DEADLY DELICIOUS LASAGNA
This is possibly the most fattening, but also most delicious, lasagna ever!
Provided by Paul Kahl
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 18
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay noodles on a paper towel.
- In a large skillet over medium heat, cook sausage, spicing to taste, until no longer pink, and reserve.
- In a large bowl, mix the ricotta and 2 jars of spaghetti sauce. In a medium bowl, mix the Parmesan and mozzarella cheeses.
- Stir all but one cup of the cheese mixture into the ricotta mixture; stir in the sausage and chopped spinach.
- Preheat oven to 425 degrees F (220 degrees C).
- Coat the bottom of a 9x13 inch baking dish with a thin layer of spaghetti sauce. Lay 3 to 4 noodles lengthwise and side by side; then lay 3 to 4 noodles overlapping and in a staggered pattern on top.
- Add a generous layer of the sausage/cheese; repeat layers twice, until they have reach 1/2 inch from the top of the baking dish. Layer noodles on top of the lasagna and coat in the last jar of spaghetti sauce. Cover with last cup of cheese mixture and bake in preheated oven for 45 minutes or until golden brown. Slice and serve, and then see a dietician... It's deadly.
Nutrition Facts : Calories 575 calories, Carbohydrate 38.7 g, Cholesterol 87.4 mg, Fat 33.4 g, Fiber 4.3 g, Protein 29.8 g, SaturatedFat 16.5 g, Sodium 1262 mg, Sugar 12.2 g
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
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.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
CHEESY LASAGNA
The four different types of cheese make this lasagna a real crowd-pleaser. You can vary the amount of mozzarella, Monterey Jack, provolone and Parmesan to suit your preference. For our family, the more cheese, the better.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder., In a greased 13x9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese., Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 368 calories, Fat 20g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 398mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.
REAL CHEESY DELICUOUS LASAGNA
This is very simple and very delicious. My husband's favorite dish of mine. The hardest part is waiting for it to be finished in the oven!
Provided by shelbysander12413
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- First, you should boil the noodles in a medium pot. Add a little oil so the noodles don't stick. (Wait until the water is in a full boil before you add noodles!).
- While the noodles are boiling, you need to brown the meat in a saucepan.
- You will add about 1 tablespoon of garlic powder and as much pepper and salt as you desire.
- When the meat is cooked thoroughly, add the cans of tomato sauce. Bring the sauce and meat mixture to a boil.
- By this time the noodles should be soft. Drain them good, and run COLD water on them. (You will be touching the noodles with your hands, so be sure you can handle the temperature of the noodles before you put the lasagna together).
- Now we will layer the noodles and sauce.
- Put some of the sauce in the bottom of the cake pan. So the noodles dont stick to the bottom. You will layer it from bottom to top like this ; sauce, noodles, sauce, yellow cheese, noodles, sauce, white cheese, noodles, sauce, yellow cheese. And repeat to the top of the pan.
- On the top, layer the cheese very thick.
- Now put it in the oven at 375° and leave it in there for about 45-60 minutes. Until the cheese is melted. (You can turn the broiler on to crisp the cheese up some, my family loves it that way!).
- Now you can serve with garlic bread and salad.
Nutrition Facts : Calories 1309.5, Fat 79.8, SaturatedFat 46.6, Cholesterol 270.3, Sodium 2068.8, Carbohydrate 66.5, Fiber 4.2, Sugar 8.4, Protein 80
SUPER CHEESY HOMETOWN LASAGNA
Provided by Katie Lee Biegel
Categories main-dish
Time 4h5m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
- For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
- In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
- Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
- Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.
CLASSIC CHEESE LASAGNA
A simple yet robust marinara and a trio of cheeses meld into an intensely flavorful lasagna. A classic, perfected.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.
- Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.
- Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.
CHEESY SHELL LASAGNA
This zesty layered casserole is a real crowd-pleaser. It was one of our children's favorites when they were young...now our grandchildren love it! Plus, it's easier to make than traditional lasagna. -Mrs. Leo Merchant of Jackson, Mississippi
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a nonstick skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Meanwhile, cook pasta according to package directions; drain., Place half of the pasta in an ungreased 13x9-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese., Cover and bake at 350° for 35-40 minutes. Uncover; bake 10 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 346 calories, Fat 15g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 515mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein.
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THE MOST AMAZING LASAGNA RECIPE - THE STAY AT HOME CHEF
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4.9/5 (396)Total Time 2 hrs 20 minsCategory Main DishCalories 834 per serving
- In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine*. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.
- Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
- In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
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5/5 (1)Total Time 2 hrsCategory Main CourseCalories 533 per serving
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