THE BEST LAYERED LASAGNA RECIPE BY TASTY
Here's what you need: olive oil, butter, onion, large carrot, celery stalk, ground beef, ground pork, salt, pepper, can of tomato paste, red wine, diced tomato, ricotta cheese, fresh basil, shredded parmesan cheese, fresh parsley, egg, salt, pepper, lasagna noodle, shredded mozzarella cheese
Provided by Matthew Johnson
Categories Lunch
Yield 12 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400°F (200°C).
- Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
- Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
- In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
- In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
- Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 550 calories, Carbohydrate 31 grams, Fat 26 grams, Fiber 3 grams, Protein 33 grams, Sugar 6 grams
RICE LASAGNA
This lasagna-style dish uses rice instead of noodles. It has a very simple ingredient list, which makes this a great base recipe.
Provided by SarahD
Categories Main Dish Recipes Casserole Recipes Rice
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- 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 and garlic powder.
- Mix rice, eggs, and 1/4 cup Parmesan cheese in a bowl. Mix 2 cups mozzarella cheese, cottage cheese, and 1/4 cup Parmesan cheese in another bowl.
- Spread half the rice mixture in a 3-quart baking dish, followed by half the cheese mixture and half the meat sauce. Repeat layers. Sprinkle remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese over the final layer of meat sauce.
- Bake in the preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes.
Nutrition Facts : Calories 460.6 calories, Carbohydrate 35.3 g, Cholesterol 118 mg, Fat 20.3 g, Fiber 2.6 g, Protein 32 g, SaturatedFat 9.9 g, Sodium 975 mg, Sugar 9.1 g
TEN-LAYER LASAGNA BOLOGNESE
From the Emilia Romagna region of Italy, this lasagna has cured many poor spirits here stateside. Delicious as the original may be, my multi layered version, packed with veggies, addresses each area carefully to yield a dish you enjoy guilt free.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Meanwhile, heat the oil in a large saucepan over medium-high heat. Sprinkle the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon. Add the basil and then the marinara sauce. Bring the sauce to a simmer and cook until it is slightly thicker, about 1 minute. Set aside.
- Add 1 tablespoon of the milk to a small bowl and mix with the arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat, add the nutmeg and whisk to combine. Season with salt and pepper and set aside.
- Grease an 8-by-8-inch baking dish with oil. Spoon a little bit of Bolognese red sauce and a little bit of the white sauce on the bottom of the pan. Add a layer of the zucchini slices and grate the Parmigiano directly over the top to cover. Add a single layer, or 2 sheets of lasagna noodles - you can cut the noodles and use the trim if they don't fit perfectly. Repeat the layers until the dish is filled to the brim, making 10 layers. Sprinkle the top with any remaining Parmigiano. Place the pan in the oven and bake until golden brown and bubbly, about 40 minutes.
- Remove from the oven, let stand for at least 5 minutes and then cut and serve.
5 LAYERED LASAGNA
Mouth watering comfort food that looks surpreme, but easy to make. A recipe I created 17 yrs ago. Hope you enjoy it!
Provided by a_goddess
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Boil lasagna noodles until soft.
- Cook beef and onion in big fry pan for 10 min or until thoroughly cooked.
- Add spaghetti sauce, Italian seasoning, and parsley. Simmer for 5 minute.
- Drain noodles and rinse with cold water (this makes it easier to work with).
- Spray/grease 9 X 13 pan.
- Put 3 noodles across bottom of pan (1st layer).
- Put half of spaghetti sauce on top.
- Put 3 more noodles across (2nd layer).
- Put ½ of mozzarella cheese on top.
- Put 3 more noodles across (3rd layer).
- Put all of cottage cheese on top.
- Put 3 more noodles across (4th layer).
- Put the remaining spaghetti sauce on top.
- Put 3 more noodles across (5th layer).
- Sprinkle the rest of the mozzarella cheese, cheddar and parsley on top.
- Bake at 400 F for 10 minute until cheese is melted on top.
Nutrition Facts : Calories 596, Fat 29.6, SaturatedFat 14.8, Cholesterol 125, Sodium 937.6, Carbohydrate 34.7, Fiber 2.4, Sugar 8, Protein 45.5
LAYERED GROUND BEEF AND ZUCCHINI LASAGNA CASSEROLE
Ground turkey or bulk Italian sausage meat may be substituted for ground beef --- I also added in a small chopped green bell pepper into the ground beef mixture
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (set oven rack to lowest position).
- Grease a 13 x 9-inch baking dish.
- Bring about 5 cups water to a boil in a saucepan.
- Add in the sliced zucchini; simmer for 3 minutes or until just crisp-tender; drain on paper towels or a clean tea towel then cool.
- In a skillet cook the ground beef with onion, dried chili flakes, basil and oregano until the beef is no longer pink; drain fat.
- Add in garlic and continue cooking the beef until lightly browned.
- Add in the pasta sauce; cook for about 10-15 minutes, season with salt and pepper; remove from heat.
- In a bowl mix together the ricotta with egg/s, garlic powder, 1 cup mozzarella cheese, dried parsley; mix to combine, then season with salt and pepper to taste.
- Arrange all of the zucchini slices in the bottom of the baking dish (the slices do not have to be in one layer) then sprinkle with about 1/3 cup dry breadcrumbs.
- Dollop HALF of the ricotta mixture over the breadcrumbs, then cover with HALF of the beef mixture, then sprinkle about 1 cup mozzarella cheese on top.
- Repeat the layers with remaining 1/3 cup breadcrumbs, ricotta mixture, then meat mixture (reserve the remaining 1 cup mozzarella cheese for the top after baking).
- Sprinkle 1/2 cup or more Parmesan cheese over the top of the meat mixture.
- Place the baking dish on a baking sheet to catch any spills.
- Bake uncovered for about 44-50 minutes or until heated through.
- Sprinkle remaining 1 cup mozzarella cheese on top and return to oven for another 5-8 minutes.
Nutrition Facts : Calories 793.6, Fat 47.9, SaturatedFat 24.4, Cholesterol 201, Sodium 1549, Carbohydrate 39.4, Fiber 2.8, Sugar 19.2, Protein 51.1
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