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
CLASSIC LASAGNA
While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches - they need as much water as possible to move freely so they don't clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.
Provided by Alison Roman
Categories dinner, weekday, weeknight, casseroles, pastas, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
- Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
- Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
- Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
- Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
- Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
- Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
- Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
- Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
- Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.
Nutrition Facts : @context http, Calories 938, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 58 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 26 grams, Sodium 1333 milligrams, Sugar 11 grams
* RITA'S LASAGNA*
Make and share this * Rita's Lasagna* recipe from Food.com.
Provided by Ambercrombiegirl
Categories One Dish Meal
Time 1h25m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Sauté meat and garlic in a large frying pan.
- Blend the mushrooms and stewed tomatoes and add to pan. Add the rest of the sauce ingredients, and simmer for 20 minutes covered.
- Cook the noodles and rinse in cold water to let cool.
- Layer beginning with sauce then noodles then cheese mixture Repeat until out of ingredients. Top with the parmesan cheese. Bake at 350° for 1 hour.
Nutrition Facts : Calories 388.6, Fat 14.4, SaturatedFat 6.5, Cholesterol 37.2, Sodium 931.8, Carbohydrate 32.3, Fiber 5, Sugar 6.9, Protein 32.9
HOMEMADE LASAGNA
This is my mom's special homemade lasagna recipe with made from scratch tomato sauce and delicious, cheesy filling. I have found none better anywhere. Serve with a leafy green salad and crusty garlic bread, if desired.
Provided by CRAIG
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
- Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
- In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
- In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
- Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.
Nutrition Facts : Calories 638 calories, Carbohydrate 54 g, Cholesterol 160.8 mg, Fat 27.2 g, Fiber 4.5 g, Protein 45.7 g, SaturatedFat 13.4 g, Sodium 2053 mg, Sugar 4.3 g
ROAST VEGETABLE LASAGNE WITH SPINACH AND RICOTTA
A really delicious vegetarian lasagne - a recipe I've honed from all kinds of different sources, and lots of tinkering. Great for a Sunday night meal. All it needs is a simple side salad and maybe some garlic bread. If you can't get fresh lasagne sheets, dried ones which have been boiled for a few minutes are fine, but you really can't beat fresh pasta. Also, I use homemade pasta sauce (I make it while the vegies are cooking), but you can use store bought. Feel free to substitute whatever vegetables are in season - it's a very flexible recipe
Provided by kate.r.wilson
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Place the vegetables in a roasting dish, cover in the olive oil and brown sugar and season well with salt and pepper. Tear the basil over the top of the vegies.
- Roast at 180C for around 45 minutes.
- While the vegetables are roasting, make pasta sauce (if you are using homemade) and spinach/ricotta mix.
- For the spinach and ricotta mix, defrost the spinach in the microwave.
- Mix into the thawed spinach the ricotta, cubed feta and parmesan. Stir thoroughly and season with salt and pepper.
- Layer the lasagne as follows: Pasta sauce on the bottom, then lasagne sheet, ricotta mix, lasagne sheet, vegetables (minus the garlic cloves), lasagne sheet, ricotta mix, lasagne sheet, pasta sauce, cheddar cheese. Finish off with the second amount of parmesan over the top of the lasagne (this helps create a great golden colour and a delicious flavour once it's cooked). I also like to add another dash of cracked pepper to the top for good measure.
- Bake the lasagne at 180C for 30 - 40 minutes, or until the top is golden brown.
- If you feel so inclined, you can use the roasted cloves of garlic to make garlic butter for homemade garlic bread. Yum!
Nutrition Facts : Calories 1060.8, Fat 42.6, SaturatedFat 22.7, Cholesterol 115.6, Sodium 1668.3, Carbohydrate 122.3, Fiber 14.2, Sugar 30.7, Protein 48.6
More about "ritas lasagna recipes"
WE TRIED 4 FAMOUS LASAGNA RECIPES - HERE'S THE BEST
From thekitchn.com
HOMEMADE LASAGNA WITH RICOTTA CHEESE - COUNTRY AT …
From countryatheartrecipes.com
60 CHEESY, GOOEY LASAGNA RECIPES TO TRY TONIGHT - TASTE …
From tasteofhome.com
EASY HOMEMADE LASAGNA RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
THE BEST CLASSIC LASAGNA - THE WHOLESOME DISH
From thewholesomedish.com
LASAGNA - RITA'S KITCHEN
From ritaskitchen.net
RITA’S FAMOUS LASAGNE RECIPE
From taste.com.au
4.3/5 (6)Total Time 2 hrsServings 8Calories 192 per serving
CACIO E PEPE LASAGNA: RITA SODI'S LATEST BAKED PASTA
From lacucinaitaliana.com
Estimated Reading Time 1 min
RECIPE: INA GARTEN’S ROASTED VEGETABLE LASAGNA - KITCHN
From thekitchn.com
RITA'S POLENTA LASAGNA RECIPE - FOOD.COM
From food.com
LASAGNA WITH RICOTTA AND MOZZARELLA - LIDIA
From lidiasitaly.com
RITA'S RECIPES: "NO-BOIL" EVERYDAY LASAGNA - PINTEREST
From pinterest.com
HOW TO MAKE LASAGNA LIKE AN ITALIAN - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
OUR 15 BEST LASAGNA RECIPES OF ALL TIME
From allrecipes.com
CLASSIC ITALIAN LASAGNA WITH RICOTTA CHEESE - SAPORITO KITCHEN
From saporitokitchen.com
EASY SPINACH LASAGNA RECIPE | BON APPéTIT
From bonappetit.com
RITA’S LASAGNA – THE STEADY TABLE
From thesteadytable.com
You'll also love