MOM'S WHITE LASAGNA
My mom made this lasagna for special occasions, such as birthdays. When she passed, I inherited her cookbooks-tucked inside one of them, I found this recipe folded into a letter she wrote to me while I was stationed overseas. It's a hearty, rich dish that reminds me of home. -Janet Wing, Minot, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. Cook noodles according to package directions for al dente. In a large skillet, cook sausage, celery, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Stir in wine. Bring to a boil; cook 3-4 minutes or until liquid is reduced by half. Add cream, cream cheese, herbs, pepper and salt; stir until cream cheese is melted. Drain noodles., In a small bowl, combine egg, cheddar and cottage cheese., In a greased 13x9-in. baking dish, layer three noodles, half of the sausage mixture, half of the cheddar cheese mixture and half of the mozzarella slices. Repeat layers. Top with remaining noodles; sprinkle with Gouda cheese., Bake, covered, 40-50 minutes or until bubbly and cheese is melted. Let stand 15 minutes before serving. If desired, sprinkle with additional basil and oregano.,
Nutrition Facts :
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.
MOM'S LASAGNA
Provided by Michael Symon : Food Network
Time 2h50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and a three-finger pinch of salt and sweat them until they're translucent, about 2 minutes. Add the neck bones and let them brown, about 5 minutes. Add the ground veal, beef and sausage, and season with another healthy pinch of salt. Cook until the meat is browned, about 10 minutes. Stir in the white wine, tomatoes and their juice, and the bay leaves. Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with salt, to taste, and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface.
- Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.
- In a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.
- Preheat the oven to 350 degrees F.
- Ladle about 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles followed by a layer of sauce and then some of the ricotta mixture. Top with a layer of mozzarella, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan.
- Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes. Remove the pan from the oven and let it rest, 5 to 10 minutes before serving.
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 LASAGNE
Steps:
- Brown meat slowly, spoon off fat. Add next garlic, 1 tbsp parsley, basil, 1 1/2 tsp salt, tomatoes, tomato paste to meat. Simmer uncovered until thick (45 min - 1 hour) stirring often. Combine cottage cheese with the eggs, 1/2 teaspoon of salt, pepper, 2 tablespoons of parsley and parmesan cheese Step 1: Place 1/2 the noodles in 13x9x2 inch baking dish Step 2: Spread 1/2 of the cottage cheese mixture over the noodles Step 3: Add 1/2 the mozzarella cheese and 1/2 the meat mixture Repeat steps 1,2,3 Bake in Oven at 375 degrees Fahrenheit for 30 minutes. Let stand 10 minutes before cutting **NEEDS TO BE FINISHED
More about "moms lasagne recipes"
MOM’S LASAGNA RECIPE - FOR THE LOVE OF SAZóN
From fortheloveofsazon.com
Reviews 2Servings 12Cuisine ItalianCategory Dinner
- In a medium-large size pot, heat your oil over medium-high heat. Once hot, saute your onions and garlic for 3-5 minutes. After, add your ground beef and cook until fully browned.
- While your meat is cooking, add your canned tomatoes and tomato sauce into a blender and puree. Once the meat is cooked, add the sauce and stir. At this time incorporate your spices (garlic powder, salt, black pepper, basil, oregano, parsely, cumin, and bay leaf). Bring the meat sauce to a boil, lower the heat to a simmer and cover it, and allow it to simmer for 10 minutes.
- While your sauce is simmer, cook your pasta noodles, as directed by the box. (You can opt to use the oven ready lasagna noodles if you wish, but I sometimes find that those still come out too hard and not fully cooked.)
MOM'S LASAGNA RECIPE {COMFORT FOOD} | 365 DAYS OF BAKING
From 365daysofbakingandmore.com
4.5/5 (18)Total Time 2 hrs 20 minsCategory Main CourseCalories 713 per serving
- Generously coat a deep 9 X 13-inch baking dish with cooking spray, and layer a rimmed baking pan with tin foil.Remove the bay leaves from the meat sauce.
MOM'S LASAGNA | SOMETHING NEW FOR DINNER
From somethingnewfordinner.com
BEST QUICK KETO LASAGNA RECIPE (LOW CARB, GLUTEN FREE)
From sugarfreemom.com
MOM'S CLASSIC BEEF LASAGNA RECIPE WITH COTTAGE CHEESE - THE …
From thehungrybluebird.com
MOM'S LASAGNE RECIPE - THE SOUTHERN C
From thesouthernc.com
ROASTED BUTTERNUT SQUASH LASAGNA - THE SEASONED MOM
From theseasonedmom.com
VALERIE BERTINELLI'S MOM'S LASAGNA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
MOM'S LASAGNE RECIPE - FOOD.COM
From food.com
LASAGNA RECIPE | MOMS WHO THINK
From momswhothink.com
SPINACH NOODLE CASSEROLE RECIPE - TODAY.COM
From today.com
MOM'S WHITE LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
HOMEMADE LASAGNA - MOM'S DINNER
From momsdinner.net
LASAGNA RECIPES - MOM'S DINNER
From momsdinner.net
MOM'S LASAGNA RECIPE - FOOD.COM
From food.com
ZUCCHINI LASAGNA RECIPE - SUNCAKEMOM
From suncakemom.com
MOM’S LASAGNA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
LASAGNA SOUP RECIPE - SUNCAKEMOM
From suncakemom.com
MOM'S EASY RECIPE FOR 'BREAKFAST LASAGNA' IS GUARANTEED TO WIN …
From delishably.com
You'll also love