My Famous Lasagna Recipes

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Steps:

• Preheat oven to 400 degrees. Bring a large pot of water to boil. Generously salt water; add noodles and cook according to package directions. Drain, and rinse with cold water. Lay noodles on a baking sheet, separating layers with parchment or waxed paper.
• In a medium bowl, combine ricotta, parsley, and egg. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
• Lightly coat a 9-by-13-inch baking dish with olive oil. Begin layering: Place 4 noodles in dish, slightly overlapping. Top with half the meat sauce and 4 more noodles. Top with half the ricotta filling, then half the mozzarella. Repeat the layering process, ending with the mozzarella. Sprinkle top with Parmesan.
• Cover with lightly oiled foil. Place on a rimmed baking sheet; bake for 30 minutes. Uncover, and bake until bubbling and browned, 30 to 40 minutes more. Let cool 10 minutes before serving.

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.

Steps:

• 1. Preheat oven to 375 degrees. In a large frying pan, brown ground beef with salt, pepper, and garlic powder. Drain meat when done and add back to the pan. Add the spaghetti sauce - just enough sauce to make the meat wet, but you don't want more sauce than meat. Simmer until you are ready to layer the lasagna.
• 2. In a large mixing bowl thoroughly mix sour cream, cottage cheese and cream cheese with 3 tablespoons of parmesan and 1 teaspoon of salt.
• 3. Boil about 12 lasagna noodles; drain them when cooked, usually about 10 minutes.
• 4. You are ready to layer your lasagna! (Use a lasagna pan deep enough for about 3 layers.) 1.) Spoon a small amount of meat mixture on bottom of pan so noodles won't stick. 2.) Layer 3 lasagna noodles topped with a layer of the meat mixture. 3.) Now carefully add a layer of the cheese mixture, lightly dropping spoonfuls and smoothing it out. 4.) Next add a layer of shredded cheddar - enough to coat the white sauce - and then sprinkle with some grated parmesan cheese. 5.) Repeat previous layer 2 more times. (You should end up with the top layer of the lasagna being the shredded cheddar cheese.) 6.) The last layer is the shredded mozzarella. Sprinkle the mozzarella cheese on top of the cheddar, just enough to cover.
• 5. Bake uncovered at 375 degrees for about 40 minutes. At that point turn broil on low until top is golden brown, about 8 minutes.
• 6. Let the lasagna sit out for at least 30 minutes before serving. Cut into squares and ENJOY!!! NOTE: You can freeze this lasagna for up to 3 months in an airtight container that has been placed inside a freezer bag.

Steps:

• In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.

Steps:

• Boil noodles for 20 minutes.
• In a skillet, brown ground beef, drain grease.
• Add onions, peppers, salt, pepper, cottage cheese & tomato sauce.
• Layer pan w/noodles, meat mixture & cheese -- repeat as needed.
• Bake for 20 minutes until cheese is golden brown.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine spaghetti sauce and browned ground beef.
• In separate bowl combine cottage cheese, 2 Tablespoons Parmesan cheese, and beaten egg.
• Spread about 1 cup sauce in bottom of a 13x9x2 inch baking dish.
• Over this layer 1/3 of the cooked noodles, 1/2 of the cottage cheese mixture, and 1/3 of the mozzarella cheese.
• Cover with 1 cup sauce and 1/4 cup parmesan cheese.
• Repeat.
• Top with remaining noodles, sauce, and mozzarella cheese.
• Bake for 30 to 35 minutes or until bubbly.
• Let stand 10 minutes before cutting.

Steps:

• Remove sausage from casings, chop the meat.
• In 5-qt Dutch oven, over medium heat, saute sausage, ground beef, onion and garlic.
• Break up beef with wooden spoon.
• Stir frequently, until well browned- 20 minutes.
• Add sugar, 1TBSP salt, basil, pepper, and half the parsley; mix well.
• Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes with wooden spoon.
• Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick- 1-1/2hours.
• In large 8qt pot, bring 3qts water and 1TBSP salt to boiling.
• Add lasagna noodes, 2 or 3 at a time.
• Return to boiling; boil uncovered and stirring occasionally, 10 minutes, or just until tender.
• Drain in colander; rinse under cold water.
• Dry lasagna on paper towels.
• Preheat oven to 375 degrees.
• In medium bowl, combine ricotta, egg, remaining parsley, and salt; mix.
• In bottom of 13x9" baking dish, spoon 1-1/2 cups sauce.
• Layer with 6 lasagna noodes, lengthwise and overlapping, to cover.
• Spread with 1/2 of ricotta mixture; top with 1/3 of the mozzarella.
• Spoon 1-1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmsesan cheese.
• Repeat layering, starting with 6 lasagna noodes and ending with 1-1/2 cups sauce sprinkled with Parmesen.
• Spread with remaining sauce, top with rest of mozzarella and Parmesan.
• Cover with foil.
• Bake 25 minutes; remove foil; bake, uncovered, 25 minutes longer or until bubbly.
• Cool 15 minutes before serving.

Steps:

• In a skillet, brown beef and sausage over medium heat until no longer pink.
• Drain.
• Add the next seven ingredients.
• Simmer, uncovered for 1 hour, stirring occasionally.
• In a bowl, combine eggs, parsley, cottage cheese, ricotta, parmesan.
• Spread 1 cup of meat sauce in an ungreased 9x13inch baking dish.
• Layer 3 noodles.
• Layer 6 slices of provolone over noodles.
• Layer 2 cups cheese mixture & 1-1/4 cup mozzarella cheese over provolone.
• Layer 3 noodles.
• Layer 2 cups meat sauce.
• Layer remaining cheese mixture & 1 1/4 cup mozzarella.
• Top with remaining noodles, then meat sauce, then mozzarella. Dish will be full.
• Cover with foil (leave room in between foil and cheese so it doesn't stick).
• Bake at 375 degrees for 50 minutes.
• Uncover and bake 20 minutes longer.
• Let stand 15 minutes.