Matts Supreme Lasagna Recipes

Steps:

• Preheat the oven to 400 degrees F. Saute the peppers and onion in one skillet and the mushrooms in a separate skillet.
• Ladle some sauce at the bottom of a large casserole dish. Boil noodles until almost cooked. Layer 1/4 of them down in the dish and top with sausage, peppers, onion, sauce, and 1 oz. shredded cheese. Start with next layer of noodles and top with roasted garlic, artichoke hearts, basil, and 1 oz. shredded cheese. Lay down the third layer of noodles, spinach, mushrooms, lemon pepper, and ricotta cheese. Lay down the last layer of noodles, sauce and 1 oz. shredded cheese.
• Cover with foil and bake for about 30 minutes. Remove the foil and bake an additional 5 to 10 minutes until bubbly and brown.

Steps:

• Cook meats, onion and garlic in large skillet over med-high heat until meat is brown, stirring to separate meat; drain fat.
• Add tomatoes with juice, tomato paste, basil and marjoram.
• Reduce heat to low, cover; simmer 15 minutes, stirring often. Stir in mushrooms, set aside.
• Beat eggs in large bowl; add cottage cheese, 1/2 cup of Parmesan cheese, parsley, salt and pepper. Mix well.
• Place 1/2 of the noodles in bottom of greased 13x9-inch pan.
• Spread 1/2 of cheese mixture over noodles, 1/2 of meat mixture and 1/2 of cheddar and mozzarella cheeses.
• Repeat layers. Sprinkle with remaining 1/4 cup of Parmesan.
• Bake in preheated 375 degree oven 40 to 45 minutes or until bubbly.
• Let stand 10 minutes.
• Note: I almost always substitute fresh mushrooms for canned, and sometimes substitute Italian seasoning for the basil and morjaram. I wanted to post the original recipe, but I think these substitutions make the recipe better.

Steps:

• Turn on oven to 375 degrees.
• Bring a large pot of water to a boil with the salt and cook noodles according to package directions. Drain and cool, cover with water to prevent sticking.
• Cook sausage and ground turkey in a large skillet, set aside. In same skillet saute onion and mushrooms 5 minutes. Add garlic, saute 1 minute. Drain off excess fat if necessary. Add sugar and mix with meat mixture.
• In another bowl mix ricotta cheese, eggs, basil and parsley.
• Mix mozzarella cheese and 1/2 cup of the parmesan cheese.
• In a 13x9 lasgna pan layer ingredients in the following order: spaghetti sauce, lasagna noodles, ricotta mixture, meat mixture, mozzarella cheese, repeat twice ending with another layer of spaghetti sauce.
• Bake covered for 1 hour. Uncover and sprinkle top with provolone and remaning 1/2 cup parmesan cheese and bake an additional 20-30 minutes untill hot and bubbly.

Steps:

• FOR THE LASAGNA: Prepare lasagna according to package directions.
• Drain and set aside. NOTE: You can use Barella No Boil Noodles, but be sure during the assembly of the layers that the noodles do not stick out.
• Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
• Brown the ground beef and ground pork in a skillet, drain off and discard fat.
• Add onion and garlic to the ground meat, stir and cook another 5 minutes.
• Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
• While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
• Preheat oven to 375 degrees.
• Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
• In the baking dish, spoon in a layer of 1/3 of the meat sauce.
• Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
• Then layer 1/3 of the Ricotta mixture.
• Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
• Then layer 1/3 of the sliced mushrooms.
• Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
• Then continue to repeat the layering until all of the ingredients are layered.
• When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
• Remove foil and bake, uncovered, another 25 minutes.
• Remove from oven and allow to sit and rest 10 minutes before cutting.
• FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
• Add the extra-virgin olive oil to the pot.
• Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
• Dice the shallot, and dump that into the pot.
• Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
• Do not strain, as the pulp adds to make this a thick and wonderful sauce.
• Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
• Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
• Remove from heat and give it one last stir.
• Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce.
• NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.

Steps:

• Cook sausage, onion and garlic in a large skillet over medium-high heat until meat is brown, stirring to separate meat.
• Add tomatoes with juice, tomato paste, basil and marjoram. Reduce heat to low and cover; simmer 15 minutes.
• Meanwhile, cook lasagna noodles according to package directions; drain.
• Beat eggs in large bowl; add cottage cheese, 1/2 cup Parmesan cheese, parsley, salt & pepper. Mix well.
• Place three noodles in bottom of 13"x9"x2" baking pan. Spread half of cottage cheese mixture over noodles, then half of meat mixture and half of mozzarella cheese. Repeat layers.
• Sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake lasagna 40 to 45 minutes or until bubbly. Let stand 10 minutes before cutting.