICH
Steps:
- To create the sandwich, spread sour cream mix on one slice of bread and the other slice with the pizza sauce. Layer cheese and Canadian bacon on initial sliceand cover with the second slice of bread. Butter the outside of the sandwich and grill till golden brown on both sides.
- This goes great with a warm vegetable soup, like tomato or broccoli cheese.
- Combine all ingredients, mixing well and let set for 1/2 hour in the refrigerator to mesh the flavors.
LASAGNA SANDWICHES
"These cheesy grilled sandwiches really taste like lasagna," writes Gail Rotheiser of Highland Park, Illinois. "They're perfect for a quick evening meal-our children loved them with vegetable soup and crunchy potato sticks."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first four ingredients; spread on four slices of bread. Layer with bacon, tomato and cheese; top with remaining bread. , In a large skillet or griddle, melt 2 tablespoons butter. Toast sandwiches until lightly browned on both sides and cheese is melted, adding butter if necessary.
Nutrition Facts : Calories 445 calories, Fat 24g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 1094mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.
LASAGNA SANDWICHES
Make and share this Lasagna Sandwiches recipe from Food.com.
Provided by Debe6496
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients; spread on four slices of bread.
- Top each with four bacon pieces, two tomato slices, and a slice of cheese.
- Top with remaining bread.
- In a skillet over medium heat, melt 2 tablespoons butter.
- Cook sandwiches on both sides until bread is lightly browned and cheese is melted, adding more butter if necessary.
ICE CREAM LASAGNA
This yummy, chocolatey, peanut buttery, frozen layered ice cream treat is sure to be a hit with all! This is an often requested dessert in my house. Warning: It's VERY addictive!
Provided by Frauline
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Line the bottom of a 9x13-inch pan with 12 ice cream sandwiches.
- Open the jar of peanut butter, place into microwave oven, and microwave on low power for about 30 seconds at a time, until the peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches.
- Mix the instant chocolate pudding mix into the whipped topping; spread half the mixture over the peanut butter layer.
- Spread half the peanut butter cups over the whipped topping layer.
- Remove tops of the hot fudge and caramel topping jars, and microwave on low power for about 10 seconds at a time just until the toppings are warmed and liquid. Drizzle half of the fudge and caramel sauces over the peanut butter cups.
- Repeat the layers, starting with the remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce.
- Freeze the dessert until solidly frozen, 1 to 2 hours.
Nutrition Facts : Calories 976.6 calories, Carbohydrate 116.8 g, Cholesterol 41.2 mg, Fat 52.3 g, Fiber 6.6 g, Protein 19.7 g, SaturatedFat 22 g, Sodium 658.3 mg, Sugar 70.3 g
More about "lasagna sandwiches recipes"
STEVE DOOCY'S LASAGNA GRILLED CHEESE SANDWICH RECIPE: 'BEST DARN ...
From foxnews.com
Author Steve Doocy
THE BEST CLASSIC LASAGNA RECIPE - THE SPRUCE EATS
From thespruceeats.com
CREAMY LASAGNA SANDWICHES | LINDA'S BEST RECIPES
From lindasbestrecipes.com
LASAGNA GRILLED CHEESE RECIPE | SARGENTO
From sargento.com
LASAGNA GRILLED CHEESE SANDWICH - JOY THE BAKER
From joythebaker.com
5/5 (4)Total Time 30 minsCategory Lunch
BEST LASAGNA SOUP RECIPE - HOW TO MAKE LASAGNA SOUP
From thepioneerwoman.com
EASIEST LASAGNA RECIPE (HOW TO MAKE EASY LASAGNA WITH PHOTOS)
From alyonascooking.com
ROAST BEEF SANDWICH - AMANDA'S COOKIN' - DINNER SANDWICHES
From amandascookin.com
CREAM CHEESE LASAGNA RECIPE - ALYONA’S COOKING
From alyonascooking.com
SWEET AND SPICY CHICKEN LASAGNA RECIPE WITH TIPS & TRICKS
From delishably.com
THE EASIEST LASAGNA RECIPE EVER - COOKING CLASSY
From cookingclassy.com
LASAGNA ROLL-UPS
From more.ctv.ca
DECADENT LASAGNE SANDWICH RECIPE
From thegardeningcook.com
LASAGNA SANDWICHES | THEMEALDB
From themealdb.com
LASAGNA GRILLED CHEESE SANDWICHES RECIPE | GOURMET GRILLED
From diethood.com
30 BEST LASAGNA RECIPES | EASY LASAGNA RECIPE IDEAS - FOOD COM
From foodnetwork.com
#bacon #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #lunch #main-dish #eggs-dairy #pork #vegetables #grains #cheese #stove-top #dietary #sandwiches #meat #pasta-rice-and-grains #equipment #number-of-servings
You'll also love