MOM'S LASAGNA
We can hardly wait to dig into this cheesy, meaty lasagna. It smells great when baking and tastes even better! Watching Mom carefully make this wonderful main dish and hearing the raves she gets inspired me to learn to cook. -Gina Squires, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 4h35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally. , Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13x9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. , Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 335 calories, Fat 15g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 682mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein.
MY MOM'S LASAGNA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside.
- Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine.
- Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil.
- Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving.
MOM'S BEEF LASAGNA
This meat lasagna recipe is one of my mom's specialties. It's a hearty main dish that gets requested time and time again. The from-scratch sauce makes each cheesy slice extra flavorful and softer-textured than other versions. -Kim Orr, West Grove, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Spoon 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice., Cover and bake at 350° for 40 minutes or until bubbly and heated through. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 367 calories, Fat 18g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 901mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
MOM'S SEAFOOD LASAGNA
Growing up, I always loved when my mom made this lasagna. I changed a couple of things-no-boil lasagna noodles make assembly much faster. Also, I like the nutty, robust flavor of Romano cheese, so I added that, too.
Provided by Kardea Brown
Categories main-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- For the seafood: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.
- Melt the butter in a large skillet over medium heat. Add the shrimp, garlic and seafood seasoning and cook until the shrimp turn pink, 2 to 3 minutes. Remove the shrimp from the skillet.
- Add the wine and lemon juice to the skillet, scraping any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook until the mixture is reduced by half, about 2 minutes. Remove from the heat and stir in the shrimp and crabmeat.
- Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until combined. Gradually add the milk, salt, pepper and nutmeg. Cook, whisking constantly, until the mixture is thickened, about 2 minutes. Remove from the heat and stir in the Romano until melted. Set aside.
- Make the spinach-artichoke ricotta: Stir together the ricotta, spinach, artichoke hearts, mozzarella, breadcrumbs, lemon zest and egg until combined. Season with salt. Fold in 1 cup of the béchamel sauce.
- Assemble the lasagna: Spread about 1/2 cup of the béchamel sauce in the bottom of the prepared baking dish. Top with 3 to 4 lasagna noodles and about 2/3 cup béchamel sauce. Top with half of the spinach-artichoke ricotta and half of the seafood. Repeat the layers once. Top with the remaining 3 to 4 lasagna noodles and béchamel sauce. Sprinkle with the mozzarella and Romano.
- Cover the baking dish with aluminum foil (coat with cooking spray before adding to the top to prevent the cheese from sticking). Bake, covered, until the lasagna is bubbly, about 30 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 10 to 15 minutes longer. Remove from the oven and let stand for 10 minutes before slicing and serving.
MOM'S BASIC LASAGNA
Make and share this Mom's Basic Lasagna recipe from Food.com.
Provided by Rutecki Family
Categories Meat
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Rapidly boil 4 quarts water. Add 2 tbsp salt and 1 tbsp oil. Add lasagna a strip at a time and boil 10-12 minutes or until tender. As it cooks, separate strips occasionally with a fork. Drain and rinse with cold water. (If lasagna is not used immediately, let stand in cold water to keep strips separate.).
- In a large skillet brown 1 lb. ground beef in 1 tbsp oil. Season to taste with a salt and pepper. Stir in tomato paste, 3 cups water (4 6-oz. cans), 1 package (1 oz.) of American Beauty Spaghetti sauce mix. Cover and simmer 15 minutes, stirring occasionally.
- Mix together with spoon: cottage cheese, parsley, mozzarella or cheddar cheese.
- Lightly grease a large baking dish and spoon enough meat sauce to cover the bottom. Top with strips of cooked lasagna. Spread with part of the cheese filling.
- Repeat layers, ending with meat sauce. Sprinkle with 1/2 cup parmesan cheese. Bake in 350 degree oven for 30 minutes. Let stand 5 minutes to set layers. Cut into 3-inch squares.
- This can be prepared the day before and refrigerated. When ready to use let stand at room temperature about 1 hour, then bake 1 hour in 350 degree oven.
Nutrition Facts : Calories 309.1, Fat 13.8, SaturatedFat 7.6, Cholesterol 42, Sodium 958, Carbohydrate 25.4, Fiber 2, Sugar 4.5, Protein 21.2
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MOM'S EASY HOMEMADE LASAGNA - BLUE BOWL
From bluebowlrecipes.com
Cuisine Main DishEstimated Reading Time 4 minsCategory Main Course
- Make the Meat Sauce: Add olive oil to a dutch oven and add the onions and meat. Cook, stirring to break up the meat, until onion is tender and translucent and meat is browned through. Add garlic and cook a minute more. Break up the whole tomatoes some with clean hands or cut them with a knife. Add tomatoes, tomato paste, water, salt, pepper, oregano and basil to the pot. Simmer over low heat 60 minutes. While it simmers, cook your lasagna noodles. Make 2-3 extras in case some tear. Once they're cooked and drained, lay them out flat on a cutting board or some other clean surface so they don't all stick together.
- Assemble Lasagna: Preheat oven to 375 degrees F. Reserve 1 ounce each of mozzarella and parmesan for the top of the casserole.Spray a 8x8 or 9x9 pan with cooking spray. Lay 3 lasagna noodles side by side in the bottom of the pan, so it's covered completely. Add 1/3 of the sauce, then 1/3 of the ricotta, mozzarella, and parmesan. (Add the ricotta in small spoonfuls since it's hard to spread). Repeat this two more times.
- Bake: Bake the lasagna for 40-45 minutes, or until sauce is bubbly and cheese is melted and slightly browned. You may need to add a pan underneath the dish to catch any sauce drips. You can turn the broiler on for 1-2 minutes to get the cheese nice and golden at the end, but watch it carefully so it doesn't burn.
- Serve + Store: Let the lasagna set 10-15 minutes before cutting. You can pop a piece of foil over it during this time to keep it nice and hot. Enjoy! Store leftovers in the fridge, tightly covered, for 5-6 days.
MOM’S EASY LASAGNA RECIPE - 123HOMESCHOOL4ME.COM
From 123homeschool4me.com
5/5 (3)Servings 16Cuisine ItalianCategory Main Course
- In a large skillet over medium-high brown meat in 1 tablespoon olive oil while breaking meat apart. Add minced onion and garlic and cook 2 additional minutes. Add cans of diced tomatoes, tomato sauce, tomato paste, and water; stir. Add in seasoning an mix thoroughly. Allow sauce to simmer over low-medium heat.
- In a 9x13 pan ladle in about 2 cups of sauce. Add oven ready lasagna noodles to cover meat sauce. Pasta should form a single layer (you can break the noodles if you like). Dollup cheese mixture on top of noodles and spread with a spoon. Repeat above twice so you have 3 layers finishing with a cheese layer. Now sprinkle the casserole with an additional 1-2 cups mozzarella.
- Top casserole with foil. Cook covered for 50 minutes. Remove foil and allow it to brown lightly for 10 minutes. Remove from the oven and allow to sit 10 minutes before serving. Cut into 16 pieces. Serve with garlic bread and side salad.
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